HOSP8010 Contemporary Culinary Practice Assignment Example MTU Ireland

Module Details

Title: Contemporary Culinary Practice

Duration:1 Semester

Credits:10

NFQ Level: Advanced

Field of Study: Hospitality

Module Description

This module will develop your skills in researching, planning, preparing, and presenting contemporary cuisine. You will obtain an introduction to advanced gastronomy, the principles of food pairing, and the development of individual dishes informed by local ingredients. You will also gain an understanding of how to adapt dishes for large-scale catering and develop your presentation skills.

At the end of this module, you should have a comprehensive knowledge of food from different regions, be adept at all cooking techniques and procedures, and have advanced skills in menu development and culinary presentations. The student will create innovative dishes that are healthy and delicious. They’ll explore the latest food trends in kitchens around today as well as how different ingredients can be used for more than one purpose, like gluten-free baking! By completing this independent study course on innovation skills they’re guaranteed to become an expert at finding inspiration from anything – including their own kitchen.

Learning Outcomes

On the successful completion of this course, the student will be able to:

Appraise modern food trends, and explore their influence on future food production and service.

The future of food production and service is in how we utilize food trends to inform future practices. In this module, students will explore a selection of contemporary food trends and how they have influenced the industry today. From there they will be encouraged to reflect on whether these influences are likely to remain or change radically in future years. The presentation of food trends will be discussed in the light of future service, dining habits, and how this reflects on our short-term expectations. The student will also have the opportunity to research their trend.

The student will have the opportunity to evaluate their own future career path in terms of current food trends, along with what skills and attributes they will need to fulfill their aspirations. They’ll learn how to identify trends and take advantage of them when developing menus and new dishes at work.

Design and create dishes suitable for a contemporary tasting menu, based on the influences and techniques of identified modernist chefs/restaurants.

This module will involve the creation of a menu based on identified food trends and influences from modernist restaurants. Techniques used by Modernist chefs will be observed and students will be encouraged to incorporate these techniques in their dish designs.

The student will utilize different tools, equipment, and ingredients to create innovative dishes that are healthy and delicious. In this module, they will use an extensive range of cooking techniques and produce a complete menu. The student will also become familiar with modernist equipment, such as liquid nitrogen freezing or high-pressure homogenizing.

Students will be challenged to identify the influences and techniques of several contemporary chefs and restaurants. They’ll use these observations in the development and design of their own dishes for a tasting menu. The student will explore how they can integrate new techniques into classic dishes, or use signature dishes as inspiration for innovative items.

In the exploration of modernist techniques, students will learn about sous vide cooking and how this technique has been applied to a number of different dishes. They’ll also explore how low-temperature cooking can be used in combination with modernist cooking principles to create new textures and tastes.

Evaluate the role of modernist chefs at the forefront of contemporary cuisine, appraising their influence on modern food trends.

This module will include an appraisal of the influence of modernist chefs on food trends, and how this has influenced the dining experience.

The student will explore what makes a restaurant ‘modernist’, and when they become known as such. This module will also involve research into current Modernist cuisine restaurants in order to discuss their contribution to contemporary dining.

Students will have the opportunity to explore a selection of modernist cuisine restaurants and consider what makes them unique. In addition, they’ll reflect on how these traits can be translated across other restaurants. They’ll also research several influential Modernist chefs in order to discuss their contribution to the industry as a whole.

Analyze an individual’s eating habits and the role of convenience and health in food trends. This module will provide students with a food trend or current news story about an individual’s culinary choices, such as veganism, fad diets, and celebrity favorites. This information will be used to create a short scenario where the student is challenged to develop dishes that could help inform future decisions about healthy food trends.

The student will learn to analyze the needs of both chefs and consumers when developing new menu items. They’ll also evaluate their own future career aspirations in relation to food trends, along with what skills and attributes they’ll need to fulfill them. The student will research different ingredient sources, or examine how current events could influence our culinary choices.

Apply Modernist techniques and processes to food production.

This module will involve the observation of different techniques relevant to production, such as high-pressure homogenizing and liquid nitrogen freezing. The student will then apply these techniques to their dishes.

The student will become familiar with several modernist cooking techniques, including the use of a Pacojet for frozen textures. They’ll also investigate how modernist cooking techniques have been adapted to create a variety of dishes for different cuisines. The student will also be challenged to develop their own unique recipes with these techniques in mind.

Incorporate the trends and influences from contemporary dining into your food concept design. This module will include an appraisal of how trends from restaurants inform our eating habits, as well as how we can apply this to future menus. This assignment is a portfolio project that allows you to showcase the skills and knowledge you’ve developed throughout this course with a review of your overall achievements.

You’ll use what you’ve learned about food trends and current events in order to produce a short, innovative menu designed with both chefs and consumers in mind. In addition, you’ll research several influential chefs and modernist cuisine restaurants, as well as relevant products from various ingredient sources.

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