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HOSP7002 - International Cuisine

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Title:International Cuisine
Long Title:International Cuisine
Module Code:HOSP7002
 
Duration:1 Semester
Credits: 5
NFQ Level:Intermediate
Field of Study: Hospitality
Valid From: Semester 2 - 2021/22 ( January 2022 )
Module Delivered in 1 programme(s)
Module Coordinator: Noel Murray
Module Author: Jane Healy
Module Description: This module is designed to provide the learner with the opportunity to produce and evaluate culinary dishes. It will enable the learner to compare and contrast classical and contemporary styles of food production and analyse the current trends within the culinary environment.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Display high levels of culinary skills required for the production of international, classical and contemporary dishes.
LO2 Assemble complex culinary dishes suitable for a target market.
LO3 Evaluate the procedures relating to food science associated with culinary aspects.
LO4 Design dishes from a range of classical and contemporary styles of cuisine into menu planning to include food science and nutrition.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
N/A
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

No requirements listed
 

Module Content & Assessment

Indicative Content
Recipe Development and Dish Design
Colour, texture, flavours, different cooking styles, dish composition and menu planning, nutritional value, market analysis, product testing and evaluation.
Fish and Shellfish
Quality points and identification, the preparation of intricate and complex fish and shellfish dishes, incorporating suitable sauces and garnishes.
Hors D'oeuvre
Single items, varied inclusive of a wide range of commodities, soups, farinaceous dishes adapt into International cuisine suitable for today's market.
Buffet Work
Range of International classical and contemporary dishes, salads, garnishes, canapes, terrines, galantines, pies and pates.
Main Dishes
Specialised International dishes, modern and classical cuisine, fusion cuisine, varied styles of cooking and presentation, inclusive of vegetable and potato side dishes to incorporate into a main dish.
Sauces
A range of classical sauces - bechamel, veloute, demi-glace, hollandaise, bearnaise, glazes, essences into dish design.
Food Science
In-depth analysis of ingredients, breakdown and structure of commodities used in the culinary environment.
Butchery and Larder
Prepare and evaluate a range of cuts from beef, poultry, game and fish, use in the production of International Cuisine.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Continuous assessment relating to the practical scheme of work. 1,2,3,4 70.0 Every Week
Reflective Journal Portfolio related to techniques and skills developed in practical classes and related theory 3,4 30.0 Week 10
No End of Module Formal Examination
Reassessment Requirement
Repeat the module
The assessment of this module is inextricably linked to the delivery. The student must reattend the module in its entirety in order to be reassessed.

The institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Practical class with integrated culinary theory 3.0 Every Week 3.00
Lecture Food Science theory 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) Research 3.0 Every Week 3.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Practical with integrated theory 3.0 Every Week 3.00
Lecture Food Science theory 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) Research 3.0 Every Week 3.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 

Module Resources

Recommended Book Resources
  • Yotam Ottolenghi 2016, Ottolenghi The Cookbook, Ebury Publishing London, United Kingdom [ISBN: 9781785034770]
  • Boulud, D., Clark, M. 2009, Braise: A Journey Through International Cuisine [ISBN: 978-0060561710]
  • James Peterson 2010, Meat: A Kitchen Education, Ten Speed Press [ISBN: 978-1-58008-992-0]
  • Harold McGee 2004, On food and cooking, Scribner New York [ISBN: 9780684800011]
  • HervĂ© This; translated by M. B. DeBevoise 2006, Molecular gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History), Columbia University Press New York [ISBN: 9780231133128]
Supplementary Book Resources
  • Stanley Marianski, Robert Marianski (Contributor), Adam Marianski (Contributor) 2009, Meat Smoking And Smokehouse Design, 2nd Ed. [ISBN: 978-0-9824267-0-8]
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 6 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie