Module Details

Module Code: HOSP6075
Title: Modern Pastry Techniques
Long Title: Modern Pastry Techniques
NFQ Level: Fundamental
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 3 programme(s)
Module Description: This module aims to instruct the student to demonstrate with confidence and creativity, the skills required for pastry in the hospitality industry.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe and explain the concepts of composition, taste, texture, and current trends of pastry
LO2 Produce with confidence and creativity the concepts of modern plated and individually styled pastry products.
LO3 Utilise new pastry commodities and techniques
LO4 Temper Couverture by a variety of methods
LO5 Produce and exhibit modern pastry centerpieces
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Concepts of Composition
Taste texture and current trends, related learning and theory.
Modern and Classics Pastry Production
Cold and hot plated desserts, confectionery producxts, healthy options and special dietary requirements, and related theory.
Chocolate Work
Produce a range of hand made chocolate and apply chocolate techniques to Tortes and Desserts
Modern Plated and Individually Styled Pastry Products
Confectionery products, and healthy allternatives special dietary requirements. Afternoom tea cakes, related theory
Centre Pieces Induction
To include moulded chocolate work, moulded marzipan work, pastillage, pulled sugar work, cake decoration, moulded sugar, related theory.
Centre Pieces
Students to work on small centre pieces in the mediums of Isomalt, couverture, Pastillage and Marzipan
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 80
Timing Every Week Learning Outcomes 1,2,3,4,5
Assessment Description
Evaluation of technical skills in plating, moulding, tempering, design and production.
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 12 Learning Outcomes 1,2,3,4,5
Assessment Description
In class test examining key topics associated within module delivery. For example, Concepts of Composition, Chocolate Techniques, Afternoon Tea Pastries, Dietary Requirements, Sugar and Pastry Practices.
No End of Module Formal Examination
Reassessment Requirement
Repeat the module
The assessment of this module is inextricably linked to the delivery. The student must reattend the module in its entirety in order to be reassessed.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical development of skills Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact self directed learning Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical Development of Skills Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Student Self Directed Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Robert Wemischner. (2010), The Dessert Architect, 1st. 1-3, Delmar, USA, [ISBN: 978148311770].
  • Pierre Herme. (2012), Pierre Herme Pastries, 1st. [ISBN: 9780307959355].
  • Jacquy Pferffer. (2013), The Art of French Pastry, 1st. Knoff, [ISBN: 9780307959355].
  • William Curley. (2011), Couture Chocolate, Aurum Press, p.224, [ISBN: 9781906417598].
Recommended Article/Paper Resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OPASK_6 Certificate in Pastry Skills 1 Mandatory
CR_OPRPA_6 Certificate in Professional Pastry Techniques 2 Mandatory
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 4 Mandatory