Full Title:Contemporary Culinary Trends
Module Code:51883
Credits: 5
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 1 programme(s)
Module Description:This module builds on the knowledge gained in the previous modules of Culinary Fundamentals 1 & 2 and on the Foundations of Gastronomy. It investigates contemporary approaches to cooking utilising modern equipment, ingredients and techniques. The module encourages the students to compare fundamental culinary techniques with more modernist approaches.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Examine contemporary culinary trends, their development and use in the professional kitchen.
  2. Demonstrate the knowledge and skills associated with the use of modern kitchen equipment, ingredients and techniques and apply health and safety to their uses.
  3. Prepare and present a range of products using contemporary culinary ingredients and techniques.
  4. Evaluate where the use of modern techniques and ingredients can add value in a professional kitchen in lieu of classical approaches.

Module Content & Assessment

Indicative Content
Contemporary Culinary Trends
Development of culinary trends, application in the professional kitchen. Writers / culinarians in the modernist approach to cuisine. Identify future trends and their viability in the industry.
Sous Vide
Origin and background of sous-vide. Choosing the correct equipment and understanding the process. Storage and temperature information. Cooking temperatures and times. Sous-vide techniques - pre-bath, cooking, finishing. Sous-vide safety & HACCP
Modern kitchen equipment
Investigate the modern kitchen equipment used in a professional kitchen. Equipment should include: gram scales, immersion blenders, dehydrators, whipping siphon, smokers, spherication tools, thermomix and other relevant equipment.
Contemporary culinary techniques
Use various techniques to understand the contemporary approach to cooking including (but not limited to): emulsifying, foams, gelling, low temperature cooking, spherication, thickening, dehydration, freeze drying, freezing, compression and smoking.
Ingredients used in the modern kitchen
Use a range of raw and fresh ingredients to assist in creating modernist cuisine dishes, to include Agar, Carrageenan, Gelatin, Lecithin, Maltodextrin, Sodium alginate, Xanthan gum, Calcium, Gellan, Dry Ice and Liquid nitrogen. Understand food safety issues in the use of these ingredients.
Assessment Breakdown%
Course Work50.00%
End of Module Formal Examination50.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Reflective Journal An online reflective journal will be completed by the students to track their experimentation with various techniques and their reflection on viability of using the techniques in the professional kitchen. 2,3,4 30.00 0 0 Every Week 0
Continuous Assessment Daily CA marks will be recorded on student participation in the practical class. 2,3 20.00 0 0 Every Week 0
No Project
No Practical
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Formal Exam End-of-Semester Final Examination 1,2,4 50.00 0 0 End-of-Semester 0
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 repeat of the coursework element will require the student to produce a range of items using modernist cooking techniques and ingredients.

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 Kitchen based class to experiment with different techniques and ingredients. 2.00 Every Week 2.00
Lecturer-Supervised Learning (Contact) To review the results of the practical class and discuss each technique's viability in the professional kitchen. 1.00 Every Week 1.00
Directed Reading Planning and research on the following week's topic. 3.00 Every Week 3.00
Independent Study Compilation of the reflective journal. 3.00 Every Week 3.00
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 3.00
This course has no Part Time workload.
Recommended Book Resources
  • Logsdon, J 2012, Modernist Cuisine Made Easy: getting started, Primolicious LLC [ISBN: 978-1481063319]
  • Myhrvold, N; Young, C; Bilet, M 2011, Modernist Cuisine: The Art and Science of Cooking, The Cooking Lab Bellevue, WA [ISBN: 9780982760107]
  • Keller, T 2008, Under Pressure - cooking sous vide, Artisan New York [ISBN: 9781579653514]
  • Achatz, G 2008, Alinea, Ten Speed Press Berkeley, California [ISBN: 1580089283]
Supplementary Book Resources
  • This, H 2007, Kitchen Mysteries, revealing the science of cooking, Columbia University Press New York [ISBN: 978-0-231-14171-0]
  • Maguire, N 2012, The MacNean Restaurant Cookbook, Gill & Macmillan Dublin, Ireland
  • This, H 2009, Building a Meal, from molecular gastronomy to culinary constructivism, Columbia University Press New York [ISBN: 798-0-231-14466-7]
  • Howard, P 2012, The Square, The Cookbook, Volume 1: Savoury, Absolute Press Bath, UK [ISBN: 9781906650599]
  • Doyle, G 2008, Pier, Murdoch Books Australia [ISBN: 9781921259043]
  • This, H 2006, Molecular Gastronomy, Exploring the science of flavour., Columbia University Press United States of America [ISBN: 978-0-231-13312-8]
  • Best, M; Petanen, P 2011, Marque, A culinary adventure, Hardie Grant books Melbourne [ISBN: 9781742702339]
  • Kajuiter, M 2012, Let's Go Disco, Valshan Ltd Waterford, Ireland
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 5 Mandatory