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Course Module Information
Course Modules
SC1121: Culinary Kitchen Practical
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
- Identity classification of food commodities.
- Describe general considerations in kitchen & menu management.
- Demonstrate the ability to select food commodities for standardised recipes.
- Recognise and implement a management system in which professional kitchens operate.
- Manage HACCP regulation while adhering to strict health & safety guidelines governed.
- Demonstrate each cooking process along with a range of techniques used in professional kitchens.
- Master culinary terminology and processes used within professional kitchens.
- Critically reflect on the quality of finished products.
- Display the capacity to value and participate in teamwork.
- Operate and understand the range of equipment used in a professional kitchen.
Assessments
- Continuous Assessment (25%)
- Department-based Assessment (75%)
Teachers
- SARAH RYAN:
Research Profile |
Email
- MARY BRENNAN:
Research Profile |
Email
- Eithne Costelloe:
Research Profile |
Email
Note: Module offerings and details may be subject to change.