Fundamentals of Pastry Baking and Desserts

This module ensures that all students are competent in the production of breads, gateaux and pastries with particular emphasis on the scientific principles, production processes underpinning this discipline, seasonality of products, procurement processes and modern trends.

1. Explain the scientific principles underpinning all the processes used in pastry productions

2. List all commodities, equipment, techniques and the range of artisan, seasonal and locally available products related to pastry production.

3. Apply cost and quality control procedures as they relate to the production of pastry products.

4. Utilise the processes and techniques necessary to produce a range of pastes, breads and sponge products

5. Apply the processes and techniques necessary to produce a range of hot and cold desserts.