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Main Description show detail >>

Department:	Hotel, Culinary and Tourism	Module Code:	CULN61020
Level:	Level 6	Contact Hours:	72
Duration:	1 Semester	Directed Study Hours:	78
Effective Term:	2012/13	Indep. Study Hours:	50
Credits:	15

Prerequisite Knowledge:

None

Module Description/Aims:

The purpose of this capstone module is to reinforce and consolidate the learning of diverse modules. In particular, Learning Outcomes 3 and 7 from Module 1 Culinary Techniques: Volume Food Production, will be reinforced and integrated in the delivery of this module.

This is a practical module in which students will work as a team to produce different events. Students working in small teams are expected to design, organise and carry out a learning event. Class tutors will guide students as they undertake these events.

On completion of each simulated meal experience, the students who have designed and organised the event should have a formal opportunity to debrief and evaluate their performance. The evaluation should take place in a tutorial that follows immediately after the learning event. At this point, the organising students should evaluate their own performance taking into account customer evaluations and feedback from the class group and tutor.

It is an opportunity for learners to express flair and creativity in designing, planning and producing a full service cycle for a culinary event for particular market segment. Ideally, the learners should have the opportunity to host an evening service inviting external guests.

This learner driven culinary event is very important as a method of integrating and testing the acquisition of culinary and supervisory skills over the duration of the two year programme.

It is an opportunity to invite industry mentors, institute lecturers and staff who are involved in the programme to see what the learners have achieved over the two years.

Contact Hours show detail >>

Contact Type	Hours
Practical/Workshop	72 Per Module

Learning Outcomes show detail >>

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

No.	Description/Learning Outcomes
1	Plan, design, cost and produce a suitable menu for a culinary event, to include provision for special dietary needs
2	Promote and market the event using a range of techniques
3	Plan the food production and service cycle
4	Supervise the implementation of the event
5	Evaluate a culinary event

Learning Strategies show detail >>

Learning Strategies
This module involves both development of competence in both theory and practical skills and requires particular attention to practical application and the execution of a dining experience.

Indicative Syllabus Content show detail >>

Content	Detail
Planning and Designing a Culinary Event	•Menu •Composition •Aesthetics •Nutritional balance •Marketing appeal •Special dietary needs •Purchasing specifications •Ordering and receiving goods •Kitchen organization •Restaurant aesthetics/themes •Plan of work •Work and duty rotas for team •Budget, cost and yield •Hygiene, safety and cleaning arrangements
Marketing	•Target market segment •Menu as a marketing tool •Design and distribution of flyers and posters •Use of email and social networking sites •Sales stand •Invitations •Table discounts •Pricing as a marketing tool
Implementation & Supervision	• Delegation of learners• duties • Staff motivation and teamwork • Communications • Kitchen and restaurant organisation • Ordering and receiving • Restaurant theme implementation • Culinary techniques and food presentation • Safety and hygiene • Timing • Quality control • Food production • Food and beverage service
Evaluation of the Event	•Impact •Innovation •Operational efficiency •Customer feedback •Yield and profitability •Value for money •Safety and hygiene •Environmental impact (energy management, water usage, waste management and recycling)

Assessment Strategies show detail >>

Assessment Strategies
Knowledge and comprehension of module concepts will be assessed by written reports and Practical assessment during and at the end of the module.
The assessment is to be designed by the internal assessor to examine ALL the learning outcomes. As the events are undertaken by groups as a collaborative pierce of work, the individual contribution of each learner should be clearly identified and procedures should be implemented to ensure the reliability of learner evidence. Students will be assessed over a minimum of four events in this module.
Repeat Strategy will be to repeat entire module in the next possible sitting.

Indicative Assessments show detail >>

Learning Outcome	Assessment Category	Assessment Method	Additional Information	% alloc
1, 2, 3, 5	Continuous Assessment	Assignment - In Class	Report (Team of 4) Each Group Event Report to evaluate all aspects of the event to include planning, design, costing and evaluation of the event. (Outcomes 1,2,3 and 5)	40
1, 2, 3, 5	Continuous Assessment	Presentation	Group Presentation: This should be based on the report and be made to the class group	10
1, 4	Continuous Assessment	Practical	Promoting, marketing, production and supervision of the event Participation in all of the culinary events including individual work plans and dish production. (Outcomes 1 and 4)	10
1, 4	Continuous Assessment	Practical	Practical Assessment Assessed by the internal examiner for all of the learning events @Project @Supervision of area of responsibility @Contribution to projects designed by other class teams	40

Reading List show detail >>

Type	ISBN	Title Author Publisher	Year	Edition	Library Link
Essential	9781845283032	The Event Managers Bible: The Complete Guide to Planning and Organising a Voluntary or Public Event Conway, D. Oxford: How to Books	2009	1st	-
Recommended	0470832606	Event Planning Allen, J. J Wiley	2003	1st	-

Journals and Websites show detail >>

Type	Description
Website	www.failteirelandfoodtoolkit.com
Website	www.dynamiclearning.co.uk
Website	www.cateringmentor.co.uk
Journal	Hotel and Catering Review
Journal	Food and Wine Magazine
Journal	Hospitality Ireland

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Producing a Culinary Event