Full Title:Classical and Contemporary Cuisines
Module Code:CULN B6029
 
Credits: 10
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 1 programme(s)
Module Description:The Learners will research, prepare, taste, serve and evaluate traditional, regional savoury and pastry dishes from a variety of European countries. Emphasis will be placed on historical, religious, and geographical influences on the development of particular cuisines. Both classical authentic and contemporary dishes will be explored.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Distinguish different basic ingredients, flavours and dishes associated with Irish, European and regional cuisine.
  2. Produce a range of Irish and European classical and contemporary savoury and pastry products reflecting European cuisines.
  3. Examine the geographical cultural, historical and religious influences on the foods of Europe and the Middle East.
  4. Understand and evaluate the cost factors involved in the production of innovative dishes.
  5. Recognise the impact that sustainability in food production has on food supply
 

Module Content & Assessment

Indicative Content
Classical and contemporary European and Irish cuisine
Principles and Concepts of key international cuisines. Regional Ingredients. Cooking techniques and specialty equipment. Historical and religious influences. Geographical influences. Preparation and production of a range of authentic dishes. Adherance to food hygiene and safety at work practices. Food cost considerations. Sustainability in food production and supply
Pastry and Desserts
Pastry production must adhere to understanding of scientific properties and commodities used in the production and developement of individual desserts. Classic, deconstructed and modern desserts. Taking into consideration taste, design, texture and composition, modern trends, techniques, food hygiene, food cost, dietery needs, safety at work, seasonality and food sustainability.
Assessment Breakdown%
Course Work100.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Practical/Skills Evaluation Training hot kitchen: Practical Exam 20%, Port-folio 10%, Continuous assessment 60%, In class test 10% 1,2,3,4,5 40.00 0 0 n/a 0
Practical/Skills Evaluation Pastry: Practical Exam 20%, Port-folio 10%, Continuous assessment 60%, In class test 10% 2,4,5 40.00 0 0 n/a 0
Class Test Assessing the legal implications on food production in the delivery of culinary arts. None 20.00 0 0 Week 12 0
No Project
No Practical
No End of Module Formal Examination
Reassessment Requirement
A repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.
Reassessment Description
The assessment of this module is extricably linked to delivery. Each practical component of this module must be attended and passed to attain the complete module. The weighting of each of the components is as follows: Training hot kitchen process, 50%. Pastry 50%. Any failed element must be repeated

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload & Resources

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Related Theory 2.00 Every Week 2.00
Practical Individual Training Kitchen Lab 4.00 Every Week 4.00
Practical Individual Training Kitchen Pastry Lab 4.00 Every Week 4.00
Independent Study Completion of the portfolio 1.00 Every Week 1.00
Directed Reading Relevant lecturer directed reading 3.00 Every Week 3.00
Independent Study To include preparation for practical classes 4.00 Every Week 4.00
Total Weekly Learner Workload 18.00
Total Weekly Contact Hours 10.00
This course has no Part Time workload.
Resources
Recommended Book Resources
  • Iuzzini,J 2010, Dessert fourplay:Sweet Quartets from a four star pastry chef, 1 Ed., Clarkson Potter [ISBN: 9780307351371]
  • Federic robert 2009, Grand Livre de Cuisine, Alain Ducasses Desserts and Pastries, 1 Ed., Ducasse books [ISBN: 2848440163]
  • C.I.A. 2011, The Professional Chef - the culinary institute of america, 9th edition Ed., Wiley New Jersey [ISBN: 978 0 470 42135 2]
  • Cracknell, H.L. Kaufmann, R.J. 2007, Practical Professional Cookery, 3rd Ed., Seng Lee Press Singapore [ISBN: 978 1 86152 873 5]
Supplementary Book Resources
  • Ulmann, H.F. 2007, Culinaria - Greece - Greek Specialities, Ullmann Publishing [ISBN: 978 3 8331 4888 0]
  • Maguire. N. 2012, The MacNean Restaurant Cookbook, Gill and Macmillan Dublin [ISBN: 978 07171 54395]
  • Gisslen, W. 2011, Professional Cooking, 7th Edition Ed., Wiley USA [ISBN: 978 0 470 19572 3]
  • Sloan, P. Legrand, W. Chen, J. 2013, Sustainability in the Hospitality Industry - Principles of sustainable operations, 2nd Ed Ed., Routledge london [ISBN: 978 0 415 53124 5]
This module does not have any article/paper resources
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
DK_BCULA_7 Bachelor of Arts in Culinary Arts 3 Mandatory