| Title: | Bakery, Breads and Pastry |
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| Long Title: | Bakery, Breads and Pastry |
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| Valid From: |
Semester 1 - 2017/18 ( September 2017 ) |
| Module Delivered in |
no programmes
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| 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
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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 |
Co-requisites
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| No Co Requisites listed |
Module Content & Assessment
| Indicative Content |
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Doughs
Techniques such as straight dough, ferment and dough (sponge), technical terms - fermentation, proving, retarding, knock back, faults and why they may occur.
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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.
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Lamination
Puff Pastry: English and French style. Individual items and gateaux produced using puff pastry.
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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.
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Cakes /
Incorporating genoise sponge, Italian meringue, boiled buttercream, fudge icing, mousses, curds mixtures, ice-cream and bavarois.
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Puddings
Puddings
Baked custards and their extensions, creme brulee, bread and butter puddings - extensions, Christmas puddings and steamed puddings
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Decorative Techniques
Piping skills, chocolate run outs, stencilling, ribbon, sugar spirals, tulies, brandy snaps, techniques involved in plate design.
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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.
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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 |
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.
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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 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 |
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- 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 |
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| Other Resources |
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- Website: BBC Food
- Website: Food Safety Authority IrelandFSAI
- Website: Chefsteps
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