This module will provide the learner with the knowledge and skills of the principles and practices of culinary/restaurant operation. The module will develop techniques and skills essential to professional cookery and service in a sustainable manner.

1. Demonstrate knowledge skillsand fundamental theoryin relation to the professional kitchen/restaurant.

2. Apply the principles of dish compilation, quality control, sustainability, waste managementand cost control.

3. Demonstrate technicalwork practices, teamwork and understand the importance of an efficient, communicative relationshipbetween restaurant and kitchen teams.

4. Apply professional hygiene and safety practices in accordance with Food Safety Authority of Ireland (FSAI) training standards.

5. Apply customer service in the practical delivery of restaurant service.

This module will enable learners to demonstrate with confidence and creativity the skills required for pastry, bakery and dessert production. Learners will design and create modern and innovative pastry, bakery and desserts, being cognisant of sustainability and current national and international trends.

1. Utilise the necessary skillsto produce a range of creative pastry, bakery and dessertproducts.

2. Employ modern techniques to adapt classical desserts and confectionery products to contemporary styles.

3. Apply innovative concepts of composition, taste, design and texture to ‘allergy-aware’ pastry, bakery and desserts.

4. Discuss current developments and trends in the bakery and pastry industry with particular focus on sustainability and ethical sourcing of commodities

This module will provide the learner with the basic theoretical knowledge on physical and chemical characteristics of food, the fundamentals principles of food science, which underpin processes and operations in food manufacturing and in professional catering operations.The module will also investigate the scientific principles behind traditional and novel practices in food preparation, processing, preservation, packaging.

1. Demonstrate an understanding of the scientific principles applied to food transformations and food processing

2. Demonstrate the knowledge of the basic concepts of chemistry and physics applied to food

3. Evaluate the effects of food processing and technology on chemistry, flavour and nutritional attributes of foods

4. Explore the current and future trends in food science and technology

5. Explain the concept of quality control and its importance in the context of food production

6. Describe the key microbiological aspects impacting food safety in a food manufacturing and catering environment

This aim of this module is to: Equip students with the skills and technological ability to use personal computing devices; bring the students to a practical level of competency in Information Communication Technology tools, including ATU Student Online Resources, local and cloud file management, accessing and sharing, and effectively engaging with the LMS. Outline mutual responsibilities and provide a framework for managing communication and behaviour in a digital world. Establish a practical proficiency and a theoretical understanding of the fundamentals of word processing, presentation software, spreadsheet and database computer applications and how they are structured, organised, and used to manage business information. Collaborate and integrate with additional apps, services and tools to help students work, learn, organise, connect, and create.

1. Demonstrate competence in running and managingpersonal computing devices.

2. Manipulate file systems to efficiently organise files and folders in a networked and cloudbased storage solution/environment.

3. Demonstrate the ability to use a word processing application to create, edit and formatprofessional documents and improve writing with built-in intelligent features.

4. Display competence in using presentation software to create, edit, format and animate professional, polished and visually impactful presentations.

5. Use appropriate spreadsheet software to plan, create, develop, chart,and navigate multiple worksheets and workbooks.

6. Define, build, query, and maintain databases, database objects, and relationships using appropriate database software.

7. Refine and maximise efficiency using the Internet and relevant web-based resources.

8. Complete and Earn Digital Education Badges via The Microsoft Education Centre.

This module incorporates lecture and student led menu based practical classes and food service. Students will organise, plan and deliver a range of sustainable menus in a realistic working environment. Students will be encouraged to reflect on their own skills' development. Peer review is an integral component of this module.

1. Apply innovative creative cookery techniques,practical skills and project management procedures

2. Develop and designa student led menu

3. Supervise the kitchen, demonstrating kitchen and food safety management roles

4. Apply cost and quality control procedures as they relate toa sustainable professional 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.

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. Investigatemodern global trends and influences in the contemporary kitchen.

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

This Module provides the learner with an understanding of gastronomy, international influences and the development of gastronomy in a historical context The module will explore the development of global and irish gastronomy and its impact and importance in food tourism and sustainability.

1. Identify key developments and indviduals in the historical development of Gastronomy

2. Evaluate the importance of Gastronomy in the development of Tourism.

3. Explore the links between International gastronomy and influences on the development of contemporary Irish Food.

4. Evaluate the political, technological, socio-economic, ethical issues in the development of sustainable gastronomy.

5. Develop an awareness of the emerging trends and challenges in the food industry.

This module investigates how a holistic approach to health is key to fully appreciating the importance of food for health and well-being. It also offers case-studies, experiential learning practices, and personal development techniques to broaden a students understanding of the role of food for health and well-being, as well as giving the student a meaningful experience of how to create food that is life-enhancing. This module explores how health shapes our relationship with food; The food we produce, the type of agriculture we favour, the way in which food is cooked and eaten and how we socially and culturally engage with food and food production. The module examines food and our minds, food and our body, food and our emotions.

1. Describe the meaning of health and how the definition of health shapes our relationship with food.

2. Identifythe role of food for health and well-being and how to createfood that is life-enhancing.

3. Associate good health with agriculture,food production methods andthe way in which food is cooked and eaten.

4. Analyse the impacts of food on our minds,our body and our emotions.

This module is designed to empower students to become self-aware of their personal health and well-being and how to work positively and creatively in a team. They will learn about the positive impacts of diet, exercise, stress management and mindfulness. It will detail potential negative occurrences if work/life balance is not maintained. This module explores the factors that contribute to a respectful working environment, embracing equality, diversity and inclusion.

1. Identify the factors contributing to good health and well-being for employees in their work environment

2. Understand the interconnectivity of many factors in the development of a positive workplace culture and examine factors that impact both negatively and positively on mental health.

3. Practice mindfulness and demonstrate techniques to manage stress

4. Develop creativity in a mindful environment

The placement module provides learners with the opportunity to develop an awareness of the working environment and to apply theoretical and practical knowledge gained during their placement. The purpose of reflection is to provide for the possibility of learning through experience. The aim of this module is for the learner to reflect on their placement and to review it under guidance from academic staff.

1. Explain the importance of teamwork as part of a management approach to improve quality and performance to meet customer expectations.

2. Identify how work is planned and organised at different levels within an organisation

3. Outline and reflect on the application of relevant skills and knowledge including the identification of strengths and weaknesses in a self-reflective capacity.

4. Discuss linkages between theory and the real-life, work-based environment.

5. Describe the placement experience, utilising good communication skills.