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Detail |
| Current Trends | Impact on style, presentation and production of current trends in Irish, European and global cuisine, including
• Demand for healthy options
• Multi-sensory approach to food: importance of taste, texture, colour and presentation
• Nutrition
• Provenance and seasonality
• Ethics
• Interest in world cuisines
• Food production methods
• Contemporary culinary technology
• Legislation
| | Contemporary Cuisine | • Definition and origin of contemporary cuisine
• Origin, quality and use of products and techniques appropriate to Irish, European and global contemporary cuisines
• Dish composition
• Innovation and creativity in dish design
• Development and evaluation of contemporary recipes
• Nutritional analysis of contemporary dishes
• The role of the `Tasting Menu• in encouraging chef and consumer experimentation
| | Modernizing the Classics | • Understanding the elements of the dish being modernised
• Taking the respective elements of a classical dish apart, and re-presenting them in contemporary and innovative ways
• Using healthy, low fat cooking ingredients and cooking methods to reinterpret classical dishes
• Utilising and combining ingredients, flavours, cooking methods and presentation techniques appropriate to contemporary Irish, European and global cuisines
• Producing authentic contemporary dishes from selected Irish, European, Indian, Japanese, Chinese and Thai cuisines
| | Workplace and Food Safety | •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
| | Current Trends | •Impact on style, presentation and production of current trends in Irish, European and global cuisine, including Demand for healthy options, Multi-sensory approach to food: importance of taste, texture, colour and presentation, Nutrition, Provenance and seasonality, Ethics, Interest in world cuisines, Food production methods, Contemporary culinary technology and Legislation.
| | Contemporary Cuisine | •Definition and origin of contemporary cuisine
• Origin, quality and use of products and techniques appropriate to Irish, European and global contemporary cuisines
• Dish composition
• Innovation and creativity in dish design
• Development and evaluation of contemporary recipes
• Nutritional analysis of contemporary dishes
• The role of the `Tasting Menu• in encouraging chef and consumer experimentation
| | Modernizing the Classics | • Understanding the elements of the dish being modernised
• Taking the respective elements of a classical dish apart, and re-presenting them in contemporary and innovative ways
• Using healthy, low fat cooking ingredients and cooking methods to reinterpret classical dishes
• Utilising and combining ingredients, flavours, cooking methods and presentation techniques appropriate to contemporary Irish, European and global cuisines
• Producing authentic contemporary dishes from selected Irish, European, Indian, Japanese, Chinese and Thai cuisines
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