Pastry, Baking and Desserts

This course provides the knowledge, skills and competence to produce a range of baked
goods, including breads, pastries and hot and cold desserts.

Overview

Duration

10 Days (non-consecutive)

Classroom Based

9am to 4.15pm

Location

Bakery Training Centre
Bretzel Bakery, Unit A6,

Kilcullen Link Business Park
Naas Road, Kilcullen, Co. Kildare
R56 TF97

Google Maps Link

AND

Marine House, Wicklow Town,

A67 A329

Google Maps Link

Prior Knowledge

No prior knowledge is required but learners must be over 18 years of age. This course is designed for those interested in re-entering the workforce or those considering a career change.

Certification

QQi Level 5 Minor Award in Pastry, Baking and Desserts (5N2084)

Cost

This course is fully funded by the European Social Fund (ESF). All tuition, equipment and courseware is provided at no cost.

European Social Fund (ESF)

This course is funded by the European Social Fund (ESF). This means that the course is provided at no cost to the learner. This includes tuition, equipment, courseware and examinations.

The European Social Fund is the European Union (EU)’s main instrument for investing in people and supporting the implementation of the European Pillar of Social Rights. The aim of the ESF is to achieve high employment levels, fair social protection, and a skilled and resilient workforce for the future world of work, in line with the principles set out in the European Pillar of Social Rights.

The European Social Fund Plus provides over €10 billion annually across the European Union. Each country in the European Union avails of this funding to improve job prospects for millions of people and create a more inclusive society. It co-funds local, regional and national employment-related projects throughout the European Union.

More information is available in the EUFunds and European Social Fund websites.

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Pastry, Baking and Desserts Learners and their work

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Course Modules

This course provides the knowledge, skills and competence to produce a range of bakedgoods, including breads, pastries and hot and cold desserts.

Module Content

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