| Title: | Pastry Principles & Techniques |
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| Long Title: | Pastry Principles & Techniques |
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| Field of Study: |
Hospitality
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| Valid From: |
Semester 1 - 2017/18 ( September 2017 ) |
| Module Coordinator: |
Noel Murray |
| Module Author: |
LINDA HAYES |
| Module Description: |
This module enables the learner to obtain the knowledge, skills and techniques required in the production of a range of pastry products. This includes the associated application techniques and principles underpinning the study of the scientific principles and the application of cost and quality control procedures. |
| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| LO1 |
Use chemical and biological raising agents to produce a variety of bread products. |
| LO2 |
Explore the concepts and processes required to produce a range of pasties, fillings and sponge products. |
| LO3 |
Evaluate and apply the techniques necessary to create a comprehensive range of hot and cold desserts. |
| LO4 |
Investigate the scientific principles underpinning all the processes used in baking and pastry production. |
| LO5 |
Identify the commodities, equipment, techniques and the range of convenience products related to pastry principles. |
| LO6 |
Apply cost and quality control procedures as they apply to the production of pastry products. |
| Pre-requisite learning |
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).
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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
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| 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.
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| No requirements listed |
Module Content & Assessment
| Indicative Content |
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Chemical and Biological Aeration of Breads
Soda breads, scones, basic yeast and flavoured breads and enriched bun dough products.
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Pastry
Short, sweet pastry and produce a range of modern and classical pastries to include a range of flans and tarts.
Choux paste and puff pastry - extensions incorporating a variety of sweet and savoury fillings with high quality finish.
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Pastry Preparation
Frangipane, pastry cream and extensions, glazes and fondant.
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Sponges
Fatless and enriched sponges, gateaux's - decoration techniques and garnishes to include ganache, flavoured buttercream, curds, tuille, brandy snaps for a high quality finish of products.
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Hot and Cold Desserts
Principles and practices relating to commodities and processes used in hot and cold sweets and desserts including a range of hot items - batters, milk puddings, crumbles, steamed and baked puddings and cold items - egg based dishes, cold soufflés, cheesecakes, meringues, fruit coulis and sauces.
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Techniques and Equipment
Have a knowledge of the commodities, equipment, techniques and the range of convenience products related to pastry production.
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Scientific Principles
Explore the scientific principles underpinning all the processes used in baking and pastry production.
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Cost and Quality Control
Comprehend and apply cost and quality control procedures as they apply to the production of pastry products.
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| Assessment Breakdown | % |
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| Course Work | 100.00% |
| Course Work |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Practical/Skills Evaluation |
Continuous Skill Assessment relating to practical scheme of work |
1,2,3,4,5,6 |
80.0 |
Every Week |
| Short Answer Questions |
In Class Test relating to supportive theory and application of skills - breads, pasties, sponges, fillings, hot and cold desserts. |
1,2,3 |
20.0 |
Sem End |
| 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.
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The institute reserves the right to alter the nature and timings of assessment
Module Workload
| Workload: Full Time |
| Workload Type |
Workload Description |
Hours |
Frequency |
Average Weekly Learner Workload |
| Lab |
Practical Development of Skills |
4.0 |
Every Week |
4.00 |
| Independent & Directed Learning (Non-contact) |
Student Self Directed |
3.0 |
Every Week |
3.00 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
4.00 |
| Workload: Part Time |
| Workload Type |
Workload Description |
Hours |
Frequency |
Average Weekly Learner Workload |
| Lab |
Practical Development of Skills |
4.0 |
Every Week |
4.00 |
| Independent & Directed Learning (Non-contact) |
Student Self Directed |
3.0 |
Every Week |
3.00 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
4.00 |
Module Resources
| Recommended Book Resources |
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- Cracknell, H. L & Kaufmann, R. J 1999, Practical Professional Cookery, Third Ed., Cengage Learning [ISBN: 9781861528735]
- Campbell, J , Foskett & Ceserani, V 2004, Practical Cookery, Hodder Education [ISBN: 9780340948378]
| | Supplementary Book Resources |
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- Hanneman, L. M 1993, Patisserie, Butterworth-Heinemann, [ISBN: 0750604301]
- French Culinary Institute, Judith Choate 2009, The Fundamental Techniques of Classic Pastry Arts, Stewart, Tabori & Chang [ISBN: 9781584798033]
- The Culinary Institute of America 2015, Baking and Pastry: Mastering the Art and Craft., 5th Ed. [ISBN: 9780470928653]
- Gisslen, W. 2008, Professional Baking, 5th Ed. [ISBN: 9780470466292]
- Friberg, B. 2016, The Professional Pastry Chef: Fundamentals of Baking and Pastry, 5th Ed., Wiley & Sons [ISBN: 9780470466292]
- Glacier, S 2010, Tartes, Gouters, Entremets. Esprit boutique, BakeDeco [ISBN: 9782953359817]
- Perruchon, J. M 2014, Inspirations et creation, Bellouet Conseil [ISBN: 9782918223047]
| | This module does not have any article/paper resources |
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| Other Resources |
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- website: Cooking Forums
- website: International Culinary Center
- website: BBC Food
- website: Food Network
- website: National Restaurant Association
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Module Delivered in
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