Module Details

Module Code: HOSP7057
Title: Advanced Pastry Arts
Long Title: Advanced Pastry Arts
NFQ Level: Intermediate
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 is designed to give learners the opportunity to develop advanced expertise, skills and knowledge to produce a wide range of modern patisserie products inline with current international trends.

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 Examine and analyse advanced scientific knowledge and understanding of the main commodities and processes involved in pastry art production.
LO2 Critically access the importance of the fundamental components of design and composition to develop both classical and contemporary plated desserts to an art form.
LO3 Formulate a higher level of knowledge and skills to produce a wide range of advanced pastry products embodying modern and innovative techniques.
LO4 Examine current market trends and develop artistic abilities to design modern and innovative pastry products to meet those trends.
LO5 Design and create a selection of chocolate pastry products encompassing the skills of chocolate artistry.
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
The Science of Pastry Production
Formulation of advanced scientific knowledge of a wide range of pastry commodities used in the pastry / baking industry. The science of production processes and techniques. New technologies and products in the industry. Awareness and knowledge of world leading pastry chefs, current trends, and influences. Nutritional Analysis. Balancing of ingredients and Flavours
The Art of Advanced Plated Desserts for Fine Dining
Contemporary plated desserts for fine dinning. Components of design and styling. Recipe formulation. Product development. Components of molecular gastronomy. Current international trends. Engaging social media to create modern plated desserts to a fine dining standard. Styling and presentation techniques linking with the food photography module.
Advanced Patisserie - Modern Petits Gateaux Fusion & Modern Verrines
Contemporary Petit Gateaux Fusion. Modern sponge techniques, bavarian cream fillings, mousses, parfaits, jelly inclusions, advanced glazes, spraying and finishing techniques to create modern advanced petits gateaux fusion. The Modern Verrine.
The Art of The Modern French Tart
Layered modern tarts, encompassing different pastries, sponge techniques including jelly layers, mousses, cream based fillings, a selection of glaxed and advanced finishing techniques.
Advanced Modern French Gateaux
Advanced production of layered contemporary gateaux
Advanced Petit Four Sec Production for Fine Dining
Advanced petit four sec production for fine dining experiences.
Chocolate Artistry
The art of chocolate production. Moulded chocolates and dipped chocolates. Chocolate modelling techniques. Presentation, wrapping and labelling techniques.
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 60
Timing Every Week Learning Outcomes 3,4,5
Assessment Description
Students are assessed weekly on their acquired skills level.
Assessment Type Project % of Total Mark 20
Timing Week 10 Learning Outcomes 1,2,3,4,5
Assessment Description
Portfolio - Portfolio of evidence from the apprentices workplace outling the appication of the pastry art techiques and dishes being served in the workplace and an evaluation of same
Assessment Type Practical/Skills Evaluation % of Total Mark 20
Timing Sem End Learning Outcomes 2,4,5
Assessment Description
Practical Skills Test
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
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 1.00 1
Lab Contact Practical/Workshop Every Week 5.00 5
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical/Workshop Every Week 5.00 5
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
 
Module Resources
Recommended Book Resources
  • Frederic Bau. (2021), Reasoned Gourmandise, 1st. Vilbo, Spain, p.336, [ISBN: 9788412131468].
  • Antonio Bachour. (2020), Bachour Gastro, 1st. Vilbo, Spain, p.344, [ISBN: 9788412131437].
  • Frank Haasnoot. (2019), Prima, 1st. Vilbo, Spain, p.330, [ISBN: 8494632389].
  • Amaury Guichon. (2018), Art of Flavour, 1st. Les Edition Umami, Montreal, Canada., p.324, [ISBN: 2981785008].
  • Stephen T Beckett. (2018), The Science of Chocolate., 3rd. The Royal society of Chemistry., Cambridge, UK., p.284, [ISBN: 9781788012355].
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) 5 Mandatory