This module introduces the student to the concept of street food and explores the potential of world-casual dining outdoors for the hospitality sector. Students will explore typical street-food influences from Asia, Africa, and India. The module will allow students to explore and develop their own innovative and creative skills while experimenting with new cuisines, flavours, ingredients, and methods of cooking.

1. Prepare, cook, and evaluate a variety of popular street-foods from different global regions .
2. Identify and use a broad range of globally sourced ingredients and condiments.
3. Identify and apply a range of authentic cooking techniques to produce a broad range of popular street foods.
4. Explore and evaluate the principles of sensory analysis as they apply to the development of new street-foods.
5. Apply the principles of safe food production throughout the preparation, cooking and service of street-food to meet or exceed customers’ expectations.
6. Research and develop an original new street-food considering seasonality, costs, availability and sustainability of commodities and packaging.

The purpose of this module is to instil in student's modern pastry practices related to finishing and presentations of refined hot and cold plated desserts as well as still frozen and churned desserts menu offerings. This module enhances the student's awareness of aesthetics when displaying and presenting food items for sale and introduces the student to modern techniques in pastry such as spherification, fusion pastry and trends within Patisserie itself.

1. Explore the concepts of composition, taste, design, texture and current trends for pastry and dessert products through related theory.
2. Define and describe the historical aspects and contemporary features of pastry and dessert products for modern culinary operations.
3. Understand the origin of avantgarde ingredients and how they may be used to modernise classical desserts.
4. Research and document advances in equipment that aid both the production and presentation of modern patisserie.
5. Produce a range of modern pastry products and desserts in addition to those suitable for special dietary requirements using multiple components and with confidence.
6. Demonstrate ability to temper couverture chocolate and create decorative pieces for the enhancement of desserts and baked goods.
7. Create an assortment of petits fours and confections and understand the principles and characteristics that define them as petits fours.

The aim of this module is to introduce learners to the theories and concepts related to organisational behaviour and to address the importance of individual and organisational wellbeing. This module examines the relationship & social dynamics between individuals, management, and groups by exploring the complexities of human behaviour in organisations and in the workplace. A critical theme running through this module is wellbeing in the context of the work organisation.

1. Evaluate the key concepts of organisational behaviour.
2. Distinguish individual, group and organisational processes in organisational behaviour.
3. Analyse the relevance of leadership, interpersonal skills, teamwork and managing diversity within organisation structures.
4. Interpret the concept of wellbeing at work and the internal and external factors that may impact it.
5. Evaluate how positive organisational behaviour can enhance employee wellbeing and improve organisational effectiveness.

This module will introduce learners to cost control theory and will explore the techniques required to effectively manage costs in food and beverage operations. Planning and control functions which assist food and beverage organisations to reduce costs, increase efficiency and maximise profit are examined. Controlling costs, setting budgets, and effective pricing are essential for success in any hospitality business.

1. Identify and classify the key elements of cost and the concept of profit.
2. Apply principles of food and beverage cost control in terms of purchase, delivery, storage, stock control, pricing, revenue and sales .
3. Apply costing techniques to evaluate and assign labour and material costs.
4. Demonstrate an understanding of menu engeneering in order to evaluate and optimise a food operation menu pricing.
5. Demonstrate the use of EPOS management software to manage pricing and product control

Learner will research, prepare, and evaluate techniques for cake production. Emphasis will be placed on traditional and modern cakes and high ratio cakes. Importance will be placed on their use for further decoration, to expand the learner’s skills and knowledge and the role they play in modern bakeries and culinary operations.

1. Discuss ingredient properties and how they influence finished products.
2. Describe the formula requirements, faults and causes involved in cake production.
3. Demonstrate ability to use bakers percentages to augment recipes where and when required .
4. Produce and illustrate a variety of traditional and modern cakes for the purpose of further decoration and considering variables such as season, colour, style, and occasion.
5. Demonstrate and explain the use of a variety of cake decorating techniques, chocolate and chocolate paste, sugar pastes, butter creams, marzipan, and royal icing.
6. Recognise how to maintain a safe and sanitary work environment.

This module is designed to develop the learner's specific knowledge of seafood products and cuisine. On successful completion of the module the learner will d emonstrate with confidence the skills required to work with a range of fish and shellfish species native to the island of Ireland.

T he module aims to provide the learner with a progressive understanding of culinary trends and Ireland's seafood processing industry bridging the gap between the industrial fish processing and the professional chef's kitchen. The module will be taught through practical class assessments supported with demonstrations and theoretical lectures.

1. Describe the classifications of sustainable seafood species native to the island of Ireland.
2. Evaluate Irelands seafood processing industry.
3. Identify appropriate food safety requirements in the procurement and preparation of seafood.
4. Perform fundamental culinary processes associated with seafood preparation.
5. Analyse both culinary practice and industrial trends with a view towards redesigning a range of classical methods and styles of plated presentation.
6. Understand the seasonality of seafood, towards maximising increased taste and flavour.
7. Apply modern culinary techniques in the preparation and cooking of classical seafood dishes.

This module introduces students to the concept of cooking in a more sustainable way using plant-based foods to supplement the typical diet. This is a practical module that will encourage students to consider meat alternatives and promote greater debate and engagement in environmental issues within the hospitality sector.

1. Identify how food businesses contribute to global warming.
2. Explain how food businesses can become more sustainable
3. Apply practical sustainability strategies within a kitchen
4. Research, prepare and cook a range of locally sourced plant based and processed foods

The aim of this module is to provide learners with an understanding of social media tools and help develop skills and competencies, at an introductory level, across those areas pertaining to social media applications for food.

1. Set up a variety of suitable social network sites and establish an online presence for a restaurant or food business .
2. Create, curate and monitor social media content , utilising various social media platforms.
3. Describe the social media activities of a designated company and contrast with best practice.
4. Formulate recommendations for improvements in social media activity for a designated company.
5. Demonstrate the effective use of basic photography and video for a restaurant or food business .

The work placement will enable the learner to develop an understanding of a culinary establishment and its processes and procedures. In addition the student will be expected to reflect on their learning to date and identify further training requirements to enhance their culinary and supervisory skills.

1. Apply the knowledge and skills acquired from year two of the programme to the food industry.
2. Illustrate initiative whilst working alone and/or as part of a team.
3. Develop appropriate communication and interpersonal skills.
4. Recognise areas of learning that are important for effective professional standards and best practice.
5. Identify and discuss how work is planned and organised at different levels within the organisation.
6. Critically analyse the food enterprise and its culture.

The aim of this module is to introduce students to the principles and practices of planning and managing events. This module will integrate both practical work with theory and assist in the development of the student’s core food professional skills, competencies and knowledge in culinary planning and supervision.

Students will prepare and cook dishes for meal services in a realistic working environment, within a production kitchen and will experience time deadlines associated with a working kitchen in industry.

1. Describe a range of event types and the characteristics of events.
2. Explain key issues that affect event planning and management.
3. Plan, organise and work as an effective team member in the preparation, production, and delivery of culinary events, taking into consideration menu design, quality control, HACCP and customer requirements.
4. Implement current legislation on food preparation and service of hot and cold and buffet presentations.
5. Apply the concepts of planning, decision-making, motivation, and leadership in a culinary event situation.
6. Evaluate the role of marketing communication in event promotion.
7. Establish cost control including meat yields, portion yield, waste control and staff costs.
8. Organise and supervise a diverse workforce in an inclusive and mindful manner .

This module will provide learners with the fundamentals of nutrition and apply these principles to creative menu planning in order to meet customer demands including specific dietary requirements.

1. Explore the factors which influence food choice.
2. Explain the fundamental principles of nutrition.
3. Describe the different classes of macro and micronutrients in terms of sources, digestion, absorption, functions and consequences of deficiency.
4. Outline the importance of menu planning to create nutritionally balanced menus.
5. Understand the link between nutrition, diet and disease and design creative menus that reflect dietary needs and current trends .
6. Demonstrate nutritional knowledge to produce a range of healthy catering options in a practical environment.

This module is designed to provide learners with the opportunity to develop specialist expertise and creative abilities in the areas of classical and contemporary menu items, plated desserts, confectionery products, and frozen desserts. The module is practical based and learners are encouraged to use prior experience and knowledge to enhance their completed products to a high standard of mastery.

1. Research the history of frozen dessert production, and why sanitation processes are key to food safety
2. Recognise the relationship between ingredients and finished products, to achieve high-quality items in both dairy and non-dairy frozen desserts.
3. Investigate and document the process for making chocolate and how chocolate has influenced dessert choices and finishes.
4. Explore and record current trends in advanced pastry and desserts skills.
5. Apply knowledge and techniques associated with the presentation of classical plated desserts using contemporary production methods and plating approaches.
6. Formulate a higher level of knowledge and skills to produce a wide range of advanced pastry products embodying modern and innovative techniques.
7. Produce complex Entremets and confectionary using contemporary finishing techniques to include glazing methods, decoration, along with specialised equipment and materials required .
8. Analyse and critically review completed works for the purpose of reflection so as to demonstrate learning and what changes could be made to enhance future work.

This module is designed to provide learners with the opportunity to develop specialist expertise, creative ability, operational control and performance management in the areas of classical and contemporary cuisines.

The objective of the module is to extend and build on culinary experience to date with the application of modern techniques and practices applied to classical dishes and flavour combinations: learners will be introduced over the twelve weeks to a range of modernist applications to revive classical recipes. Current industrial trends will be applied to the presentation of these dishes. As well as attending the practical and theory classes you are expected to apply independent study to build and support practical work.

1. Produce a range of classical menu products interpreted with an innovative contemporary theme suitable for a restaurant service.
2. Explore and record current trends in modernist cuisine styles and techniques.
3. Critically a nalyse current market needs, plan, and design modern and innovative products to meet these needs.
4. Evaluate modernist cookery equipment trends, technique, and styles.
5. Design and develop dishes which reflect c lassical and c ontemporary presentation .
6. Evaluate modern menu trends, cost individual recipes, and construct balance menus.
7. Analyse and critically review completed works for the purpose of reflection so as to demonstrate learning and what changes could be made to enhance future presentation trends .
8. Investigate and document both modernist chefs and influences in line with the Micheline style.

The aim of this module is to provide the learner with the concept and principles which underpin training and development practices within a culinary enterprise . Learners will identify and apply practical application of theories to the efficient management of the recruitment, selection, reward, and performance elements of people management . This module will incorporate a student lead recording of a training session with peer evaluation applying different training methods and techniques.

1. Analysis and evaluate different learning and training styles comparing both individual and group training methods.
2. Formulate and prepare a training and development plan for a culinary enterprise with appropriate training needs analysis, learning objectives , evaluation criteria and emotional intelligence techniques.
3. Evaluate the functions of human Resource management and assess the importance for a culinary enterprise.
4. Assess the core activities of the factors contributing to induction/onboarding, wellness, diversity, inclusion, and equality in a Kitchen environment.
5. Analysis and evaluate through reflective practice, a training session using different training methods and techniques.

This is an unique accounting module which will develop the learners’ understanding of both the key financial and management accounting principles as they apply in the culinary environment.

1. Identify the main accounting conventions and qualitative characteristics of financial information.
2. Review and interpret published financial information.
3. Define the key elements of costs and record costs using allocation methods relevant to the Culinary environment.
4. Define liquidity management and application of liquidity management techniques.
5. Define the VAT and PAYE system as they apply to the culinary environment and complete basic calculations.

This module is designed to provide learners with an opportunity to apply theory to practice and to gain valuable practical experience in the Food Industry. It enables the learner to gain professional experience thus enhancing their skills and competence in the workplace. Furthermore, it provides the learner with the opportunity to cope with the changing nature of work and adapt to the needs of an individual employer.

1. Apply the knowledge and skills acquired from year three of the programme to the food industry.   
2. Assess and appraise the nature of managerial work in a kitchen environment.    
3. Critically evaluate and reflect on own abilities in the work environment and create a plan for future development in terms of skills development.  
4. Evaluate academic knowledge and skills gained in modules completed previously   to demonstrate a critical understanding of the inter-relationship between theory and work- practice.  
5. Examine evidence of critical thinking and problem-solving skills in a kitchen environment  
6. Analyse and reflect upon personal competencies developed during the progress of the programme by undertaking a reflective learning e-portfolio .