Full Title:Culinary Fundamentals 1
Module Code:CULN B6027
Credits: 10
Valid From:Semester 1 - 2014/15 ( September 2014 )
Module Delivered in 2 programme(s)
Module Description:This module will develop basic techniques, processes and skills essential to professional culinary arts by introducing the fundamentals of larder, pastry and hot kitchen.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Demonstrate knowledge and understanding of a range of commodities and equipment widely used in the professional larder, hot kitchen and pastry departments of commercial kitchens.
  2. Apply appropriate skills and techniques in larder, hot kitchen and the pastry department pertinent to culinary fundamentals.
  3. Demonstrate and apply the key processes of cookery.
  4. Apply professional food hygiene and safety at work practices in accordance with Food Safety Authority of Ireland (FSAI) training standards.
  5. Recognise the steps involved in the food control cycle and an awareness of the concept of sustainability as applied to food purchasing

Module Content & Assessment

Indicative Content
Hot Kitchen and Larder
Classification, cuts and quality purchasing points for fish meat and poultry. Food control cycle to include purchasing and sustainability. Wet and dry cookery processes. Culinary fundamentals to include vegetable cuts, stocks, basic sauces and basic meat, fish and poultry dishes.
Applied Safety and Food Hygiene
Personal Hygiene, environmental hygiene and work practices. Correct use of knives and kitchen equipment and machinery. Zoning, Temperature control. Fire Safety, First Aid and Manual handling . The Fire Triangle Causes of Fire Spread Types of Fire Extinguishers Emergency evacuation procedures First aid Manual Handling.
Basic scientific principles underpinning pastry production. Key structural ingredients (fresh/convenient) and equipment for pastry. Basic techniques used in pastry production to include basic pastes, basic breads( soda/yeast) and sponge products, basic hot and cold desserts to include egg based desserts, meringues, biscuits and milk puddings, basic cakes and pastries suitable for morning coffee.
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
Practical/Skills Evaluation Training hot kitchen: Practical Exam 20%, Port-folio 10%, Continuous assessment 60%, In class test 10% 1,2,3,4,5 40.00 0 0 n/a 0
Practical/Skills Evaluation Production kitchen: Port-folio 10%, Continuous assessment 70%, In class test 20% 1,2,3,4,5 30.00 0 0 n/a 0
Practical/Skills Evaluation Pastry: Practical Exam 20%, Port-folio 10%, Continuous assessment 60%, In class test 10% 1,2,3,4,5 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 each of the components is as follows: Training hot kitchen process, 40%. Production kitchen, 30%. Pastry 30%. Any failed element will be reassessed through a skills test.

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 Module Theory 2.00 Every Week 2.00
Practical Individual Training Kitchen - Process 4.00 Every Week 4.00
Practical Production Kitchen Class 5.00 Every Week 5.00
Practical Individual Training Kitchen - Pastry 3.00 Every Week 3.00
Independent Study To include preparation for practical class 2.00 Every Week 2.00
Directed Reading Lecturer directed relevant reading 2.00 Every Week 2.00
Total Weekly Learner Workload 18.00
Total Weekly Contact Hours 14.00
This course has no Part Time workload.
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 fundemental techniques of classic pastry arts, 1 Ed., stewart, tabori and chang [ISBN: 7811584798033]
  • Leto, M.J., Bode, W.K. 2006, The Larder chef - fod preparation and presentation, 4th Ed., Butterworh-Heinemann UK [ISBN: 978 0 75 066899 6]
Supplementary Book Resources
  • Gisslen, W. 2011, Professional Cooking, 7th Ed Ed., Wiley USA [ISBN: 978 0 470 19572 3]
  • Chris young, Maxime Bilet 2011, modernist cuisine: techniques and equiptment
  • Johnny Iuzzini 2010, Dessert four play-sweet quaters from a four star pastry chef, 1 Ed., usa
  • Pierre Hereme, desserts by Pierre Herme
  • Sloan, P. Legrand, W. Chen, J. 2013, sustainability in the hospitality industry - principles of sustainable operations, 2nd Ed Ed., Routledge London [ISBN: 978 0 415 53124 5]
This module does not have any article/paper resources
Other Resources
  • Website: www.fsai.ie
  • Website: www.wacs2000.org
  • Website: www.bordbia.ie

Module Delivered in

Programme Code Programme Semester Delivery
DK_BCULA_7 Bachelor of Arts in Culinary Arts 1 Mandatory
DK_HCULA_6 Higher Certificate in Arts in Culinary Arts 1 Mandatory