Why take this course?

This special purpose award, single subject 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.

There is an implicit understanding that all practical modules in the Department of Hospitality, Tourism and Leisure Studies will demonstrate best practice in food safety adhering to the principles of HACCP to produce safe, sound and wholesome food.

Course Outcomes:

1. List and describe the range of commodities in modern culinary operations.
2. Explain the scientific principles underpinning all the processes used in pastry productions
3. Apply the processes and techniques necessary to produce a range of, breads, pastes and sponge products.
4. Apply the processes and techniques necessary to produce a range of decorated pastes and sponge products, hot and cold desserts.
5. Comprehend and apply cost, quality and waste management controls as they apply to the production of pastry products.

What will I experience?

• Bakery Products
  
• Quick Breads, Yeast Bread,
  
• Sourdoughs, Enriched Dough and Viennoisserie
• Classical and Contemporary Hot and Cold Plated Desserts
• Petit Fours
  
• Macaroons
  
• Chocolate Work including centrepieces,
• Moulded and Dipped Chocolates
• Entremets and Decorated Gateau including Petit Gateau
• Workplace and Food Safety
  
• Considerations with the aim of Preparing Students to compete at the international competition level

This single-subject SPA award will be delivered onsite on our TUS Athlone Campus over one academic semester (12 weeks / 3 months) on Wednesdays from 9 am - 1 pm.

What opportunities might it lead to?

This course covers the essential skills required to progress your career in the growing food, culinary and area of pastry, baking and desserts. This special purpose award is also suitable for anyone who has an interest in pastry, baking and desserts and wishes to advance their knowledge and skillset in a professional training environment. It is open to people of all culinary abilities.

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Additional Information

Participants are required to obtain the following (at their own expense):

• Chefs double breasted Jacket or White lab coat
• Head covering, scarves, bandanas, baseball caps, and chefs hats (or skull caps)
• Hair nets if necessary
• Long aprons (bib aprons preferably)
• Chef’s pants or loose comfortable pants
• Non-slip safety shoes

Ideally, participants should have a basic knowledge of ingredients but this is not essential. Learning is achieved in a relaxed and friendly environment.

At the end of this course, participants should be able to produce a wide variety of high-quality pastry products. Participants will have an opportunity to evaluate the dishes prepared and discuss the feasibility of each one in the workplace.

Please note for health and safety reasons, participants will have to purchase and wear protective clothing.

As this course takes place in a professional training kitchen all students will be individually assessed regarding eligibility following application.

Email for further information

This single-subject SPA award will be delivered onsite on our TUS Athlone Campus over one academic semester (12 weeks / 3 months) on Wednesdays from 9 am - 1 pm.