Module Details

Module Code: HOSP7050
Title: Baking and Pastry Arts Theory
Long Title: Baking and Pastry Arts Theory
NFQ Level: Intermediate
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module is designed to give learners the knowledge and understanding of materials and techniques which are required to produce complex and artistic works within the area of advanced practical Pastry.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain the key processes of pastry and bakery techniques and principles.
LO2 Assess a range of specialist commodities and equipment widely used by the professional pastry chef in commercial kitchens.
LO3 Analyse and explain the factors affecting the quality of a range of food and beverage commodities, their properties and nutritional value used in specialist pastry kitchens.
LO4 Investigate the steps involved in the food control cycle and the concept of sustainability as applied to food purchasing for the pastry sector.
LO5 Appraise the scientific principles underpinning all the modern processes and techniques used in modernist cuisine element of pastry work
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
Product knowledge
Indept knowledge of the principles and techniques used in the production of advanced classical pastries, petit fours and afternoon tea pastries, cold and hot sweets.
Yeast products
Theory of Baking and panary tecniques, lamination, aeration and fermentation.
Chocolate
Chocolate and Cocoa: Source, composition and processing of Cocoa Bean. Historical importance of chocolate. Bean variety and Chocolate types. Functional properties and tempering process. Quality standards
Food Commodities
Physical and chemical structures of foods used in the production of high quality pastries, breads, and sweets in a modern pastry kitchen.
Sugar work
Understand the theoretical knowledge and principles involved in sugar boiling; pulled, blown poured and spun sugar, Marzipan, and icings.
Module Content & Assessment
Assessment Breakdown%
Coursework40.00%
End of Module Formal Examination60.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 6 Learning Outcomes 1,5
Assessment Description
In class test on culinary and scientific principles of pastry.
Assessment Type Written Report % of Total Mark 20
Timing Week 12 Learning Outcomes 4
Assessment Description
Develop a food control plan for a modern pastry kitchen.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 60
Timing End-of-Semester Learning Outcomes 1,2,3,5
Assessment Description
End of semester formal written examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

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
Lecture Contact Topics from course content and in-class discussions Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Self -directed study and additional reading to build on lecture derived material. Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Topics from course content and in-class discussions Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Self -directed study and additional reading to build on lecture derived material. Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Glenn Rinsky, Laura Halpin Rinsky. (2009), The pastry chef's companion, 1st. John Wiley & Sons, Hoboken, N.J., p.384, [ISBN: 0470009551].
  • G.J. Bellouet, J.M. Perruchon. (2012), Saveurs Chocolatees, C.H.I.P.S., p.337, [ISBN: 2-9515045-4-3].
  • Tim Kinnaird. (2013), Perfect Patisserie, 1st. Firefly Books, [ISBN: 9781770852112].
Supplementary Book Resources
  • Pierre Herme. (2011), Macarons, 1st. Grub Street, [ISBN: 9781908117236].
  • Stephen T. Beckett. (2008), The science of chocolate, RSC Publishing, Cambridge, UK, [ISBN: 9780854049703].
  • Bo Friberg; with Amy Kemp Friberg. (2003), The advanced professional pastry chef, Wiley, Hoboken, N.J., [ISBN: 9780471359265].
  • Ewald Notter. (2013), The Art of the Confectioner, Wiley, p.368, [ISBN: 9780470398920].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULP_7 Bachelor of Arts in Culinary Arts 4 Mandatory