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HOSP6075 - Modern Pastry Techniques

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Title:Modern Pastry Techniques
Long Title:Modern Pastry Techniques
Module Code:HOSP6075
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 3 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 Describe and explain the concepts of composition, taste, texture, and current trends of pastry
LO2 Produce with confidence and creativity the concepts of modern plated and individually styled pastry products.
LO3 Utilise new pastry commodities and techniques
LO4 Temper Couverture by a variety of methods
LO5 Produce and exhibit modern pastry centerpieces
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
Concepts of Composition
Taste texture and current trends, related learning and theory.
Modern and Classics Pastry Production
Cold and hot plated desserts, confectionery producxts, healthy options and special dietary requirements, and related theory.
Chocolate Work
Produce a range of hand made chocolate and apply chocolate techniques to Tortes and Desserts
Modern Plated and Individually Styled Pastry Products
Confectionery products, and healthy allternatives special dietary requirements. Afternoom tea cakes, related theory
Centre Pieces Induction
To include moulded chocolate work, moulded marzipan work, pastillage, pulled sugar work, cake decoration, moulded sugar, related theory.
Centre Pieces
Students to work on small centre pieces in the mediums of Isomalt, couverture, Pastillage and Marzipan
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Evaluation of technical skills in plating, moulding, tempering, design and production. 1,2,3,4,5 80.0 Every Week
Short Answer Questions In class test examining key topics associated within module delivery. For example, Concepts of Composition, Chocolate Techniques, Afternoon Tea Pastries, Dietary Requirements, Sugar and Pastry Practices. 1,2,3,4,5 20.0 Week 12
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) self directed learning 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
  • Robert Wemischner 2010, The Dessert Architect, 1st Ed., 1-3, Delmar USA [ISBN: 978148311770]
  • Pierre Herme 2012, Pierre Herme Pastries, 1st Ed. [ISBN: 9780307959355]
  • Jacquy Pferffer 2013, The Art of French Pastry, 1st Ed., Knoff [ISBN: 9780307959355]
  • William Curley 2011, Couture Chocolate, Aurum Press [ISBN: 9781906417598]
Recommended Article/Paper Resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OPASK_6 Certificate in Pastry Skills 1 Mandatory
CR_OPRPA_6 Certificate in Professional Pastry Techniques 2 Mandatory
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 4 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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