AIMS
On completion of this course learners will understand the theory and demonstrate consistently the skills necessary for pastry work.
DURATION
This course will take place in Marine House in Wicklow Town over 9 Saturdays.
OBJECTIVE
Learners who successfully complete this module will be able to apply the knowledge, processes and techniques necessary to produce a range of the following:
- Pastry products using short, sweet, choux and puff pastry
- Fresh breads and scones
- Sponge and sponge products
- Hot and Cold desserts with accompanying sauces
- Display of an Irish cheese board and accompaniments
COURSE MODULES
Explain the scientific principles underpinning the processes used in baking and pastry production
Describe standards and grades for baking ingredients and products including flours, starches, fats, sugars, sweeteners, liquids, eggs, leavening agents, gelatin, salt and pre-prepared products
Describe the commodities, both fresh and convenience, used in the production of hot and cold desserts including fruits, flavourings, colourings and chocolate
Prepare a range of baked dishes
Prepare a range of breads including brown and white soda breads, muffins, sweet and savoury scones, basic and enriched yeast breads
Prepare a range of products using fresh and convenience pastry including short, sweet, choux and puff
Prepare a range of sponges and sponge products, including fatless and enriched sponge, coating and filling as required
Prepare a range of cold desserts, including eggbased dishes, cold soufflés, cheesecakes, waterices, meringues, tuilles and brandy-snaps, fruits, and sauces
Prepare a range of hot desserts, including batters, milk puddings and hot soufflés
Describe a range of Irish cheeses and their quality points
Prepare a cheese board using appropriate accompaniments
Implement cost and quality control considerations in the production and service of pastry, baking and desserts
Carry out all tasks, duties and skills using safe and hygienic personal and professional practices, taking direction from appropriate personnel
Implement best practice in food hygiene and workplace safety
PROGESSION
This programme is designed to provide participants with a level of knowledge, skills and understanding to enable them to build successful careers in today’s fast growing, ever changing Culinary Arts and Hospitality Industry
CERTIFICATION
On successful completion of the course learners will be awarded a QQI Level 5 Award in Pastry, Baking and Desserts (5N2084).