Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Contemporary Culinary Operations | |||
| Reference | CB3979 | Version | 2 |
| Created | February 2024 | SCQF Level | SCQF 9 |
| Approved | July 2016 | SCQF Points | 15 |
| Amended | April 2024 | ECTS Points | 7.5 |
| Aims of Module | |||
|---|---|---|---|
| This module aims to develop the technical and leadership skills needed for a successful culinary career. Students will enhance their planning, organisational and execution skills through participation in, and leadership of, a culinary production team. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Critically reflect on personal leadership strengths and weaknesses. |
| 2 | Prepare and present a variety of contemporary dishes with relevant accompaniments, incorporating a range of modern cooking techniques and presentation styles in a safe working environment. |
| 3 | Demonstrate high standards of professional behaviour and organization and give effective direction and support to the culinary team during menu production. |
| Indicative Module Content |
|---|
| Students undertake the preparation of a variety of complex dishes to develop advanced culinary techniques, including molecular science, and contemporary presentation skills. Menu planning, ordering, culinary team role allocations and team briefings of the menu and preparation methods are integrated into the weekly lab classes. Contemporary themes including food sourcing, food sustainability and local partnerships are explored. Students also examine the various leadership styles and effective communication and support approaches common to a kitchen environment to develop professional skills in leading culinary teams. The module aligns with the UN Sustainable Development Goal 12: Responsible Consumption and Production and engages students with UNESCOs Education for Sustainable Development Creative Thinking and Collaborative Learning through practical exploration. |
| Module Delivery |
|---|
| Core skill development and leadership of the culinary team are facilitated though practical culinary labs. Students are required to undertake directed reading and preparation for each session. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 100 | 100 |
| Non-Contact Hours | 50 | 50 |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 150 | 150 |
| Actual Placement hours for professional, statutory or regulatory body |
| ASSESSMENT PLAN | |||||
|---|---|---|---|---|---|
| If a major/minor model is used and box is ticked, % weightings below are indicative only. | |||||
| Component 1 | |||||
| Type: | Coursework | Weighting: | 100% | Outcomes Assessed: | 1, 2, 3 |
| Description: | Individual Portfolio | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| The calculation of the overall grade for this module is based on 100% weighting of C1. A minimum grade D is required to pass the module. | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | The student needs to achieve an A in C1. |
| B | The student needs to achieve a B in C1. |
| C | The student needs to achieve a C in C1. |
| D | The student needs to achieve a D in C1. |
| E | The student achieves an E in C1. |
| F | The student achieves a F in C1 |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | None. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| ADDITIONAL NOTES |
|---|
| This module is for delivery at BHMS, Luzern, Switzerland. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | CHESSER, J. and CULLEN, N., 2018. World of culinary management: leadership and development of human resources. 6th ed. London: Pearson. |
| 2 | CULINARY INSTITUTE OF AMERICA, 2011. The professional chef. 9th ed. Hoboken: Wiley. |
| 3 | FCI and CHOATE, J., 2021. The fundamental technqiues of classic pastry arts. New York: Stewart, Tabori & Chang. |
| 4 | MYHRVOLD, N., YOUNG, C. and BILET, M., 2021. Modernist cuisine: the art and science of cooking. 7th ed. Bellevue: The Cooking Lab. |
| 5 | PAULI, P., 1990. Classical cooking, the modern way. 3rd ed. New York: Wiley. |
| 6 | SANCHEZ, J., 2015. Molecular gastronomy: scientific cuisine demystified. New York: Wiley. |