The module will develop techniques and processes essential to professional cookery, reflecting the importance of larder work, this module provides students with a detailed understanding of these commodities. It also equips them with the skills and experience necessary to produce, garnish and present a wide range of salads, sandwiches. The module also gives students the knowledge and understanding necessary to cater for individuals with specific dietary requirements, using a wide range of traditional and contemporary commodities and processes. The module also develops further the skills and knowledge introduced in Culinary Skills. Specifically, it focuses on the Mediterranean region and specific food commodities and culture. Upon completion of this module, students will be able to produce a range of classical and innovative regional dishes.
Butchery and Fishmongery
Identify a range of fish, meat offal, poultry and game commodities, be familiar with the classifications, quality points and cuts which are associated with these products. Apply relevant skills and techniques involved in the preparation of each of the commodities.Apply smoking, curing, marinating and pickling to relevant commodities.Apply cost control procedures associated with fish, meat, offal, poultry and game. • Identify breads and bases of national and international origin used in the productionSandwiches.• Prepare a range of hot and cold classical and innovative sandwiches using appropriategarnishes and presentation styles.Apply cost control procedures associated with hot and cold sandwiches
Sandwiches
Identify breads and bases of national and international origin used in the production ofSandwiches.Prepare a range of hot and cold classical and innovative sandwiches using appropriategarnishes and presentation styles.Apply cost control procedures associated with hot and cold sandwiches
Salads and hors h`oeuvres
Identify the range of commodities that are widely used in the preparation of salads, hors d’oeuvres, dressings and cold sauces and creatively produce a range of traditional and innovative salads, hors d`oeuvres using a wide variety of ingredients and techniques.Demonstrate the importance of aesthetics, balance, flavour and texture in the production and presentation of salads, hors d’oeuvres, dressings and sauces.Apply cost control procedures associated with salads, hors d’oeuvres, dressings andsauces.
Healthy Options
Identify a range of products associated with healthy options.Evaluate the health benefits of the range of products.Produce a range of nutritionally balanced dishes associated with specific dietary requirements.Apply cost control procedures associated with healthy options.
Mediterranean Cuisine
Identify a range of products and equipment used in Mediterranean Cuisine region.Assemble a cheese board of Mediterranean origin.Apply cost control procedures associated with Mediterranean Cuisine.
Applied Hygiene and Safety
Personal Hygiene, environmental hygiene and work practices.Correct use of knives and kitchen equipment and machinery.
Semester 1: One hour related theory linked to practical larder, and culinary science ( module)
Lecturer-led demonstration and student application of skills.
Semester 2: Lecturer-led application of learning from semester 1 integrated with learning from nutrition module.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |