Module Details
| Module Code: |
HOSP7035 |
| Title: |
Creative Modern Pastry
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Long Title:
|
Creative Modern Pastry
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| NFQ Level: |
Intermediate |
| Valid From: |
Semester 2 - 2020/21 ( January 2021 ) |
| Field of Study: |
8110 - Hospitality
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| Module Description: |
This module is designed to give the learner the opportunity to develop, produce and evaluate complex and artistic pastry plated products and confectionery items in the manner of petit four sec and glace.
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| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Identify and explain specialised materials and processes required for the production of contemporary and classical plated desserts. |
| LO2 |
Analyse and evaluate the visual, textural and gastronomic composition of complex pastry and confectionery products. |
| LO3 |
Investigate and evaluate developments in modern equipment, products and processes within the area of pastry. |
| LO4 |
Produce Petit Four displays incorporating chocolate tempering and moulding techniques. |
| LO5 |
Apply concepts, techniques and methods of contemporary pastry art to plated sweets. |
| 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).
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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.
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| No incompatible modules listed |
Co-requisite Modules
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| 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.
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| No requirements listed |
| Indicative Content |
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Frozen Deserts
Preparation and presentation of Parfaits, sorbets and ice-creams in modern plated Artistic Deserts.
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Chocolate work
Specialised Techniques in Chocolate including Pouring, Moulding, Piping and Coating Moulds with cocoa butter. Chocolate Spraying Techniques. Chocolate Colouring Techniques. Investigating new innovative chocolate Products suitable for classical and modern Petit Four Work and Plated Design.
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Applied Technology
Specialised Equipment required in the production of Chocolates, Moulded and Piped Petit Fours. Specialised Materials and New Specialised Ingredients and Commodities.
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Product Costing
Compare and contrast different types of Materials and Costing elements involved in the production of Petit Fours.
Product Viability.
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Plated Presentation
Complex plated desserts with an emphases on modern presentation
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Module Content & Assessment
|
| Assessment Breakdown | % |
|---|
| Coursework | 100.00% |
Assessments
| 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 Pastry in kitchen |
Every Week |
5.00 |
5 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Recipe and dish 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 in kitchen |
Every Week |
5.00 |
5 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Recipe and dish development |
Every Week |
2.00 |
2 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
5.00 |
|
Module Resources
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| Recommended Book Resources |
|---|
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Bachour, A.. (2019), Bachour in Color, 1st. Chiriottieditori, [ISBN: 9788896027455].
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Perruchon, J.M.. (2018), Héritage & Creations, 1st. Bellouet Conseil, [ISBN: 9782918223078].
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Perruchon J.M.. (2017), Collection Entremets & Petits Gateaux, 1st. Bellouet Conseil, [ISBN: 9782918223061].
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Frydenborg, K.. (2015), Chocolate: Sweet Science & Dark Secrets of the World's Favorite Treat, 1st. HMH Books for Young Readers, New York, [ISBN: 9780544175662].
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Kinnaird, T.. (2013), Perfect Patisserie, 1st. Firefly Books, [ISBN: 9781770852112].
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G.J. Bellouet, J.M. Perruchon. (2005), Saveurs Chocolatées, Bellouet Conseil Editions, [ISBN: 2951504543].
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Adam, C.. (2017), Eclairs: Easy, Elegant and Modern Recipes, 1st. Robert Rose, [ISBN: 9780778805670].
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Curley, W.. (2016), Nostalgic Delights: Classic Confections and Timeless Treats, 1st. Jacqui Small LLP, [ISBN: 1910254576].
| | Supplementary Book Resources |
|---|
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Hermé, P.. (2011), Macarons, 1st. Grub Street, London, p.162, [ISBN: 9781908117236].
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Stephen T. Beckett. (2008), The Science of Chocolate, 2nd. RSC Publishing, Cambridge, UK, [ISBN: 9780854049707].
| | This module does not have any article/paper resources |
|---|
| Other Resources |
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website, BBC Food,
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website, Squires Kitchen Sugar craft,
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website, Chocolate World,
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website, DGF Pastry,
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