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HOSP6084 - Bakery, Breads and Pastry

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Title:Bakery, Breads and Pastry
Long Title:Bakery, Breads and Pastry
Module Code:HOSP6084
 
Credits: 5
NFQ Level:Fundamental
Field of Study: Tourism
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in no programmes
Module Coordinator: Noel Murray
Module Author: SINEAD CLANCY
Module Description: This module is designed to provide the learner with the opportunity to develop their skills relating to bakery and pastry techniques. The learner will be provided with the opportunity to design and produce modern and innovative products.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Design and formulate skilled pastry dishes and items to meet modern market trends.
LO2 Apply quality assurance procedures and cost control measures relating to the production of pastry and bakery items.
LO3 Appraise and produce a range of classical pastry dishes, incorporating a wide range of ingredients.
LO4 Apply the pastry principles and practices necessary to operate within a culinary environment.
LO5 Apply professional health and safety practices involved within a pastry kitchen.
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 CIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
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
Co-requisites
No Co Requisites listed
 

Module Content & Assessment

Indicative Content
Doughs
Techniques such as straight dough, ferment and dough (sponge), technical terms - fermentation, proving, retarding, knock back, faults and why they may occur.
Breads, Basic and Artisan
Biological and chemical based breads to include a range of Italian, French, Irish, American, German. Incorporating sweet and savoury flavours, variety of styles and shapes.
Lamination
Puff Pastry: English and French style. Individual items and gateaux produced using puff pastry.
Cookies/ Biscuits/ Sables
Produce a range of biscuits to meet market trends within the culinary environment i.e. brownies, flavoured cookies, macaroons, shortbread, langue de chat.
Cakes /
Incorporating genoise sponge, Italian meringue, boiled buttercream, fudge icing, mousses, curds mixtures, ice-cream and bavarois.
Puddings
Puddings Baked custards and their extensions, creme brulee, bread and butter puddings - extensions, Christmas puddings and steamed puddings
Decorative Techniques
Piping skills, chocolate run outs, stencilling, ribbon, sugar spirals, tulies, brandy snaps, techniques involved in plate design.
Food principles and basic food science
Basic Food Principles and Food science Principles of food science in relation to ingredients used in bakery & pastry production.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Weekly Practical Assessment 1,2,3,4,5 70.0 Every Week
Performance Evaluation Formal Practical Skills Test - Students will be given a recipe to make to outline their practical skills, under specific time constraints. 1,2,3,4,5 10.0 Sem End
Short Answer Questions In Class Test, examining the theoretical components of the module 1,2,3,4,5 20.0 Sem End
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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 incorporating theory 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Research and Recipe development. Students will develop their skills outside of the lab time. 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
Independent & Directed Learning (Non-contact) Research and Recipe development. Students will develop their skills outside of the lab time. 3.0 Every Week 3.00
Lab Practical incorporating theory 4.0 Every Week 4.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 

Module Resources

Supplementary Book Resources
  • Cracknell, H.L. & Kaufmann,R.J. 1999, Practical Cookery, Latest Edition Ed., Wiley & Sons [ISBN: 9781861528735]
This module does not have any article/paper resources
Other Resources
 

Cork Institute of Technology
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Email: help@cit.edu.ie