Short Title:Kitchen & Rest Operations 1
Full Title:Kitchen & Rest Operations 1
Language of Instruction:English
Module Code:KITC H1001
 
Credits: 5
Field of Study:Combined Arts
Module Delivered in 2 programme(s)
Reviewed By:Christine Nangle
Module Author:URSULA DONOVAN MAGUIRE
Module Description:To provide learners with the knowledge, skills and competencies to enable them to operate in a professional manner within a restaurant and kitchen environment. Once safe working practices and procedures have been introduced, students are given the opportunity to develop and practice their skills within a controlled environment.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Recognise how their interpersonal skills and professionalism are perceived by and impact upon customers and colleagues in a food and beverage enterprise
LO2 Explain the role of the food and beverage department in a hotel, catering and tourism operation
LO3 Be able to use with confidence the basic professional craft techniques of food and beverage Service
LO4 Apply the principles and practices of customer orientation and quality service
LO5 Demonstrate the correct use of knives and kitchen equipment
LO6 Demonstrate both personal and professional hygiene practices in accordance with FSAI training standards at induction skills level
LO7 Be able to apply fire safety and prevention techniques and to describe first aid principles
LO8 Identify a range of commodities and apply appropriate skills and techniques in the basics of culinary practice
LO9 Practice and apply from a practical perspective, cookery processes using a range of commodities
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation As this is a very practical module students will receieve 50% of their final grade through both ongoing and final skills asessment 1,2,3,4,5,6,7,8,9 50.00 n/a
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 1,2,3,4,5,6,7,8,9 50.00 End-of-Semester

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

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture This should take place in an appropriate theory environment 2.00 Every Week 2.00
Practical This will involve the lecturer led supervised operation of Scholars Training Kitchen and Restaurant 4.00 Every Week 4.00
Independent Learning Time No Description 2.00 Every Week 2.00
Total Weekly Learner Workload 8.00
Total Weekly Contact Hours 6.00
This module has no Part Time workload.
 

Module Resources

Required Book Resources
  • John Cousins,Dennis Lillicrap,Suzanne Weekes, Food and Beverage Service [ISBN: 9781471807954]
  • Neil Rippington,Patricia Paskins,Steve Thorpe 2015, Practical Cookery, Hodder Education [ISBN: 9781471839573]
Recommended Book Resources
  • Hix, M., and Gluck, M. 2005, The Simple Art of Marrying Food and Wine, Mitchell Beazley
  • Knowles, T. 2002, Food Safety in the Hospitality Industry, Butterworth–Heinemann
  • Koplan, S., Smith, B. H., Weiss, M. A. 1996, Exploring Wine, Culinary Institute of America, Van Nostrand Reinhold
  • Allen, Darina 2004, Irish Traditional Cooking, Gill and MacMillan
  • Brooks, Margaret, Cook Book of Ingredients, Latest Edition Ed., New Holland Publishers
  • Campbell, Georgina 2004, The Irish Heritage Cookbook, Lorenz Books
  • Martland, R., & Welsby, D, Basic Cookery, Latest Edition Ed., Butterworth-Heinemann
  • Irish Heart Foundation 2000, The Happy Heart Cookbook, Gill & Macmillan
  • Thompson, A, Healthy Eating for Diabetes, Latest Edition Ed., Kyle Cathie Ltd
  • Treuille, E., Blashford-Small V. 1999, Canapés, Dorling Kindersley
  • Weller, L. 2000, Health and Vitality Cookbook, Harper Collins
Recommended Article/Paper Resources
  • 2018 Caterer and Hotelkeeper, Caterer and Hotelkeeper
  • Food and Wine, Food and Wine
  • Hotel and Catering Review, Hotel and Catering Review
  • Hotel and Restaurant Times, Hotel and Restaurant Times
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_HHOTM_B Bachelor of Arts (Honours) International Hospitality & Tourism Management 1 Mandatory
TA_HHOTM_D_X Bachelor of Arts (Ordinary) International Hospitality and Tourism Management 1 Mandatory