Short Title:Farm to Kitchen Internship BABC
Full Title:Farm to Kitchen Internship BABC
Language of Instruction:English
Module Code:FRMK H4000
Credits: 20
Field of Study:Hotel, restaurant and catering
Module Delivered in 2 programme(s)
Reviewed By:Christine Nangle
Module Author:Siobhan Jacob
Module Description:The work-placement/internship component is an integral part of the academic programme of BA in Botanical Cuisine (honours). The aims of the module are to offer the students the hands on experience and skills in the production and growing of plant based food in a relevant work-place setting (supervised) as well as an understanding of animal food production & their by-products (poultry, dairy, beef and goats). It will facilitate the student in developing and integrating the practical competencies for the Edible Gardening and Botanical Cuisine modules.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 To complete a short internship on a farm and gain hands-on experience in 'nose to tail' and 'root to shoot' food production
LO2 Discriminate between the vegetable and herbs that meet the current trends in growing edible food
LO3 Interpret the importance of bee-keeping to include their sustainability and their medicinal benefits
LO4 Appraise fruit growing to include identification/varieties, seasonality, maintenance (pruning), harvesting, propagation, storing and preservation.
LO5 To plan, grow and harvest vegetables and herbs from the farm/allotment and prepare them for restaurant use.

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Written Report Academic report on a farm to table food production operation to include its application to the current and future role of chefs 1,3,4 50.00 Ongoing
Reflective Journal Reflective journal maintained during placement. 2,5 30.00 Ongoing
Presentation Final presentation on experience gained while on placement 1,2,3,4,5 20.00 Week 13
No End of Module Formal Examination

TU Dublin – Tallaght Campus reserves the right to alter the nature and timings of assessment


Module Workload

This module has no Full Time workload.
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Placement On-site farming at Airfield Estate facilitating seasonal growth 8.00 Every Week 8.00
Independent Learning Time Research on topics covered in each placement session 12.00 Every Week 12.00
Total Weekly Learner Workload 20.00
Total Weekly Contact Hours 0.00

Module Resources

Required Book Resources
  • Joy Larkcom 2002, Grow your own vegetables [ISBN: 978-0-7112-19]
  • Joy Larkcom; photographs by Roger Phillips 2001, The organic salad garden, Frances Lincoln London [ISBN: 0-7112-1716-5]
  • Charles Dowding 2015, How to create a new vegetable garden: Producing a beautiful and fruitful garden from scratch, green Books UK [ISBN: 978 085784 24]
  • Joyce Russel 2011, The Polytunnel Book: Fruit and vegetables all year round, London [ISBN: 978-0-7112-31]
Recommended Book Resources
  • John Harrison 2008, Vegetable growing - Month by month, Robinson London [ISBN: 978-0-7160-21]
  • Martyn Cox 2010, First Time Veg Grower - Gardners' World magazine, Ebury Publishing Great Britain [ISBN: 978-1-846-079]
  • Monty Don, Sarah Don, Fork to Fork, Conran Octopus Ltd [ISBN: 184091534X]
  • Toby Hemenway, John Todd, Gaia's Garden: A Guide to Home-Scale Permaculture, Chelsea Green Publishing Company [ISBN: 1890132527]
  • Klaus Laitenberger 2010, Vegetables: For the Irish Garden, Milkwood Publishing Leitrim, Ireland [ISBN: 9780956506306]
This module does not have any article/paper resources
Other Resources
  • website: John, Great Britain
  • website: John, Great Britain

Module Delivered in

Programme Code Programme Semester Delivery
TA_HABTC_B BA (Honours) in Botanical Cuisine (Ab Initio Level 8) 7 Mandatory
TA_HBOTC_B BA in Botanical Cuisine (Honours) 1 Mandatory