Module Details

Module Code: HOSP6129
Title: Principles of Pastry
Long Title: Principles of Pastry
NFQ Level: Fundamental
Valid From: Semester 2 - 2020/21 ( January 2021 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module enables the learner to develop the knowledge, skills and techniques required in the production of sweet and savoury pastry products underpinned by the relevant scientific principles. Students will also practice the application of cost and quality control procedures.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify and apply the procedures involved in chemical and biological aeration associated with pastry production.
LO2 Explore the concepts and processes required to produce a range of pastries, fillings and sponge products.
LO3 Evaluate and apply the techniques necessary to create a comprehensive range of hot and cold desserts.
LO4 Investigate the scientific principles underpinning the fundamental processes used in baking and pastry production.
LO5 Evaluate cost control procedures relating to recipes and identify quality control points of products used in the production of pastries and baked products.
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
Chemical and Biological Aeration
Soda breads, scones, basic yeast and flavoured breads and enriched bun dough products.
Pastry
Produce a range of modern and classical pastries to include a range of flans, tarts and quiches. Choux paste and puff pastry and their extensions incorporating a variety of sweet and savoury fillings with high quality finish.
Pastry Preparation
Frangipane, pastry cream and extensions, glazes and fondant.
Sponges
Fatless and enriched sponges & gateaux; decoration techniques and garnishes to include ganache, flavoured buttercream, curds, tuiles and brandy snaps for a high quality finish of products.
Hot and Cold Desserts
Principles and practices relating to commodities and processes used in hot and cold sweets and desserts including a range of hot items - batters, milk puddings, crumbles, steamed and baked puddings and cold items - egg based dishes, cold soufflés, cheesecakes, meringues, fruit coulis and sauces.
Techniques and Equipment
Have a knowledge of the commodities, equipment, waste reduction techniques and convenience products related to pastry production.
Scientific Principles
Explore the scientific principles underpinning the processes used in baking and pastry production.
Cost and Quality Control
Comprehend and apply cost and quality control procedures as they apply to the production of pastry products.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 45
Timing Every Week Learning Outcomes 1,2,3,4,5
Assessment Description
Continuous skill assessment relating to practical scheme of work.
Assessment Type Multiple Choice Questions % of Total Mark 15
Timing Week 5 Learning Outcomes 5
Assessment Description
MCQ relating to calculating the cost of recipes and the quality points of ingredients used in pastry and bakery production.
Assessment Type Presentation % of Total Mark 40
Timing Week 13 Learning Outcomes 1,2,3,4
Assessment Description
In groups of 2, students demonstrate how the supportive theory and science of pastry relates to the practical application by producing and presenting an example of a bread, pastry, or dessert product.
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 Student 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 Learning 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
  • Ferrandi. (2017), French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts, 1st. Flammarion, [ISBN: 9782080203182].
  • Friberg, B.. (2016), The Professional Pastry Chef: Fundamentals of Baking and Pastry, 5th. Wiley & Sons, [ISBN: 9780470466292].
  • Campbell, J., Foskett, D. & Ceserani, V.. (2008), Practical Cookery, 11th. Hodder Education, [ISBN: 9780340948378].
  • Cracknell, H. L & Kaufmann, R. J. (1999), Practical Professional Cookery, Third. Cengage Learning, [ISBN: 9781861528735].
Supplementary Book Resources
  • The Culinary Institute of America. (2015), Baking and Pastry: Mastering the Art and Craft, 5th. [ISBN: 9780470928653].
  • Perruchon, J. M. (2014), Inspirations et creation, Bellouet Conseil, [ISBN: 9782918223047].
  • Glacier, S.. (2010), Tartes, Gouters, Entremets. Esprit boutique, BakeDeco, [ISBN: 9782953359817].
  • French Culinary Institute, Judith Choate. (2009), The Fundamental Techniques of Classic Pastry Arts, Stewart, Tabori & Chang, [ISBN: 9781584798033].
Recommended Article/Paper Resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_FHEBU_8 Bachelor of Arts (Honours) in Home Economics and Business 3 Mandatory