Module Details

Module Code: HOSP6043
Title: Pastry, Modern & Classical
Long Title: Pastry Modern & Classical
NFQ Level: Fundamental
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 develop skills and techniques relating to pastry products within the field of culinary arts. The learner will develop concepts associated with pastry techniques and principles covering a wide range of pastry products from classical to modern creations.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Design and formulate highly skilled pastry dishes to meet market trends.
LO2 Outline pastry principles and practices within the culinary environment, focus on the food science associated with products being produced.
LO3 Produce a range of classical pastry dishes, incorporating a wide range of ingredients.
LO4 Apply decorative techniques to pastry items in line with market trends.
LO5 Identify the principles of food science relating to techniques associated with culinary pastry techniques and principles.
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).
6990 HOSP6001 Culinary Arts Operation
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.
N/A
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
Sweet Doughs
Techniques such as straight dough, ferment and dough (sponge), technical terms - fermentation, proving, retarding, knock back, faults and why they may occur.
Artisian Breads
Biological and chemical based breads to include a range of Italian, French, Irish, American, German. Incorporating sweet and savoury flavours, variety of styles and shapes.
Lamination
Puff Pastry: English and French style. Individual items and gateaux produced using puff pastry.
Biscuits/Cookies
Produce a range of biscuits to meet market trends within the culinary environment i.e. brownies, flavoured cookies, macaroons, shortbread, langue de chat.
Cakes/Gateaux
Incorporating genoise sponge, Italian meringue, boiled buttercream, fudge icing, mousses, curds mixtures, ice-cream and bavarois.
Puddings
Baked custards and their extensions, creme brulee, bread and butter puddings - extensions, Christmas puddings and steamed puddings.
Decorative Techniques
Piping skills, chocolate run outs, stenciling, marbling, piped sugar, sugar spirals, tulies, brandy snaps, techniques involved in plate design.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 50
Timing Every Week Learning Outcomes 1,2,3,4
Assessment Description
Skills assessment relating to the practical scheme of work.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,5
Assessment Description
End of Semester Formal Exam
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
Lab Contact Practical operations with integrated theory. Every Week 4.00 4
Lecture Contact Food Science Theory Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 2.00 2
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Food Science theory Every Week 1.00 1
Lab Contact Practical operations with integrated theory. Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 2.00 2
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
 
Module Resources
Recommended Book Resources
  • Jean Michel Perruchon. (2015), Inspirations et Creations, 1st. Bellouet Conseil, Paris, France, p.335, [ISBN: 9782918223047].
  • Stephane Glacier. (2015), Tartes, Gouters, Entremets by Stephan Glacier, 1st. BakeDeco, Paris, France, p.247, [ISBN: 9782953359817].
Supplementary Book Resources
  • H. L. Cracknell, R. J. Kaufmann. Practical Professional Cookery, Cengage Learning, p.910, [ISBN: 978-1-86152-873-5].
  • French Culinary Institute, Judith Choate,. (2009), The Fundamental Techniques of Classic Pastry Arts, U.S.A, [ISBN: 978-1-584-79-803-3].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 4 Elective