Full Title:Culinary Fundamentals 2
Module Code:CULN B6025
 
Credits: 10
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 2 programme(s)
Module Description:This is a practical module that allows students to build and develop essential culinary skills and knowledge attained in culinary fundamentals 1 relevant to larder, hot kitchen and pastry within a controlled environment. The module gives students the knowledge and understanding necessary to cater for individuals with specific dietary requirements, using a wide range of traditional and contemporary commodities and processes. Specifically, it focuses on the Mediterranean region, eating for health to include salads, sandwiches and breakfast cookery. This module ensures that all students are competent in the production of breads, gateaux, pastries and desserts. Particular emphasis is placed on the scientific principles and production processes underpinning this discipline. Upon completion of this module, students will be able to produce a range of classical and innovative regional dishes and pastry products and desserts.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Produce a range of savoury dishes reflective of the Mediterranean region taking cognisance of healthy eating and special dietary requirements..
  2. Produce a range of plated dessert and pastry products, cakes and doughs in both a training and volume cookery environment to industry best practice standards
  3. Apply professional food hygiene and work safety practices in accordance with Food Safety Authority of Ireland (FSAI) training Standards to include fire safety and prevention techniques.
  4. Demonstrate knowledge of the basic skills and equipment associated with the functionality of a professional kitchen.
  5. Recognise the steps involved in the food control cycle and an have awareness of the concept of sustainability as applied to food purchasing
  6. Develop an understanding of the scientific principles underpinning all the processes used in culinary arts
 

Module Content & Assessment

Indicative Content
Pastry
Further develop the pastry skills and techniques acquired in Culinary Fundamentals 1. Classical items in a contemporary style, cost, seasonality and special occasion. Plated desserts, afternoon teas, enriched doughs tray bakes, cookies and simple petit fours gateaus in both classic and modern style.
Hot Kitchen: Mediterranean
Product and equipment identification. Production of a range of authentic regional dishes, to include dishes from Italy, Southern France, Spain,Greece and North Africa.
Hot Kitchen: Healthy Options
Identify a range of healthy option products. Produce a range of healthy option dishes. Evaluation and modification of recipes to comply with healthy eating.
Hot Kitchen: Breakfast Cookery
A range of hot and cold breakfast dishes
Applied Hygiene, Safety and waste management
Kitchen hygiene and safe work practices.Kitchen equipment, knife and machinery safety. Kitchen waste and the environment. Recycling of food waste.
Food Commodities
Physical and chemical structures of natural foods to include meat, fish, milk and milk products, eggs, fats and oils, fruit, pulses, vegetables, cereals and grains
Assessment Breakdown%
Course Work100.00%
Special Regulation
Each practical component of this module (specified in the assessment type under the heading Module Assessment Breakdown) must be attended and passed to attain the complete module.

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% 1,3,4,5,6 40.00 0 0 n/a 0
Practical/Skills Evaluation Production kitchen: Port-folio 10%, Continuous assessment 70%, In class test 20% 1,3,4,5,6 30.00 0 0 n/a 0
Practical/Skills Evaluation Pastry: Practical Exam 20%, Port-folio 10%, Continuous assessment 60%, In class test 10% 2,3,4,5,6 30.00 0 0 n/a 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 inextricably linked to delivery. Each practical component of this module must be attended and passed to attain the complete module. The weighting of the components is as follows:Training kitchen process, 40%. Any failed element will be reassessed through a skills test.Production kitchen 30%. Pastry 30%. 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 Production Kitchen 5.00 Every Week 5.00
Practical Individual Training Kitchen - Process 4.00 Every Week 4.00
Practical Individual Training Kitchen - Pastry 3.00 Every Week 3.00
Directed Reading Directed reading to include preparatory work for practical classes 3.00 Every Week 3.00
Independent Study No Description 3.00 Every Week 3.00
Total Weekly Learner Workload 20.00
Total Weekly Contact Hours 14.00
This course has no Part Time workload.
Resources
Recommended Book Resources
  • Campbell, Foskett, Rippington, Paskins 2012, Practical cookery, 12th Edition Ed., Hodder Education Uk [ISBN: 978 1444 17008 5]
  • The French Culinary Institute 2009, The Fundamental Techniques of classic Pastry Art, 1ss Edition Ed. [ISBN: 7811 5847 9803 3]
  • Leto, M.J., Bode, W.K. 2006, The Larder Chef - food preparation and presentation, 4th Edition Ed., Butterworth-Heinemann Uk [ISBN: 9780 750 66899 6]
Supplementary Book Resources
  • Gisslen, W. 2011, Professional Cooking, 7th Edition Ed., Wiley USA [ISBN: 9780 470 19572 3]
This module does not have any article/paper resources
Other Resources
  • websites: www.caterer.com
  • websites: www.cheftalk.com
  • websites: www.restaurant.org
  • websites: www.bbc.co.uk/food
  • Website: www.thestaffcanteen.com

Module Delivered in

Programme Code Programme Semester Delivery
DK_BCULA_7 Bachelor of Arts in Culinary Arts 2 Mandatory
DK_HCULA_6 Higher Certificate in Arts in Culinary Arts 2 Mandatory