Module Details

Module Code: HOSP7035
Title: Creative Modern Pastry
Long Title: Creative Modern Pastry
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 pastry plated products and confectionery items in the manner of petit four sec and glace.
 
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).

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
Frozen Deserts
Preparation and presentation of Parfaits, sorbets and ice-creams in modern plated Artistic Deserts.
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.
Applied Technology
Specialised Equipment required in the production of Chocolates, Moulded and Piped Petit Fours. Specialised Materials and New Specialised Ingredients and Commodities.
Product Costing
Compare and contrast different types of Materials and Costing elements involved in the production of Petit Fours. Product Viability.
Plated Presentation
Complex plated desserts with an emphases on modern presentation
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 50
Timing Every Week Learning Outcomes 1,2,3,4,5
Assessment Description
Weekly continuous assessment
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Timing Week 12 Learning Outcomes 1,3,4,5
Assessment Description
Formal practical examination in kitchen laboratory
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 and suggestions for dish improvement.
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
Recommended Book Resources
  • Bachour, A.. (2019), Bachour in Color, 1st. Chiriottieditori, [ISBN: 9788896027455].
  • Perruchon, J.M.. (2018), Héritage & Creations, 1st. Bellouet Conseil, [ISBN: 9782918223078].
  • Perruchon J.M.. (2017), Collection Entremets & Petits Gateaux, 1st. Bellouet Conseil, [ISBN: 9782918223061].
  • Frydenborg, K.. (2015), Chocolate: Sweet Science & Dark Secrets of the World's Favorite Treat, 1st. HMH Books for Young Readers, New York, [ISBN: 9780544175662].
  • Kinnaird, T.. (2013), Perfect Patisserie, 1st. Firefly Books, [ISBN: 9781770852112].
  • G.J. Bellouet, J.M. Perruchon. (2005), Saveurs Chocolatées, Bellouet Conseil Editions, [ISBN: 2951504543].
  • Adam, C.. (2017), Eclairs: Easy, Elegant and Modern Recipes, 1st. Robert Rose, [ISBN: 9780778805670].
  • Curley, W.. (2016), Nostalgic Delights: Classic Confections and Timeless Treats, 1st. Jacqui Small LLP, [ISBN: 1910254576].
Supplementary Book Resources
  • Hermé, P.. (2011), Macarons, 1st. Grub Street, London, p.162, [ISBN: 9781908117236].
  • 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
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULP_7 Bachelor of Arts in Culinary Arts 2 Group Elective 2
CR_OCULP_7 Bachelor of Arts in Culinary Arts 4 Group Elective 2
CR_OPATE_7 Certificate in Advanced Pastry Techniques 1 Mandatory