The aim of this module is to provide learners with the necessary knowledge, skills and competencies in order to prepare, cook and present a range of dishes for meal service in a realistic working environment. Learners will experience simulated time deadlines associated within a working kitchen. Attention is given to the understanding of basic food costing, portion control, yield management, plate presentation, and teamwork in a production setting. This module will run parallel to the Food Service module to which it is synergistically linked – students will experience both sides of the food service operation for one of the semesters during the academic year.

1. Demonstrate with confidence and creativity the skills required for food preparation and food service in a food production environment.

2. Apply basic supervisory principles and skills to the work situation.

3. Apply the concept of a balanced diet and special diets, enabling learners to produce a range of dishes, which reflects dietary needs and current trends.

4. Demonstrate best practice in food safety adhering to the principles of Hazard Analysis & Critical Points (HACCP) in order to produce safe, sound and wholesome food.

5. Demonstrate with confidence the application of rudimentary food cost control cycle from the delivery of the product to the service of finished dishes

This module will provide learners with the theoretical knowledge underpinning microbiological food safety and Hazard analysis and critical control point (HACCP) management and an understanding of the scientific principles associated with culinary arts with the objective of becoming competent in and assuming food safety by working to standards of best practice within the Culinary Arts environment.

1. Discuss the principles of microbiology and an ability to take personal responsibility for food safety in line with the FSAI Level 2 Training Standard.

2. Describe the steps involved and the controls used, in designing the HACCP food safety management system.

3. Explain and apply the principles of sensory analysis as applied to the properties of foods.

4. Demonstrate an ability to explore, evaluate and apply the scientific principles which characterise the properties of natural foods.

5. Examine from a scientific and practical perspective, cookery processes using a range of commodities.

The aim of this module is to provide the learner with a formal grounding in general computing software applications as they apply to the culinary sector

1. Interact in a proper manner with internal cloud computing technology including email, one drive or equivalent, and VLE systems.

2. 2. Create, format, manipulate and present formal text documents using MS-Word processor, Word online, Gmetrix or equivalent

3. Create, format, manipulate and present formal spreadsheet modules using MS Excel, Excel online, GMetrix or equivalent, utilising mathematical techniques and formal spreadsheet functions.

4. Prepare formal presentations using cloud based presentation software.

The aim of this module is to support students in their transition to becoming independent learners in higher education by enabling them to develop a range of skills and strategies essential for success at third level.

1. 1. Identify his / her strengths and weaknesses as an independent learner and adapt appropriate learning strategies.

2. Source, evaluate, summarise and reference information – in particular online library resources.

3. Develop an ability to organise ideas coherently and apply 3rd level academic writing skills.

4. Develop appropriate presentation skills.

5. Participate effectively in group work and develop an awareness of and reflect upon his / her own role within the group

2. 2.Source, evaluate, summarise and reference information – in particular online library resources.

3. 3. Develop an ability to organise ideas coherently and apply 3rd level academic writing skills.

4. 4. Develop appropriate presentation skills.

5. Participate effectively in group work and develop an awareness of and reflect upon his / her own role within the group

The learner will be afforded the opportunity to apply and develop fundamental cooking theories and techniques. This practical module allows learners develop basic culinary skills and operational knowledge of a food preparation environment. Food preparation and production methods are supported with the relevant theory and basic business theory necessary for the learners to apply food costing techniques to food items produced.

1. Identify a range of foods and apply appropriate skills and techniques in their preparation

2. Prepare a selection of dishes using fish, meat, poultry, farinaceous, vegetables and fruit using a variety of cooking methods and kitchen equipment.

3. Demonstrate kitchen larder preparation techniques, using a range of raw and processed commodities.

4. Apply the principles of food safety and hygiene and operate the Institute’s waste and recycling policy.

5. Use formulae and procedures for basic food cost calculations typically used in a commercial kitchen.

This module ensures that all learners are competent in the production of pastry, breads, sponge products, and desserts. Particular emphasis is placed on the scientific principles and production processes underpinning this discipline.

1. Develop an understanding of the scientific principles underpinning all the processes used in pastry production.

2. Apply knowledge of the commodities, equipment, techniques and a range of convenience products related to pastry and baking.

3. Apply the processes and techniques necessary to produce a range of pastry and sponge products in a safe working environment.

4. Prepare a range of desserts and pastries suitable for industry.

5. Comprehend and apply cost and quality control procedures to the production of pastry and baking products.

This module will provide the learner with an understanding of the principles of human nutrition and an ability to apply these principles to creative menu planning for special dietary needs, current dietary trends and various dietary recommendations within the Culinary Arts setting.

1. Discuss the role of nutrients in the body their impact on good health, special dietary needs, current dietary trends and dietary recommendations

2. Explain the factors, which influence food choice.

3. Discuss the current and future role of GM, irradiated, functional, organic biodynamic and whole foods and their nutritional implications.

4. Demonstrate an ability to explore, evaluate and apply nutritional knowledge to creative menu planning in order to meet customer needs.

5. Identify and explain current legislation governing labelling and nutritional content of foods

6. Design and evaluate menus, demonstrating nutritional knowledge and and deploying principles of menu planning, structure and pricing.

The aim of this module is to build on the skills learned in the first semester (Pastry and Baking Practice 1). The programme provides invaluable pastry and baking training in a purpose built learning environment. Learners receive an excellent grounding in basic pastry techniques and experience first-hand the delight that comes from seeing their skill levels improve; techniques which they can apply confidently in a range of environments.

1. Develop and apply the professional techniques underpinning the processes used in pastry and bread production.

2. Demonstrate knowledge of the commodities, equipment, techniques used in relation to yeast products

3. Research and prepare a range of artisan and continental breads

4. Apply the processes and techniques necessary to produce a range of hot and cold desserts in a safe working environment

5. Apply cost and quality control to pastry, breads and dessert production

The aim of this module is to build on the skill sets, knowledge and competencies of learners gained in the Culinary Practice 1 module in the first semester. These skills are transferable across the programme. This module will also expand and reinforce the learners understanding of basic food costings.

1. Demonstrate and identify various larder preparations and butchery techniques.

2. Research the origin, quality and use of food products from the Mediterranean region and produce a range of dishes from this area.

3. Identify a variety of healthy option products and produce a range of innovative healthy dishes.

4. Produce a range of dishes using a variety of cooking processes and techniques in compliance with safe work practice.

5. Apply food cost control procedures.

The aim of this module is to provide learners with the knowledge,skills and competencies necessary to deliver to a professional standard food and beverage service in a range of restaurant operations.

1. Demonstrate effectively the interpersonal skills necessary for their professional and personal development in the context of customer care.

2. Demonstrate with confidence the skills required in the restaurant, bar and commissary areas.

3. Illustrate professional etiquette, communications and teamwork during practical classes

4. Recognise the structure and scope of food and beverage operations.

5. Practice high standards in relation to health & safety.

This module will prepare the learner to develop an awareness of the working environment and to apply theoretical and practical knowledge gained in their studies by undertaking a period of industrial placement. (400 hours)

1. Prepare students for entry into the workplace and equip them with the skills to recognise the nature of work and be able to adapt to the needs of a culinary environment.

2. Identify the personal skills and employability skills necessary for the workplace and how these acquired skills can assist in mapping future career opportunities

3. Understand those factors which contribute to effective communication in the culinary environment

4. Recognise areas of learning that are important for effective professional standards and best practice.

5. Reflect on and analyse this learning and experience by undertaking a period of 400 hours (compulsory) work placement in the culinary sector.

6. Categorise customer needs and expectations and understand the importance of customer care.