Module Details

Module Code: HOSP7034
Title: Baking and Pastry Techniques
Long Title: Baking and Pastry Techniques
NFQ Level: Intermediate
Valid From: Semester 2 - 2020/21 ( January 2021 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 3 programme(s)
Module Description: This module is designed to give the learner the opportunity to develop, produce and evaluate complex and artistic bakery products and bread display work. It will familiarise the learner with the use of specialised bakery equipment and bakery/pastry kitchen design.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Apply the principles of bakery to the creation of complex and artistic breads and laminated products.
LO2 Plan, design, produce and evaluate complex and artistic bread and laminated products in a safe and hygienic manner.
LO3 Investigate new bakery commodities and assess the cost and productivity of such commodities.
LO4 Describe and use bakery equipment for making complex bread and laminated items.
LO5 Establish Cake and Bakery techniques for large scale production.
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
Menu Planning
Style, taste, colour and texture in relation to bread making techiniques and lamination design
Product Presentation
Different styles of Classical and Modern bread and laminated bakery and pastry items
Product Identification
Explore the different types and grades of flour, yeast and bread making commodities
Product Costing
Item development within budget constraints, Item Costing, Overheads and Product Viability
Bakery Techniques and Practical skills
Students are required to produce a variety of bakery products and laminated goods. Yeast breads and Sourdoughs, Brioche, Cultural Breads, Croissants and Danish pastry, Puff pastry and derivatives.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 1,2,3,4,5
Assessment Description
Weekly Skills Assessment
Assessment Type Short Answer Questions % of Total Mark 10
Timing Week 6 Learning Outcomes 3,4
Assessment Description
In class test on product knowledge, seasonality, sources, quality and costs.
Assessment Type Reflective Journal % of Total Mark 20
Timing Sem End Learning Outcomes 1,2,3,4,5
Assessment Description
Each student will keep a detailed e-portfolio of the dishes created throughout the module. They will include recipies, images, new techniques encountered.
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 Pastry Every Week 5.00 5
Independent & Directed Learning (Non-contact) Non Contact Recipe Development 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
Lab Contact Practical Pastry Every Week 5.00 5
Independent & Directed Learning (Non-contact) Non Contact Recipe Development 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
  • Bachour, A.. (2017), Bachour The Baker, 1st. The Chefs Connection, [ISBN: 9780933477537].
  • Forkish, K.. (2017), Flour, Water, Salt and Yeast, 1st. Random House, [ISBN: 9781607742739].
  • Jean Michel Raynaud. (2016), The French Baker, 1st. Murdoch Books, [ISBN: 9781743363546].
  • Van Kraayenburg, R.. (2015), Making Dough-Recipes & Ratios for Perfect Pastries, 1st. Quirk Books, [ISBN: 9781594748189].
  • The Culinary Institute of America. (2015), Baking and pastry, 3rd. Wiley, New York, [ISBN: 9780470928653].
Recommended Article/Paper Resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULP_7 Bachelor of Arts in Culinary Arts 1 Group Elective 1
CR_OCULP_7 Bachelor of Arts in Culinary Arts 3 Group Elective 1
CR_OPATE_7 Certificate in Advanced Pastry Techniques 1 Mandatory