FOOD06019 2024 Culinary Nutrition
Full Title
Culinary Nutrition
Transcript Title
Culinary Nutrition
Code
FOOD06019
Attendance
75 %
Subject Area
FOOD - 0721 Food Science & Processing
Department
HEAL - Health & Nutritional Sciences
Level
06 - Level 6
Credit
05 - 05 Credits
Duration
Semester
Fee
€
Start Term
2024 - Full Academic Year 2024-25
End Term
9999 - The End of Time
Author(s)
Laura Keaver
Programme Membership
SG_SHUMA_H08 202400 Bachelor of Science (Honours) in Human Nutrition
SG_SHUMA_B07 202400 Bachelor of Science in Human Nutrition
Description
This introductory module aims to provide first-year nutrition students with foundational culinary skills and knowledge to support their understanding of nutrition principles. Through interactive sessions and hands-on activities, students will develop basic cooking techniques and gain confidence in preparing simple, nutritious meals.
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Demonstrate proficiency in basic culinary techniques.
2.
Apply principles of food safety and sanitation in the kitchen to minimize the risk of foodborne illnesses.
3.
Plan and prepare balanced meals that meet dietary recommendations and incorporate a variety of nutrient-dense foods.
4.
Incorporate food waste hierarchy and sustainability principles in meal planning and preparation.
Teaching and Learning Strategies
Teaching and learning of the syllabus for this module will be carried out through a combination of lectures and kitchen-based practicals.
Module Assessment Strategies
An MCQ/short answer test will be used to encourage engagement with the module, monitor progress and provide feedback. Practicals are designed as problem-based learning exercises to encourage teamwork and the demonstration of basic culinary skills.
Repeat Assessments
Where the student's attendance of practicals < 75%, they will be required to offset the deficit before being regarded as having successfully completed the module.
Indicative Syllabus
- Introduction to kitchen equipment, knife safety and basic cutting techniques.
- Introduction to cooking equipment, cooking methods and the effect of cooking on the physical and chemical properties of food.
- Cooking practice - simple and nutritious meals.
- Principles of food safety and sanitation including personal hygiene, practical application of PPE, health and safety and understanding the role of cooking in foodborne illness prevention.
- Planning of creative menus to meet special dietary needs.
- Gain practical experience in the implementation of portion sizes and serving recommendations.
- Apply the food pyramid guidelines to meal composition.
- Consider the role that finance, life stage, culture, preference and sustainability have on menu planning.
- Understanding of use by and best before dates.
- Incorporating variety and diversity throughout the week while ensuring nutrient needs are being met.
- Meal prep for time-saving and convenience.
- Introduction to nutrient analysis of recipes and meals.
- Food waste hierarchy and sustainability principles.
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
100 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Continuous Assessment (MCQ) | Coursework Assessment | Multiple Choice/Short Answer Test | 40 % | OnGoing | 1,2,3,4 |
| 2 | Practical | Practical | Group Project | 60 % | OnGoing | 1,2,3,4 |
Full Time Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Flat Classroom | Lecture | 1 | Weekly | 1.00 |
| Practical / Laboratory | Science Laboratory | Kitchen | 3 | Weekly | 3.00 |
| Independent Learning | Online | Independent Learning | 3 | Weekly | 3.00 |
Total Full Time Average Weekly Learner Contact Time 4.00 Hours
Required & Recommended Book List
Required Reading
2014-09-24 McCance and Widdowson's The Composition of Foods Royal Society of Chemistry
ISBN 9781849736367 ISBN-13 1849736367
2014-09-24 McCance and Widdowson's The Composition of Foods Royal Society of Chemistry
ISBN 9781849736367 ISBN-13 1849736367
This authoritative and comprehensive book offers nutrient data for over 1200 of the most commonly consumed foods in the UK. This new edition covers all food groups and includes revised, new and previously unpublished data.
Recommended Reading
2019 Cooking As a Chemical Reaction CRC Press
ISBN 1138597120 ISBN-13 9781138597129
2019 Cooking As a Chemical Reaction CRC Press
ISBN 1138597120 ISBN-13 9781138597129
With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition features new chapters on food ygiene and safety, kitchen terminology, and taste pairing.
Recommended Reading
2013 Culinary Nutrition Academic Press
ISBN 0123918820 ISBN-13 9780123918826
2013 Culinary Nutrition Academic Press
ISBN 0123918820 ISBN-13 9780123918826
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to connect food science, nutrition and culinology. The book uses real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores the basics of proteins, carbohydrates, and lipids, issues of diet and disease, including weight management, and food production and preparation topics. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience
Recommended Reading
Food and Nutrition Nelson Thornes
ISBN 0748737235 ISBN-13 9780748737239
Food and Nutrition Nelson Thornes
ISBN 0748737235 ISBN-13 9780748737239
Recommended Reading
2004-11-23 On Food and Cooking Scribner
ISBN 0684800012 ISBN-13 9780684800011
2004-11-23 On Food and Cooking Scribner
ISBN 0684800012 ISBN-13 9780684800011
A kitchen classic for nearly 35 years. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors, and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Recommended Reading
1999 Practical Professional Cookery Cengage Learning EMEA
ISBN 1861528736 ISBN-13 9781861528735
1999 Practical Professional Cookery Cengage Learning EMEA
ISBN 1861528736 ISBN-13 9781861528735
Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
Module Resources
URL Resources
Bord Bia
Irish Nutrition and Dietetic Institute
Food Safety Authority of Ireland
Other Resources
Additional sources of information will be recommended by your lecturer.