This module will provide the learner with the knowledge and skills necessary to adhere to best practice and legal requirements relating to food Safety, food preservation and food quality. Learners will also be able to investigate and establish technological principles associated with catering operations.
Food Safety Management/ HACCP
Documentation: List of documents.Record keeping: Purpose, storage, day to day management.Importance of verification: periodic review.Auditing.Dealing with food safety complaints.HACCP Compliance options.Application of HACCP principles to production of food items.
Food Safety Training
Legislation requirements.Role of management.Food Safety Authority of Ireland training standards.Training approaches.Role of supervision.Assessment of effectiveness of training/ competency.
Food Safety Legislation and Related Authorities
The Law: Food Hygiene Regulations, EU Directives, current legislation, individual responsibilities under the law, penalties of non-compliance. Food law, food safety updates, traceability, labelling of food in the professional kitchen, registration of food premises.Food Safety Authority of Ireland & Enforcement authorities.European Food Safety Authority.Safe Food organization.Procedure for product recall and food alerts.Resources for food law and food safety updates.
Quality Assurance
Concept of food quality.Quality aspects of food products.Deterioration in food quality and its control.Principles of food packaging: role of packaging, methods and forms, testing and safety, influence of packaging on food quality, current legislation on food contact materials.The role of quality and certified quality programmes in ensuring food quality.
Sustainbility
Exploring concepts of sustainability both socially and environmentally. Ways in which a chef can promote sustainability through kitchen procedures e.g.water conservation, energy conservation, raw material sourcing, carbon emissions and tracability. New technology which assists sustainable best practices in the kitchen.
Technology of Catering Operations- Principles and Advances
Classification of catering operations: hotels, restaurants, gastro-pubs, bar food, fast-food outlets, industrial catering, institutional catering, franchising, transport catering, outdoor and event catering.Traditional and modern technological advances in food production systems: conventional system, sous-vide, cook-chill, cook-freeze, combination systems.Basic principles and operational practices of each catering operation and each food production system.Future trends and developments: assessment of catering operations and food production systems.
Preservation
Reasons for preservation.Natural preservatives used within the kitchen: salt, alcohol, sugar, acids, wood.Basic principles of current methods of preservation: for e.g. pouch-sealing, Modified Atmosphere Packaging(MAP), aseptic packaging, waxing.Additives: classification, use, current recommended levels in foods.Future trends in preservation.
Integrated Culinary IT Apps
Flow diagrams. HACCP charts. Create & manage HACCP related documentation. Designing and managing records. Introduction to databases. Audit sheet design. Costing sheet design
Applied and practical approach to:
-integrating food safety management in a professional kitchen via a 'kitchen-based group project/ case study'
- exploration of food safety training needs through physical resource design
- application of the principles of preservation and food packaging through student led product design and production
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |