When I started work at The Institute 7½ years ago, I was given a timetable with rooms and courses and told to get on with it. There is an ugly untold story that might help explain why everyone was so unhelpful to the New Guy, but I was really too busy to think about that, let alone allow it to prey upon my equanimity. Come full circle, it seems churlish to have The Man dump "my" course on my replacement's desk and expect her to suck it up and teach. If I was going to start clagging material together, I'd better see what "we" had promised to deliver, so I went on-line to get the Learning Outcomes LOs. LOs are much beloved by bureaucrats because they can be counted and having them greatly facilitates assessment. But they are really inimical to spontaneity and because they are written [in stone] they effectively prevent the course from getting updated to current knowledge and practice. Anyway, Thar she blows, the LOs:
- LO1 Summarize the relationships between the intestinal flora, the immune system, diet and health. Describe the range of Irish & global fermented food products and appraise their value in good health and the economy. Recognize the role of chemical preservation in the food industry: discuss cheap soy sauce, pickled onions, Chorleywood process. Evaluate the production of carcinogens as the downside of fermentation.
- LO2 Identify the principal Lactic Acid Bacteria used to transform grains and milk into digestible food such as sourdough bread. yoghurt, quark, koumiss and kefir. Appreciate the value of cheese as long-life milk differentiating among the bacteria and fungi that create it.
- LO3 Catalogue some foreign fermented vegetable products (sauerkraut and kimchi); dry fermented meat products (chorizo, pepperoni); filamentous fungi fermented beans (tofu, tempeh, soy sauce, miso). and assess their potential in the Irish market.
- LO4 Describe the production of acetic acid as secondary product from ethanol and its industrial and economic importance. Categorize organic acids (citrate, lactate and glutamate) as food industry products: and appraise their economic importance.
- LO5 Create a delicious fermented food product and eat it.