Short Title:Kitchen & Rest Operations 2
Full Title:Kitchen & Rest Operations 2
Module Code:KITC H1002
Credits: 5
Field of Study:Combined Arts
Module Delivered in 2 programme(s)
Reviewed By:Christine Nangle
Module Description:The aim of this module is to further develop the learner’s knowledge,skills and competencies to enable them to operate in a professional manner within a restaurant and kitchen environment building on their work from semester one.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Demonstrate competence in the use of relevant electronic point of sale systems
LO2 Be able to apply effective stock and cost control at operational level
LO3 Be able to use with confidence the professional craft techniques of food and beverage service
LO4 Apply the principles and practices of customer orientation and quality service
LO5 Professionally display, dispense and serve a range of contemporary wines and beverages as part of a meal experience
LO6 Identify a range of commodities and apply appropriate skills and techniques in the basics of culinary practice
LO7 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 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 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 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
  • Lillicrap, Cousins and Smith 2010, Food and Beverage Service, 8th edition Ed., Hodder & Arnold
  • Neil Rippington,Patricia Paskins,Steve Thorpe 2015, Practical Cookery, Hodder Education [ISBN: 9781471839573]
Recommended Book Resources
  • 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
  • Leto, M. & Bode, W. 1989, The Larder Chef, Butterworth-Heinemann
  • 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
Required Article/Paper Resources
  • Various 2018, Food Reviews, Food Reviews in Newspaper supplements
Other Resources
  • Website: Irish Hospitality Institute
  • Website:
  • Website: The Wine and Spirit Education Trust
  • Website: Restaurants Association of Ireland
  • Website: Irish Hotels Federation
  • CD-ROM: Fáilte Ireland 2005, An Introduction to Bartending Skills for the Tourism Industry
  • CD-ROM: Fáilte Ireland, 2005, An Introduction to Food and Beverage Service Skills for the Tourism Industry

Module Delivered in

Programme Code Programme Semester Delivery
TA_HHOTM_B Bachelor of Arts (Honours) International Hospitality & Tourism Management 2 Mandatory
TA_HHOTM_D_X Bachelor of Arts (Ordinary) International Hospitality and Tourism Management 2 Mandatory