HOSP7007 - Food, Photography & Styling

Title:Food, Photography & Styling
Long Title: Food, Photography & Styling
Module Code:HOSP7007
 
Duration:1 Semester
Credits: 5
NFQ Level:Intermediate
Field of Study: Hospitality
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 2 programme(s)
Module Coordinator: Noel Murray
Module Author: CATHERINE O MAHONY
Module Description: The learner will gain an introduction into the field of food critique, photography and styling. It will enhance their culinary artistic skills and build on knowledge relating to food writing.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Critically examine photographic techniques in relation to food styling and design within the field of culinary arts.
LO2 Translate the impact that food photography has on the food industry in relation to media and marketing channels.
LO3 Identify the influence of media on the world of food styling and photography.
LO4 Investigate the creative food styles of chefs from past centuries and compare to modern day culinary experts.
LO5 Illustrate the principles of food writing and the visual aspect photography has to offer.
Pre-requisite learning
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
Co-requisites
No Co Requisites listed
 

Module Content & Assessment

Indicative Content
Food Photography & Styling
Basic photographic techniques of the trade, food styling and design concepts, required tools of the trade, product presentation, choosing and treating ingredients, key elements of the profession, career pathway and job roles.
Advertising
The communication process, social skills, key concepts of advertising, marketing, benchmarking, promotion of food within the media context, new modes of advertising, key trends in food promotion.
Food writers
Impact of food writers on society, public relations, food guides, importance of the press and their role,writing styles and techniques involved.
Social Impact
The impact of food styling and photography on society. Food as a art form, food in literature and film, its focus and impact on culture and society.
Future Developments
Focus on development and implications for the future in relation to food photography and styling, new trends emerging in how photography is used.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Written Report Report examining the core concepts of food photography and styling to include its impact on the food industry in relation to media marketing channels, comparison of the evolution of food photography, along with the principles of food writing. 1,2,3,4,5 50.0 Week 11
Performance Evaluation Portfolio showcasing a selection of photographs examining the core components of food photography and styling. 1,5 50.0 Sem End
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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 3.0 Every Week 3.00
Lecture 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 3.0 Every Week 3.00
Lecture 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
  • Conrad Chavez 2015, Photoshop CC Classroom in a Book, 1st Ed., Adobe [ISBN: 9780134308135]
  • Manna, L 2008, Digital Food photography [ISBN: 1-59200-820-8]
  • Gillespie, Cailein 2006, European gastronomy into the 21st century, Butterworth-Heinemann Oxford [ISBN: 978-0750652674]
Supplementary Book Resources
  • Linda Bellingham, Jean Ann Bybee, 2010, Food Styling for Photographers [ISBN: 978-0-240-81006-5]
  • HervĂ© This and Pierre Gagnaire; translated by M. B. DeBevoise 2008, Cooking, University of California Press Berkeley [ISBN: 978-0-520-25295-0]
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_HPHNM_8 Bachelor of Arts (Honours) in Photography with New Media 4 Elective
CR_OCULA_7 Bachelor of Business in Culinary Arts 6 Mandatory