Hotel, Culinary Arts & Tourism Programm

Faculty/School School of Business, Computing & Humanities Department Department of Hotel, Culinary Arts & Tourism Programme(s) Title & Level Bachelor of Arts (Hons) in Culinary Arts (NFQ/QQI Level 8) Module Title & Administrative Details Contemporary Culinary Trends (CULN81000) (CRN: 47229) Lecturer(s) Mr. Dan Browne Module Component & Detail(s) Pop-Up Kitchen Practical Test Kitchens Analysis (1 & 2), Practical Kitchen Synthesis (Menu Application in a Pop-Up), & Consumer Evaluation (Overall Module Weighting: 55%) Module Component Details, Brief, Requirements & Format A) Practical Test Kitchens Analysis (1 & 2) B) Practical Live Kitchen Synthesis (Menu Application in a pop-up) C) Consumer Evaluation • Overall Module Component Weighting – o The overall module component weighting mark is 55%, which is further broken down & explained within the Module Component Marking Scheme which is marked out of 100%, & weighted thereafter – see Appendix A • Overall Module Component Brief & Requirements – o The overall requirement for successful completion of this module component is as follows: ? Apply & demonstrate, through deep analysis, synthesis & evaluation, a range of higher skills, processes, techniques, & creativity associated with modernist cuisine in producing 2 dish’s suitable for a Pop-Up Tasting Menu. The dishes should be based on an Amuse Bouche and a starter/main. Personal creativity can be distinguished through this menu development & evolution ? You will be required to work both independently, in pairs & as part of the overall kitchen team to create, compose, design, propose, plan, organise, manage & arrange recipes utilising modernist/contemporary ingredients, techniques & equipment Enable predictions ? Indicative to successful completion of the module & module component would be as follows: ? Deep-knowledge & understanding of the development of modernist cuisine (historical & chronological) ? The influence of classical cuisine & how it can be contemporised (evolution of gastronomical modernism) ? Modernist cooking techniques – incorporating skills ? Advanced culinary science & technology ? Organoleptic analysis & evaluation of the modernist recipes • Overall Module Component Individual Written Report Format – o You will be required to submit a written report outlining the conceptualisation, formulation & development, & execution of the menu for a live audience, in conjunction with the attendance at all elements of the Practical Test Kitchens & the Practical Live Kitchen event(s) o The Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’ criteria & requirements will apply to all written work submitted, including the use of the Harvard Referencing System (HRS) only o The following additional requirements for this written report are as follows: ? Size 12 Font ? Times New Roman ? Double-line Spacing ? Justified ? Frontispiece (signed & dated correctly) ? Headings Required – • Must be clearly indicated & numbered accordingly, as it is vitally important that you utilise headings & sub-headings where applicable so as the lecturer can disseminate, & thus definitively evaluate & appraise the point(s) you are making • Practical Live Kitchen Synthesis (Menu Application In the Pop-Up) Teams/Groups, Potential Structure & Overall Organisation – o The Teams/Group are as follows – ? Team/Group 1 – (5 People) ? Team/Group 2 – (5 People) o It is suggested that each Team/Group organise themselves with coordinator/administrator roles being applied; this is completely down to the Team/Group to decide, & would be normal practice for any group project collaboration. (I would like to warn against any member dominating the Team/Group, & I want to also make it clear that it is a Team/Group effort – personalities/personalisation should not come into play here, just a purely professional approach) • Practical Test Kitchen Analysis (1 & 2) – o The Practical Test Kitchens (1 & 2) are designed to afford you the opportunity to experiment, test, inspect, examine, critique, analyse, appraise, compare, contrast, distinguish & most importantly solve, where applicable, any elements of the dishes/recipes that require adaptation &/or modification – deep knowledge, understanding & utilisation of skills, processes & organoleptics will be required o Practical Test Kitchen Analysis Templates will be required for formulation & construction of the individual written report – it is essential at this level (NFQ/QQI Level 8) that you record all details pertaining to the Practical Test Kitchen Analysis, & your recommendations, revisions, adaptations & modifications are clearly indicated & written-up (see a suggested Practical Test Kitchen Analysis Template in Appendix B) o The approach you take to the Practical Test Kitchen Analysis will determine the outcome of the Practical Live Kitchen Synthesis – one cannot operate without the other o This element of the module component (100%), is afforded 30% overall – 2 x 15% (see Module Component Marking Scheme in Appendix A) • Practical Live Kitchen Synthesis (Menu Application) – o The Practical Live Kitchen Synthesis (Menu Application) is designed to judge, appraise & evaluate the menu items that have been chosen after the aforementioned Practical Test Kitchen Analysis (1 & 2) o Deep knowledge, understanding & utilisation of the application of the culinary skills, modernist & contemporary cookery processes, & general organoleptic sensory assessment & appreciation will be required for successful execution of the menu items (refer back to p.2 – indicative requirements) o A Practical Live Kitchen Synthesis Template will be required for formulation & construction of the individual written report – it is essential at this level (NFQ/QQI Level 8) that you record all details pertaining to the Practical Live Kitchen Synthesis, & your observations, application, evaluation & appraisal are clearly indicated & written-up (see a suggested Practical Live Kitchen Synthesis Template in Appendix C) o This element of the module component 100%, is afforded 50% overall (see Module Component Marking Scheme in Appendix A) • Consumer Evaluation – o As described in the previous section, the Practical Live Kitchen Synthesis (Menu Application) is designed to judge, appraise & evaluate the menu items that have been chosen after the aforementioned Practical Test Kitchen Analysis (1 & 2) by the lecturer(s), however, another key component of the overall menu evaluation & appraisal will be the Consumer Evaluation o A Consumer Evaluation Template will be required for formulation & construction of the individual written report – it is essential at this level (NFQ/QQI Level 8) that you record all details pertaining to the Practical Live Kitchen Synthesis (Menu Application), & the Consumer Evaluation, commentary & overall appraisal are clearly indicated & written-up (see a suggested Consumer Evaluation Template in Appendix D) o This element of the module component 100% overall weighting is afforded 10% (see Module Component Marking Scheme in Appendix A) Practical Live Kitchen Synthesis (Menu Application) & Individual Written Report Submission Dates & Times • Practical Live Kitchen Synthesis (Menu Application) Date & Times – o The Practical Live Kitchen Synthesis (Menu Application) will be held on: Week 10 & 11 o Non-attendance penalties apply as per Department of Hotel, Culinary Arts & Tourism’s policy & requirements, & the Contemporary Culinary Trends Repeat Assessment requirements • Individual Written Report Submission Date & Times – o The Individual Written Report is to be submitted by: o 6th January 2022 12pm o Late & non-submission penalties apply as per Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’ policy & requirements Individual Written Report: Guideline to Structure Practical Test Kitchens Analysis (1 & 2) Practical Live Kitchen Synthesis (Menu Application) Consumer Evaluation • Cover Page – o Please refer to your Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’, although it may be slightly modified by the lecturer • Table of Contents – o Remember, this is your ‘map’ to your document for the reader, so ensure it is correct and detailed • Introduction – (word-count begins here) o The introduction should allow the reader to gain an understanding of what your report/assignment is going to be about: ? Background to assignment, rationale for assignment, terms of reference/requirements ? It should also include a structure and content of your document i.e. what is going to be within the assignment itself – brief, but clear & concise ? For further details please refer to your Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’ • Main Body (Various Chapters potentially i.e. Chapters 2/3/4) – o All your data/information pertaining to your written report content will be within this section, broken into report style headings & sub-headings o For further details please refer to your Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’ • Conclusion – (word-count ends here) o The conclusion should have no new information pertaining to the previous work included in it, thus can be interpreted as a summary of the document o For further details please refer to your Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’ • References – o As per guidelines utilising the Harvard Referencing System for your formatting of the reference listing o For further details please refer to your Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’ • Appendices – o Can be used to attached further information/detail about your experience, but please remember it is not a ‘dumping ground’ o Pictures etc., might be useful here – it will show the reader something tangible o Appendices are listed in letters not numbers e.g. ? Appendix A, Appendix B, Appendix C…. Appendix A Module Component Marking Scheme Individual Written Report incorporating: Practical Test Kitchens Analysis (1 & 2), Practical Kitchen Synthesis (Menu Application), & Consumer Evaluation Student Name: T-Number: Marking Point Marking Details Lecturer Commentary Mark Allocated Mark Awarded Individual Written Report: Presentation, Format, Structure Frontispiece, Cover Page, Table of Contents, Introduction, Main Body, Conclusion, Referencing, Appendices (if applicable) 10% Individual Written Report: Practical Test Kitchen Analysis 1 Applicability of Content, Deep-Knowledge, Analysis & Evaluation 15% Individual Written Report: Practical Test Kitchen Analysis 2 Applicability of Content, Deep-Knowledge, Analysis & Evaluation 15% Individual Written Report: Practical Live Kitchen Synthesis & Evaluation Personal Creativity & Differentiation Ingredients utilised – seasonality, localisation 5% 50% Utilisation & Application of Modernist/Contemporary Culinary Skills (equipment, new high-skill) 10% Utilisation & Application of Modernist/Contemporary Cookery Processes (sous-vide, smoking, fermentation) 10% Influence & Application of Modernist/Contemporary Culinary Techniques & Style (Blumenthal v Howard) 5% Quality, Quantity, Consistency Organoleptics – taste, texture, aroma, colour, flavour 5% 20% 5% 10% Individual Written Report: Consumer Evaluation Applicability of Content – Analysis of Consumer Commentary, Appraisal & Evaluation 10% Mark Awarded (100%) Additional Commentary: Lecturer Signature: ____________________________________________ Date: _____________ Appendix B Practical Test Kitchen Analysis Template Student Name: T-Number: Observation Point: Student Commentary: Adjustments/Modifications: Kitchen/Laboratory: Kitchen environment, equipment, time-keeping, organisation, work-flow, delivery & execution Ingredients: Quality, quantity, observations, application to cookery process, suitability, skills application, composition, differentiation Methodology: Modernist processes utilised, times, temperatures, construction techniques, arrangements & assembly, composition, differentiation Finished Product: Taste, texture, mouth-feel, aesthetics, organoleptic assessment, flavour, aroma, contrasts, comparability, composition, differentiation Taste Test Feedback: Observations, critiques, modifications, adaptations, appraisal (group), appraisal (lecturer) Student Additional Commentary: Signature of Student: _____________________________________ Date: ____________________ Appendix C Practical Live Kitchen Synthesis (Menu Application) Template Student Name: T-Number: Student Commentary: Observations/General Critique: Kitchen/Laboratory & General Organisation: Kitchen environment, equipment, time-keeping, organisation, work-flow, delivery & execution Ingredient & Skills Utilisation: Quality, quantity, observations, application to cookery process, suitability, skills application, composition, differentiation Methodology: Modernist processes utilised, times, temperatures, construction techniques, arrangements & assembly, composition, differentiation Finished Product: Taste, texture, mouth-feel, aesthetics, organoleptic assessment, flavour, aroma, contrasts, comparability, composition, differentiation Taste Test Feedback – Pre Service: Observations, critiques, modifications, adaptations, appraisal (group), appraisal (lecturer) Student Additional Commentary: Signature of Student: _____________________________________ Date: ____________________ Appendix D Consumer Evaluation Template Dish Name Watch Points Score: Scale 1-7 1= Poor; 7=Excellent Associated Commentary: Taste & Flavour, Texture, Creativity Appearance Taste & Flavour, Texture, Creativity Appearance Additional Commentary (General Observations): Notes for Evaluators: • Please do not sign the document, as anonymity is essential for objective assessment • Please be as honest as possible in your assessment of each dish item: the 7 point scaling system utilised will allow you to differentiate particular dish aspects • Please write the name of the dish you chose under the associated heading i.e. Amuse-bouche, starter, fish, meat. Reading & Research Baskette, M. (2007) The Chef Manager (2nd Ed.). Prentice Hall: UK Blumenthal, H. (2009) Fat Duck Cookbook. Bloomsbury: USA Campbell, J. (2010) Formulas for Flavour. Octopus Publishing Group: UK Everitt-Matthias, D. (2013) Beyond Essence: New Recipes from Le Champignon Sauvage. Absolute Press: USA Howard, P. (2012) The Square: Savoury. Absolute Press: USA Humm, D. & Guidara, W. (2011) Eleven Madison Park. Little, Brown & Company: New York Keller, T. (1999) French Laundry (2nd Ed.). Artisan: London Keller, T. (2008) Under Pressure, Cooking Sous Vide. Artisan: London McGee, H. (2012) Keys to Good Cooking: A Guide to Making the Best of Foods & Recipes (Reprint Ed.). Penguin Books: London Robuchon, J. (2007) New Concise Larousse Gastronomique: The World’s Greatest Cookery Encyclopaedia (Revised Ed.). Hamlyn: London This, H. (2009) Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts & Traditions of the Table). Columbia University Press: USA www.chefmagazine.co.uk www.cheftalk.com www.gastronomica.com www.bbc.co.uk/food Practical Live Kitchen Synthesis (Menu Application) Lecturer Assessment Marking Card Student Name: T-number: Dish Name: Group Allocation: Specific Lecturer Watch-point Commentary: Mark Allocated Mark Awarded Practical Live Kitchen Synthesis & Evaluation Personal Creativity & Differentiation Ingredients utilised – seasonality, localisation 5% 50% Utilisation & Application of Modernist/Contemporary Culinary Skills (equipment, new high-skill) 10% Utilisation & Application of Modernist/Contemporary Cookery Processes (sous-vide, smoking, fermentation) 10% Influence & Application of Modernist/Contemporary Culinary Techniques & Style (Blumenthal v Howard) 5% Quality, Quantity, Consistency Organoleptics – taste, texture, aroma, colour, flavour 5% 20% 5% 10% Additional Commentary: Lecturer Signature: _______________________________________ Date:
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