An Irish Case Study: Molecular Gastronomy Developments at the Dublin Institute of Technology

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "An Irish Case Study: Molecular Gastronomy Developments at the Dublin Institute of Technology"

Transcription

1 An Irish Case Study: Molecular Gastronomy Developments at the Dublin Institute of Technology Róisín Burke (Science) and Pauline Danaher (Culinary Arts), School of Culinary Arts and Food Technology, Dublin Institute of Technology

2 Molecular Gastronomy in DIT Basic MG New B.Sc. in Culinary Science Intermediate MG Culinary Science Prerequisite Modules Advanced MG Transverse module in MG (APT&UNINA) Ph.D in MG Proposed Module for Agro-Food Graduate Development Programme

3 Module Learning Outcomes Fundamental Molecular Gastronomy (Level 6) Demonstrate knowhow and skills in the science of food which is prepared in the kitchen. Apply knowledge and skills when developing food products. Work in an organised manner as part of a team in the kitchen. Evaluate and learn from feedback in lectures and practicals. Reflect on and discuss information received in class relating to Molecular Gastronomy. Intermediate Molecular Gastronomy (Level 8) Demonstrate the application of scientific and gastronomic knowledge and skills. Apply concepts, theories and analysis in the development of novel recipes, dishes and food and beverage products. Advanced Molecular Gastronomy (Level 9) Critically evaluate the fundamental scientific and gastronomic theories of Molecular Gastronomy. Produce a novel and innovative dish/cocktail using ingredients and techniques associated with Molecular Gastronomy. Develop new skills to a high level including novel techniques

4 Module Learning Outcomes Molecular Gastronomy Workshop (Level 10) understand the principles of Molecular Gastronomy create and interpretate new knowledge, through original research of a quality to satisfy review by peers. develop and demonstrate new skills, techniques and practices in the application of knowledge from Culinary Science communicate results of research and innovation to peers and engage in critical dialogue relating to Molecular Gastronomy.

5 Culinary Arts Students from the Intermediate Module in Molecular Gastronomy

6 Culinary Arts and Food Science students taking the Intermediate Module in Molecular Gastronomy and developing drinks and dishes using Note by Note

7 Ph.D in Molecular Gastronomy Innovative Food Product Development using Molecular Gastronomy: A Focus on Flavour and Sensory Evaluation INNOVATIVE TECHNIQUES INNOVATIVE INGREDIENTS SCIENTIFIC KNOWLEDGE Mark Traynor, Dr. Róisín Burke and Dr. Catherine Barry-Ryan

8 Research Chefs Association Conference Atlanta, Georgia, March 2011 San Antonio, Texas, March 2012 Research Chefs Foundation scholarship 2012

9 Where do graduates get jobs? Food Industry e.g. Dawn Farm Foods, Kerry Foods-development chefs, food technologists and food product developers Academia-lecturing positions in Ireland and USA Chefs in restaurants and Michelin star restaurants in Ireland and abroad

10 Irish Times, Monday November 25 th, 2013 On the day this reporter visited the Kerry Group's under- construction 100 million Technology & Innovation Centre, outside Naas, Co Kildare, two chefs were cooking up a beef pie filling in a "culinary theatre", or kitchen, in a temporarily-leased premises nearby. Their job, explained Stephen Macken and Stephen Jameson, was to reduce the amount of cream being used for the filling while keeping the taste and texture the same, and they were using yeast to substitute for the cream. The client, a multinational food company, wanted to reduce costs and the solution being worked on by the chefs would have the additional benefit of reducing the salt content of the product. A few days previously they had produced five dishes in which cheese and onions were the predominant flavours.

11 What are the applications of Molecular Gastronomy? Research Food Product Development Molecular Gastronomy General Public Media Great British Menu, BBC2, Newspapers and Journals

12 `Edible at The Science Gallery, TCD

13

14 Second place at the Sixth Competition of Science and Cuisine, Paris 2011:Deconstructed Fruit Salad By David Smith (Student of the Intermediate Molecular Gastronomy Module, BA in Culinary Arts, DIT)

15 First place at the Seventh Competition of Science and Cuisine, Nantes 2012 (Education Section) By Hugh Higgins (Student of the Intermediate Molecular Gastronomy Module, BA in Culinary Arts, DIT) Oysters three ways with Guinness Scallops with black pudding and cauliflower purée

16 Scientific Aspect Extraction of seaweed colour using a Soxhlet apparatus and rotary evaporation.

17 NOTE BY NOTE: What is it? The next culinary trend. It was first proposed in 1994 by Hervé This (in the magazine Scientific American) at a time when he was playing with compounds in food such as paraethylphenol in wines and whiskeys, 1-octen-3-ol in sauces for meat, limonene, tartaric acid, ascorbic acid etc.

18 NOTE BY NOTE Dishes can be made entirely from compounds. Note by Note Cuisine does not use meat, fish, vegetable or fruits but rather compounds or mixtures, such as electronic music does not use trumpets or violins, but rather pure waves. The chef has to: design the shapes of the various parts of the dish, the colours, tastes, odours, temperatures, trigeminal stimulation, consistency, nutritional aspects.

19 And the first «note by note» dish

20 Note by Note Meals Note by Note N o 1 shown to the international press in Hong Kong by Pierre Gagnaire in April 2009 Two dishes shown at the French-Japanese Scientific Meeting (JSTS) in Strasbourg in May Whole Note by Note meal served by the chefs of the Cordon Bleu School in Paris in October 2010

21 Note by Note Meals Note by Note meal served the 26 th of January 2011 for 150 people, at a launching event of the International Year of Chemistry, at UNESCO, Paris, by the team of Potel and Chabot. The same Note by Note meal served in April 2011 to 500 french chefs who had just received a michelin star, in Espace Cardin, Paris.

22 Note by Note Meals Note by Note meal served in October 2011 by a team of chefs from the Cordon Bleu Schools, Paris. Note by Note dishes made by chefs of the Toques Blanches International Association in Paris on December 3 rd 2011.

23 UNESCO, January 26, 2011

24

25

26

27

28 Note by Note in DIT M.Sc. Students prepare Note by Note dishes and drinks for an assignment on the Module in Advanced Molecular Gastronomy.

29 Each student has their own basket of compounds to work with

30 Aromas

31 DIT Note By Note 1

32 DIT Note By Note 2

33 DIT Note By Note 3

34 DIT Note By Note 4

35 DIT Note By Note 5

36 DIT Note By Note 6

37 DIT Note By Note 7

38 DIT Note By Note 8

39 Culinary Arts and Food Science students taking the Intermediate Module in Molecular Gastronomy and developing drinks and dishes using Note by Note

40 2014: Ciarán Doyle being congratulated by one of the judges after achieving first prize in the 2 nd Note by Note competition in Paris, May 23rd

41

42 New Scientist Article

43

44 Questions arising from Note-by- Land Use Economy Sensorial Technique Art Politics Nutrition Toxicology etc. Note

45 A note by note dish developed by Hervé This and Pierre Gagnaire which you can now taste.

Culinary Essentials. For Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs

Culinary Essentials. For Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs Culinary Essentials For Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs FOR Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs

More information

Culinary Arts Diploma. For entry-level aspiring chefs

Culinary Arts Diploma. For entry-level aspiring chefs Culinary Arts Diploma For entry-level aspiring chefs FOR Culinary Arts Diploma PRE-REQUISITE Launch your culinary career Designed specifically for entry-level professionals in the food-related services,

More information

Vegetarian Culinary Arts Courses 2015/2016

Vegetarian Culinary Arts Courses 2015/2016 Vegetarian Culinary Arts Courses 2015/2016 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,

More information

Superior Culinary Arts Diploma

Superior Culinary Arts Diploma Superior Culinary Arts Diploma FOR Culinary School graduates Culinary professionals with 2-3 years of experience PRE-REQUISITE 18 years old minimum Diploma in Culinary Arts or 2-3 years professional culinary

More information

YOU THINK YOU MIGHT WANT TO STUDY: CULINARY ARTS FOOD TECHNOLOGY 210 GASTRONOMY & CULINARY ARTS

YOU THINK YOU MIGHT WANT TO STUDY: CULINARY ARTS FOOD TECHNOLOGY 210 GASTRONOMY & CULINARY ARTS YOU THINK YOU MIGHT WANT TO STUDY: CULINARY ARTS FOOD TECHNOLOGY 210 GASTRONOMY & CULINARY ARTS Course LISTING Higher Certificate in Arts in Culinary Arts Bachelor of Arts in Culinary Arts Bachelor of

More information

CULINARY ARTS COURSE DESCRIPTIONS. CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours

CULINARY ARTS COURSE DESCRIPTIONS. CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours CULINARY ARTS COURSE DESCRIPTIONS Beginning Production and Baking Certificate 16 Credits CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours Covers the basic rules of sanitation, food borne illnesses,

More information

Programme: BSc Hons International Hospitality Management ASc International Hospitality Operations. Course Title: PROFESSIONAL FOOD PREPARATION

Programme: BSc Hons International Hospitality Management ASc International Hospitality Operations. Course Title: PROFESSIONAL FOOD PREPARATION Programme: BSc Hons International Hospitality Management ASc International Hospitality Operations Course Title: PROFESSIONAL FOOD PREPARATION Course Code: CULN101 Credit hours: 3 Prerequisite/s: NIL Co-requisite/s:

More information

Culinary Arts Program. Better Food, Advanced Training

Culinary Arts Program. Better Food, Advanced Training Culinary Arts Program Better Food, Advanced Training Culinary Program What is the Return on Investment in the Army Culinary Arts Program? AR 30-22 1. Improve the overall quality of food and training. 2.

More information

9 th TRAINING PROGRAM IN SPANISH GASTRONOMY AND TAPAS 2016

9 th TRAINING PROGRAM IN SPANISH GASTRONOMY AND TAPAS 2016 9 th TRAINING PROGRAM IN SPANISH GASTRONOMY AND TAPAS 2016 1. INTRODUCTION ICEX Spain Trade and Investment is a Spanish Government entity responsible for the promotion and internationalization of Spanish

More information

Developing Culinary Champions

Developing Culinary Champions Developing Culinary Champions Learning Objectives 1. Learn how to create a series of one day chef taught culinary classes designed to focus on the quality and health benefits of the foods served to students.

More information

FRENCH CULINARY ARTS. 2 0 1 0 STUDENT S PROGRAM ( 1 7 t h of May 17 t h of September) A n exclusive 16-week pro gram f o r adv a nced students

FRENCH CULINARY ARTS. 2 0 1 0 STUDENT S PROGRAM ( 1 7 t h of May 17 t h of September) A n exclusive 16-week pro gram f o r adv a nced students FRENCH CULINARY ARTS at the Institut Paul Bocuse L y o n-ecully (Franc e ) 2 0 1 0 STUDENT S PROGRAM ( 1 7 t h of May 17 t h of September) A n exclusive 16-week pro gram f o r adv a nced students T o improve

More information

À Table! FREN1510C. Advanced Oral and Written French

À Table! FREN1510C. Advanced Oral and Written French À Table! FREN1510C Advanced Oral and Written French À Table! NOT A COOKING CLASS! The Gastronomic Meal of the French inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of

More information

The total duration of the program will be 21 weeks split as follows:

The total duration of the program will be 21 weeks split as follows: 8th TRAINING PROGRAM IN SPANISH GASTRONOMY 2015 1. INTRODUCTION ICEX Spain Trade and Investment, is a Government of Spain entity responsible for the promotion and internationalization of Spanish companies

More information

Professional Cookery 5M2088

Professional Cookery 5M2088 Professional Cookery 5M2088 The recently restored Kilkenny School of Food The School of Food Professional Cookery Programme, in conjunction with CKETB In order to provide accredited training, the School

More information

DUCASSEDUCATION. Chef de Partie Program for culinary school graduates culinary professionals with 2-3 years of experience

DUCASSEDUCATION. Chef de Partie Program for culinary school graduates culinary professionals with 2-3 years of experience DUCASSEDUCATION Chef de Partie Program for culinary school graduates culinary professionals with 2-3 years of experience LEVEL 2 EXCELLENCE IN PRACTICE CULINARY ARTS PROGRAMS DUCASSEDUCATION FOR Culinary

More information

A COMPETITION FOR SCHOOL PUPILS FROM THE LIVERPOOL CITY REGION COMBINING THE ART OF LITERACY AND THE SCIENCE OF FOOD

A COMPETITION FOR SCHOOL PUPILS FROM THE LIVERPOOL CITY REGION COMBINING THE ART OF LITERACY AND THE SCIENCE OF FOOD A COMPETITION FOR SCHOOL PUPILS FROM THE LIVERPOOL CITY REGION COMBINING THE ART OF LITERACY AND THE SCIENCE OF FOOD Sponsored by Hilton Liverpool, with crockery by Churchill Hugh Baird College s L20 Hotel

More information

The United States of America (Boston) Reception hosted by Consulate-General of Japan in Boston. Report of Operations for FY2010.

The United States of America (Boston) Reception hosted by Consulate-General of Japan in Boston. Report of Operations for FY2010. Outline Country (city): Date: Monday, November 1st, 2010 18:00 to 20:00 Event: Introductory Event held at the Boston University Culinary Arts Center Venue: Boston University Culinary Arts Center Sponsorship:

More information

Culinary Arts Program Syllabus

Culinary Arts Program Syllabus Culinary Arts Program Syllabus Organization Washburn Institute of Technology Program Number 12.0505 Instructional Level Certificate Target Population Grades 11 & 12 Post-secondary Description This program

More information

THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S.

THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary - Public Date: 2/27/2013 GAIN Report Number:

More information

EMBARK ON A JOURNEY OF CULINARY DISCOVERY AND UNCOVER THE SECRETS OF THE WORLD S MOST POPULAR CUISINES.

EMBARK ON A JOURNEY OF CULINARY DISCOVERY AND UNCOVER THE SECRETS OF THE WORLD S MOST POPULAR CUISINES. CULINARY SCHOOL EMBARK ON A JOURNEY OF CULINARY DISCOVERY AND UNCOVER THE SECRETS OF THE WORLD S MOST POPULAR CUISINES. Explore the creative depths of your selected cuisine style as you prepare exquisite

More information

FRENCH CUISINE / FRENCH PASTRY. Turn your passion into a career

FRENCH CUISINE / FRENCH PASTRY. Turn your passion into a career Intensive Professional Programs in English FRENCH CUISINE / FRENCH PASTRY Turn your passion into a career Edito It has been 25 years since FERRANDI launched its culinary arts program in English, designed

More information

FACT SHEET. SWISS BELHOTEL INTL CULINARY APPRENTICESHIP and SHML DIPLOMA IN HOTEL OPERATIONS MANAGEMENT

FACT SHEET. SWISS BELHOTEL INTL CULINARY APPRENTICESHIP and SHML DIPLOMA IN HOTEL OPERATIONS MANAGEMENT FACT SHEET SWISS BELHOTEL INTL CULINARY APPRENTICESHIP and SHML DIPLOMA IN HOTEL OPERATIONS MANAGEMENT Program designed for students whose main aim is: qualified fast track access to first employment,

More information

Case Study on DIT Masters Degree Programmes. Dr Frank McMahon March 2009

Case Study on DIT Masters Degree Programmes. Dr Frank McMahon March 2009 Case Study on DIT Masters Degree Programmes Dr Frank McMahon March 2009 The National Framework of Qualifications award-types and awarding bodies 2 NQAI Learning Outcomes for Master Degree programmes Learning

More information

YOU THINK YOU MIGHT WANT TO STUDY:

YOU THINK YOU MIGHT WANT TO STUDY: YOU THINK YOU MIGHT WANT TO STUDY: CULINARY ARTS PROFESSIONAL COOKERY FOOD HYGIENE 214 GASTRONOMY & CULINARY ARTS Course LISTING Higher Certificate in Arts in Culinary Arts Bachelor of Arts in Culinary

More information

Course Title: Culinary Arts II

Course Title: Culinary Arts II Course Title: Culinary Arts II Unit: 1 Food Service Operations Content Standard(s) and 1. Exhibit skills related to property, personnel, and fiscal management in the food and hospitality industries Examples:

More information

Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science

Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science Mission Statement The relationship between work and family is our unique focus. The mission of Geneva Community

More information

Contents. Cooking school planning... 3. Details and rates...4 to 6. Refresh your knowledge of French cuisine classics,

Contents. Cooking school planning... 3. Details and rates...4 to 6. Refresh your knowledge of French cuisine classics, Contents Cooking school planning... 3 Details and rates...4 to 6 Refresh your knowledge of French cuisine classics, from the simplest recipes, to the most sophisticated ones, learn to prepare meals from

More information

2-YEAR FULL-TIME CULINARY ARTS DIPLOMA COURSE PROSPECTUS: 2017

2-YEAR FULL-TIME CULINARY ARTS DIPLOMA COURSE PROSPECTUS: 2017 Address: Coronation Court, Coronation St, Maitland, 7405, Cape Town Tel: 082 337 6240 debbie@senseoftastechefschool.com www.senseoftastechefschool.com 2-YEAR FULL-TIME CULINARY ARTS DIPLOMA COURSE PROSPECTUS:

More information

COURSE OVERVIEW AND STUDENT EXPECTATIONS. COURSE: Culinary Arts And Hospitality Specialties 1

COURSE OVERVIEW AND STUDENT EXPECTATIONS. COURSE: Culinary Arts And Hospitality Specialties 1 COURSE OVERVIEW AND STUDENT EXPECTATIONS COURSE: Culinary Arts And Hospitality Specialties 1 TEACHER: C. S. Fitton LAB COST: Twenty dollars semester, or Forty dollars year. Course Description: This course

More information

" A PROFESSIONAL START TO A CREATIVE FUTURE " JANUARY 2016 PROSPECTUS

 A PROFESSIONAL START TO A CREATIVE FUTURE  JANUARY 2016 PROSPECTUS " A PROFESSIONAL START TO A CREATIVE FUTURE " JANUARY 2016 PROSPECTUS In 1991, Kevin Warwick opened the doors of the Warwick's Chef School, in Onrust River, near Hermanus. (Approximately 120 kilometres

More information

Case Study on DIT Masters Degree Programmes

Case Study on DIT Masters Degree Programmes Dublin Institute of Technology ARROW@DIT Presentations Directorate of Academic Affairs 2009-03-01 Case Study on DIT Masters Degree Programmes Frank McMahon Dublin Institute of Technology, frank.mcmahon@dit.ie

More information

FOOD SERVICE AND CULINARY ARTS

FOOD SERVICE AND CULINARY ARTS FOOD SERVICE AND CULINARY ARTS School Nutrition and Food Service Serving Gluten-Free Meals: Is Your Kitchen or Food Service Ready? Mealtime in Child Care: Succeeding at Family Style Service MyPlate ZIPS

More information

COOKERY & WINE SCHOOL

COOKERY & WINE SCHOOL COOKERY & WINE SCHOOL Welcome Brookes Restaurant C ookery and Wine School is one of Oxford s best kept secrets. Offering a wide range of cookery and wine courses and classes for all abilities and ages,

More information

INTERVENCIÓN DEL MINISTRO DE INDUSTRIA, TURISMO Y COMERCIO

INTERVENCIÓN DEL MINISTRO DE INDUSTRIA, TURISMO Y COMERCIO INTERVENCIÓN DEL MINISTRO DE INDUSTRIA, TURISMO Y COMERCIO DRAFT SPEECH FOR THE MINISTER OF INDUSTRY, TOURISM AN COMMERCE New York University, March 23 2011 Spain s image today and how gastronomy reflects

More information

Introduction to Preparing Healthy School Meals

Introduction to Preparing Healthy School Meals Introduction to Preparing Healthy School Meals National Food Service Management Institute The University of Mississippi 2nd Edition ET80-09 2009 This project has been funded at least in part with Federal

More information

VI TRAINING PROGRAM IN SPANISH GASTRONOMY 10th June 7th November 2013

VI TRAINING PROGRAM IN SPANISH GASTRONOMY 10th June 7th November 2013 VI TRAINING PROGRAM IN SPANISH GASTRONOMY 10th June 7th November 2013 foodsfromspain.com winesfromspain.com C O N T E N T S 1. INTRODUCTION 2 2. Goals and Program details 2 2.1 Goals 2 2.2 Program details

More information

Menu HOTEL ATLANTIS MEDICAL WELLNESS & CONFERENCE. www.hotelatlantis.hu. I. class restaurant

Menu HOTEL ATLANTIS MEDICAL WELLNESS & CONFERENCE. www.hotelatlantis.hu. I. class restaurant HOTEL ATLANTIS MEDICAL WELLNESS & CONFERENCE H-4200 Hajdúszoboszló, Damjanich str. 10. Phone: +36-52/899-930; +36-52/899-931 E-mail: info@hotelatlantis.hu www.hotelatlantis.hu I. class restaurant Menu

More information

Southern California Regional Occupational Center SCROC COURSE DESCRIPTION

Southern California Regional Occupational Center SCROC COURSE DESCRIPTION COURSE DESCRIPTION Course Title: CBEDS Title: Culinary Arts Food & Nutrition CBEDS Number: 4361 Job Titles: Baker Helper Waiter/Waitress Cook Helper Host Cashier Course Description: This culinary arts

More information

Culinary Arts (CULA) Table of Contents:

Culinary Arts (CULA) Table of Contents: Culinary Arts (CULA) Courses in CULA focus on the general study of the cooking and related culinary arts, and prepare individuals for a variety of jobs within the food service industry. CULA includes instruction

More information

NEWSLETTER MARKET DEVELOPMENT SEPTEMBER 2015. This issue: Beef + Lamb New Zealand ambassador chef trip to Asia

NEWSLETTER MARKET DEVELOPMENT SEPTEMBER 2015. This issue: Beef + Lamb New Zealand ambassador chef trip to Asia MARKET DEVELOPMENT NEWSLETTER SEPTEMBER 2015 This issue: Beef + Lamb New Zealand ambassador chef trip to Asia AMBASSADOR CHEF SEMINARS An insight to New Zealand grass-fed beef for Asian markets B+LNZ ambassador

More information

Textbook: Chapter 3 Teacher made information packet Video: Digestion Assessments/Resources

Textbook: Chapter 3 Teacher made information packet Video: Digestion Assessments/Resources Department: Industrial and Fine Arts Nutrition and Culinary Arts (730Z) Unit 1, September Unit 2, October Introduction to Nutrition and Culinary Arts: What materials will each student need to have for

More information

Culinaire Foods & Hospitality Academy

Culinaire Foods & Hospitality Academy Culinaire Foods & Hospitality Academy Curriculum Bringing Sound Culinary Techniques to Economically Developing Regions For those who come amongst us we do not introduce culinary tricks but rather, inspire

More information

Major in Culinary Arts (Dual Language Curriculum) 71 Credits. Program Description

Major in Culinary Arts (Dual Language Curriculum) 71 Credits. Program Description ASSOCIATE DEGREES ASSOCIATE IN SCIENCE (AS) Major in Culinary Arts (Dual Language Curriculum) 71 Credits Program Description The Associate Degree program in Science in Culinary Arts in its dual language

More information

Qualification Title. Occupational Certificate: Chef. Name Email Phone Logo. ebrahim@cathsseta.org.za. louw.n@dhet.gov.

Qualification Title. Occupational Certificate: Chef. Name Email Phone Logo. ebrahim@cathsseta.org.za. louw.n@dhet.gov. Occupational Qualification Document Occupational Code 343401 Qualification Title Occupational Certificate: Chef NQF Level 4 Name Email Phone Logo Development Quality Partner CathsSeta ebrahim@cathsseta.org.za

More information

Theme: Britain Focus: Healthy Eating Context: Basic Culinary skills

Theme: Britain Focus: Healthy Eating Context: Basic Culinary skills Scheme of Work KS3 Food Design Technology YEAR: 7 MODULE/UNIT TITLE: Healthy Eating DURATION: 20 hours (10 weeks) Unit Summary: students will: become familiar with (and more confident in) the cooking area;

More information

CHAPTER 21. Miscellaneous edible preparations

CHAPTER 21. Miscellaneous edible preparations NOTES : 1. This Chapter does not cover: CHAPTER 21 Miscellaneous edible preparations (a) mixed vegetables of heading 0712; (b) roasted coffee substitutes containing coffee in any proportion (heading 0901);

More information

www.rungismarket.com

www.rungismarket.com www.rungismarket.com Rungis, fresh products capital of the world For 40 years Rungis Market has built its awareness on very strong values and a daily commitment to quality. Heir of the legendary Halles

More information

Craft Guild of Chefs Programmes

Craft Guild of Chefs Programmes Culinary & Patisserie Courses The UK s leading School of Hospitality & Culinary Arts 0044 (0)870 060 9800 www.westking.ac.uk courseinfo@westking.ac.uk A professional career Whether you want to become a

More information

Cabrillo College Catalog 2015-2016

Cabrillo College Catalog 2015-2016 CULINARY ARTS AND HOSPITALITY MANAGEMENT Human Arts and Social Sciences Division Isabel O'Connor, Division Dean Division Office, Room 420 Sue Slater, Department Chair, (831) 477-5205 Aptos Counselor: (831)

More information

THE PROFESSIONAL COOK APPRENTICE GUIDE FOR BC 1

THE PROFESSIONAL COOK APPRENTICE GUIDE FOR BC 1 THE COOK APPRENTICE GUIDE FOR BC 1 Congratulations! You re on your way to an exciting and rewarding career as a professional cook. Becoming a certified cook in BC means you can progress in your career,

More information

HECO 1315 (3:3:3) Food Preparation and Meal Management. Human Sciences. Department of Science Division of Arts and Sciences South Plains College

HECO 1315 (3:3:3) Food Preparation and Meal Management. Human Sciences. Department of Science Division of Arts and Sciences South Plains College HECO 1315 (3:3:3) Food Preparation and Meal Management Human Sciences Department of Science Division of Arts and Sciences South Plains College Dual Credit Instructor: Tricia Hays, MS HECO 1315 Food Preparation

More information

2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT

2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT 2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT PROGRAM: INARY ARTS AAS DEGREE AND CERTIFICATE DATE: 30 JANUARY 2008 DEMONSTRATION OF LEARNING: What assignments or projects demonstrate student learning

More information

C U L I N A R Y P R O G R A M

C U L I N A R Y P R O G R A M CULINARY PROGRAM bon appétit! Finally MONIN syrups in culinary applications! Olivier MONIN Président «Over the last 20 years, MONIN has managed to rank number one world wide in professional syrups. Today,

More information

Three Term Cordon Bleu Diploma and Level 4 Diploma in Professional Culinary Arts

Three Term Cordon Bleu Diploma and Level 4 Diploma in Professional Culinary Arts Three Term Cordon Bleu Diploma and Level 4 Diploma in Professional Culinary Arts Contents What qualifications can I earn?... 2 Who is this course suitable for?... 3 What level might I be at when I graduate?...

More information

Culinary Arts Competition 2016: Rules and Guidelines

Culinary Arts Competition 2016: Rules and Guidelines Culinary Arts Competition 2016: Rules and Guidelines Culinary Arts Competition 2016 The JCDC Culinary Arts Competition aims at presenting the best in Jamaican Cuisine. We believe our food is one very important

More information

Beef Industry Websites

Beef Industry Websites Resources Beef Industry Websites Beef for Consumers: http://www.beefitswhatsfordinner.com Beef for Retail: www.beefretail.org Debunking Myths about Beef: www.factsaboutbeef.com Beef New Products: http://www.beefinnovationsgroup.com

More information

HS Culinary Arts Family and Consumer Science

HS Culinary Arts Family and Consumer Science Course Culinary Arts is an advanced level foods class. Students must have successfully completed the beginning Nutrition & Foods class. Prior knowledge of basic cooking techniques and nutrition are pre-requisites

More information

Culinary Arts & Food Service Management

Culinary Arts & Food Service Management Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: James B. J.B. Ward, director; Peter Mitchell, Paul Porras Odessa College offers the student two associate in applied science

More information

CURRICULUM SERVSAFE PRODUCT IDENTIFICATION

CURRICULUM SERVSAFE PRODUCT IDENTIFICATION MISSION STATEMENT The Napa Valley Cooking School offers high quality, fast paced, intensive training for aspiring chefs. The goal of the program is to provide each student with hands-on, technique driven,

More information

HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690

HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690 Family and Consumer Science HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690 Department of Curriculum and Instruction CAREER EDUCATION AND CONSUMER, FAMILY, AND LIFE SKILLS

More information

Lesson plan: Nutrition-Protein

Lesson plan: Nutrition-Protein Lesson plan: Nutrition-Protein This lesson plan gives you delivery ideas for our GCSE Food preparation and nutrition (8585). The lesson is designed as a two hour session. The lesson is designed to: enhance

More information

Contents. Page 1 of 27

Contents. Page 1 of 27 Programme-specific Section of the Curriculum for the MSc Programme in Food Science and Technology at the Faculty of Science, University of Copenhagen 2010 (Rev. 2015) Contents 1 Title, affiliation and

More information

Alonso Ruvalcaba Critic, Letras Libres magazine

Alonso Ruvalcaba Critic, Letras Libres magazine Quintonil opened in March and it is one of the truly exciting things that happened to Mexico City in 2012. Alonso Ruvalcaba Critic, Letras Libres magazine T. 52-80-16-60 www.quintonil.com quintonil Located

More information

Seminar & workshop October 29 2015

Seminar & workshop October 29 2015 Seminar & workshop October 29 2015 Creating deliciousness The impact of process on sensory quality Developing innovative approaches to the production of foods that convey good sensory qualities is one

More information

Catalan culinary heritage safeguarding project

Catalan culinary heritage safeguarding project A project developed under the support of: Catalan culinary heritage safeguarding project Best practice initiative to transfer to CHARTS/ECTN regions Dr. Jordi TRESSERRAS jjuan@ub.edu Dr. Juan Carlos MATAMALA

More information

STANDARD 1 Students will review and apply the skills of kitchen management, safety and sanitation.

STANDARD 1 Students will review and apply the skills of kitchen management, safety and sanitation. Food and Nutrition II Revised 8-2014 Levels: Grades 9-12 Units of Credit: 0.50 CIP Code: 20.0118 Core Code: 34-01-00-00-160 Prerequisite: Foods and Nutrition I Skill Test: #343 COURSE DESCRIPTION This

More information

ACF Culinary Arts Certification

ACF Culinary Arts Certification Assessment Blueprint ACF Culinary Arts Certification Test Code: 3990 and 3991 / Version: 01 Copyright 2013. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS TIME ALLOWED: 3 HOURS

MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS TIME ALLOWED: 3 HOURS MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS PERCENT OF TEST: TIME ALLOWED: 3 HOURS 12 % Health and Safety - Sanitation

More information

Hospitality, Tourism and Leisure

Hospitality, Tourism and Leisure Hospitality, Tourism and Leisure Practical Cookery Courses Diploma in Restaurant Management Hands on Cooking - The Fundamentals Fundamentals of Home Baking Pastry and Bread Making Sugarcraft and Cake Decorating

More information

Bringing you the best of the Far East

Bringing you the best of the Far East Bringing you the best of the Far East Sampans restaurant brings you the very best Pan-Asian cuisine with a collection of dishes to suit all tastes. We also have a great selection of desserts and teas that

More information

SITHASC201 Produce dishes using basic methods of Asian cookery

SITHASC201 Produce dishes using basic methods of Asian cookery SITHASC201 Produce dishes using basic methods of Asian cookery Release 1 SITHASC201 Produce dishes using basic methods of Asian cookery Modification History The version details of this endorsed unit of

More information

International Diploma in Culinary Arts & Patisserie. City & Guilds 8065-2 / 8065-3 2014-15

International Diploma in Culinary Arts & Patisserie. City & Guilds 8065-2 / 8065-3 2014-15 International Diploma in Culinary Arts & Patisserie City & Guilds 8065-2 / 8065-3 2014-15 About McQueen s - Culinary & Hospitality Situated at the heart of Dubai Knowledge Village, McQueen s offers a range

More information

Bill Kennedy National Chair, ASSIST FM

Bill Kennedy National Chair, ASSIST FM ParticiPation Pack assist FM is once again DELiGHtED to announce the FoUrtH YEar of the ScottiSH ScHooL cook of the YEar competition. WE are VErY GratEFUL to our SPonSor, MüLLEr WiSEMan For their SUPPort

More information

New DISCOVER THE MAGIC OF PACOTIZING WITH PACOJET 2

New DISCOVER THE MAGIC OF PACOTIZING WITH PACOJET 2 New DISCOVER THE MAGIC OF PACOTIZING WITH PACOJET 2 Discover the magic of pacotizing with Pacojet 2 Pacojet 2 is the next generation kitchen machine that elevates ordinary cooking to culinary excellence.

More information

-more- For Immediate Release. Hormel Foodservice JT Mega 952-929-1370 smitchell@jtmega.com

-more- For Immediate Release. Hormel Foodservice JT Mega 952-929-1370 smitchell@jtmega.com For Immediate Release Contact: Stacy Mitchell Hormel Foodservice JT Mega 952-929-1370 smitchell@jtmega.com THE CULINARY INSTITUTE OF AMERICA AND HORMEL FOODS ANNOUNCE THE 16 CHEFS CHOSEN FOR THEIR THIRD

More information

Level 2 Diploma in Food Preparation & Cooking. Culinary Arts. Intensive 3 month programme + 1 month Internship City & Guilds Level 2 (8065-2) 2014-15

Level 2 Diploma in Food Preparation & Cooking. Culinary Arts. Intensive 3 month programme + 1 month Internship City & Guilds Level 2 (8065-2) 2014-15 Level 2 Diploma in Food Preparation & Cooking Culinary Arts Intensive 3 month programme + 1 month Internship City & Guilds Level 2 (8065-2) 2014-15 About McQueen s - Culinary & Hospitality Situated at

More information

SCHOOL OF FOOD, HOSPITALITY & TOURISM

SCHOOL OF FOOD, HOSPITALITY & TOURISM SCHOOL OF FOOD, HOSPITALITY & TOURISM CATERING & HOSPITALITY BAKERY SUPPORTED LEARNING COURSE INTERMEDIATE 1 PRACTICAL COOKERY, BAKERY & CAKE DECORATION INTERMEDIATE 2 PRACTICAL COOKERY & BAKERY NPA BAKERY

More information

There are four core subject areas in both Level 1 and Level 2. Those subject areas are:

There are four core subject areas in both Level 1 and Level 2. Those subject areas are: The Ministry of Training, Colleges and Universities, Apprenticeship Branch, sets down a basic outline of training that must be followed by all apprenticeship programs. There are four core subject areas

More information

Welcome to the First WelTec School of Hospitality Newsletter for 2012

Welcome to the First WelTec School of Hospitality Newsletter for 2012 Welcome to the First WelTec School of Hospitality Newsletter for 2012 As WelTec s School of Hospitality gets set to open new premises in the Wellington CBD, this newsletter and future issues will keep

More information

Complete a Super Star Chef activity for knife safety.

Complete a Super Star Chef activity for knife safety. Ideas for Objectives and Assessment of Cooking to Save Money Cooking to save money may target participants with little or no cooking skills, who lack a vocabulary of cooking terms, are on a budget or using

More information

Intensive CULINARY program

Intensive CULINARY program www.institutpaulbocuse.com Intensive CULINARY program by Institut Paul Bocuse Expand your professional horizons by sharing in a unique French gourmet culture 2015 season Intensive 5-week program in English

More information

COURSES At the University of Gastronomic Sciences

COURSES At the University of Gastronomic Sciences COURSES At the University of Gastronomic Sciences The University of Gastronomic Sciences, born and promoted in 2004 by the Slow Food association in collaboration with the Piedmont and Emilia-Romagna regional

More information

Topic: Modern British cooking and restaurants; the popularity of celebrity chefs

Topic: Modern British cooking and restaurants; the popularity of celebrity chefs Cooking in Britain Today Topic: Modern British cooking and restaurants; the popularity of celebrity chefs Aims: - To learn or revise vocabulary relating to food, restaurants, tastes and textures - To develop

More information

FROZEN LION: A BUSINESS CASE A Fresh/Chilled and Frozen Cost Comparison in a Typical British Pub

FROZEN LION: A BUSINESS CASE A Fresh/Chilled and Frozen Cost Comparison in a Typical British Pub FROZEN LION: A BUSINESS CASE A Fresh/Chilled and Frozen Cost Comparison in a Typical British Pub March 213 REPORT FOR THE BRITISH FROZEN FOOD FEDERATION Produced by the UNIVERSITY OF SALFORD This research

More information

Recommendations to Conduct a Culinary Competition

Recommendations to Conduct a Culinary Competition Recommendations to Conduct a Culinary Competition Special Acknowledgement: This manual had been completed thanks in part to the commitment and funding provided by the Multilateral Investment Fund and the

More information

SECONDARY COOKING COMPETITION Monday March 2, 2015 AT THE CULINARY INSTITUTE OF CANADA

SECONDARY COOKING COMPETITION Monday March 2, 2015 AT THE CULINARY INSTITUTE OF CANADA SECONDARY COOKING COMPETITION Monday March 2, 2015 AT THE CULINARY INSTITUTE OF CANADA P.E.I Skills Canada Cooking Competition Scope Document Secondary Levels Monday, March 2, 2015 PURPOSE OF THE CHALLENGE:

More information

- A CULINARY BATTLE BETWEEN - BEST CHEFS 6 OF THE WORLD S

- A CULINARY BATTLE BETWEEN - BEST CHEFS 6 OF THE WORLD S - A CULINARY BATTLE BETWEEN - BEST CHEFS 6 OF THE WORLD S you are THE JUDGE 3 USA Chefs SPIKE MENDELSOHN CHRISTOPHER KULIS THOMAS LENTS 3 IRISH Chefs GRAHAM NEVILLE KIERAN GLENNON ROSS LEWIS MEET TEA M

More information

An Interview with Chef Jorge Munoz of Albert Adria's Pakta, Barcelona

An Interview with Chef Jorge Munoz of Albert Adria's Pakta, Barcelona An Interview with Chef Jorge Munoz of Albert Adria's Pakta, Barcelona October 31, 2014 Since Peruvian cuisine first got notice on the international dining scene Peruvian restaurants have emerged in cities

More information

healthy meals healthy minds healthy management Spring/Summer 2016 PROFESSIONAL DEVELOPMENT johnstalker@framingham.edu 508-626-4756

healthy meals healthy minds healthy management Spring/Summer 2016 PROFESSIONAL DEVELOPMENT johnstalker@framingham.edu 508-626-4756 Spring/Summer 2016 PROFESSIONAL DEVELOPMENT www.johnstalkerinstitute.org johnstalker@framingham.edu 508-626-4756 Massachusetts Department of ELEMENTARY & SECONDARY healthy meals healthy management healthy

More information

Essential Khmer Spices. Cooking Class Courses

Essential Khmer Spices. Cooking Class Courses Cooking Class Essential Khmer Spices Cooking Class Courses In Khmer Niam Bay is the word for eating but the real meaning is Eating Rice. Showing how the rice is so important in Cambodia. Almost every meal

More information

BETTER PRACTICE IN FOOD AND NUTRITION SERVICES - MENU PLANNING AND MENU DESIGN TO DELIVER OPTIMAL NUTRITION TO RESIDENTIAL AGED CARE

BETTER PRACTICE IN FOOD AND NUTRITION SERVICES - MENU PLANNING AND MENU DESIGN TO DELIVER OPTIMAL NUTRITION TO RESIDENTIAL AGED CARE BETTER PRACTICE IN FOOD AND NUTRITION SERVICES - MENU PLANNING AND MENU DESIGN TO DELIVER OPTIMAL NUTRITION TO RESIDENTIAL AGED CARE Karen Abbey Dietitian/Manager Residents Support Services Nambucca Valley

More information

Junior Food Contests

Junior Food Contests Junior Food Contests These contests, with the exception of favorite foods, are available to all Junior 4-H members (4-6 grade) enrolled in the food & nutrition project area. Junior members are not eligible

More information

ALMA THE INTERNATIONAL SCHOOL OF ITALIAN CUISINE

ALMA THE INTERNATIONAL SCHOOL OF ITALIAN CUISINE ALMA THE INTERNATIONAL SCHOOL OF ITALIAN CUISINE It s the leading international center for education and training in: Italian Cuisine Pastry Wines Management HIGHLIGHTS OF UNIQUENESS OF ALMA AND TEACHING

More information

American Cancer Society. Nutritional Guidelines for Reducing Your Risk of Cancer

American Cancer Society. Nutritional Guidelines for Reducing Your Risk of Cancer American Cancer Society Nutritional Guidelines for Reducing Your Risk of Cancer Cancer Impact More than one million Americans will be diagnosed with cancer this year. Scientific evidence suggests that

More information

Culinary Arts/ Hospitality Management

Culinary Arts/ Hospitality Management Culinary Arts / Hospitality Management 111 Culinary Arts/ Hospitality Management Location: Downtown Site (8 Commerce Street) Program Information Trenholm State Technical College s Culinary Arts program

More information

TEKS Tracker Form P a g e 1 Culinary Arts TEKS Tracker Form Culinary Arts

TEKS Tracker Form P a g e 1 Culinary Arts TEKS Tracker Form Culinary Arts TEKS Tracker Form P a g e 1 TEKS Tracker Form Cluster: Hospitality and Tourism PEIMS#: Course Name: Course Description: begins with the fundamentals and principles of the art of cooking and the science

More information

Motivating Kids to Eat Healthy L/O/G/O

Motivating Kids to Eat Healthy L/O/G/O Motivating Kids to Eat Healthy L/O/G/O Motivating Kids to Eat Healthy Ginain Grayes Heather Wellings, R.D. Hillsborough County School District Tampa, Florida Objectives How to provide a fun and interactive

More information

CWCS PRE-CULINARY COLLEGE COURSE

CWCS PRE-CULINARY COLLEGE COURSE CWCS PRE-CULINARY COLLEGE COURSE WHY SPEND THE FULL TUITION! For students who dream of owning or operating their own food business, there is no better education than Chef Walters unparalleled Culinary

More information

Cooking ~ Pastry ~ Wine Programs in France!

Cooking ~ Pastry ~ Wine Programs in France! Cooking ~ Pastry ~ Wine Programs in France! The World of MBI has partnered with GASTRONOMICOM International Culinary Academy. We are the USA and Canada connection for the opportunity to enhance study and

More information

EVERYTHING YOU NEED TO KNOW ABOUT CULINARY ARTS

EVERYTHING YOU NEED TO KNOW ABOUT CULINARY ARTS EVERYTHING YOU NEED TO KNOW ABOUT CULINARY ARTS EVERYTHING YOU NEED TO KNOW ABOUT CULINARY ARTS 2 NATURE OF WORK A career in culinary arts is an exciting one that allows you to indulge in your passion

More information