University of Galway

Course Module Information

Course Modules

Semester 1 and Semester 2 | Credits: 5

To give students the knowledge and understanding into how professional kitchens operate within the hotel industry.
(Language of instruction: English)

Learning Outcomes
  1. Identity classification of food commodities.
  2. Describe general considerations in kitchen & menu management.
  3. Demonstrate the ability to select food commodities for standardised recipes.
  4. Recognise and implement a management system in which professional kitchens operate.
  5. Manage HACCP regulation while adhering to strict health & safety guidelines governed.
  6. Demonstrate each cooking process along with a range of techniques used in professional kitchens.
  7. Master culinary terminology and processes used within professional kitchens.
  8. Critically reflect on the quality of finished products.
  9. Display the capacity to value and participate in teamwork.
  10. Operate and understand the range of equipment used in a professional kitchen.
Assessments
  • Continuous Assessment (25%)
  • Department-based Assessment (75%)
Teachers
The above information outlines module SC1121: "Culinary Kitchen Practical" and is valid from 2018 onwards.
Note: Module offerings and details may be subject to change.