Module Details

Module Code: HOSP6099
Title: Ftmls. of Pastry Principles
Long Title: Ftmls. of Pastry Principles
NFQ Level: Fundamental
Valid From: Semester 1 - 2022/23 ( September 2022 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module will highlight the fundamentals relating to the production of pastry products within the culinary sector. The emphasis will be on the practical skill application and development of knowledge relating to the key concepts of pastry. Thus gaining insight to the underlying scientific principles associated with each pastry product produced. Theory and practical application are integrated throughout this module. The learner will also be introduced to the practice of self-reflection and analysis in relation to the products produced within their practical learning environment.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Apply and demonstrate the scientific principles, knowledge and terminology underpinning the processes in the production of pastry.
LO2 Recognise and comprehend the commodities and specialist equipment involved in the production of pastry products.
LO3 Produce a variety of fundamental pastries and fillings, suitable for the culinary sector to include plant-based products.
LO4 Demonstrate a range of knowledge and skills in the production of bread products and comprehend the science behind the process.
LO5 Comprehend and apply the cost factors associated with pastry products.
LO6 Demonstrate both personal and professional hygiene practices in accordance with FSAI training standards
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
Scientific Principles of Pastry - 10%
Introduction to the professional pastry kitchen. Identify structural ingredients and specialised equipment and their use in pastry production. The scientific principles involved in the pastry production. Produce aerated, chemical and biological products.
Introduction to Pastry - 40%
Create a range of pastry products using the following pastes - short, rich short, sweet, choux, and puff pastry. Fillings - frangipane, pastry creams, egg custards and extensions. Fruit identification, fruit preparation, fruit crumbles, fruit fools, fruit compotes. Pastry products including a setting agent. Plant-based products.
Introduction to Afternoon Tea Pastries and Cakes- 20%
Individual pastry items to include plant-based pastries with a variety of fillings and finishes. Produce sponge base products, meringues, biscuits incorporating different fillings such as buttercream, ganache with an emphasis on the scientific application. Use a variety of moulds etc. to highlight the product. Decorate techniques/piping skills. Apply costing procedures and quality control methods. Standard recipes, how to modify them if required.
Introduction to Bread Making - 20%
Production of breads incorporating the scientific principles. Variety of yeast, soda, introduction to enriched bun dough - sweet and savoury. Technology available associated with this process.
Hygiene and Work Practices - 10%
The principles of HACCP throughout the pastry production process. Safe systems of work, workplan, organisation of workspace. Reflective and analysis process.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%
Special Regulation
The Reflective Journal linked to the Apprentice’s place of work is a mandatory component which must be submitted. Students must achieve a mark of 40 % or greater in this component. Without this, the module cannot be passed.

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 3,4,5,6
Assessment Description
Continuous Practical Assessment
Assessment Type Short Answer Questions % of Total Mark 10
Timing Week 12 Learning Outcomes 1,2,4,5
Assessment Description
Written in class test
Assessment Type Reflective Journal % of Total Mark 20
Timing Sem End Learning Outcomes 1,2,3,4,5,6
Assessment Description
Work Based Learning ( Reflective Journal)
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/Workshop Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact 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/Workshop Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact 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
  • Felder, C.. (2013), Patisserie, Mastering the Fundamentals of French Pastry, 1st. Rizzoli International Publications, [ISBN: 9780847839629].
  • Dupuis, M. & Cazor, A.. (2016), Patisserie, Master the Art of French Pastry, Hardie Grant Books, [ISBN: 9781743790946].
  • Rippington, N., Burke, M. & Barker, C.. (2013), Professional Patisserie: For levels 2 & 3 and Professional Chefs, Hodder Education, [ISBN: 9781444196443].
  • Hollywood, P.. (2012), How To Bake, Bloombury Publishing, [ISBN: 9781408819494].
  • Roux, M.. (2011), Desserts, Quadrille Publishing, [ISBN: 9781844009831].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 1 Mandatory