Module Details

Module Code: HOSP6154
Title: Patisserie & Plated Desserts
Long Title: Patisserie & Plated Desserts
NFQ Level: Fundamental
Valid From: Semester 1 - 2022/23 ( September 2022 )
Duration: 1 Semester
Credits: 10
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: The aim of this module is to equip students with the necessary skills, confidence and creativity to produce a variety of afternoon tea and petit four patisserie items. Students will enhance their skills to create and produce plated desserts for a restaurant style operation. Students will also further develop their skills in the art of artisan breads, laminated pastries, and chocolate techniques.

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 Apply knowledge and skills to further develop the techniques acquired in year 1 of the programme to adapt classical pastry items to a contemporary style.
LO2 Apply with confidence the knowledge and skills necessary to demonstrate the fundamental elements of composition and design to create a variety of plated desserts.
LO3 Apply knowledge and develop skills to produce a variety of artisan breads and a selection of viennoiserie products.
LO4 Demonstrate knowledge and skills to develop techniques to produce a variety of afternoon tea and petit four patisserie items.
LO5 Demonstrate skills to produce a range of gluten free and special dietary patisserie products.
LO6 Apply the knowledge and skills to develop confidence in working with chocolate to produce chocolate garnishes and a variety of handmade chocolate truffles.
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
Concepts of Composition
Introduction to the design elements of plated desserts, constructing the dessert menu, the plating sequence, the finishing touches, understanding the scientific processes and terminology involved in the creation of plated desserts.
Plated Desserts and Modern Individually Styled Pastry Products
Patisserie products presented as plated desserts to include a selection of the following: plated tart pastries, plated choux desserts, plated puff pastries desserts, plated sable Breton desserts, plated meringue-based desserts - Italian and Swiss, hot and cold plated desserts, yeast products as plated desserts - incorporating creams and curds, mousses - pate a bombe and Italian meringue based plated contemporary style. Integrating sugar techniques, spun, sugar cages, bubbled, and pulled sugar to enhance plated designs. Integrating textured crumbs, ice creams, fruit coulis and sauces to enhance plated designs.
Artisan Breads, Production of Danish Pastries
Artisan bread production, health breads to include special dietary requirements, production of a variety of Danish pastries, viennoiserie products and fillings. Scientific knowledge and terminology associated with such products.
Working with Chocolate
Introduction to tempering techniques - microwave and seeding methods, development of chocolate piping skills, chocolate garnishes, production of a variety of different handmade chocolates and ganache truffles. Scientific knowledge and terminology associated with chocolate.
Introduction to Petit Fours
Introduction to Petit fours, including petit four sec. Classical and modern madeleines, marshmallow production, fudge production, scientific knowledge and terminology.
Afternoon Tea Pastries
Introduction to afternoon tea service. Production of a variety of afternoon tea pastries and presentation techniques. Scientific knowledge and terminology.
Special Dietary Requirements
Identifying a range of ingredients suitable for gluten free products. Produce a range of gluten free breads and patisserie products using safe production methods.
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 50
Timing Every Week Learning Outcomes 1,2,3,4,5,6
Assessment Description
Continuous Practical Assessment
Assessment Type Practical/Skills Evaluation % of Total Mark 20
Timing Sem End Learning Outcomes 1,2
Assessment Description
Final practical exam
Assessment Type Reflective Journal % of Total Mark 30
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 6.00 6
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 8.00 8
Total Hours 14.00
Total Weekly Learner Workload 14.00
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 6.00 6
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 8.00 8
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 6.00
 
Module Resources
Recommended Book Resources
  • Rippington, N., Burke, M. & Barker, C.. (2013), Professional Patisserie: For levels 2 & 3 and Professional Chefs, Hodder Education, [ISBN: 9781444196443].
  • The Culinary Institute of America., & Migoya, F.J.. (2008), Frozen Desserts A Comprehensive Guide For Food Service, Wiley & Sons, [ISBN: 9780470118665].
  • Leopard, D. & Whittington, R.. (2007), Baking with Passion, Quadrille, [ISBN: 9781844004232].
  • Curley, W., & Curley, S.. (2014), Patisserie: A Masterclass in Classic and Contemporary Patisserie, Jacqui Small, [ISBN: 9781909342217].
  • Wakerhauser, C.. (2017), Modern French Pastry: Innovative Techniques, Tools and Design, Page Street Publishing, [ISBN: 9781624144370].
Recommended Article/Paper Resources
  • Food & Wine Magazine.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 3 Mandatory