Foundation Pastry & Confectionary

Duration: 24 weeks, Tuesday 3 – 9 pm
Qualification: WIT Certificate of Completion
Cost: €1000
Closing Date of Application: 15 September 2006

This module aims to provide the development of the specialist skills, artistic ability, and the fundamental techniques for the production of pastry work. This module introduces the basic pastry preparations: basic pastes, aeration, hot and cold desserts, classical, contemporary, national and international specialities & petit fours.

On successful completion of this course, the student will be able to: 

> Prepare basic mise-en-place for the pastry kitchen
> Have acquired a set of basic skills necessary for pastry work.
> Understand and produce items from the various processes involved in aeration.
> Identify and understand the working of specialist pastry kitchen equipment.
> Demonstrate the production of basic pastes and desserts.
> Evaluate the effect of modern trends and presentation on classical desserts.

Applicants must be over 21 and have passed the Professional Cookery Programme. Or relevant industry experience.