This is a practical module that allows students to develop essential culinary skills and knowledge within a controlled environment. The approach to learning is practice structured around practical demonstrations and hands on food preparation and production methods within a classroom and kitchen environment. This learning is supported with the relevant theory necessary for the module. Students should at all times be encouraged to reflect on their own development of skills and understanding of the module, which will result in a strong requisite base for a proficient culinary future for the student.
Applied Food safety, Applied Health and Safety
Personal hygiene.Zoning Temperature controlThe correct cleaning products.Cleaning schedules.Opening and closing down procedures
Fire safety, Manual Handling, First Aid
The Fire TriangleCauses of Fire SpreadTypes of Fire Extinguishers and their useFire and Emergency evacuation proceduresFirst AidManual Handling
Foundation Skills and Techniques
Identification, evaluation and quality control and points of food items and commodities.Developing skills in basic food preparation and production methods.Understanding the structure of a professional kitchen.
Cookery processes : Scientific principles & Culinary applications.
Understand the basic techniques for, washing, preparing and cutting of vegetables.Prepare the full range of classical stocks, soups, glazes, sauces and their derivatives.Prepare meat, fish and poultry products for food production.
Volume Food Production.
Prepare and cook a variety of dishes such as meat, fish, poultry, farinaceous, vegetables, eggs and fruit for a large volume event. Using a variety of cooking methods and kitchen equipment.
Quality points
PurchasingReceivingStorageIssuingPreparationCookingServingReturns
Semester 1: Class-kitchen lecturer-led practical exploring the theory and the application of cookery processes to menu items
Semester 2: Production kitchen, lecturer-led , practical application of the cookery process to a restaurant menu for lunch production.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |