International Cuisines

 

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Main Description show detail >>
 
 
 
Department: Hotel, Culinary and Tourism Module Code: CULN51002
Level: Level 5 Contact Hours: 48
Duration: 1 Semester Directed Study Hours: 0
Effective Term: 2012/13 Indep. Study Hours: 252
Credits: 15

Prerequisite Knowledge:

  None

Module Description/Aims:

  Learners will research, prepare, present, taste and evaluate traditional and regional dishes from a variety of international cuisines. Emphasis will be placed on historical, cultural and religious influences, geography (agriculture & climate), regional ingredients & influences, flavour profiles and combinations. Food preparation techniques and the use of authentic cooking equipment will be developed and re-enforced in a practical situation both in college and in the workplace  


 
Contact Hours show detail >>
   
 
Contact Type Hours
Practical/Workshop4 Per Week


 
Learning Outcomes show detail >>
   
 
On successful completion of the module, the learner will be able to:
No. Description/Learning Outcomes
1Identify the origin and culture of a variety of authentic foods appropriate to international cuisines
2Identify the basic ingredients, dishes and cooking styles of authentic international cuisine and consider the factors affecting the availability of these foods
3Identify and describe the cooking techniques and unique cooking equipment or vessels associated with the major world cuisines
4Demonstrate through practical application an understanding of the authenticity of the chosen international cuisines and produce and present a range of dishes in an authentic form
5Implement best practice in workplace and food safety in line with the Safety, Health & Welfare at Work Act (2005) and the Food Safety Authority of Ireland (FSAI) training standards and legislation.
6Effectively apply quality assurance techniques and food cost control procedures.


 
Learning Strategies show detail >>
   
 
Learning Strategies
Food preparation techniques and the use of authentic cooking equipment will be developed and re-enforced in a practical situation both in college and in the workplace. Lecturer lead discussion on the relevant country?s location, culture and nature of tourism provision will iniciate each class. Students should be required to come to each class having already investigated these issues. The basic principles and commodities relating to each cuisine should then be demonstrated. Finally, students should be supervised in the production of authentic dishes and given the opportunity to share and taste at the end of each class. <br>Key to the delivery of this and all modules in the programme will be the independent study guidelines and a Reflective Journal in which students review and consolidate learning, evaluate contribution of college based learning to performance in the workplace, and plan future learning based on past learning experience. <br>


 
Indicative Syllabus Content show detail >>
   
 
Content Detail
History and Culture • Origins of a variety of authentic internal foods and cuisines
• Relationship of food to culture, religion & history
• The role of food in ceremony and celebration
• Presentation and eating styles in relation to different international cuisines
Authentic Commodities • Factors affecting availability of authentic foods, to include:
-Climate
-Geography,
-Staple foods
-Transportation
-Infrastructure
-Food preparation and preservation
• Key commodities and dishes of a range of authentic international cuisines
• Key herbs, spices and seasonings appropriate to international cuisines, including:
-Aroma
-Flavour
-Range of uses
-Effect on foods
Cooking Techniques and Equipment
• Preparation, techniques cooking styles and specialised equipment appropriate to a range of international cuisines
Preparing International Cuisine • Preparation and presentation of a range of authentic dishes from Europe, the Mediterranean, Asia (India, China, Japan, Thailand) and other world cuisines
Workplace and Food Safety • Reinforcement and application of learning acquired in Module 1: Units 1 & 2
-Compliance with health and safety at work legislation
-Compliance with food safety legislation
-Application of personal and professional hygiene practices in accordance with FSAI training standards
-HACCP electronic record keeping
Food Quality and Cost Control• Quality assurance techniques and systems
• Principles of food cost control, including:
-Purchase specifications and standard recipes
-Dish specification, costing and product viability


 
Assessment Strategies show detail >>
   
Assessment Strategies
Knowledge and comprehension of module concepts will be assessed by both practical and written examination during and at the end of the semester.


 
Indicative Assessments show detail >>
   
Learning Outcome Assessment Category Assessment Method Additional Information % alloc
4, 5, 6Continuous AssessmentPractical50
1, 2Continuous AssessmentMultiple Choice Questions30
3Continuous AssessmentPracticalPractical In-Class Test20


 
Reading List show detail >>
   
 
Type ISBN Title Author Publisher Year Edition Library Link
Essential9781590170038A Book of Mediterranean Food
David, E.
New York: NYRB		20022nd revised ed-
Essential9780756633875Spain and the World Table
Culinary Institute of America and Shulman, M.R.
London: Dorling Kindersley. 		2008-
Essential9780756643058The Flavors of Asia.
Culinary Institute of America and Pham, M.
London: Dorling Kindersley		2009-
Recommended111111111XIndian Essence:The Fresh Tastes of India's New Cuisine
Kochhar, A.
London: Quadrille Publishing Ltd. 		2009-
Recommended9781840915587Thai Street Food
Thompson, D.
London: Conran Octopus		2010-
Recommended9781904010210Food of Japan
Booth, S.
London: Grub Street 		2002-
Recommended9780375405068The New Book of Middle Eastern Food
Roden, C. (2000) . Revised ed.
New York: Alfred A. Knopf		2000-


 
Journals and Websites show detail >>
   
 
Type Description
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Curricular information is subject to change