Culinary Science 2

Quick Programme Summary

Description

This module builds on the knowledge gained in Culinary Science (TFCS 1021) and deepens and advances the knowledge of culinary science and technology. The indicative content include: Structure and composition of meat, EU classifications and grading, effect of cooking, pigment reactions, tenderisation, preservation methods, processing meat products; Structure and composition of fish, EU classification, microbiological and chemical reactions affecting quality, preservation methods; Composition and chemistry of milk, preservation methods, manufacture of dairy products; Structure and composition of eggs, storage, methods, physical and chemical changes during cooking; Structure and composition of cereal and grains, wheat, flour milling, flour treatment, enzymes and their function; Chemical and physical reactions in the manufacture of bread dough, aeration of baked products; Brewing: basics of malting and brewing, quality of beer, processing methods; Food Preservation: Principles of Preservation, Long and short term methods, Heat treatments, Chilling and Freezing; Dehydration, Modified Atmosphere Packaging, Irradiation; Future Trends, Labelling and food additives, Genetically Modified Foods and Functional Foods  

Duration

Subject to demand the course will be offered in a flexible format as follows:  one morning, afternoon or evening per week for one semester (36 hours in total).

Entry Requirements

Entrants should be mature students (23 years +). Applicants below this age threshold can apply and will be considered based on their previous industry experience and or their previous accredited certified learning. No previous experience required for entry level modules. Advanced level modules may have pre-requisite modules or/and relevant industry experience requirements. Applications for exemptions will be considered on a case by case basis. Entrants may be required to attend for an interview.

Programme Fee

To be announced.  Please contact the school for further details.

Award

Certificate in Continuing Professional Development of the Dublin Institute of Technology with the appropriate module title. Students who successfully complete the examinations or skills assessment will be considered for exemption from the equivalent subject on the relevant Degree programme.

How to Apply/Enrol

Completed application forms should be returned to the School of Culinary Arts and Food Technology (address below) by Thursday, 1st September 2011. As the number of places is limited, candidates may be short-listed on the basis of information supplied on the application form. Late applications may be considered should vacancies remain. Candidates will be notified of the outcome or of any short listing procedures. 

Further information is available from

Fabiola Hand

School Secretary

School of Culinary Arts & Food Technology

DIT Cathal Brugha Street

Dublin 1

Tel: 01 402 4344

Email: scaft@dit.ie

Fax: 01 402 4499

Please note:  All modules are offered subject to the level of demand and availability of facilities.

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