This module is designed to deepen the learner’s knowledge and understanding of culinary principles and practices in an international context. It is aimed to equip the learner with knowledge of International culinary processes/principles and practices through which they can process and control the materials they encounter, that their experiences become measurable to learning conclusions, meaningful and appropriate to a degree level standard.
Unit 1 - Induction
1.1) Module overview and assessment strategy, continuous assessment and portfolio of work.
2. Unit 2 - Food of Italy.
2.1) Produce a range of Italian dishes.
Unit 3 - Food of Ireland.
3.1) Produce a range of Irish dishes
Unit 4 - Food of Lebanon.
4.1) Produce a range of Lebanese dishes
Unit 5 - Egg cookery.
5.1) Produce a range of regional egg dishes.
Unit 6 - Food of Asia
6.1) Produce a range of dishes associated with the Asian continent
Unit 7 - Food of Spain.
7.1) Produce a range of Spanish dishes
Unit 8 - Food of Britain.
8.1) Produce a range of British dishes
Unit 9 - Vegetarian and vegan cookery.
9.1) Produce a range of vegetarian and vegan dishes
Unit 10 - Food of Thailand.
10.1) Produce a range of Thai dishes
Unit 11 - Vegetarian Cookery
11.1) produce a range of vegetarian and vegan dishes
Unit 12 - Assessment
12.1) Produce a range of dishes for assessment
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |