Live Kitchen Service 1

Description

This is a practical module that allows students to develop essential culinary skills and knowledge within a controlled environment. Students will prepare and cook dishes for a meal service in a realistic working environment, within a production kitchen, and will experience time deadlines associated with a working kitchen in industry. The module also gives students the knowledge and understanding necessary to cater for individuals with specific dietary

requirements, using a wide range of seasonal commodities and processes. The module develops further the skills and knowledge introduced in Professional Cookery Operations. Specifically, it focuses on the Mediterranean region and specific food commodities.

Learning Outcomes

  1. Identify seasonal food products and quality points.

  2. Demonstrate a thorough understanding of the various cooking processes through a menu based approach

  3. Produce a variety of dishes in a volume cookery environment.

  4. Identify the origin, quality and use of a variety of healthy option food products and produce a range of modern and innovative healthy option food dishes

  5. Identify the origin, quality and use of a variety of food products from the Mediterranean region and produce a range of classical, modern and innovative dishes from this area.

  6. Demonstrate a working knowledge of the Health and Safety at Work Act 2005 and HACCP

  7. Apply cost control procedures.

Credits
10
% Coursework 100%