Title: Business Communications & PD
Credits: 5
read more »The aim of this module is to enable learners to communicate effectively with a variety of stakeholders in the culinary & hospitality sector. The module will introduce personal, academic and career development within the context of the student’s programme of study, previous experiences and future aspirations. The module will also support students in their transition to becoming independent learners in higher education by enabling them to develop skills and strategies essential for success at this level while instilling the value of personal development and self-management.
Title: Culinary Principles
Credits: 5
read more »This module introduces and focuses on the main cookery processes, the correct and safe use of knives and associated equipment and the principle culinary skills necessary in professional cookery. It also introduces the learner to the standards necessary to ensure safe food production, hygienic and efficient work practices. The approach to learning will include practical classes with some demonstrations and a variety of hands on food preparation methods with related theory.
Title: Culinary Service Techniques
Credits: 5
read more »The aim of this module is to allow the learner to focus primarily on the skills associated with working in a live production kitchen. This module is delivered in a volume kitchen environment where, under direction, in a team-based approach, students prepare, cook and present a variety of traditional lunch items using the associated cookery processes. This kitchen services a student operated dining room,Taste.
Title: Information Technology & Media
Credits: 5
read more »The aim of this module is to enable learners to use Information and Communications Technology (ICT) to communicate effectively with a variety of stakeholders in the culinary and hospitality sector. This module will combine the theoretical and practical elements of ICT. Social media, security and data privacy measures and the organisational impact of the changing telecommunications environment will also be examined in this module.
Title: Larder
Credits: 5
read more »This module will provide learners with the knowledge and comprehension relating to the principles and techniques associatedwith Larder. It also focuses on the quality points and practices of preparing a range of foods in a safe, efficient and hygienic manner.
Title: Pastry Fundamentals
Credits: 5
read more »This module is designed to give the learner the opportunity to understand and apply the fundamental principles and techniques necessary to produce a range of pastry products. It specifically focuses on basic pastry preparations, pastes, breads and biscuits.