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Certificate in Professional Pastry Techniques

Programme Code: CR_OPRPA_6
Mode of Delivery: 
No. of Semesters:2
NFQ Level:6
Embedded Award:No
Programme Credits:60
programmeReviewDate:December 2021
Field of Study:Food Processing

Programme Outcomes

Upon successful completion of this programme the graduate will be able to demonstrate... :

PO1 Knowledge - Breadth
  (a) The ability to display with confidence the creative pastry skills and practices in line with industry requirements.
PO2 Knowledge - Kind
  (a) The ability to demonstrate best practice in the management of scientific principles, technologies and systems in relation to the food business associated with a professional culinary environment.
PO3 Skill - Range
  (a) The ability to apply a wide range of business principles and practices to the pastry environment associated with pastry contemporary techniques.
PO4 Skill - Selectivity
  (a) The ability to define and differentiate between produce and service requirements in context to location, style, and business venture while meeting market needs.
PO5 Competence - Context
  (a) The ability to adhere to high ethical standards within the professional pastry and food sector, taking into consideration the focus of the food industry, its customer, personnel and other stakeholders within that environment.
PO6 Competence - Role
  (a) The ability to operate and evaluate in a professional manner within the food business service sector in both a technical and operations context, while identifying and meeting the strategic objectives of the business.
PO7 Competence - Learning to Learn
  (a) The capability to address the personal and professional level of culinary business needs required for present and future development in relation to the professional pastry sector.
PO8 Competence - Insight
  (a) The ability to communicate and effectively motivate and operate to a high ethnical and professional standard.

Semester Schedules

Stage 1 / Semester 1

Module Code Module Title
HOSP6050 Food Safety & Culinary Science
HOSP6089 Pastry Principles & Practice
HOSP6016 Larder & International Cuisine
CMOD6001 Creativity Innovation&Teamwork

Stage 1 / Semester 2

Module Code Module Title
HOSP6057 Pastry & Confectionery
HOSP6075 Modern Pastry Techniques
HOSP6014 Food Service Operations
HOSP6052 Nutrition
HOSP6124 Work Placement

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