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
Athy Food, Drink, & Skills Innovation Hub, Dublin Road, Athy
R14 XF8
AND
Marine House, Wicklow Town,
A67 A329
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 Plus (ESF+)
This course is funded by the European Social Fund Plus (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 Plus 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 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 at ESF Funding & EUFunds.
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Athy and Wicklow
Pastry, Baking and Desserts Learners and their work
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
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Explain the scientific principles underpinning the processes used in baking and pastry production
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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
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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
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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
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Prepare a range of hot desserts, including batters, milk puddings and hot soufflés
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Describe a range of Irish cheeses and their quality points
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Prepare a cheese board using appropriate accompaniments
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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