Major Pastry 2

Quick Programme Summary

Description

This module deepens the knowledge, skills and creative awareness developed in Major Pastry 1 (TFCA3022) and enables the learner to demonstrate a broad range, specialised knowledge and skills in sugar work and modelling marzipan in the production of artistic and creative work. The content includes: petal paste; marzipan, templates, moulding figures and flowers; royal icing; sugar boiling; pulled sugar, moulding, satin cushions, fruits, flowers, sprays; sugar baskets; pastillage, templates, shaping, flowers, figures and assembly; petit fours, pastries classical and modern.

Duration

Subject to demand the course will be offered in a flexible format that may include the following:  one evening per week for one Semester or over two evening per week for one Semester. 60 hours in total. In addition students will be required to carry out in-depth preparatory work in an ‘open kitchen’ and provide photographic equipment.

Entry Requirements

Entrants should be mature students (23 years +). Applicants below this age threshold can apply and will be considered based on their previous industry experience and or their previous accredited certified learning. No previous experience required for entry level modules. Advanced level modules may have pre-requisite modules or/and relevant industry experience requirements. Applications for exemptions will be considered on a case by case basis. Entrants may be required to attend for an interview.

Award

Certificate in Continuing Professional Development of the Dublin Institute of Technology with the appropriate module title. Students who successfully complete the examinations or skills assessment will be considered for exemption from the equivalent subject on the relevant Degree programme.

How to Apply/Enrol

Completed application forms should be returned to the School of Culinary Arts and Food Technology (address below) by 31 August 2012. As the number of places is limited, candidates may be short-listed on the basis of information supplied on the application form. Late applications may be considered should vacancies remain. Candidates will be notified of the outcome or of any short listing procedures. 

Further information is available from

Fabiola Hand

School Secretary

School of Culinary Arts & Food Technology

DIT Cathal Brugha Street

Dublin 1

Tel: 01 402 4344

Email: scaft@dit.ie

Fax: 01 402 4499

Please note:  All modules are offered subject to the level of demand and availability of facilities.

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