Module Details

Module Code: HOSP6089
Title: Pastry Principles & Practice
Long Title: Pastry Principles & Practice
NFQ Level: Fundamental
Valid From: Semester 2 - 2018/19 ( January 2019 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 2 programme(s)
Module Description: This module introduces the learner is the underlying principles and techniques associated with producing pastry products for the current market trends.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Prepare a variety of pastry products using different methods of production.
LO2 Appraise the value and use of quality convenience products within the catering/pastry sector,
LO3 Discuss waste management systems for the catering sector and their environmental impact.
LO4 Recognise sources of energy and systems to conserve energy and time in the catering environment.
LO5 Formulate a range of pastry dishes using a range of applied pastry techniques.
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
Pastry Principles
Creaming, lamination ,panary, whisking, aeration methods.
Dough's
Sourdough, laminated, yeast products and aerated products.
Tarts
Incorporating a variety of pastry and biscuit bases, using a range of fillings and glazes.
Egg custard's
Classical and modern pastry items.
Waste Management
Categories of waste, waste management systems, associated cost factors and environmental impact.
Catering Operations
Type of establishments and products associated with each.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Performance Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 1,2,3,4,5
Assessment Description
Practical skills
Assessment Type Short Answer Questions % of Total Mark 30
Timing Week 10 Learning Outcomes 2,3,4,5
Assessment Description
Related to theory of module
No End of Module Formal 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
Lab Contact Practical with integrated theory Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Research 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
Lecture Contact Practical Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Research 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
  • Gisslen.Wayne. (2005), Professional Baking, 4th. 24, John Wiley & Sons, USA, p.701, [ISBN: 0-471-46426-0].
Supplementary Book Resources
  • Hitz.Ciril,. (2013), Baking Artisian Pastries and Breads, 1st. Quarrybooks, USA, [ISBN: 13-978-1-5925].
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 2 Mandatory
CR_OPRPA_6 Certificate in Professional Pastry Techniques 1 Mandatory