Module Details

Module Code: HOSP7060
Title: Advanced Pastry Art & Design
Long Title: Advanced Pastry Art & Design
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 a further opportunity to develop specialist skills at an advanced level in the area of advanced Patisserie and to develop artistic knowledge and skills in the field of sugar art and product development

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 & analyse advanced scientific knowledge and understanding of the main commodities, processes and specialist equipment involved in pastry art production and sugar art.
LO2 Critically access the importance of the fundamental components of design and composition to further develop plated desserts to an art form.
LO3 Design & create artistic sugar art display pieces, showcasing key elements of sugar art techniques and design elements.
LO4 Formulate knowledge and skills in the area of product development to create unique patisserie products in line with current international trends.
LO5 Develop a range of professional, practical, interpersonal and research skills to contribute to society as a professional practitioner.
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 - 15%
Advanced scientific knowledge and understanding of pastry commodities. Production processes and techniques. Technology and specialist equipment
The Art of Pastry Production for Occasions - 15%
Contemporary desserts for volume production and themed events. Components of design and styling. Recipe formulation. Product development. Modern trends and techniques. Engaging social media to create modern plated desserts for volume production and themed events. Engaging skills acquired in the Food Photography module to create a portfolio of styled plated desserts.
Sugar Art and Display Pieces - 30%
Techniques in sugar craft and modelling. Sugar craft flower techniques. Design and creation of pastilage display pieces to showcase a selection of patisserie confections. Design and create blown and pulled sugar pieces.
The Art of The French Entremets -20%
Knowledge of the elements of design of modern French Entremets. Designing and creating a range of modern entremets involving techniques such a pate a cigarette, stucco effects, spraying techniques and modern glazes and finishing techniques.
Advanced Petit Four Sec Production for Fine Dining. - 5%
Advanced petit four glace production using a variety of different pastries, fillings and contemporary finishing techniques suitable for fine dining experiences.
The Art of Afternoon Tea and Dessert buffet Presentation - 15%
Advanced contemporary afternoon tea pastries. Product design and development of unique afternoon tea pastries. Styling and presentation techniques. Utilising social media and technology to advance product development skills. Styling the contemporary dessert buffet for a specific live event.
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 2,3,4
Assessment Description
Students are assessed weekly on their acquired skills level
Assessment Type Reflective Journal % of Total Mark 20
Timing Week 10 Learning Outcomes 1,2,3,4,5
Assessment Description
Protfolio - Portfolio of evidence from the apprientices workplace outlining the application of Pastry Art & Design techniques 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 4
Assessment Description
In class 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
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
 
Module Resources
Recommended Book Resources
  • Francois Perret. (2020), French Pastry at the Ritz Paris, 1st. Abrams, New York, p.200, [ISBN: 978141974430].
  • Yoon Eun Young. (2020), Eclair by Garuharu., 1st. The Table, London, p.280, [ISBN: 9791164261055].
  • Pierre Herme. (2020), Infiniment Macaron, 1st. Martiniere BL, France, p.288, [ISBN: 2732495163].
  • Cedric Grolet. (2019), The Art of Pastry, 1st. Lec Edition, Issy-les-Moulineaux, France., p.360, [ISBN: 9782841239887].
  • Dunn, A.. (2016), Alan Dunn's Ultimate Collection of Cake Decorating, 1st. IMM Lifestyle, London, UK, p.256, [ISBN: 1780092555].
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) 8 Mandatory