Full Title:Systems and Kitchen Design
Module Code:51887
Credits: 5
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 1 programme(s)
Module Description:This module enable students to aprise the operational systems used by industry. It ensures that students understand the range and types of operations within the industry. The module will also give students an understanding of design and development of a modern production kitchen.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Analysis the elements involved in the systems approach to culinary operations
  2. Evaluate the role of technology in the operation of planning, production, distribution and service.
  3. Evaluate the principles and practices of kitchen design, with particular emphasis on sustainability
  4. Appraise relevent planning and food safety legislation as it applies to the design of commercial food production units

Module Content & Assessment

Indicative Content
Systems Theory and approaches to production systems
Identify the various caterories of operations in Culinary Arts
Technological advances in Food production systems
Including but not limited to ; Cook-chill, Sous-vide, Cook Freeze
Kitchen Design
Food production enviornment, lighting ventilation heating, refrigeration, ergonomics
Environmental issues
Use of energy , waste management, sustailability
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
Project Students will be required to research and evaluate a selected production system . An element of e-portfolio will also be used. 1,2 50.00 0 0 Week 7 0
Project Students will be required to reseach, produce and defend a design for a modern food production facility. 3,4 50.00 0 0 Week 12 0
No Project
No Practical
No End of Module Formal Examination
Reassessment Requirement
No repeat examination
Reassessment of this module will be offered solely on the basis of coursework and a repeat examination will not be offered.

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 Interactive lecture , where students will be expected to come to class having read any readings recommended 3.00 Every Week 3.00
Directed Reading Students should read and prepare material as required for class 3.00 Every Week 3.00
Independent Study Students will work on own reseach and work as needed 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
  • Knight John B and Kotschevar Lendal H 2000, Quantity food production and management, Third Ed., Wiley and sons inc New York [ISBN: 0-471 33347 6]
  • Cox Brigitte and Bauler Marcel 2008, Cook- chill for food servicing and manufacturing, Guide lines for production, storage and distribution, 4th Ed., Australian institute of food science and technology New- South Wales Australia [ISBN: 978-0-9578907-2-5]
  • Katsigris Costas and Thomas Chris 2008, Design and equipment for restaurants and food service, First Ed., John wiley and sons inc New- York [ISBN: 0-471 09068-9]
  • Birchfield John 2007, Design and layout of food service facilities, 3rd Ed., John Wiley and sons inc New-York [ISBN: 978-0471699637]
Supplementary Book Resources
  • Kinton Ronald Ceserani Victor and Foskett David 2007, The Theory of cstering, 11th Ed., Hodder educational publications London [ISBN: 10-0340939265]
Recommended Article/Paper Resources
  • 2008 n/a, www.douglasabaldwin.com/sous-vide html
Other Resources
  • www.fsai.ie: n/a
  • www.fsai.ie: n/a
  • www.PSO340.ie: n/a

Module Delivered in

Programme Code Programme Semester Delivery
DK_BCULA_7 Bachelor of Arts in Culinary Arts 6 Mandatory