Classical and Global Cuisine for the Contemporary Kitchen


This module is designed to give learners the opportunity to develop expertise and creative ability in the areas of classical and contemporary cuisine. It will enable the learner to compare and contrast classical and contemporary styles of food production and analyse the current trends within the culinary environment. Students will build on and consolidate the skills and knowledge gained in year one and on placement. This module challenges students to explore through research and practical application aspects of the original dish while making it indicative of their own culinary style. 

Learning Outcomes

  1. Identify and evaluate ingredients, in relation to sustainability and sensory quality.

  2. Produce a range of classical and contemporary dishes incorporating international influences.

  3. Investigate modern global trends and influences in the contemporary kitchen. 

  4. Identify cost factors and menu planning considerations in the production of all dishes.

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