Full Title:Culinary Arts Creativity
Module Code:52579
 
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 international, classical and contemporary cuisines. This practical module encourages the students to develop their culinary techniques, in both hot kitchen and pastry, nurturing an environment where they can develop their craft skills and knowledge to the level of an art. The emphasis will be on producing creative and innovative dishes using novel methods of preparation, composition and presentation underpinned with the application of related theory. The practical classes will take the form of both directed and independant learning to ensure that learners have the opportunity to carry out independant research and experimentation.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Investigate and evaluate approaches to innovative dish composition and design by creative leaders in the culinary arts industry.
  2. Adapt and create various plated desserts, baked goods and hot kitchen dishes through the blending of traditional skills and knowledge with more modern techniques and ingredients.
  3. Examine the role sensory evaluation plays in the visual, textural and gastronomic composition of modern creative dishes.
  4. Recognise the skills and knowledge required to produce creative culinary dishes in a volume cookery environment.
  5. Appreciate the impact of health and wellbeing on the culinary arts industry and understand the demand for healthy cooking practices.
  6. Employ HACCP and food safety considerations in modern dish construction.
 

Module Content & Assessment

Indicative Content
Creative culinary leaders
Identify the culinary leaders both nationally and internationally in the area of creative composition and innovation. Use publications, websites and journals to investigate the up to date trends.
Approaches to composition
Investigate differing approaches to dish composition, both classical and modern approaches. The development of plating techniques balancing a dish, astethics, texture variances, flavour combinations colour balance and the theory of design.
Contemporary dish production
Utilise traditional skills and knowledge along with modern techniques and ingredients in the creation of innovative contemporary dishes, both plated desserts,baked goods & hot kitchen. Balanced dishes, healthy approaches, modernist techniques, creative plating colour balance & composition.
Sensory Evaluation
Physiological and Psychological Foundations of Sensory Function. Organoleptic properties. Texture Evaluation. Color and Appearance. Acceptance and Preference Testing.
Volume production
Scaling contempory dish production for large events. The application of standard recipes, kitchen controls, creative menu development. Engage in consultation meetings with other stakeholders in preparation for event production in Creative Culinary Events in semester 6.
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 Daily CA marks recording student preparation and participation for each class. (20% hot kitchen element & 20% for pastry) 2,6 40.00 0 0 Every Week 0
Practical/Skills Evaluation Final practical skills assessment on both pastry (15%) and hot kitchen (15%) elements of the module. 1,2,3,6 30.00 0 0 Sem 1 End 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. 2,4 30.00 0 0 Every Week 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.
Reassessment Description
The assessment of this module is inextricably linked to delivery. Each practical component of this module (hot kitchen & pastry) must be attended and passed to attain the complete module. 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
Practical Production of creative plated desserts, afternoon tea pastries, modern petite fours, tortes festive platters and basic chocolate techniques: piping, flooding and moulding. 4.00 Every Week 4.00
Practical Production of creative savoury menu items. 4.00 Every Week 4.00
Tutorial Critique and feedback of the dishes created in the practical classes to examine their construction and relevance in the professional kitchen. 2.00 Every Week 2.00
Directed Reading Research into specific experts in the field in preparation for the practical classes. 3.00 Every Week 3.00
Independent Study Completion of elements for the reflective journal. 2.00 Every Week 2.00
Total Weekly Learner Workload 15.00
Total Weekly Contact Hours 10.00
This course has no Part Time workload.
Resources
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
  • Keller, T 2008, Under Pressure - cooking sous vide, Artisan New York [ISBN: 9781579653514]
  • Maguire, N 2012, The MacNean Restaurant Cookbook, Gill & Macmillan Dublin, Ireland
  • Howard, P 2012, The Square, The Cookbook, Volume 1: Savoury, Absolute Press Bath, UK [ISBN: 9781906650599]
  • Thomas, C 2013, Off Premise Catering Management, 3rd Ed., Wiley London [ISBN: 978-0-470-88971-8]
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