| Title: | Pastry & Confectionery |
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| Long Title: | Pastry & Confectionery |
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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: |
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).
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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
|
| 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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Bread Products
Health breads to include spelt, soya, gluten free. Yeast bread. Chemical aeration of breads, enriched bread dough and the related theory.
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Concepts of Composition
Taste, Design Texture and current trends and related theory.
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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.
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Modern Individually Styled Pastry Products
Confectionery products, afternoon tea cakes and preparation of healthy alternatives.
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Sponge Products
A selection of sponges to include Genoise, split sponge, roulade, butter sponges etc
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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 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.
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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 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 |
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- 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 |
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- Derek Henry 2620, How to Make bread Healthy Again
| | Other Resources |
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- website: cheftalk
- website: recipelink
- website: Food and Wine Magazine
- Website: real bread campaign
- Website: Street Bakery
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Module Delivered in
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