Module Delivered in
| Short Title: | Pastry |
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| Full Title: | Pastry |
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| Description: | This module ensures that all students are competent in the production of breads, gateaux, pastries and desserts. Particular emphasis is placed on the scientific principles and production processes underpinning this discipline |
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| Learning Outcomes: |
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| On successful completion of this module the learner will be able to | - Develop an understanding of the scientific principles underpinning all the processes used in pastry productions.
- Have knowledge of the commodities, equipment, techniques and the range of convenience products related to pastry production.
- Comprehend and apply cost and quality control procedures as they apply to the production of pastry products.
- Apply the processes and techniques necessary to produce a range of pastes, breads and sponge products.
- Apply the processes and techniques necessary to produce a range of hot and cold desserts.
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Module Content & Assessment| Content |
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Develop an understanding of the scientific principles underpinning all the processes used in pastry productions. Identify structural ingredients and their use in pastry production.
Identify enriching ingredients and their use in pastry production
Understand the methods of aeration used in pastry production Have knowledge of the commodities, equipment, techniques and the range of convenience products related to pastry production. Identify the commodities, both fresh and convenience used in pastry production
Identify the different kinds of equipment and their uses in pastry production.
Apply knowledge and understanding of the various techniques used in pastry production. Comprehend and apply cost and quality control procedures as they apply to the production of pastry products. Commodity costing, quality control, dish costing, value added taxation, service charge, selling price, portion control, control cycle Apply the processes and techniques necessary to produce a range of pastes, breads and sponge products. Produce a range of bread products including soda, yeast and flavoured.
Production of a range of pastry products using the following pastes; - short, sweet, choux and puff.
Produce a range of sponges and sponge products including fatless sponge, enriched sponge, fillings and coatings. Apply the processes and techniques necessary to produce a range of hot and cold desserts. Understand the scientific properties relating to commodities and processes used in the production of hot and cold sweets/desserts.
Identify the commodities, both convenience and fresh used in the production of hot and cold sweets/desserts.
Produce a range of cold sweets including;
Egg based dishes
Cold Soufflés
Cheesecakes
Water Ices
Meringues
Tuiles and Brandy snaps
Fruit preparation and presentation
Sauces
Produce a range of Hot sweets including;
Batters
Milk Puddings
Hot Soufflés
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| Assessment Breakdown | % |
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| Course Work | 100% | | End of Semester Formal Examination | 0% |
| Coursework Breakdown |
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| Type | Description | Outcome addressed | % of total | Assessment Date |
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| Continuous Assessment | Written In class tests | 1,2,3,4,5 | 30 | n/a | | Practical/Skills Evaluation | Practical Continuous Assessment | 1,2,3,4,5 | 70 | n/a |
IT Tallaght reserves the right to alter the nature and timings of assessment Module Workload & Resources| This course has no full time workload. |
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| Resources |
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| Recommended Book Resources |
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- Victor Ceserani, David Foskett, Ronald Kinton,, Practical Cookery, 11th edition Ed., Hodder Arnold [ISBN: 0-340-81147-1]
- L. J. Hanneman, Patisserie, 2nd edition Ed., Butterworth Heinemann [ISBN: 0-7506-0430-1]
| | Other Resources |
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- CD-ROM: Practical Cookery
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