Applications for this course are currently closed.
ECTS
8
MQF Level
4
Description
This course is intended to offer practical competencies in Pastry and Baking production through theoretical lectures and practical demonstrations. The learners will acquire the necessary skills and techniques required to prepare and present breads and desserts. Furthermore, the learner will be able to produce a range of desserts using baking and steaming methods of cookery.
Requirements
Certification in the Basic Pastry and Baking.
Duration
2 sessions per week for 14 weeks (Theory- 2hrs each session, Practical – 4hrs each session)
Sessions are held after 5pm.
Course Dates
PRACTICALS
MONDAYS 5 – 9pm
Feb 15, 22
Mar 1, 8, 15, 22,
Apr 12, 19, 26
May 3, 10, 17, 24, 31
THEORY PASTRY
THURSDAYS 5 – 7pm
Feb 18, 25
Mar 4, 11, 18, 25
Apr 15, 22, 29
May 6, 13, 20 , 27
June 3
Practical EXAM 14th JUNE
Theory EXAM 10th JUNE
Assessment Method
Coursework, theoretical examination & practical examination.
Course Fee
€600
This course is part of the GET QUALIFIED scheme – students can get 70% of their tuition fees back!
Applicants could be eligible for the 'Investing in Skills Scheme'. For further information one could visit the Jobsplus website.
All courses include the use of specialised operating equipment and the provision of ingredients. Access to the Institutes changing rooms and lockers will be provided for day use only.
Participants will be able to take home with them the finished product / outcome of the session. (food prepared)
Attire Requirements
Non-slip shoes (with enforced front end – NO sneakers/slippers), Full length apron, long-sleeve chef whites*, kitchen trousers*, scarf and chef’s hat.
*Candidates are to change into the chef whites on premises. No admittance to candidates entering school in whites.
Tool Requirements **
Pairing/Office Knife, Baker’s serrated slicing knife, speed peeler, Knife sharpener, Offset palette knife – small, palette knife – large, Batter/Icing Smoother (plastic)
Optional: Micro-plane grater, Chef’s/Chopping Knife, Pastry brush, rolling-pin
**Lecturers may ask for additional tools, which may be suitable for specialist courses
All courses include the use of specialised operating equipment and the provision of ingredients. Access to the Institutes changing rooms and lockers will be provided for day use only.
T | 23793100
E | This email address is being protected from spambots. You need JavaScript enabled to view it.
Please note that in all modular courses the amount of sessions and hours does not include the session for examination or practical assessment.
In all instances ITS may decide to refrain from organising a particular course mentioned above in case the number of applicants is low or for any other reason it deems necessary.