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Main Description show detail >>

Department:	Hotel, Culinary and Tourism	Module Code:	FOOD61031
Level:	Level 6	Contact Hours:	36
Duration:	1 Semester	Directed Study Hours:	0
Effective Term:	2017/18	Indep. Study Hours:	64
Credits:	5

Prerequisite Knowledge:

None

Module Description/Aims:

This module focuses on developing the students knowledge on the food and beverage product on offer in the hospitality industry. It also gives the students an awareness of the importance of ingredient knowledge and usage of ingredients.

Contact Hours show detail >>

Contact Type	Hours
Lecture	2 Per Week
Practical/Workshop	1 Per Week

Learning Outcomes show detail >>

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

No.	Description/Learning Outcomes
1	Identify ingredients, and describe the usage of various ingredients.
2	Recognise the importance of the use of Local Produce and Provenance.
3	Know the production processes of alcoholic beverages and describe the different alcoholic beverages served in bars today.

Learning Strategies show detail >>

Learning Strategies
A range of teaching methods will be used, including practicals, lectures and site visits.

Indicative Syllabus Content show detail >>

Content	Detail
Food Ingredients	• Identification of ingredients • Comparison of ingredients • Usage of ingredients • Alternative ingredients
Organoleptic Assessment	• Define Organoleptic Assessment • Identify the senses and organs responsible for sensory perception and evaluation.
Local Produce and Provenance	• Artisan / Local food producers and their products • Beneficial factors related to locally produced foods and the provenance of food • Organisations that help in the promotion of Irish food and cuisine
Alcoholic Beverages	• Introduction to alcohol • Fermentation: fermented drinks • Distillation: distilled drinks • Introduction to Wine • Cocktails
Non-Alcoholic Beverages	• Carbonated drinks • Water • Tea • Coffee • Other non-alcoholic drinks

Assessment Strategies show detail >>

Assessment Strategies
Knowledge and comprehension of module components are assessed by a combination of continuous assessment and final written exam.

Indicative Assessments show detail >>

Learning Outcome	Assessment Category	Assessment Method	Additional Information	% alloc
1	Continuous Assessment	Portfolio	Students will keep a Portfolio identifying ingredients and their respective uses	25
3	Continuous Assessment	Multiple Choice Questions	In class tests will be used to assess topics covered during the semester.	25
1, 2, 3	Final Exam (Scheduled)	Final Written Exam		50

Reading List show detail >>

Type	ISBN	Title Author Publisher	Year	Edition	Library Link
Essential	9780340939260	The Theory of Catering Ceserani and Kinton Hodder Arnold	2012	11th Ed	-
Essential	9781908999580	Principles and Practices of Bar and Beverage Management - The drinks handbook James Murphy Goodfellow Publishers	2013		-
Recommended	0340604840	The Bar and Beverage Book Andrew Durkan and John Cousins Hodder and Stoughton	2004		-

Journals and Websites show detail >>

Type	Description
Course Material	Module Handouts

View Module Details For

Food and Beverage Studies 1