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HOSP7001 - Pastry: Bakery & Pastry

Title:Pastry: Bakery & Pastry
Long Title:Pastry: Bakery & Pastry
Module Code:HOSP7001
Duration:1 Semester
Credits: 5
NFQ Level:Intermediate
Field of Study: Hospitality
Valid From: Semester 1 - 2021/22 ( September 2021 )
Module Delivered in 1 programme(s)
Module Coordinator: Noel Murray
Module Author: Jane Healy
Module Description: This module is designed to provide the learner with the opportunity to advance and develop their skills relating to bakery and pastry techniques. The learner will be provided with the opportunity to design modern and innovative products to meet current market trends within the culinary environment.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Critique recipes development in relation to new innovative pastry products.
LO2 Analyse the cost factors associated with the production of bakery and pastry products.
LO3 Prepare a wide range of bakery and pastry products to a high standard, incorporating European and International cuisine.
LO4 Appraise the effects of modern trends on classical bakery and pastry products.
LO5 Apply food science principles in relation to the design and preparation of culinary pastries.
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.
Co-requisite Modules
No Co-requisite modules listed

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
Product Design/Recipe Balance
Awareness of ingredients-sourcing, standard recipes, food cost, labour costing, product testing, scaling up, evaluation. Related pastry theory.
Biological and chemical aeration, flavoured breads, sourdough, sweet breads, soda breads, Naan, Focaccia, European and International breads incorporating sweet and savoury varieties. Techniques such as moulding, scaling, proving, baking and glazing.
Panary Products
Danish and croissants, fillings such as frangipane, ganache, pastry cream, curds. Savoury items for example goats cheese and herbs, sundried tomato flavours.
Sweet Pastry
Tartlets, barquettes, variety of fillings and flavours to suit market needs.
Speciality gateaux, using a variety of bases, fillings, toppings, with a high degree of expert finish.
Petit Fours
A range of classical petit fours, secs and glace suitable for a fine dining restaurant.
Afternoon Tea Pastries
Frangipane tartlets, ganache fancies, japonaise, genoise, cup cakes, and florentines.
Plated Sweet and Sauces
Individual plated desserts using a range of bases and fillings, to incorporate suitable sauces i.e. anglaise based, fruit, thickened syrups & sabayon.
Introduction to Display Work
Chocolate sweets and moulding, sugar work, marzipan figures and pastillage and use of regal icing.
Health and Safety
Health and Safety issues related to the practical bakery and pastry work processes.
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 Practical assessment based on module learning outcomes. 1,2,3,5 70.0 Every Week
Reflective Journal Portfolio related to techniques and skills developed in practical classes and related theory. Entries to be completed after practical class and submitted during the semester. 1,4,5 30.0 Week 13
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 with integrated theory 4.0 Every Week 4.00
Lecture Related theory 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) Research 2.0 Every Week 2.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Practical 4.0 Every Week 4.00
Lecture Related theory 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) Research 2.0 Every Week 2.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00

Module Resources

Recommended Book Resources
  • École Ferrandi 2017, French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts, Flammarion [ISBN: 9782080203182]
  • Jean-Michel Perruchon 2015, Inspirations et Creations, Petit Gateaux, Tartlettes et Entremets, 1st Ed., Bellouet Conseil Paris, France [ISBN: 9782918223047]
  • Jimmy Griffin 2020, The Art of Lamination: Advanced Technical Laminated Pastry Production 2020 [ISBN: 978-183810821]
  • Stephane Glacier 2010, Tartes, Gouters, Entremets, BakeDeco [ISBN: 9782953359817]
  • J.Kenji Lopez-Alt 2015, The Food Lab, 1st Ed., W.W. Norton & Company New York [ISBN: 978039308108]
  • Bo Friberg 2002, The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Ed., Wiley [ISBN: 978-047135925]
Supplementary Book Resources
  • Ciril Hitz 2009, Baking Artisan Pastries and Breads, 1st Ed., Quarry Books USA [ISBN: 9781592535644]
  • French Culinary Institute, Judith Choate 2009, The Fundamental Techniques of Classic Pastry Arts, Stewart, Tabori & Chang [ISBN: 9781584798033]
  • Harold McGee 2004, McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, 4th Ed., Scribner New York [ISBN: 9780684800011]
This module does not have any article/paper resources
This module does not have any other resources

Module Delivered in

Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 5 Elective

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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