This module is designed to give learners the opportunity to develop specialist expertise and creative ability in the areas of classical and contemporary cuisine
Classical and Traditional Cookery
Classical and traditional specialties: Hors d’oeuvre, Soups and farinaceous, Fish and shellfish. Furred and feathered game, Meats, poultry and offal. Vegetable and vegetarian.
Modernizing the classics
Contemporary Cuisines.Modern European Cuisine.
Innovative Development
Creativity in dish design.Recipe development and testing.Market analysis.Dish costing.Overhead.Production viability.Nutritional analysis.Recipe balancing.
Student -led creative dish design that is an interpretation of classical cuisine
Integrated learning from other modules in dish creation .
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |