The following modules are interdisciplinary and specifically designed to address the Culinary Sciences. Module descriptors are in Appendix C.

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1 Conditions 1. The panel is of the opinion that there are insufficient modules of an interdisciplinary nature specific to the title of the programme. At least 5ECTS in each of the first three years of the programme, should be new modules which address the Culinary Sciences. The following modules are interdisciplinary and specifically designed to address the Culinary Sciences. Module descriptors are in Appendix C. Year 1-20 ECTS Chemical Application for Culinary Science 1- See page 2 Culinary Science and Technology 1 See page 4 Food Safety for Culinary Science See page 6 Chemical Applications for Culinary Science 2 See page 17 Year 2 5 ECTS Culinary Science and Technology 2 See page 30 Year 3 55 ECTS Food Physics - See page 62 Concept Innovation and Product Design See page 65 Food Process Development for Culinary Science See page 68 Intermediate Microbiology for Culinary Science See page 71 Research Methodology for Culinary Science- See page 77 Food Service Placement for Culinary Science See page 80 Food Industry Placement for Culinary Science - See page 82 Year 4 30 ECTS Research Project for Culinary Science - See page 96

2 2. The placements should be split into two separate modules Two new modules: Year 3 (Semester 2) - Food Service Placement for Culinary Science See page 80 Year 3 (Semester 2) - Food Industry Placement for Culinary Science - See page Include the dissertation/project within the teaching term. In addition, the dissertations/projects need to be multi-disciplinary: Culinary Science The student will undertake a project/dissertation in Semester 2, Year 4. They will develop their product concept from the third year module Concept Innovation and Product Design. Initially the product will be developed in the kitchen and then chemical, physical, nutritional, microbiological and sensory tests will be carried out to determine the shelf-life and quality of their product. 4. Include in the entry criteria a minimum requirement for English or Irish proficiency for both CAO applicants and non-native English speakers. This has been done see Programme Document B, Page 7.

3 Recommendations 1. Provide more details in the programme documentation on the type of roles graduates may undertake upon graduation and also provide details on the module options which will be most appropriate to each of these roles. The following are included in Programme Document B on page 12: Development Chef: A development chef can work in the hospitality/food service industries where they will develop strategies and plans to improve the business. A key part of their job will be the development of innovative dishes and drinks. SME s, large food companies and the retail sector also employ development chefs to develop and design menus and produce food products. The development chef should be able to design menus, dishes and products which are safe for the consumer while at the same time tasty and appealing. Scientific knowledge and culinary skills are essential. Business knowledge is beneficial. Food Product Developer: A food product developer is responsible for the development of new packaged foods that meet a consumer need and can be produced on a large scale. They work with chefs, factory personnel, laboratory staff, regulatory experts, and marketers, and the actual development (coming up with the idea, experimenting with ingredients, developing the recipe, and scale up of the recipe in the factory). They also have to keep up with food trends and research can take them around the world sampling and discovering new ingredients and trends. Other types of roles Working for government agencies e.g. Food Safety Authority of Ireland. Example: Providing advice on Culinary practices and legislation relating to Sous-vide practices. Module options: Culinary modules, Nutrition, Food Safety, Food Regulatory Affairs and Molecular Gastronomy Modules. Working for the catering sector of hospitals or other healthcare establishments e.g assisting dieticians with menu development and creation of nutritionally beneficial dishes

4 Module options: Nutrition, Food Safety, Culinary, Food Product Development. Food writing e.g. writing articles about culinary and scientific issues related to food and drink. Instructor in a Cookery School. Future accreditation for teaching would be investigated and if possible implemented. 2. The following topics and where they are covered in the Curriculum should be made more explicit: The topics listed below and the modules where they are included can be found in the module descriptors in Appendix C and from the online module catalogue. TOPICS A. Social Science: Food Behaviour, Consumer Awareness, Food Culture. This is mostly covered in: Gastronomy 1. Learners who successfully complete this module will gain a historical and cultural overview, understanding and knowledge of the gastronomic world. This module provides an informative survey of political, economic, social, intellectual and cultural history of the diverse nature of gastronomy. The latter will be explored through Archaeology, Anthropology, Sociology and History. Concept Innovation and Product Design. Learners will gain knowledge of why new food products should be developed as well as establishing product feasibility. Food Sensory Evaluation. Learners will be able to organise and employ sensory tests in the areas of problem solving, product development, quality control and consumer evaluation. Also they will be able to identify and explain the source and manipulation of food flavour, both added and inherent to the product. Food Ingredients & Consumer Foods This module describe the production of the main consumer food products in relation to ingredient and additive selection, functionality and formulation.

5 B. Creativity/Aesthetics. Kitchen and Larder 1 and 2, Pastry 1 and 2. Creativity/Aesthetics are a fundamental part of these modules. Fundamental and Intermediate Molecular Gastronomy-designing food for enjoyment is an important part of these modules. Food Marketing module - Food Packaging design is covered. Concept Innovation and Product Design Module creativity is central to this module. Learners must develop an innovative concept for a food product. C. Supply Chain Management and Product Sourcing Elements covered in Fundamentals of Business Management & Marketing and Food Entrepreneurship modules. Business organisation is also covered. D. Food Allergans and Immunology. Introductory Nutrition: brief introduction to allergen labelling and interpretation Diet, Health and Disease: Food allergy and Food Intolerance-advice for caterers. Culinary Science and Technology 1: Consumer foods and food ingredients labelling and legislation. Advanced Optional Module available in 4 th Year Allergen Management and Control. This module will examine the classification of allergens in food, the physiological effects of allergens in the body and the spectrum of response, the legislation and control measures that should be taken to protect the consumer, identification of allergens in foods and the development of products formulated with specific dietary requirement. E. Religion and Food. Gastronomy 1: The three sacramental foods Oil, Bread, Wine F. Food Ethics and Ethical Behaviour. Research Methods for Culinary Scientist- Ethics. Implications of ethics for food related research. Adherence to DIT ethical guidelines. Where necessary the research project in fourth year will not commence until ethics approval is granted. G. Quality Management/Quality Systems. Food Safety for Culinary Science Module: HACCP, National and International agencies concerned with Food Safety. Food Regulatory Affairs Module: Food Safety and Risk Management. This module provides an update of etiological agents in food-borne disease and the microbiological aspects of food safety. An in-depth study of microbiological risk analysis is presented to include risk assessment, risk management and risk

6 communication. The application of predictive microbiology to risk assessment and food safety will be examined. H. Business Creation. Fundamentals of Business Management & Marketing module: core concepts, principles, theories and practice of effective business management and marketing that are associated with a modern business enterprise. Using practical, integrated examples, the fundamental theoretical concepts of business management and marketing will be underpinned. Food Entrepreneurship: the disciplines necessary to develop a food/beverage business idea from the concept stage to a formalized business plan I. Project Management Fundamentals of Business Management & Marketing module: as above Food Entrepreneurship module: as above J. TACCP/QACCP Food Regulatory Affairs Module 3. Reconsider the optimal sequencing. Rearrangement of the placement and project modules has allowed for optimal sequencing. 4. Review the Student Handbook, include further details on the programme, the student supports available, the responsibilities of the student within the programme, including assessment requirements, arrangements for the organisation of placements, contingency arrangements for placement and repeat arrangements for placements. Student mobility opportunities, range of teaching methodologies used, details of exit awards available, project arrangements and to remove all editorial inconsistencies and update the reading lists in the module descriptors. The submitted Student Handbook for the B.Sc. (Hons) in Culinary Science is for year one of the programme. It has been reviewed and updated. As the programme rolls out student handbooks for years 2-4 will be produced in advance of the next stage commencing. 5. Revise the Programme Schedule to include details of when module elements are delivered and where modules are linked between semesters and to reflect the semester structure.

7 This has been addressed and as the programme rolls out the schedule will include details of when module elements are delivered and where modules are linked between semesters and to reflect the semester structure. 6. Consider a co-ordinator for the project/dissertation module who is multi-disciplinary and who makes sure that the projects are covering both disciplines. Consider reducing the amount of ECTS. A multi-disciplinary Co-ordinator will be appointed in advance of Year 4. It is not possible to reduce the ECTS as the project/dissertation is multi-disciplinary and involves production trials in the School of Culinary Arts and Food Technology and physical, chemical, nutritional, microbiological and sensory testing as appropriate in the School of Food Science and Environmental Health. It is a larger project/dissertation than would normally be carried out by students in either school. This new module is key to bridging the gap between the Culinary Arts and Food Science. 7. Reconsider the consistency between module content and module titles (e.g. Chemical Applications for Culinary Science 2) including overlap between modules. This has been considered. Some titles were restricted as they are offered on other programmes. 8. Widen the focus of the Food Regulatory Affairs module to have a stronger global focus This has been done. The module now includes: Global Food Safety Initiative, GAP Good Agricultural Practices, GMP God Manufacturing Practices, GDP Good Distribution Practices. GM to include BRC British Retail Consortium Standard, IFS International Food Standard and SQF Safe Quality Food Standard. TACCP and QACCP 9. Consider having a specific module for Mathematics for Food Scientists. The module Maths for Scientists is appropriate for students studying Food Science or Culinary Science. It is delivered by the School of Food Science.