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).