This is a practical module that allows students to reinforce and consolidate the learning in Culinary Skills Year 1 while providing a vehicle through which a number of learning outcomes can be achieved. The module will integrate both practical work with theory and assist in the development of the students’ core food professional skills, competencies and knowledge in culinary arts. Students will be encouraged to reflect on their own development of skills and understanding during this module. In Semester 3/4 students will prepare and cook dishes for a meal service in a realistic working environment, within a production kitchen, and will experience time deadlines associated with a working kitchen in industry.Skills which have been achieved in the year 1 module can be integrated and built on in year 2. In Semester 4/3 the focus is on students having the ability to plan and execute an event of their choice in agreement with their supervisor
Event Planning & organisation
Suitability Of the chosen menu,Seasonality of the menu, Availability of produce,Cost & budget factors,Time planning,Leading the team,Requisition of ingredients,Delivery of duties.
Cost Control,quality control, food safety management and analysis
Cost control-Gross profit percentage.Meat test yields.Price of the menu. Quality Control-Food preparation , production & service.Food wastage and portion control.Customer feedback.Food Safety Management-Personal hygiene.Operational hygiene.Zoning.Temperature control.HACCP documents.Menu analysis.nutritional analysis
Management and Supervisory Skills
Delegation.Motivation.Communication.Leadership.Teamwork.Feedback.
Themed Events
Creative arts, theme selection, creating the experience-matching food and the environment,industry trends
Semester 1: Student -led menu design and kitchen management for a meal event
Semester 2: Student-led thematic event management
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |