Fundamentals in Culinary Skills


This module introduces the learner to the discipline of culinary skills. The module will enable learners to classify culinary fundamentals, and how they fit within the wider tourism industry. In addition, the learner will develop skills in culinary practices and sustainability  in a practical setting to adequately prepare the learner for industry placement, and to scaffold their learning for related modules in Semester 4 of the programme of study.

Learning Outcomes

  1. Identify a range of foods and apply appropriate culinary skills and techniques in their preparation, being local, seasonal and sustainable where possible.

  2. Apply the principles of dish compilation to a specification, quality control, sustainability, waste management and cost control.

  3. Apply professional allergen, hygiene and safety practices in accordance with Food Safety Authority of Ireland (FSAI) training standards and waste/recycling policy.

% Coursework 70%
% Final Exam 30%