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MODULE DESCRIPTOR
Module Title
Patisserie Design And Innovation
Reference CB3990 Version 1
Created July 2023 SCQF Level SCQF 9
Approved April 2024 SCQF Points 15
Amended ECTS Points 7.5

Aims of Module
This module aims to develop the technical and creative skills needed for a successful patisserie career. Students will undertake research and practical training in development of patisserie items from a contemporary and food industry perspective.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Discuss new industry concepts and developing market opportunities in the world of pastry and chocolate arts.
2 Assess changes in consumer behaviour impacting on the market for pastry chocolate and bakery items.
3 Create specialist patisserie items for the vegetarian, vegan and special-dietary needs markets.
4 Demonstrate management skills to lead a team in the preparation and presentation of a variety of contemporary patisserie items, incorporating advanced technical tools.

Indicative Module Content
This module analyses how culinary trends are influencing product innovation in the baking and pastry industry. Students will learn how to operate advanced technology,in pastry applications, for the creation of signature moulds, special tools and stencils. Students will undertake the preparation and development of advanced pastry creations, including molecular cuisine, special event cakes and modern tarts. Developing skills in food pairing and sensory evaluation, students will able to examine the various trends and concepts within the pastry sphere in addition to reflecting on current themes of sustainable ingredient sourcing and dietary trends. The module engages students with UNESCOs Education for Sustainable Development through Participatory and Experiential Learning, Critical Reflection and Collaboration through the exploration and application of new techniques in a practical setting.

Module Delivery
The module will be taught through a combination of demonstrations, lab-based instruction and practical work in an operational pastry kitchen. Students are required to undertake directed reading and preparation for each session.

Indicative Student Workload Full Time Part Time
Contact Hours 100 N/A
Non-Contact Hours 50 N/A
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 150 N/A
Actual Placement hours for professional, statutory or regulatory body    

ASSESSMENT PLAN
If a major/minor model is used and box is ticked, % weightings below are indicative only.
Component 1
Type: Coursework Weighting: 100% Outcomes Assessed: 1, 2, 3, 4
Description: Individual Portfolio

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The calculation of the overall grade for this module is based on 100% weighting C1. A minimum grade D is required to pass the module.
Module Grade Minimum Requirements to achieve Module Grade:
A The student needs to achieve an A in C1.
B The student needs to achieve a B in C1.
C The student needs to achieve a C in C1.
D The student needs to achieve a D in C1.
E The student achieves an E in C1.
F The student achieves a F in C1.
NS Non-submission of work by published deadline or non-attendance for examination

Module Requirements
Prerequisites for Module None.
Corequisites for module None.
Precluded Modules None.

ADDITIONAL NOTES
This module is for delivery at BHMS, Luzern, Switzerland.

INDICATIVE BIBLIOGRAPHY
1 CIA. 2015. Baking and pastry: mastering the art and craft. 3rd ed. Hoboken: Wiley.
2 ECOLE FERRANDI, 2017. French patisserie. KNV Besorgung
3 FCI and CHOATE, J. 2021. The fundamental technqiues of classic pastry arts. New York: Stewart, Tabori and Chang
4 FRANCES, D.L. 2022. Baking science. Salem: Page Street Publishing
5 WAKERHAUSER, C. 2017. Modern french pastry: innovative techniques, tools and design. Salem: Page Street Publishing

Robert Gordon University, Garthdee House, Aberdeen, AB10 7QB, Scotland, UK: a Scottish charity, registration No. SC013781