Full Title:International Cuisine
Language of Instruction:English
Module Code:CULN B6030
 
Credits: 5
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 1 programme(s)
Module Description:The learners will research, prepare, taste, serve and evaluate autenthic dishes from a variety of countries around the world. Emphasis will be placed on historical, religious and geographical influences on the development of the cuisines.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Examine the geographical, historical and religious influences on the cuisines of the world.
  2. Identify and describe the flavours, cooking techniques and unique cooking equipment or vessels associated with major international cuisines.
  3. Research and produce a range of authentic culinary products from selected global regions.
  4. Demonstrate principles of food safety through professional work habits.
  5. Recognise the impact that sustainability in food production has on global food supplies.
 

Module Content & Assessment

Indicative Content
Cuisines of Asia (including Chinese, Indian, Thai, Japanese)
Principles and concepts of Asian cuisine. Regional ingredients and influences on Asian cuisines. Cooking techniques and speciality equipment. Historical and religious influences. Geographical influnces. Preparation and production of a range of autenthic Asian dishes. Adherance to food hygiene and safety at work practices. Food cost considerations. Sustainability in food production and supply. Principles of Fusion cuisine.
Cuisines of the Americas
Principles and concepts of cuisine from the Americas. Regional ingredients and influences on American cuisine. Cooking techniques and speciality equipment. Historical and religious influences. Geographical influnces. Preparation and production of a range of autenthic regional dishes from the Americas. Adherance to food hygiene and safety at work practices. Food cost considerations. Sustainability in food production and supply.
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 students preparation for and participation in the class. 1,2,3,4 70.00 0 0 Every Week 0
Class Test Short answer in class test. 2,5 20.00 0 0 Week 12 0
Portfolio Online recording of dishes created in class and identifying areas of improvement. 3,5 10.00 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 reassessment of this module will be a skills test to assess the module learning outcomes.

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 Prepare and present a range of International cuisines in a production environment with integrated theory. 5.00 Every Week 5.00
Directed Reading Preparation for class as directed by lecturer. 2.00 Every Week 2.00
Independent Study Research on cuisines in preparation for practical class. 2.00 Every Week 2.00
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 5.00
This course has no Part Time workload.
Resources
Supplementary Book Resources
  • Chang, D; Meehan, P 2009, Momofuku, Clarkson Potter New York [ISBN: 978-0-307-45195-8]
  • Leong, S 2004, A Wok Through Time, Utopia Press Singapore [ISBN: 9812328548]
  • Leong, S 2007, Sensations - A tasting menu of Chinese inspired flavours, Marshall Cavendish Singapore [ISBN: 9812612793]
  • Kochhar, A 2004, Indian Essence, Quadrille Publishing China [ISBN: 84400077X]
  • Williams, J 2005, World Food Thailand, Parragon Bath, UK [ISBN: 1405461551]
  • Thompson, D 2002, Thai Food, Ten Speed Press Berkley, California [ISBN: 1580084621]
  • Presilla, M 2012, Gran Cocina Latina: The Food of Latin America, W. W. Norton & Company [ISBN: 978-039305069]
  • Gutierrez, S. 2013, Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina, The University of North Carolina Press [ISBN: 978-146960870]
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 3 Mandatory