Categories
Uncategorized

Faculty/SchoolSchool of Business, Computing & HumanitiesDepartmentDepartment

Faculty/School
School of Business, Computing & Humanities
Department
Department of Hotel, Culinary Arts & Tourism
Programme(s) Title & Level
Bachelor of Arts (Hons) in Culinary Arts
(NFQ/QQI Level 8)
Module Title & Administrative Details
Contemporary Culinary Trends
(CULN81000) (CRN: 47229)
Lecturer(s)
Mr. Dan Browne
Module Component & Detail(s)
Pop-Up Kitchen
Practical Test Kitchens Analysis (1 & 2), Practical Kitchen Synthesis (Menu Application in a Pop-Up), & Consumer Evaluation
(Overall Module Weighting: 55%)
Module Component Details, Brief, Requirements & Format
A) Practical Test Kitchens Analysis (1 & 2)
B) Practical Live Kitchen Synthesis (Menu Application in a pop-up)
C) Consumer Evaluation
• Overall Module Component Weighting –
o The overall module component weighting mark is 55%, which is further broken down & explained within the Module Component Marking Scheme which is marked out of 100%, & weighted thereafter – see Appendix A
• Overall Module Component Brief & Requirements –
o The overall requirement for successful completion of this module component is as follows:
? Apply & demonstrate, through deep analysis, synthesis & evaluation, a range of higher skills, processes, techniques, & creativity associated with modernist cuisine in producing 2 dish’s suitable for a Pop-Up Tasting Menu. The dishes should be based on an Amuse Bouche and a starter/main. Personal creativity can be distinguished through this menu development & evolution
? You will be required to work both independently, in pairs & as part of the overall kitchen team to create, compose, design, propose, plan, organise, manage & arrange recipes utilising modernist/contemporary ingredients, techniques & equipment
? Indicative to successful completion of the module & module component would be as follows:
? Deep-knowledge & understanding of the development of modernist cuisine (historical & chronological)
? The influence of classical cuisine & how it can be contemporised (evolution of gastronomical modernism)
? Modernist cooking techniques – incorporating skills
? Advanced culinary science & technology
? Organoleptic analysis & evaluation of the modernist recipes
• Overall Module Component Individual Written Report Format –
o You will be required to submit a written report outlining the conceptualisation, formulation & development, & execution of the menu for a live audience, in conjunction with the attendance at all elements of the Practical Test Kitchens & the Practical Live Kitchen event(s)
o The Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’ criteria & requirements will apply to all written work submitted, including the use of the Harvard Referencing System (HRS) only
o The following additional requirements for this written report are as follows:
? Size 12 Font
? Times New Roman
? Double-line Spacing
? Justified
? Frontispiece (signed & dated correctly)
? Headings Required –
• Must be clearly indicated & numbered accordingly, as it is vitally important that you utilise headings & sub-headings where applicable so as the lecturer can disseminate, & thus definitively evaluate & appraise the point(s) you are making
• Practical Live Kitchen Synthesis (Menu Application In the Pop-Up) Teams/Groups, Potential Structure & Overall Organisation –
o The Teams/Group are as follows –
? Team/Group 1 – (5 People)
? Team/Group 2 – (5 People)
o It is suggested that each Team/Group organise themselves with coordinator/administrator roles being applied; this is completely down to the Team/Group to decide, & would be normal practice for any group project collaboration. (I would like to warn against any member dominating the Team/Group, & I want to also make it clear that it is a Team/Group effort – personalities/personalisation should not come into play here, just a purely professional approach)
• Practical Test Kitchen Analysis (1 & 2) –
o The Practical Test Kitchens (1 & 2) are designed to afford you the opportunity to experiment, test, inspect, examine, critique, analyse, appraise, compare, contrast, distinguish & most importantly solve, where applicable, any elements of the dishes/recipes that require adaptation &/or modification – deep knowledge, understanding & utilisation of skills, processes & organoleptics will be required
o Practical Test Kitchen Analysis Templates will be required for formulation & construction of the individual written report – it is essential at this level (NFQ/QQI Level 8) that you record all details pertaining to the Practical Test Kitchen Analysis, & your recommendations, revisions, adaptations & modifications are clearly indicated & written-up (see a suggested Practical Test Kitchen Analysis Template in Appendix B)
o The approach you take to the Practical Test Kitchen Analysis will determine the outcome of the Practical Live Kitchen Synthesis – one cannot operate without the other
o This element of the module component (100%), is afforded 30% overall – 2 x 15% (see Module Component Marking Scheme in Appendix A)
• Practical Live Kitchen Synthesis (Menu Application) –
o The Practical Live Kitchen Synthesis (Menu Application) is designed to judge, appraise & evaluate the menu items that have been chosen after the aforementioned Practical Test Kitchen Analysis (1 & 2)
o Deep knowledge, understanding & utilisation of the application of the culinary skills, modernist & contemporary cookery processes, & general organoleptic sensory assessment & appreciation will be required for successful execution of the menu items (refer back to p.2 – indicative requirements)
o A Practical Live Kitchen Synthesis Template will be required for formulation & construction of the individual written report – it is essential at this level (NFQ/QQI Level 8) that you record all details pertaining to the Practical Live Kitchen Synthesis, & your observations, application, evaluation & appraisal are clearly indicated & written-up (see a suggested Practical Live Kitchen Synthesis Template in Appendix C)
o This element of the module component 100%, is afforded 50% overall (see Module Component Marking Scheme in Appendix A)
• Consumer Evaluation –
o As described in the previous section, the Practical Live Kitchen Synthesis (Menu Application) is designed to judge, appraise & evaluate the menu items that have been chosen after the aforementioned Practical Test Kitchen Analysis (1 & 2) by the lecturer(s), however, another key component of the overall menu evaluation & appraisal will be the Consumer Evaluation
o A Consumer Evaluation Template will be required for formulation & construction of the individual written report – it is essential at this level (NFQ/QQI Level 8) that you record all details pertaining to the Practical Live Kitchen Synthesis (Menu Application), & the Consumer Evaluation, commentary & overall appraisal are clearly indicated & written-up (see a suggested Consumer Evaluation Template in Appendix D)
o This element of the module component 100% overall weighting is afforded 10% (see Module Component Marking Scheme in Appendix A)
Practical Live Kitchen Synthesis (Menu Application) & Individual Written Report
Submission Dates & Times
• Practical Live Kitchen Synthesis (Menu Application) Date & Times –
o The Practical Live Kitchen Synthesis (Menu Application) will be held on: Week 10 & 11
o Non-attendance penalties apply as per Department of Hotel, Culinary Arts & Tourism’s policy & requirements, & the Contemporary Culinary Trends Repeat Assessment requirements
• Individual Written Report Submission Date & Times –
o The Individual Written Report is to be submitted by:
o 6th January 2022 12pm
o Late & non-submission penalties apply as per Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’ policy & requirements
Individual Written Report: Guideline to Structure
Practical Test Kitchens Analysis (1 & 2)
Practical Live Kitchen Synthesis (Menu Application)
Consumer Evaluation
• Cover Page –
o Please refer to your Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’, although it may be slightly modified by the lecturer
• Table of Contents –
o Remember, this is your ‘map’ to your document for the reader, so ensure it is correct and detailed
• Introduction – (word-count begins here)
o The introduction should allow the reader to gain an understanding of what your report/assignment is going to be about:
? Background to assignment, rationale for assignment, terms of reference/requirements
? It should also include a structure and content of your document i.e. what is going to be within the assignment itself – brief, but clear & concise
? For further details please refer to your Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’
• Main Body (Various Chapters potentially i.e. Chapters 2/3/4) –
o All your data/information pertaining to your written report content will be within this section, broken into report style headings & sub-headings
o For further details please refer to your Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’
• Conclusion – (word-count ends here)
o The conclusion should have no new information pertaining to the previous work included in it, thus can be interpreted as a summary of the document
o For further details please refer to your Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’
• References –
o As per guidelines utilising the Harvard Referencing System for your formatting of the reference listing
o For further details please refer to your Department of Hotel, Culinary Arts & Tourism’s ‘Criteria for Submission of Written Work Document’
• Appendices –
o Can be used to attached further information/detail about your experience, but please remember it is not a ‘dumping ground’
o Pictures etc., might be useful here – it will show the reader something tangible
o Appendices are listed in letters not numbers e.g.
? Appendix A, Appendix B, Appendix C….
Appendix A
Module Component Marking Scheme
Individual Written Report incorporating:
Practical Test Kitchens Analysis (1 & 2), Practical Kitchen Synthesis (Menu Application), & Consumer Evaluation
Student Name: T-Number:
Marking Point Marking Details Lecturer Commentary Mark Allocated Mark Awarded
Individual Written Report:
Presentation, Format, Structure Frontispiece, Cover Page, Table of Contents, Introduction, Main Body, Conclusion, Referencing, Appendices (if applicable)
10%
Individual Written Report:
Practical Test Kitchen Analysis 1
Applicability of Content, Deep-Knowledge, Analysis & Evaluation
15%
Individual Written Report:
Practical Test Kitchen Analysis 2
Applicability of Content, Deep-Knowledge, Analysis & Evaluation
15%
Individual Written Report:
Practical Live Kitchen Synthesis & Evaluation
Personal Creativity & Differentiation
Ingredients utilised – seasonality, localisation
5%
50%
Utilisation & Application of Modernist/Contemporary Culinary Skills (equipment, new high-skill)
10%
Utilisation & Application of Modernist/Contemporary Cookery Processes (sous-vide, smoking, fermentation)
10%
Influence & Application of Modernist/Contemporary Culinary Techniques & Style (Blumenthal v Howard)
5%
Quality, Quantity, Consistency
Organoleptics – taste, texture, aroma, colour, flavour 5%
20%
5%
10%
Individual Written Report:
Consumer Evaluation Applicability of Content – Analysis of Consumer Commentary, Appraisal & Evaluation
10%
Mark Awarded
(100%)
Additional Commentary:
Lecturer Signature: ____________________________________________ Date: _____________
Appendix B
Practical Test Kitchen Analysis Template
Student Name: T-Number:
Observation Point: Student Commentary: Adjustments/Modifications:
Kitchen/Laboratory:
Kitchen environment, equipment, time-keeping, organisation, work-flow, delivery & execution
Ingredients:
Quality, quantity, observations, application to cookery process, suitability, skills application, composition, differentiation
Methodology:
Modernist processes utilised, times, temperatures, construction techniques, arrangements & assembly, composition, differentiation
Finished Product:
Taste, texture, mouth-feel, aesthetics, organoleptic assessment, flavour, aroma, contrasts, comparability, composition, differentiation
Taste Test Feedback: Observations, critiques, modifications, adaptations, appraisal (group), appraisal (lecturer)
Student Additional Commentary:
Signature of Student: _____________________________________ Date: ____________________
Appendix C
Practical Live Kitchen Synthesis (Menu Application) Template
Student Name: T-Number:
Student Commentary: Observations/General Critique:
Kitchen/Laboratory & General Organisation:
Kitchen environment, equipment, time-keeping, organisation, work-flow, delivery & execution
Ingredient & Skills Utilisation:
Quality, quantity, observations, application to cookery process, suitability, skills application, composition, differentiation
Methodology:
Modernist processes utilised, times, temperatures, construction techniques, arrangements & assembly, composition, differentiation
Finished Product:
Taste, texture, mouth-feel, aesthetics, organoleptic assessment, flavour, aroma, contrasts, comparability, composition, differentiation
Taste Test Feedback – Pre Service: Observations, critiques, modifications, adaptations, appraisal (group), appraisal (lecturer)
Student Additional Commentary:
Signature of Student: _____________________________________ Date: ____________________
Appendix D
Consumer Evaluation Template
Dish Name Watch Points Score:
Scale 1-7
1= Poor; 7=Excellent Associated Commentary:
Taste & Flavour,
Texture,
Creativity
Appearance
Taste & Flavour,
Texture,
Creativity
Appearance
Additional Commentary (General Observations):
Notes for Evaluators:
• Please do not sign the document, as anonymity is essential for objective assessment
• Please be as honest as possible in your assessment of each dish item: the 7 point scaling system utilised will allow you to differentiate particular dish aspects
• Please write the name of the dish you chose under the associated heading i.e. Amuse-bouche, starter, fish, meat.
Reading & Research
Baskette, M. (2007) The Chef Manager (2nd Ed.). Prentice Hall: UK
Blumenthal, H. (2009) Fat Duck Cookbook. Bloomsbury: USA
Campbell, J. (2010) Formulas for Flavour. Octopus Publishing Group: UK
Everitt-Matthias, D. (2013) Beyond Essence: New Recipes from Le Champignon Sauvage. Absolute Press: USA
Howard, P. (2012) The Square: Savoury. Absolute Press: USA
Humm, D. & Guidara, W. (2011) Eleven Madison Park. Little, Brown & Company: New York
Keller, T. (1999) French Laundry (2nd Ed.). Artisan: London
Keller, T. (2008) Under Pressure, Cooking Sous Vide. Artisan: London
McGee, H. (2012) Keys to Good Cooking: A Guide to Making the Best of Foods & Recipes (Reprint Ed.). Penguin Books: London
Robuchon, J. (2007) New Concise Larousse Gastronomique: The World’s Greatest Cookery Encyclopaedia (Revised Ed.). Hamlyn: London
This, H. (2009) Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts & Traditions of the Table). Columbia University Press: USA
www.chefmagazine.co.uk
www.cheftalk.com
www.gastronomica.com
www.bbc.co.uk/food
Practical Live Kitchen Synthesis (Menu Application)
Lecturer Assessment Marking Card
Student Name: T-number:
Dish Name:
Group Allocation:
Specific Lecturer Watch-point Commentary: Mark Allocated Mark Awarded
Practical Live Kitchen Synthesis & Evaluation
Personal Creativity & Differentiation
Ingredients utilised – seasonality, localisation
5%
50%
Utilisation & Application of Modernist/Contemporary Culinary Skills (equipment, new high-skill)
10%
Utilisation & Application of Modernist/Contemporary Cookery Processes (sous-vide, smoking, fermentation)
10%
Influence & Application of Modernist/Contemporary Culinary Techniques & Style (Blumenthal v Howard)
5%
Quality, Quantity, Consistency
Organoleptics – taste, texture, aroma, colour, flavour
5%
20%
5%
10%
Additional Commentary:
Lecturer Signature: _______________________________________ Date: ___________________