Short Title:Botanical Cuisine Level 8 BABC
Full Title:Botanical Cuisine Level 8 BABC
Language of Instruction:English
Module Code:BOTC H4000
Credits: 10
Field of Study:Hotel, restaurant and catering
Module Delivered in 2 programme(s)
Reviewed By:Christine Nangle
Module Author:Siobhan Jacob
Module Description:This module will provide students with an opportunity to creatively explore the potential of botanical cuisine in the modern kitchen. It focuses on using an applied learning approach, integrating with other programme modules in particular team teaching with the Applied Culinary Nutrition module
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Create and critically assess a range of plant-based menu options
LO2 Interpret and evaluate the role of plant-based cuisine and meat- based cuisine in modern day menu delivery.
LO3 Design, develop and showcase a range of botanical cuisine items that reflect health and wellness trends.
LO4 Execute and defend an original dish from a nutritional concept, for a specified consumer group
LO5 Creatively use fresh garden produce to design an edible art piece
LO6 Compose and deliver a botanical culinary arts performance with confidence, accurately documenting and critically reviewing the applied learning.

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Laboratory Weekly skill evaluations, five practical assignments( 3 challenges @5%, 2 challenges @10%) 1,2,3,4,5 35.00 Ongoing
Reflective Journal Reflective portfolio linked to all laboratory sessions in the semester 1,2,3,4,5,6 30.00 Ongoing
Performance Evaluation Individual project. Critically review the design, development and delivery of a botanical cuisine performance 6 35.00 Sem 1 End
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
Lecturer Supervised Learning Practical Laboratory 4.00 Every Week 4.00
Independent Learning Self-directed learning 6.00 Every Week 6.00
Total Weekly Learner Workload 10.00
Total Weekly Contact Hours 4.00

Module Resources

Required Book Resources
  • David Flynn, Stephen Flynn 2014, The Happy Pear: Healthy, easy, delicious food to change your life,, 1st Ed Ed., Penguin Ireland [ISBN: 9781844883523]
  • Diana Henry 2014, A Change of Healthy: Where Healthy meets Delicious, 1st Ed Ed., Mitchell Beazley [ISBN: 9781845337841]
  • Paul Gayler 2008, Pure Vegetarian, Kyle Cathie; [ISBN: 978-185626740]
  • Denis Cotter 2014, Cafe Paradiso Seasons: Vegetarian Cooking Season-By-Season, Skyhorse Publishing [ISBN: 978-162914389]
Recommended Book Resources
  • Amanda Cohen 2012, Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant, Clarkson Potter [ISBN: 978-03079521]
  • Jacqueline B. Marcus. 2013, Culinary nutrition, 1st Ed Ed., Amsterdam; Elsevier/Academic Press [ISBN: 9780123918826]
  • Niki Segnit 2010, The Flavour Thesaurus, 1st Ed Ed., Bloomsbury Publishing PLC [ISBN: 9780747599777]
  • Karen Page and Andrew Dornenburg; photographs by Barry Salzman 2008, The flavor bible, 1st Ed Ed., Little New York New York [ISBN: 9780316118408]
  • Laura Santtini 2010, Flash Cooking, 1st Ed Ed., Quadrille Publishing [ISBN: 9781844009954]
  • Vickie A Vaclavik, Amy Haynes 2013, The Art of Nutritional Cuisine, 1st Ed Ed., CRC [ISBN: 9781439850831]
  • Karen Page ( Author) Andrew Dornenburg ( Photographer ) 2014, The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts , Seeds, and More, 1st Ed Ed., Little Brown and Company [ISBN: 9780316244183]
  • Andrew Dornenburg, Karen Page 1996, Culinary Artistry, Wiley [ISBN: 9780471287858]
  • Dale Pinnock 2014, The Medicinal Chef: Healthy Every Day, 1st Ed Ed., Quadrille [ISBN: 9781849493666]
  • David Everitt-Matthias, Gordon Ramsay (Foreword), Essence: Recipes from Le Champignon Sauvage, Absolute Press [ISBN: 9781904573524]
  • Dhruv Baker 2014, Spice: Layers of Flavour, 1st Ed Ed., W & N [ISBN: 9780297870159]
  • Arun Kapil 2014, Fresh Spice: Vibrant Recipes for Bringing Flavour, Depth and Colour to Home Cooking, 1st Ed Ed., Pavillion [ISBN: 9781909108479]
  • Dale Pinnock 2011, Medicinal Cookery, Right Way [ISBN: 9780716022695]
  • Pierre-Jean Cousin 2001, Food is Medicine: The Practical Guide to Healing Foods,, Duncan Baird Publishing [ISBN: 9781903296080]
  • Yotam Ottolenghi 2010, Plenty, Ebury Press [ISBN: 978-009193368]
  • Yotam Ottolenghi 2014, Plenty More, Ebury Press [ISBN: 978-009195715]
  • Yotam Ottolenghi 2015, NOPI the Cookbook, Ebury Press [ISBN: 978-009195716]
  • Deborah Madison 2013, Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes, Ten Speed Press [ISBN: KINDLE]
  • Nick Balla, Courtney Burns 2014, Bar Tartine, Techniques and REcipes, Chronicle Books [ISBN: KINDLE]
  • Rich Landu, Kate Jacoby 2015, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking, The Experiment; [ISBN: 978-161519283]
This module does not have any article/paper resources
This module does not have any other resources

Module Delivered in

Programme Code Programme Semester Delivery
TA_HABTC_B BA (Honours) in Botanical Cuisine (Ab Initio Level 8) 8 Mandatory
TA_HBOTC_B BA in Botanical Cuisine (Honours) 2 Mandatory