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Main Description show detail >>

Department:	Hotel, Culinary and Tourism	Module Code:	CULN61018
Level:	Level 6	Contact Hours:	36
Duration:	1 Semester	Directed Study Hours:	0
Effective Term:	2012/13	Indep. Study Hours:	64
Credits:	10

Prerequisite Knowledge:

None Required

Module Description/Aims:

On successful completion, learners will have consolidated their understanding of dietary requirement and will be able to respond to special dietary needs through modern and innovative dishes using contemporary methods of production. This module explores and develops an understanding of the marketing and control elements of menu planning and analysis. The purpose of this module is to equip the learner with the relevant knowledge, skill and competence to devise, using advanced menu writing skills, a range of creative menus taking into account nutritional requirements, special dietary needs and current nutritional trends. Module content is consolidated and reinforced in the workplace.

Contact Hours show detail >>

Contact Type	Hours
Lecture	3 Per Week

Learning Outcomes show detail >>

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

No.	Description/Learning Outcomes
1	Evaluate the influences of tradition, culture, trends, nutrition and ethics on food choice and menu planning
2	Consider the composition of a range of menus and their uses
3	Understand the key principles of menu-planning and implement them creatively for a range of uses
4	List the principal nutrients in food and the general features, functions, food sources and energy values associated with each
5	Understand how fresh/natural foods are processed and how stages in the food cycle effects the stability and overall nutritional content of the food
6	Understand the link between nutrition, diet and disease and design creative menus that reflect dietary needs and current trends
7	Explore and explain the current and future role in diet and health of methods of food production, additives, allergens, supplements and functional foods
8	Examine the role of labelling in food products as a source of dietary
9	Design and evaluate menus, demonstrating nutritional knowledge and an appreciation of international trends, and an understanding of the principles of menu planning, structure and pricing
10	Adapt cooking techniques and storage principles for maximum retention of nutrients, demonstrating an understanding of the absorption and utilisation of the main nutritional food components
11	Evaluate the effect of additives, supplements and new food production techniques on the nutritional value of food, and examine recommended dietary intakes
12	Adapt menus to provide healthy options, meet special dietary needs, and incorporate knowledge of food allergies and intolerances

Learning Strategies show detail >>

Learning Strategies
This module involves both development of competence in both theory and applying these to practical examples in both college and Industry.

Indicative Syllabus Content show detail >>

Content	Detail
Current Trends impacting on Menu Design	• The principles of menu planning • Function and role of menus • Menu Construction • Cyclical menu • Marketing and the Menu • Menu Analysis and Adaptation • The influences of tradition, culture and trends on menu planning • Factors influencing food choice to include: • Physiological and psychological factors • Cultural and social habits • Nutritional knowledge • Economic circumstances and food availability • Marketing • Seasonality and local availability
Nutrition and menu design	• Retention and Absorption of Nutrients • Additives, Supplements and RDI• s • Food additives commonly used in food production and manufacture and their impact on the nutritional value of the fooditem • Health risks associated with additives • Recommended daily intake of additives • Using additives and supplements to improve the nutritional value of food/diet /menus
Food Processing and the Effect on Food	• Methods of food processing • The effect of processing on food • Loss of nutritional value and nutritional stability in the food cycle
Diet and Disease	• Balanced diet • Dietary habits: `we are what we eat• • Current dietary trends • Dietary guidelines, to include Recommended Daily Intake (RDI) of nutrients • Diet and disease, including obesity, heart disease, cancer • Carcinogens and food • Dietary needs, including: vegetarians, vegans, diabetics, coeliac, food allergies, low calorie diet, low fat / cholesterol, low salt, high fibre
Menu Design	• Factors influencing menu design and menu trends, including: • Demand for healthy options • Multi-sensory approach to food: importance of texture, colour and presentation • Nutrition • Provenance • Seasonality • Ethics (to include menu descriptions) • Interest in world cuisines • Food production methods • Contemporary culinary technology
Analysis and Menu adaptation	• Key principles when adapting menus • Principles of menu engineering • Menu profitability and popularity analysis • Adapting menu structure, pricing, descriptions as a result of this analysis • Nutritional and gastronomic analysis of menus • Creative adaptation of menus to meet nutritional needs and specific dietary requirements or preferences • Legislation • Multi-sensory approach to food: importance of texture, colour and presentation • Promoting the establishment, brand, chefs, food products and services • Using the internet to promote the menu and establishment • The menu as a sales tool • Linking design to increasing sales ( font, layout, colour, format, display) • Using the menu to cross sell and up-sell • Monitoring customer satisfaction

Assessment Strategies show detail >>

Assessment Strategies
Knowledge and comprehension of module concepts will be assessed by written examination and Reports and Presentations during and at the end of the semester.
Repeat Strategy is 100% written exam testing all learning outcomes.

Indicative Assessments show detail >>

Learning Outcome	Assessment Category	Assessment Method	% alloc
1, 4, 5, 6, 8, 11, 12	Continuous Assessment	Project - Individual	40
1, 4, 5, 6, 8, 11, 12	Continuous Assessment	Presentation	20
2, 3, 7, 9, 10	Final Exam (Other)	Class Exam	40

Reading List show detail >>

Type	ISBN	Title Author Publisher	Year	Edition	Library Link
Essential	9780470052426	Nutrition for the Food Service Professional Drummond, K. E. and Brefere, L. M Hoboken, NJ: John Wiley & Sons	2010	3rd ed	-
Essential	9780471369479	Fundamentals of Menu Planning Mc Vety, P.J., Ware, B.J. and Levesque Ware, C. Hoboken, NJ: John Wiley & Sons	2001	2nd. ed	-
Recommended	9781190640424	Intermediate Nutrition & Health Blades, M. Doncaster: Highfield Publications	2008	3rd revised ed	-
Recommended	9780112431169	Manual of Nutrition Food Standards Agency London: HMSO	2008	11th ed	-
Recommended	9780750667302	Food and Beverage Management Davis, B and Lockwood, A. Oxford: Butterworth-Heinemann	2008	4th ed	-

Journals and Websites show detail >>

Type	Description
Website	www.dynamiclearning.co.uk
Website	www.cateringmentor.co.uk

View Module Details For

Menu Design and Applied Nutrition