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HOSP6057 - Pastry & Confectionery

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Title:Pastry & Confectionery
Long Title:Pastry & Confectionery
Module Code:HOSP6057
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 2 programme(s)
Module Coordinator: Noel Murray
Module Author: ANN O CONNOR
Module Description: This module aims to instruct the student to demonstrate with confidence and creativity the skills required for pastry in the hospitality industry.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Explore the concepts and processes required to produce a selection of speciality breads to include yeast/gluten breads and enriched dough.
LO2 Explore with innovation the concepts of composition, taste, design, texture and current trends for pastry through practicals skills and related theory.
LO3 Develop techniques to adapt classical dishes and confectionery products to a contemporary style.
LO4 Evaluate and apply the techniques necessary to create a comprehensive range of petit fours and chocolate work.
LO5 Creatively present modern plated desserts, and individual 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).

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
 

Module Content & Assessment

Indicative Content
Bread Products
Health breads to include spelt, soya, gluten free. Yeast bread. Chemical aeration of breads, enriched bread dough and the related theory.
Concepts of Composition
Taste, Design Texture and current trends and related theory.
Petits Fours and Chocolate Work
Produce a range of petit fours including petit four sec and petit four glace; chocolate tempering including dipping piping and coating and the related theory and understanding.
Modern Individually Styled Pastry Products
Confectionery products, afternoon tea cakes and preparation of healthy alternatives.
Sponge Products
A selection of sponges to include Genoise, split sponge, roulade, butter sponges etc
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Continuous assessment related to practical scheme of work, associated knowledge related to practical skills, and practices applied. 1,2,3,4,5 80.0 Every Week
Short Answer Questions End-of Semester In Class Test 1,2,3,4 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.

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 skill 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
  • Robert Wemischner 2010, The Dessert Architect, 1st Ed., Delmar USA [ISBN: 978148311770]
  • The Culinary Institute of America 2012, Baking and pastry, 2nd Edition Ed., New York ; Wiley, 2004. [ISBN: 0-471-44382-4]
  • Christophe Felder 2013, Patisserie, 1st Ed., Rizzoli [ISBN: 9780847839629]
  • Thomas Keller, Sebastien Rouxel 2012, Bouchon Bakery, 1st Ed., Artisan [ISBN: 9781579654351]
Recommended Article/Paper Resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OPRPA_6 Certificate in Professional Pastry Techniques 2 Mandatory
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 3 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie