Short Title:Edible Gardening BABC
Full Title:Edible Gardening BABC
Language of Instruction:English
Module Code:EDGD 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:Edible Gardening module is a hands-on module to show the student how to set up and implement the growing of a selection of fruit, vegetables and herbs.The basics of bee-keeping will also be covered. The module focuses on the practical application of all year round sustainable traceable food products that can be used for the creation of dishes. It links with other programme modules: Project Management, Botanical cuisine, Internship and Applied culinary nutrition.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Establish and manage a kitchen garden and evaluate the possibilities for the chef to grow his/her own fruit, vegetables and herbs for consumption in his/er restaurant kitchen. Include bee-keeping and employ various irrigation methods and the principles of hydroponics.
LO2 Identify and source herbs, vegetable and fruit types, seed varieties and classification that are currently in vogue for the restaurant business
LO3 Plan the sowing of a variety of fruit, vegetables, herbs and edible flowers in the appropriate seasons and include crop rotation, spacing, propagation, pruning, phased planting and soil nutrients. Evaluate the achievement of 'organic' certification.
LO4 Evaluate plant and soil nutrition, pest control, weeding and apply the importance of apiculture to the growing of fruit and vegetables and the overall protection of our environment. Prepare and test soil for growing.
LO5 Calculate yield and cost of production and factor in garden waste and kitchen waste and the skill of composting both.
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Reflective Journal The student will produce a portfolio each week outlining what they learned both practically and theoretically. 25% for Semester 1 and 25% for Semester 2 1,2,4 50.00 Ongoing
Presentation Student to research and present fruit and veg growing plan and support their ideas from knowledge gained on the course and during work experience. Format can include power point, video, photos. 3,5 20.00 Sem 2 End
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam The student will be examined by a formal exam at the end of Semester 2. The student will have to answer 4 questions out of 5. The written examination will test the student on both theoretical and practical knowledge learned throughout Semester 1 & 2. 1,2,3,4,5 30.00 End-of-Semester

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
Independent Learning The student will be expected to research this area of study independently along with gardening their produce in Airfield Estate throughout both semesters 6.00 Every Week 6.00
Practical On-site Farming at Airfield Estate 2.00 Every Week 2.00
Lecture Related Theory 1.00 Every Week 1.00
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 3.00
 

Module Resources

Required Book Resources
  • Joyce Russel 2011, The Polytunnel Book, London [ISBN: 978-0-7112-31]
  • Joy Larkcon 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]
  • 2015, How to create a new vegetable garden: Producing a beautiful and fruitful garden from scratch, Green Books UK [ISBN: 978 0 85784 2]
Recommended Book Resources
  • John Jeavons 2012, How to Grow More Vegetables, Eighth Edition, Ten Speed Press [ISBN: 9781607741893]
  • Klaus Laitenberger 2010, Vegetables: For the Irish Garden, Milkwood Publishing Co Leitrim Ireland [ISBN: 9780956506306]
This module does not have any article/paper resources
Other Resources
  • website: www.bountifulgardens.org/:2006 Bountiful GardensBountiful Gardens
 

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