| Content |
Detail |
| Indicative Programme Module Content | • Scientific Principles
• Structural ingredients and their use in pastry production.
• Enriching ingredients and their use in pastry production
• Methods of aeration used in pastry production principles
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| Commodities (Fresh & Convenience) | • Flours and starches
• Fats
• Sugars and sweeteners
• Liquids
• Eggs and dairy products
• Raising agents
• Setting agents
• Pre-prepared products
• Flavourings and colourings
• Chocolate
• Fruits
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| Breads, Pastes, Cakes and Sponge Products | • Soda breads, muffins, scones, yeast and enriched breads.
• Short, sweet, choux, puff pastes
• Fatless and enriched sponge fillings and coatings
• Popular cakes e.g. Madeira
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| Hot & Cold Desserts | Production of a range of cold sweets, including:
Egg based dishes
Cold souffles
Cheesecakes
Water-ices
Meringues
Tuiles and brandy-snaps
Fruit preparation and presentation
Sauces
Production of a range of hot sweets, including:
Batters
Milk puddings
Hot souffles
Baked products ( e.g. tray bakes)
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| Food Quality & Cost Control | Quality assurance techniques and systems
Principles of food cost control, including
Purchase specifications and standard recipes
Dish specification, costing and product viability
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| Workplace & Food Safety | Reinforcement & application of learning acquired in
Module 1: Units 1 & 2:
Compliance with health and safety at work legislation
Compliance with food safety legislation
Application of personal and professional hygiene practices in accordance with FSAI training standards
HACCP electronic record keeping
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| Modernising the Classics | Composition and structure of classical desserts, pastry and confectionery (including taste, design, texture, colour, presentation)
Reinterpreting the classics in the context of Irish and international trends, including:
Demand for healthy options
Multi-sensory approach to food: importance of texture, colour and presentation
Nutrition
Provenance
Seasonality
Ethics (to include menu descriptions)
Interest in world cuisines
Food production methods
Contemporary culinary technology
Legislation
Hot and cold plated desserts
Afternoon tea pastry
Buffet style and display
Healthy options and dietary requirements.
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| Chocolate work and Petit Fours | Chocolate-tempering, including:
Dipping
Piping
Coating
Petit fours secs
Petit fours glaces
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| Gateaux, Tortes & CelebratioPuddingn Cakes | • Classical and contemporary puddings
• Tortes, e.g. Sachertorte, Schwarzwalder Kirschtorte
• Classical butter-cream gateaux
• Speciality gateaux
• Fillings and coatings
• Contemporary European tortes, gateaux and cakes
• Celebration cakes (Easter; Christmas , wedding) with appropriate icing and decorations
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| Centrepieces | The students should be introduced to centrepieces through demonstrations and observations of skilled professionals. Examples can include:
- Butter sculpture
- Moulded chocolate work
- Moulded marzipan work
- Pastillage
- Pulled sugar work
- Cake decoration
- Moulded sugar
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| Food Quality and Cost Control | Quality assurance techniques and systems
Principles of food cost control, including:
Purchase specifications and standard recipes
Dish specification, costing and product viability |
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