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Main Description show detail >>

Department:	Hotel, Culinary and Tourism	Module Code:	CULN61017
Level:	Level 6	Contact Hours:	48
Duration:	1 Semester	Directed Study Hours:	0
Effective Term:	2012/13	Indep. Study Hours:	52
Credits:	10

Prerequisite Knowledge:

Not Applicable

Module Description/Aims:

This module (module componant) will complement and build on the knowledge and skills gained within the overall Culinary Techniques module componants. On successful completion of this module learners will have gained the additional practical skills and knowledge to practice with confidence the art of Larder & Buffet within a modern professional kitchen.

Contact Hours show detail >>

Contact Type	Hours
Practical/Workshop	4 Per Week

Learning Outcomes show detail >>

On successful completion of the module, the learner will be able to:

No.	Description/Learning Outcomes
1	Prepare a range of raw and cooked forcemeats, pates, and terrines using a variety of commodities, techniques and presentations.
2	Use a wide range of advanced cutting skills including knife tools and use of machines.
3	Design, prepare and present a buffet event.
4	Implement relevant food hygiene, cost and quality control procedures and best practice associated with buffets.
5	Demonstrate knowledge of the classification, quality points and physical structure of a range of meats, poultry, game, fish, shellfish, offal, vegetables, dairy and farnaceous products such as cereals, pulses, grains, eggs and fruits.
6	Apply the required skills and techniques involved in the preparation of each commodity.
7	Apply appropriate food preservation techniques associated with relevant commodities.
8	Distinguish, classify and through practical application produce a variety of classical and innovative salads, hors d'oeurves and dressings.
9	Identify a range of Irish and European Cheeses, including quality points, and prepare and present a cheese board.
10	Demonstrate the ability to produce a range of hot and cold sandwiches reflective of industry trends.

Learning Strategies show detail >>

Learning Strategies
This module involves the development of competence in both theory and practical skills and requires particular attention to Kitchen health & safety and a minimum level of attendance is a requirement. <br>

Indicative Syllabus Content show detail >>

Content	Detail
Forcemeats	• Pates & Terrines including en croute. • Sausages, galantines, mousses, mousselines • Straight forcemeat, gratin forcemeat, foie gras • Chaud-froid, aspic work
Advanced Precision Cutting Skills	• Preparartion of meat, fish, poultry and game for buffet service. • Preparation of a range of fresh accompaniments for hot & cold buffets. • Garnishing and cold buffet presentation work. • Fruit and vegetable preparation, centrepieces, decorations and design.
Buffet Preparation, Design and Presentation	• Aesthetics, balance, flavour & texture. • Hot buffet dishes, cold buffet items (classical & contemporary). • Accompaniments (fresh & convenience). • Hors d'oeurves, salads, buffet style desserts, centrepieces for displays.
Buffet Planning & Cost Control	• Buffet menu design and costing. • Buffet organisation and layout. • Volume forecasting. • Buffet replenishing.
Commodities & Their Preparation	• Identification, classification, quality points of meat, poultry, game, fish, offal. • Identification, classification of vegetables, dairy & farinaceous products. • Identification, classification of cereals, pulses, grains, eggs and fruits. • Preparation of the commodities including whole fish, relevant cuts, butchery.
Food Preservation Techniques	• Hot & cold smoking. • Dry & wet curing. • Cooked & uncooked marinades. • Pickling, chutneys, relishes, flavoured vinegars & oils.
Salads, Hors d'Oeurve & Dressings	• Commodities widely used in the preparation of salads & dressings. • Classical & innovative salads, simple & complex, hot & cold, & dressings. • Production of a range of single & varied hors d'oeurves, canapes & finger food. • Importance of aesthetics, balance, flavour, & texture.
Irish & European Cheeses	• Identification & classification of a range of Irish cheeses. • Identification & classification of a range of European cheeses. • Quality points of cheeses. • Preparation & presentation of a cheese board, with accompaniments.
Hot & Cold Sandwiches	• National & international origin of breads & bases. • Creative preparation of a range of cold sandwiches. • Creative preparation of a range of hot sandwiches. • utilisation of fillings, spreads, garnishes & presentation styles.

Assessment Strategies show detail >>

Assessment Strategies
• Learing Outcomes (LOs) will be assessed weekly in laboratory through Continuous Practical Assessment (CPA). • Weighting of CAs: CPA - 50%; Final Practical Examination - 20%; In-class Written Examination - 30% • A minimum attendance at practicals of 70% is required, and a minimum achievement of 50% in CPA (average) & Final Practical Examination is also required.

Indicative Assessments show detail >>

Learning Outcome	Assessment Category	Assessment Method	Additional Information	% alloc
1, 2, 3, 4, 5, 6, 7, 8, 9, 10	Continuous Assessment	Laboratory Experiments		50
1, 2, 3, 4, 5, 6, 7, 8, 9, 10	Continuous Assessment	Practical	Practical Examination	20
1, 2, 3, 4, 5, 6, 7, 8, 9, 10	Continuous Assessment	Multiple Choice Questions	In-class Written Examination	30

Reading List show detail >>

Type	ISBN	Title Author Publisher	Year	Edition	Library Link
Essential	9780750668996	The Larder Chef Bode, W. & Leto, M. Butterworth-Heinemann	2006	Latest	-
Essential	9780340939260	The Theory of Catering Ceserani, V., Kinton, R. & Foskett, D. Hodder Education	2007	Latest	-
Recommended	9780471106036	The Professional Garde Manger: A Guide to the Art of the Buffet Larousse, D. John Wiley & Sons	1996	Latest	-

Journals and Websites show detail >>

Type	Description
Website	www.atomicgourmet.com
Website	www.chefsden.com
Website	www.greatfood.ie

View Module Details For

Larder and Buffet