Short Title: Applied Culinary Nutrition L8 BABC
Full Title: Applied Culinary Nutrition L8 BABC
Language of Instruction:English
Module Code:APCN H4000
Credits: 5
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 enable students to confidently apply culinary nutrition knowledge skills and competencies to food production in line with nutritional needs and current trends. The module will be taught mainly in a practical environment in that delivery and assessment will be integrated with the Botanical Cuisine Module.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Validate nutritional knowledge of food commodities and culinary techniques to the production of menus for health and wellness
LO2 Formulate nutritionally balanced food items for lifespan diets
LO3 Critique and analyse the nutritional profile of dishes and menus
LO4 Design, develop and showcase a range of dishes that reflect health and wellness trends
LO5 Market health and wellness menus

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Project Lifespan Nutrition: Research the diet of a specified stage in the lifespan. Design, develop and test a nutritionally balanced dish for this lifespan stage, documenting the evidence. ( Practical week 3, final submission week 5) 2 25.00 Week 5
Laboratory Practical Challenge: Explore the nutritional value of botanicals and medicinal cuisine. 1,3 15.00 Week 8
Written Report Written report on the application of culinary nutrition to the design and development of menu items, to include nutritional profile and marketing of the given menu. This assessment is integrated with the Botanical Cuisine showcase. 3,4,5 40.00 Sem 1 End
Practical/Skills Evaluation Weekly evaluation of the student's ability to apply culinary nutrition knowledge, skills and competencies in a practical environment i.e. during the practical session. This assessment is integrated with Botanical Cuisine assessment 1,3 20.00 Ongoing
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/Lab Integrated Session with Botanical Cuisine( Theory and Practical) 2.00 Every Week 2.00
Independent Learning Self-directed learning 4.00 Every Week 4.00
Total Weekly Learner Workload 6.00
Total Weekly Contact Hours 2.00

Module Resources

Recommended Book Resources
  • Marcus, Jacqueline 2013, Culinary Nutrition: The Science and Practice of Healthy Cooking, 1 Ed., Academic Press [ISBN: 978-012391882]
  • Valvavik, V 2013, The Art of Nutritional Cuisine, 1 Ed., CRC Press [ISBN: 978-143985083]
  • Culinary Institute of America 2013, Techniques of Healthy Cooking, 4 Ed., John Wiley & Sons [ISBN: 978-047063543]
  • Mary Anne Eaton, Janet Rouslin 2015, Nutrition: A Culinary Approach, 4 Ed., Kendall Hunt Pub Co [ISBN: 978-146527907]
  • Susannah Steel 2013, Neal's Yard Remedies Healing Foods, 1 Ed., DK [ISBN: 978-140932464]
  • Pinnock , Dale 2011, Medicinal Cookery: How You Can Benefit From Nature's Edible Pharmacy, 1 Ed., Right Way [ISBN: 978-071602269]
  • Rosemary Gladstar 2012, Rosemary Gladstar's Medicinal Herbs: A Beginner's Guide, 1 Ed., Storey Publishing
  • Stephen Hall 2016, From Kitchen to Market - Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation, 6 Ed., Stephen F Hall [ISBN: 978-069257207]
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