Full Title:Creative Culinary Events
Module Code:51882
Credits: 10
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 1 programme(s)
Module Description:This module builds on the previous modules of culinary arts creativity and contemporary culinary trends. The module encourages the students to develop their culinary techniques, in both hot kitchen and pastry, in a student centred learning environment. The students will work in teams towards designing and producing creative menus for a number of gourmet events throughout the semester.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Recognise and compare contrasting approaches to menu design and select appropriate methods of menu creation for gourmet events.
  2. Demonstrate the knowledge of purchasing and food ordering as pertinent to the chef's role in industry.
  3. Plan, organise and execute a range of creative menus for large scale culinary events.
  4. Apply cost control and food safety principles in the creation of innovative dishes and menus in a volume cooking scenario.
  5. Evaluate the options related to the creative production of pastry centrepieces taking into consideration creativity,theme and the theory of design in producing a variety of items.

Module Content & Assessment

Indicative Content
Volume production
Gala buffets, fine dining, sustainable produce, seasonal dishes, innovative service styles, plating options, refined presentation and composition.
Menu creation
Transfering individual dishes into balanced menus, tasting menus, seasonal dishes, menu flow, menu terminology, culinary constructivism.
Event execution
Detailed creative menus, apply relevant modern techniques, planning, preparation and delivery for gourmet events.
Pastry centrepieces
Center pieces either chocolate, pastillage, sugar icing or rolled fondant work centered around a theme or celeberation suitable for a gala buffet or themed event .To include innovative chocolates and pralines along with a variety of confections and show pieces.
Costings & food safety
Apply cost control and food saftey practices in the creation of modern innovative dishes and menus. Ensure HACCP and food safety are covered in the production of each menu.
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
Continuous Assessment A daily record of student preparation for class and participation in it will be recorded. 1,5 30.00 0 0 Every Week 0
Project Practical project where students will work in groups to create, produce and execute a creative menu for a gourmet culinary event. 1,2,3,4 40.00 0 0 n/a 0
Portfolio Each student will keep a detailed e-portfolio of the dishes created throughout the module. They will include recipies, images, new techniques encountered and suggestions for dish improvement. 3,4,5 30.00 0 0 Every Week 0
No Project
No Practical
No End of Module Formal Examination
Reassessment Requirement
The assessment of this module is inextricably linked to the delivery. Therefore reassessment on this module will require the student to reattend (i.e. retake) the module in its entirety.

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
Practical Practical class to explore dish composition, working on the finishing touches in advance of a gourmet event. 4.00 Every Week 4.00
Tutorial Reflecting on the dishes created in class and preparing food orders and plans for the gourmet culinary events. 1.00 Every Week 1.00
Independent Study Research into suitable menu elements for the culinary events. 4.00 Every Week 4.00
Directed Reading Preparation for practical classes. 3.00 Every Week 3.00
Total Weekly Learner Workload 12.00
Total Weekly Contact Hours 5.00
This course has no Part Time workload.
Recommended Book Resources
  • Loman Scanlon, N 2013, Catering Management, 4th Ed., Wiley London [ISBN: 978-1-1180-9149-4]
  • Shock, P; Stefanelli, J; Sgovio, C 2011, On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More,, 2nd Ed., Wiley London [ISBN: 978-0-470-55175-2]
Supplementary Book Resources
  • HervĂ©, T 2009, Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History), 2nd Ed., Columbia University Press USA
  • Notter, E 2011, The art of the chocolatier., 1 Ed., John Wiley and sons, inc Hoboken New Jersey [ISBN: 2010001901]
  • Maguire, N 2012, The MacNean Restaurant Cookbook, Gill & Macmillian Dublin
  • Mc Kenna, J 2004, How to Run a Restaurant, Estragon Press Ireland [ISBN: 1874076553]
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 6 Mandatory