1.

Title of module
Introduction to Pastry REV: B
2. Module code
CER3044
3. Malta Qualifications Framework (MQF) level
MQF Level 3
4. Module objective
This module is based on Basic Pastry Knowledge.

Learners will acknowledge the various sections within pastry such as the bakery, the confectionery,
the Glacier. They will also be taught how to identify and use specific equipment for various tasks in
the pastry.

Towards the end of this course students will be able to understand better the work and duties of a
pastry chef.

5. Learning outcomes
5.1 Knowledge: – at the end of the module/unit the learner will have been exposed to the following:

a) Introduction to the Pastry Department

b) Introduction to equipment (large & mechanical) and Utensils (small equipment)
c) Staff organisation Pastry terminology and techniques Glossary Terms.
d) Wheat and types of Flours.
e) Types of sugars and syrups
f) Butter and different type of fats (hydrogenated fats, margarine used in the pastry
departments).
g) Basic doughs-
h) Choux pastry and suet pastry.
i) Puff pastry (full or half)
j) Fermented doughs
k) Scotch Pastry
l) Sponges
m) Cakes.
n) Egg Based Desserts.
o) Meringues.
p) Ice Cream
q) Sorbets.

5.2 Skills – at the end of the module/unit the learner will have mastered the following skills:
Applying knowledge and understanding
The learner will be able to:
a) To choose the correct equipment and utensils required for a specific recipe whether it is
bread or desserts.
b) The learner will be capable to identify and name different types of doughs, sugars etc. and
 fermented items.
c)
d) Be able to differentiate and understand the basic preparation techniques of different pastry
items.

5.2.1 Judgment Skills and Critical Abilities

The learner will be able to:

a) Identifying different ingredients and quality points.

b) Identifying different techniques use in the pastry
5.2.2 Additional Module-Specific Communication Skills, if required.
The learner will be able to:

a) Interact and discuss through question and answer sessions.

5.3 Competences: – at the end of the module/unit the learner will have acquired the responsibility
and autonomy to:
a) Understand the importance of techniques required to prepare and present basic pastry
items.
b) Learn that every skill requires the use of specific tools and utensils.
c) Acknowledge the use of basictechniques.
d) Be able to choose the correct ingredients for specific recipes.

6. Hours of total learning for this Module/Unit

Contact hours: __14__ Supervised practice hours: ____

(Lectures/ seminars/ tutorials/ participation in (During these hours the learner is supervised,
online forums/ video lectures and other learning
coached or mentored)
activities under the direction and control of an
instructor)
Self-Study hours: __10__ Assessment hours: __1__

(Estimated workload of research and study) (Examinations/ presentations/ group work/

projects/ etc..)
6.1 Total Number of ECTS/ECVETs of the Module/Unit
__1__ ECTS / ECVETs
6.2 Please explain how this module/unit will be taught
Teaching Method Choose most Brief Description
appropriate (tick)
Lecturer centred X Lectures
Learner centred
Content centred
Practical / Hands-on
Interactive / Participative X Discussions
6.3. Please explain how this module/unit will be assessed
(ex: presentation 40% and assignment 60%)
Assignment type Choose most Number & percentage Metric
appropriate
(tick)
 Exam 40% Hours
Presentation Minutes
Case Study Words
Assignment Words
Portfolio n/a
Report Words
Poster Minutes
Journal Words
Practical Test Hours
Group final Project
Coursework 60%

7. Reading list
Core Reading List
a) Practical Cookery 14th Edition ISBN: 9781471839573, David Foskett, Patricia
Paskins,Steve Thorpe and Neil Rippington (Authors).
b) The Theory of Catering 13th Edition ISBN: 978-1444123760 (2011) David Foskett
and Patricia Paskins (Authors).
Additional Reading List
A) The Cook’s Book of Ingredients by DK.

1. Minimum formal qualifications and experience required to teach this module/unit

Minimum MQF level 5 and 5 years working experience in the industry.

9. Board of Studies - Approval

Date

10. Programme Quality Validation Board - Approval

Date