Full Title:Culinary Science and Nutrition
Module Code:CULN B6024
 
Credits: 5
Valid From:Semester 1 - 2014/15 ( September 2014 )
Module Delivered in 2 programme(s)
Module Description:This module will provide the learner with an understanding and knowledge of nutrition and scientific principles underpinning culinary arts to facilitate creative menu planning and food production.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Discuss the factors which influence food choice.
  2. Explain the role of nutrients in the body, their impact on good health.
  3. Apply nutritional knowledge to creative menu planning in order to meet customer/consumer needs.
  4. Demonstrate the ability to apply and evaluate the Scientific Principles that underpin food production
 

Module Content & Assessment

Indicative Content
Food Choice
Influential Factors - Cultural and social habits. Psychological and physiological attitudes. Nutritional knowledge. Economic circumstances. Availability of food. Marketing methods.
Nutrition
Definition of nutrition. Groups of nutrients. Structure and function of nutrients. Process of digestion and absorption. Energy requirements and sources. Nutritional stability in food cycle. Diet: balanced diet, dietary habits, current dietary trends, dietary guidelines and recommendations. Diet and disease - obesity, heart disease, cancer, diabetes. Food intolerances and allergies. Dietary needs: vegetarians, diabetics, coeliacs, low calorie diets, low salt, high fibre
Menu Analysis
Planning of creative menus to meet special dietary needs. Recipe modification through a critical examination of ingredients, preparation and cooking methods. Nutritional analysis using composition of food tables. Food of the Future
Scientific Principles of Food production
Denaturation & Coagulation of Proteins, Synersis, Enzymic Browning, Maillard Reaction, Rancidity of Fats, Foam Formation, Emulsions, Gelatinization of Starch, Gel Formation, Dextrination of Sugar, Carmelization of Sugars, Fermentation, Osmosis, Meat Tenderization, Raising Agents.
Assessment Breakdown%
Course Work50.00%
End of Module Formal Examination50.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Project Research Project on Menu planning and dietary needs 1,2,3 30.00 0 0 Week 10 0
Portfolio Students will explore, evaluate and apply scientific principles which characterize natural foods 4 20.00 0 0 Week 12 0
No Project
No Practical
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Formal Exam End-of-Semester Final Examination 1,2,3,4 50.00 0 0 End-of-Semester 0
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.

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 In Class contact 3.00 Every Week 3.00
Directed Reading Directed reading and online activities via Moodle 3.00 Every Week 3.00
Independent Study Self directed learning 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.
Resources
Recommended Book Resources
  • Denby,N., Baic, S., Rinzler, C.A. 2010, Nutrition for Dummies, 2nd, UK Ed., John Wiley & Sons [ISBN: 978-0470972762]
  • Lean, M. 2006, Fox and Cameron's Food Science, Nutrition and Health, 7th Ed., Hodder Arnold UK [ISBN: 9780340809488]
  • Marcus, J. 2013, Culinary Nutrition: The Science and Practice of Healthy Cooking, 1 Ed., Academic Press [ISBN: 978 0123918826]
  • Mc Gee, H. 2004, Mc Gee on Food and Cooking: An Encyclopaedia of Kitchen Science, History and Culture, Hodder & Stoughton [ISBN: 978 0340831499]
  • Sherrington K.B. Gaman, P.M. 1996, The Science of Food: Introduction to Food Science, Nutrition and Microbiology, 4 Ed., Butterworth Heinemann UK [ISBN: 9780750623735]
  • This, H. 2010, Kitchen Mysteries: Revealing the Science of Cooking (Arts & Traditions of the Table: perspectives on Culinary History), Columbia University Press [ISBN: 978 023114170]
Supplementary Book Resources
  • Drummond, K. E., Brefere, L.M> 2013, Nutrition for Food Service and Culinary Professionals, 8th Ed., John Wiley & Sons U.S. [ISBN: 9781118429730]
  • Fieldhouse, P. 1998, Food and Nutrition: Customs and Culture, 2nd Ed., Nelson Thornes [ISBN: 978-0748737239]
  • Proudlove, R.K. 2009, The Science and Technology of Foods, 5th Revised edition Ed., Forbes Publications Ltd [ISBN: 978-1899527083]
  • Scrinis, G. 2013, Nutritionism: The Science and Politics of Dietary Advice, Columbia University Press [ISBN: 9780231156561]
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 2 Mandatory
DK_HCULA_6 Higher Certificate in Arts in Culinary Arts 2 Mandatory