This module is designed to give learners the opportunity to enhance and refine their skills,demonstrating specialist expertise and creative ability in the areas of classical and contemporary cuisines.
Product Knowledge
Seasonality and provenance. Analysis of Quality factors. Product specifications
Larder, Cookery and Presentation Techniques
Advanced meat and fish preparation techniques. Advanced cookery techniques.Recipe analysis and modifications. Analysis of different presentation styles. Traditional and contemporary products from European,and world key practioners
Innovation
Current trends, market needs, customer profile. Menu and product design
Dietary needs of customers.
Explore food related illnesses. Development of menus and recipes to meet customer dietary needs. Low fat, low salt, low sugar and vegetarian cooking. Application of nutritional knowledge to production of menus.
Product Costing
Dish development within budget constraints. Dish costing, overheads and product viability.
Cuisines
Modern cuisine. Traditional and classical cuisine. Selection of world cuisines.
Practical exploration of modern cuisine, facilitator led.
Weekly thematic approach.
Applied learning and integrated theory,
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |