Module Details

Module Code: HOSP6104
Title: Dev. Pastry & Bakery Tchqs.
Long Title: Dev. Pastry & Bakery Tchqs.
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 builds on the fundamental skills achieved in the module Fundamentals of Pastry Principles and further develops skills in the production of pastry, bread making and the creation of hot and cold pastry items. Particular emphasis is placed on the scientific principles and the production processes underpinning this discipline.

The Independent Study Hours on this module includes both Independent Study and On-The-Job Training relating to this module.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Demonstrate the application process of the scientific principles and terminology underpinning the processes in pastry and bakery production.
LO2 Appraise and introduce a wide range of commodities and skills to utilise specialist equipment involved in the production of pastry and bakery items with cost factors a key consideration.
LO3 Formulate and prepare a range of pastries, sponges and fillings suitable for the culinary sector.
LO4 Critique recipes to produce and evaluate a range of yeast baked products.
LO5 Demonstrate knowledge and skills to produce a variety of hot and cold pastry and bakery items.
LO6 Apply 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
Comprehend the Scientific Principles of Pastry Production - 10%
The scientific principles and terminology involved in pastry and bakery production. Identify and understand the scientific structure of key commodities involved in pastry production.
Introduction to Hot and Cold Pastry and Bakery items - 50%
The scientific knowledge relating to commodities and processes used in the production of hot and cold pastry and bakery items. Implement cost and quality control procedures. Meringue techniques, Mousses - gelatine based, sponge formulas- aerated and chemical, puddings hot and cold, baked egg custards, cakes, plant based pastries, sauces- coulis, gel based, egg based. Finishing techniques coatings- glazes, fondant, ganache, buttercream, chocolate.
Introduction to Yeast Bakery Products.- 30%
Sweet and savoury bakery products, development of sweet doughs products and enriched doughs. Variety of breads, shapes, moulding techniques and flavours, emphasis on the scientific principles and application.
Health and Safety - 10%
Personal safety at work in the pastry environment. Integration of HACCP into the pastry production cycle
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 1,2,3,4,5,6
Assessment Description
Continuous Practical Assessment
Assessment Type Short Answer Questions % of Total Mark 10
Timing Week 9 Learning Outcomes 1,2,6
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
Lecturer Supervised 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
  • Dupuis, M & Cazor, A.. (2016), Patisserie, Master The Art of French Pastry, 1st. Hardie Grant Books, [ISBN: 9781743790946].
  • Felder, C. (2013), Patisserie, Mastering the Fundamentals of French Pastry, 1st. Rizzoli International Publications, [ISBN: 9780847839629].
  • The French Culinary Institute. (2009), The Fundamental Techniques of Classic Pastry Arts, Stewart, Tabori & Chanf, [ISBN: 1584798033].
  • Roux, M.. (2011), Desserts, Hodder Education, [ISBN: 9781844009831].
  • Rippington, N., Burke, M & Baker, C.. (2013), Professional Patisserie: For Levels 2 & 3 and Professional Chefs., Hodder Education, [ISBN: 9781444196443].
  • Le Cordon Bleu.. (2018), Le Cordon Bleu Pastry School:101 Step-by-Step Recipes, 1st. Grub Street Cookery, [ISBN: 9781911621201].
  • Pfeiffer, J., & Shulman, M.R.. (2013), The Art of French Pastry: A Cookbook, 1st. Knopf, [ISBN: 9780307959355].
  • The French Culinary Institute.. (2011), The Fundamental Techniques of Classic Bread Baking, Stewart, Tabori & Chang, [ISBN: 158479934X].
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) 2 Mandatory