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| Content |
Detail |
| Defining Gastronomy | • The concept of gastronomy
• Social and cultural impact of dining
• The marriage of food and drink
• The meal experience
• Sensory evaluation of food
| | Evolution of Irish Gastronomy | • Explore the historical evolution and trace the development of foods, cooking techniques, cooking utensils
• Understand the influence of the historic country house and farmhouse cooking
• Be aware of the effects on Irish eating habits as a result of major world events including: wars, the famines, industrial revolution, recessions
• Examine the development of early Irish hotels and restaurants
| | Evolution of International Gastronomy | • The development of worldwide gastronomy to include la grande cuisine, cuisine a la Francaise, cuisine a la Russe
• More recent trends such as nouvelle cuisine, fusion cuisine, cuisine sante
• Historical worldwide events to include wars, revolutions and economic changes
• The influence of famous chefs and authors on the evolution of international cuisine: dishes illustrating their cuisines
| | Trends and Changes | • The marriage of food and science and the emergence of molecular gastronomy
• Changes in Irish eating habits, including: Organic food, Slow food, Healthy eating, Ready prepared meals, Ethnic foods
• Influences driving these changes, e.g. growth in international travel, television cookery shows celebrity chefs, etc.
• The development of gastronomic tourism
| | Effective Customer Care Skills | • Principles of effective customer service
• Anticipating customer needs
• Assessing customer satisfaction
• Common causes of, and appropriate responses to, customer complaints
• Responding to and recording complaints
• Handling specific dietary requests
• Respecting diversity in culture and ability
| | Service Styles | • Categories of operation within the catering industry, to include: Hotels, Restaurants (traditional, modern, themed, chain, fine dining, budget, etc.), Fast food outlets (traditional and modern), Industrial catering, Institutional catering (colleges, hospitals, etc.), Franchising, Transport catering (in flight, railway, sea travel etc.), Bar food, Outdoor catering
• Styles of service appropriate to different categories of operations, including: Vending, Table service, Self service, Silver service, Plated service, Gueridon service
• Mise en place appropriate to each style of service
| | Sequence of Service | • Taking and recording reservations
• Meeting and greeting customers
• Explaining the menu
• Taking food and beverage orders, using traditional triplicate pad system and electronic order pads
• Service of wine, beverages and plated food
• Billing and payment
• Electronic point of sale (EPOS)
| | Communication | • Communication between back of house and front of house
• Communication of special dietary requests
• Communication of customer feedback to the kitchen
| | 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 |
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