HOSP6061 - Culinary Leadership

Title:Culinary Leadership
Long Title:Culinary Leadership
Module Code:HOSP6061
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 1 programme(s)
Next Review Date: October 2021
Module Coordinator: Noel Murray
Module Author: BREDA BUCKLEY
Module Description: In this module, the student prepares and delivers all components necessary to the successful delivery of a kitchen restaurant service. Each student leads a kitchen event, by developing, organising, planning, cost controlling and managing a kitchen restaurant service.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Design, plan and organise all aspects of a modern culinary restaurant service to a high standard, while utilising the class group as a culinary brigade team.
LO2 Implement quality control standards.
LO3 Monitor and supervise to lead, guide, motivate and communicate with the team.
LO4 Evaluate Food Safety controls as a directive of the Food Safety Authority of Ireland.
LO5 Organise the planning and structure of the culinary event, incorporating costing, effective communicative skills, nutritional and allergen controls.
LO6 Work as part of a team, extending and building upon practical, communicative and organisational skills.
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.
No incompatible modules listed
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
Individual Assessment
Select and design suitable menus to meet budgetary requirements. Plan and manage all aspects of the production process, lead and motivate the team.
Role and Contribution to the Group
Lead and guide the group through the class event, using supervisory skills, proper delegation, motivation, communication, leadership teamwork and appraisal.
Assessment
Professional delivery of requisite recipes as part of the team process, quality deliverance of culinary techniques
Food Safety, Personal & Operational Hygiene
Professional attention to personal and operational hygiene to the highest standards, in accordance with the relevant FSAI & HACCP guidelines
Practical Skills
Improve operational processes and procedures, use of correct technical skills efficiently and effectively.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Weekly Continuous Assessment, Individuals in class performance and contribution to the team. 2,4,6 80.0 Every Week
Performance Evaluation Assessment of individuals event performance and culinary leadership report / portfolio, to be completed over the course of the semester. 1,2,3,4,5,6 20.0 Sem End
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 development of skills, incorporating related theory 6.0 Every Week 6.00
Independent & Directed Learning (Non-contact) Student self directed learning, incorporating devising all aspects of implementation of a culinary restaurant menu 1.0 Every Week 1.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Practical development of skills, incorporating related theory 6.0 Every Week 6.00
Independent & Directed Learning (Non-contact) Student self directed learning, incorporating devising all aspects of implementation of a culinary restaurant menu 1.0 Every Week 1.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
 

Module Resources

Recommended Book Resources
  • Cracknell, H.L. & Kaufmann, R.J. 1999, Practical Professional Cookery, Latest Ed., Wiley & Sons. [ISBN: 9781861528735]
  • M J Leto, W K H Bode, Larder Chef, Butterworth-Heinemann [ISBN: 0750609435]
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 4 Mandatory