Module Details
| Module Code: |
HOSP7001 |
| Title: |
Pastry: Bakery & Pastry
|
|
Long Title:
|
Pastry: Bakery & Pastry
|
| NFQ Level: |
Intermediate |
| Valid From: |
Semester 1 - 2021/22 ( September 2021 ) |
| Field of Study: |
8110 - Hospitality
|
| Module Description: |
This module is designed to provide the learner with the opportunity to advance and develop their skills relating to bakery and pastry techniques. The learner will be provided with the opportunity to design modern and innovative products to meet current market trends within the culinary environment.
|
| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Critique recipes development in relation to new innovative pastry products. |
| LO2 |
Analyse the cost factors associated with the production of bakery and pastry products. |
| LO3 |
Prepare a wide range of bakery and pastry products to a high standard, incorporating European and International cuisine. |
| LO4 |
Appraise the effects of modern trends on classical bakery and pastry products. |
| LO5 |
Apply food science principles in relation to the design and preparation of culinary pastries. |
| 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.
|
| N/A |
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 |
|
Product Design/Recipe Balance
Awareness of ingredients-sourcing, standard recipes, food cost, labour costing, product testing, scaling up, evaluation. Related pastry theory.
|
|
Breads
Biological and chemical aeration, flavoured breads, sourdough, sweet breads, soda breads, Naan, Focaccia, European and International breads incorporating sweet and savoury varieties. Techniques such as moulding, scaling, proving, baking and glazing.
|
|
Panary Products
Danish and croissants, fillings such as frangipane, ganache, pastry cream, curds. Savoury items for example goats cheese and herbs, sundried tomato flavours.
|
|
Sweet Pastry
Tartlets, barquettes, variety of fillings and flavours to suit market needs.
|
|
Gateaux
Speciality gateaux, using a variety of bases, fillings, toppings, with a high degree of expert finish.
|
|
Petit Fours
A range of classical petit fours, secs and glace suitable for a fine dining restaurant.
|
|
Afternoon Tea Pastries
Frangipane tartlets, ganache fancies, japonaise, genoise, cup cakes, and florentines.
|
|
Plated Sweet and Sauces
Individual plated desserts using a range of bases and fillings, to incorporate suitable sauces i.e. anglaise based, fruit, thickened syrups & sabayon.
|
|
Introduction to Display Work
Chocolate sweets and moulding, sugar work, marzipan figures and pastillage and use of regal icing.
|
|
Health and Safety
Health and Safety issues related to the practical bakery and pastry work processes.
|
|
Food Science
Principles of food science in relation to ingredients used in bakery & pastry production.
|
|
Module Content & Assessment
|
| Assessment Breakdown | % |
|---|
| Coursework | 100.00% |
Assessments
| 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 with integrated theory |
Every Week |
4.00 |
4 |
| Lecture |
Contact |
Related theory |
Every Week |
1.00 |
1 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Research |
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 |
Every Week |
4.00 |
4 |
| Lecture |
Contact |
Related theory |
Every Week |
1.00 |
1 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Research |
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 |
|---|
-
École Ferrandi. (2017), French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts, Flammarion, [ISBN: 9782080203182].
-
Jean-Michel Perruchon. (2015), Inspirations et Creations, Petit Gateaux, Tartlettes et Entremets, 1st. Bellouet Conseil, Paris, France, [ISBN: 9782918223047].
-
Jimmy Griffin. (2020), The Art of Lamination: Advanced Technical Laminated Pastry Production 2020, [ISBN: 978-183810821].
-
Stephane Glacier. (2010), Tartes, Gouters, Entremets, BakeDeco, [ISBN: 9782953359817].
-
J.Kenji Lopez-Alt. (2015), The Food Lab, 1st. W.W. Norton & Company, New York, p.960, [ISBN: 978039308108].
-
Bo Friberg. (2002), The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th. Wiley, [ISBN: 978-047135925].
| | Supplementary Book Resources |
|---|
-
Ciril Hitz. (2009), Baking Artisan Pastries and Breads, 1st. Quarry Books, USA, [ISBN: 9781592535644].
-
French Culinary Institute, Judith Choate. (2009), The Fundamental Techniques of Classic Pastry Arts, Stewart, Tabori & Chang, [ISBN: 9781584798033].
-
Harold McGee. (2004), McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, 4th. Scribner, New York, [ISBN: 9780684800011].
| | This module does not have any article/paper resources |
|---|
| This module does not have any other resources |
|---|
|
