Bakery and Pastry Arts Degree Course

The module Fundamentals of Bakery and Patisserie is a course that provides students with a comprehensive understanding of the basic principles and techniques used in the bakery and pastry industry. The course typically covers the following topics:

• Ingredients: Students are introduced to a wide range of ingredients used in baking and pastry, including flour, sugar, eggs, butter, and yeast. They learn about the properties of each ingredient, how they interact with each other, and how to choose the right ingredients for a specific recipe.
• Baking Techniques: Students learn about the different baking techniques used in the bakery and pastry industry, including mixing, proofing, shaping, and baking. They learn how to use different equipment, such as mixers, ovens, and proofers, and how to adjust recipes for different types of equipment.
• Pastry Techniques: Students learn about the different techniques used in pastry-making, including rolling, cutting, shaping, and filling. They learn how to make a variety of pastry types, including puff pastry, choux pastry, and shortcrust pastry, and how to use them in different applications.
• Cake Techniques: Students learn about the different cake-making techniques, including creaming, foaming, and sponge methods. They learn how to make a variety of cakes, including sponge cakes, chiffon cakes, and genoise cakes, and how to decorate them using different techniques.
• Dessert Techniques: Students learn about a range of dessert-making techniques, including custards, mousses, and sauces. They learn how to make a variety of desserts, such as crème brulee, panna cotta, and fruit compotes.

Throughout the module, students will also learn about food safety and hygiene practices, as well as how to use equipment safely and effectively. The module may include practical sessions where students can apply the techniques and principles they have learned in a professional setting, such as a commercial bakery or pastry kitchen.

The module Fundamentals of Boulangerie is a specialized course that provides students with a comprehensive understanding of the basic principles and techniques used in the art of bread making. The course typically covers the following topics:

• Bread Ingredients: Students are introduced to a variety of bread ingredients, including different types of flour, yeast, salt, sugar, and fats. They learn about the functions of each ingredient and how they interact with each other to create the final product.
• Bread Making Techniques: Students learn about the different techniques used in bread making, including mixing, kneading, proofing, shaping, and baking. They also learn about the different types of bread, such as sourdough, rye, and whole wheat bread, and how to adjust recipes for each type.
• Artisanal Bread Making: Students are introduced to the art of artisanal bread making, which focuses on traditional methods of bread making that use natural ingredients and slow fermentation processes. They learn how to create a sourdough starter and how to use it to create artisanal bread with a unique flavor and texture.
• Specialty Breads: Students also learn about specialty breads, including enriched breads, such as brioche and challah, and rustic breads, such as ciabatta and focaccia. They learn about the different techniques used to make these breads and how to incorporate different ingredients, such as fruits, nuts, and herbs.
• Baking Science: The module also covers the science behind bread making, including the role of enzymes, gluten development, and the Maillard reaction. Students learn how to use this knowledge to troubleshoot common bread making problems, such as dough that won't rise or bread that is too dense.

Throughout the module, students will also learn about food safety and hygiene practices, as well as how to use equipment safely and effectively. The module may include practical sessions where students can apply the techniques and principles they have learned in a professional setting, such as a commercial bakery or artisanal bread bakery.

The module Cake Engineering is a specialized course that provides students with a comprehensive understanding of the design, construction, and decoration of elaborate cakes. The course typically covers the following topics:

• Cake Architecture: Students learn about the different types of cakes, including layered cakes, tiered cakes, and sculpted cakes. They learn about the structural components of a cake, such as dowels, boards, and supports, and how to assemble a cake that is stable and structurally sound.
• Cake Decoration: Students learn about the different types of cake decoration, including frosting, fondant, gum paste, and modeling chocolate. They learn how to create different textures, colors, and shapes using these materials, and how to combine them to create intricate designs and patterns.
• Cake Sculpting: Students learn about the art of cake sculpting, which involves using cake as a medium to create three-dimensional objects, such as animals, buildings, and people. They learn about the tools and techniques used in cake sculpting, including carving, molding, and texturing.
• Cake Painting: Students learn about the art of cake painting, which involves using food coloring and edible paints to create intricate designs and patterns on a cake. They learn about the different types of brushes, techniques, and materials used in cake painting, and how to create a range of effects, from bold brushstrokes to delicate details.
• Cake Business: The module may also cover the business aspects of cake engineering, including pricing, marketing, and customer service. Students learn how to create a portfolio of their work, how to set prices for their cakes, and how to market their business to potential clients.

Throughout the module, students will also learn about food safety and hygiene practices, as well as how to use equipment safely and effectively. The module may include practical sessions where students can apply the techniques and principles they have learned in a professional setting, such as a cake bakery or a pastry shop.

The module Fundamentals of Viennoiserie is a specialized course that provides students with a comprehensive understanding of the basic principles and techniques used in the art of making viennoiserie. Viennoiserie is a category of baked goods that originated in Vienna, Austria and includes pastries such as croissants, pain au chocolat, and brioche. The course typically covers the following topics:

• Dough Techniques: Students are introduced to the different techniques used in making viennoiserie doughs, including laminating, folding, and resting. They learn how to create doughs with different textures and flavors and how to adjust recipes to achieve desired results.
• Pastry Shaping: Students learn how to shape viennoiserie pastries into a variety of shapes, including croissants, pain au chocolat, and brioche. They learn how to create a uniform size and shape for each pastry and how to achieve a flaky and crispy texture.
• Filling and Topping: Students learn about the different types of fillings and toppings used in viennoiserie, including chocolate, fruit, and nuts. They learn how to incorporate fillings and toppings into the pastry and how to create a uniform distribution.
• Baking: The module covers the baking process for viennoiserie, including the temperature and time needed to achieve the desired texture and color. Students learn how to use a variety of baking equipment and how to troubleshoot common baking problems, such as uneven browning or undercooked pastries.
• Advanced Techniques: The module may also cover advanced techniques in viennoiserie, such as creating laminated doughs with multiple layers or incorporating savory ingredients into pastries. Students learn how to experiment with different flavors and textures to create unique and innovative viennoiserie pastries.

Throughout the module, students will also learn about food safety and hygiene practices, as well as how to use equipment safely and effectively. The module may include practical sessions where students can apply the techniques and principles they have learned in a professional setting, such as a commercial bakery or a pastry shop.

The module Advanced Chocolate Art is a specialized course that provides students with an in-depth understanding of the techniques and skills needed to create complex and visually stunning chocolate art. The course typically covers the following topics:

• Chocolate Temperatures and Types: Students learn about the different types of chocolate, including dark, milk, and white chocolate, and how to temper each type of chocolate for optimal texture and flavor. They also learn about the importance of working with chocolate at the correct temperature to achieve the desired results.
• Chocolate Molding and Casting: Students learn how to create molds and cast chocolate into intricate shapes and designs, including 3D sculptures, hollow forms, and truffles. They also learn about the different types of molds and casting materials used in chocolate art.
• Chocolate Sculpting and Carving: Students learn about the techniques and tools used in chocolate sculpting and carving, including modeling chocolate, chocolate clay, and carving knives. They learn how to create realistic and intricate designs, such as animals, flowers, and people.
• Chocolate Painting and Decoration: Students learn about the techniques and materials used in chocolate painting and decoration, including cocoa butter, edible paints, and airbrushing. They learn how to create a range of effects, from subtle shading to bold colors and textures.
• Chocolate Business: The module may also cover the business aspects of advanced chocolate art, including pricing, marketing, and customer service. Students learn how to create a portfolio of their work, how to set prices for their chocolate art, and how to market their business to potential clients.

Throughout the module, students will also learn about food safety and hygiene practices, as well as how to use equipment safely and effectively. The module may include practical sessions where students can apply the techniques and principles they have learned in a professional setting, such as a chocolate shop or a commercial kitchen.

The module Modern Pastry and Plated Dessert Techniques is a specialized course that provides students with an understanding of the advanced techniques used in modern pastry and dessert presentation. The course typically covers the following topics:

• Modern Pastry Techniques: Students learn about the advanced pastry techniques used in modern cuisine, including spherification, foams, and gels. They also learn how to use molecular gastronomy techniques to create innovative desserts with unusual textures and flavors.
• Plated Dessert Presentation: Students learn about the principles of dessert plating, including composition, color, and texture. They learn how to create desserts that are visually appealing and reflect the flavors and ingredients of the dish.
• Dessert Decoration: Students learn about the techniques and materials used in dessert decoration, including edible flowers, sugar work, and chocolate decorations. They learn how to create intricate and visually stunning designs that enhance the presentation of the dessert.
• Dessert Pairings: Students learn how to pair desserts with different types of beverages, including wine, tea, and coffee. They learn about the principles of flavor pairing and how to create a complementary balance between the dessert and the beverage.
• Business Aspects: The module may also cover the business aspects of modern pastry and plated dessert techniques, including menu planning, pricing, and customer service. Students learn how to create a dessert menu that reflects their skills and creativity, how to set prices for their desserts, and how to provide excellent customer service.

Throughout the module, students will also learn about food safety and hygiene practices, as well as how to use equipment safely and effectively. The module may include practical sessions where students can apply the techniques and principles they have learned in a professional setting, such as a restaurant or a pastry shop.

The module Advanced Chocolate Show Piece and Chocolate Sculpture is a specialized course that provides students with an in-depth understanding of the techniques and skills needed to create complex and visually stunning chocolate sculptures and showpieces. The course typically covers the following topics:

Chocolate Temperatures and Types: Students learn about the different types of chocolate, including dark, milk, and white chocolate, and how to temper each type of chocolate for optimal texture and flavor. They also learn about the importance of working with chocolate at the correct temperature to achieve the desired results.

Chocolate Molding and Casting: Students learn how to create molds and cast chocolate into intricate shapes and designs, including 3D sculptures, hollow forms, and showpieces. They also learn about the different types of molds and casting materials used in chocolate sculpture and showpiece creation.

Chocolate Showpiece Assembly: Students learn how to assemble and display a chocolate showpiece, including the use of structural supports, edible glue, and other techniques. They learn about the principles of design and balance, and how to create a showpiece that is visually stunning and structurally sound.

The module Isomalt Sugar work and Pastillage Art is a specialized course that provides students with an understanding of the techniques and skills needed to create intricate and visually stunning sugar showpieces using isomalt and pastillage. The course typically covers the following topics:

• Isomalt Sugar Work: Students learn about the properties and characteristics of isomalt, a sugar substitute used in sugar showpiece creation. They learn how to cook and manipulate isomalt to create sculptures, flowers, and other designs that are transparent, crystal-clear, and highly resistant to humidity and temperature changes.
• Pastillage Art: Students learn about pastillage, a sugar paste made from sugar, gelatin, and cornstarch, which is used in sugar showpiece creation to create lightweight and delicate designs. They learn about the techniques used in pastillage art, including molding, shaping, and carving, to create intricate designs, such as figures, flowers, and architectural elements.

• Sugar Showpiece Assembly: Students learn how to assemble a sugar showpiece, including the use of structural supports, edible glue, and other techniques. They learn about the principles of design and balance, and how to create a showpiece that is visually stunning and structurally sound.
• Sugar Decoration: Students learn about the techniques and materials used in sugar decoration, including sugar ribbons, sugar filigree, and pulled sugar. They learn how to create intricate and visually stunning designs that enhance the presentation of the sugar showpiece.
• Business Aspects: The module may also cover the business aspects of isomalt sugar work and pastillage art, including pricing, marketing, and customer service. Students learn how to create a portfolio of their work, how to set prices for their sugar showpieces, and how to market their business to potential clients.

The module Food Styling and Photography is a specialized course that provides students with an understanding of the techniques and skills needed to create visually appealing and appetizing food images for use in marketing, advertising, social media, and other applications. The course typically covers the following topics:

• Food Styling: Students learn about the principles of food styling, including composition, color, texture, and lighting, as well as the role of props and garnishes in creating visually appealing images. They learn how to select and prepare food items for photography, including techniques for cooking and presenting food to maximize its visual appeal.
• Photography Techniques: Students learn about the basics of photography, including camera settings, lighting, and composition, as well as techniques for capturing food images in a variety of settings, such as in-studio, on-location, or in natural light. They also learn about editing and post-processing techniques to enhance the final images.
• Styling for Different Applications: Students learn how to style food for different applications, such as advertising, social media, cookbooks, and magazines. They learn about the specific requirements and conventions of each application, as well as how to create images that are consistent with the overall branding and messaging of the product or company.
• Equipment and Props: Students learn about the equipment and props used in food photography and styling, including cameras, lenses, lighting equipment, backgrounds, and props. They also learn about the selection, sourcing, and care of these items.
• Business Aspects: The module may also cover the business aspects of food styling and photography, including pricing, marketing, and customer service. Students learn how to create a portfolio of their work, how to set prices for their services, and how to market their business to potential client

The module International Food Law is a specialized course that provides students with an understanding of the legal framework that governs the production, distribution, and sale of food products across international borders. The course typically covers the following topics:

Introduction to Food Law: Students learn about the history and evolution of food law, including the international agreements and treaties that govern food trade and safety.

Food Regulation: Students learn about the regulatory framework for food production and distribution, including the role of national and international regulatory bodies, such as the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United Nations. They also learn about the legal requirements for food labeling, packaging, and advertising.

Food Safety: Students learn about the principles of food safety and the legal requirements for ensuring the safety of food products, including the use of food additives and preservatives, the control of foodborne pathogens, and the regulation of genetically modified organisms (GMOs).

Intellectual Property: Students learn about the intellectual property rights that apply to food products, including trademarks, patents, and geographical indications. They also learn about the legal protection afforded to traditional foods and culinary practices.

Trade Agreements: Students learn about the legal framework for international trade in food products, including the World Trade Organization (WTO) agreements and regional trade agreements, such as the North American Free Trade Agreement (NAFTA) and the European Union's Common Agricultural Policy (CAP).

The module Professional Bakery Kitchen Management is a specialized course that provides students with an understanding of the principles and practices of managing a bakery kitchen. The course typically covers the following topics:

Kitchen Organization: Students learn about the principles of kitchen organization, including the layout and design of the kitchen, the management of kitchen inventory, and the scheduling and delegation of tasks.

Bakery Production: Students learn about the production processes used in the bakery, including mixing, shaping, and baking. They also learn about the principles of recipe development and the use of equipment and technology in the bakery.

Quality Control: Students learn about the principles of quality control in the bakery, including the monitoring of ingredient quality, the inspection of finished products, and the management of food safety and hygiene.

Staff Management: Students learn about the principles of staff management, including the recruitment and training of employees, the development of team culture and morale, and the management of employee schedules and workloads.

Customer Service: Students learn about the principles of customer service in the bakery, including the management of customer complaints, the development of customer relationships, and the implementation of effective communication strategies.

Food Safety and Hygiene: Students learn about the importance of food safety and hygiene, including the principles of the Hazard Analysis and Critical Control Points (HACCP) system, the proper storage and handling of food, and the prevention of cross-contamination.

Sanitation Practices: Students learn about the best practices for cleaning and sanitizing kitchen equipment, utensils, and surfaces, including the use of appropriate cleaning agents and techniques.

Pest Control: Students learn about the importance of pest control in the kitchen, including the identification and prevention of common pests, such as rodents, insects, and birds.

Waste Management: Students learn about the principles of waste management in the kitchen, including the proper disposal of food waste, packaging materials, and other refuse.

Health and Safety Regulations: Students learn about the health and safety regulations that apply to food service operations, including the Occupational Safety and Health Administration (OSHA) guidelines for worker safety.

Throughout the module, students will also learn about the challenges and opportunities presented by bakery kitchen management, including the importance of innovation and creativity in the bakery industry, the management of costs and profitability, and the development of sustainable and socially responsible practices. The module may include case studies and practical exercises to help students apply the principles and concepts they have learned to real-world situations.

Molecular gastronomy techniques in pastry arts is a specialized module that focuses on the use of science and technology to create innovative and unique desserts. This course typically covers the following topics:

• Science behind Molecular Gastronomy: Students learn about the science behind molecular gastronomy, including the chemical and physical properties of ingredients, the principles of flavor and aroma, and the use of emulsifiers, thickeners, and gelling agents.
• Equipment and Techniques: Students learn about the equipment and techniques used in molecular gastronomy, such as sous vide cooking, spherification, foaming, and liquid nitrogen freezing.
• Recipe Development: Students learn about the principles of recipe development in molecular gastronomy, including the importance of balancing flavor, texture, and appearance, and the use of innovative ingredients and techniques.
• Plating and Presentation: Students learn about the principles of plating and presentation in molecular gastronomy, including the use of edible decorations, sauces, and foams, and the importance of aesthetics in creating an unforgettable dessert experience.
• Safety and Hygiene: Students learn about the importance of safety and hygiene in molecular gastronomy, including the proper handling of equipment and ingredients, the management of food allergens, and the prevention of foodborne illnesses.

Throughout the module, students will also learn about the challenges and opportunities presented by molecular gastronomy in pastry arts, including the importance of innovation and creativity, the potential for experimentation and exploration, and the need for careful planning and execution to achieve consistent results. The module may include case studies and practical exercises to help students apply the principles and concepts they have learned to real-world situations.

The Bakery Product Development and Bake Sale module is an assignment-based course that typically involves students designing and creating a new bakery product and then selling it to the public. The module typically covers the following topics:

• Market Research: Students learn about the principles of market research, including the importance of understanding customer needs and preferences, and the use of surveys and focus groups to gather data.
• Product Development: Students learn about the principles of product development, including the importance of recipe testing, ingredient selection, and product differentiation.
• Marketing and Promotion: Students learn about the principles of marketing and promotion, including the development of a marketing plan, the creation of branding and packaging, and the use of social media and other channels to reach potential customers.
• Sales and Operations: Students learn about the principles of sales and operations, including the management of inventory and supplies, the pricing and profitability of products, and the importance of customer service.
• Evaluation and Reflection: Students reflect on their experience in developing and selling their bakery product, including the challenges and successes they faced, and the lessons learned for future product development and business ventures.

Throughout the module, students will work in teams or individually to design and create a new bakery product, such as a new type of bread, cake, pastry, or cookie. They will develop a marketing plan, create branding and packaging, and then sell their product to the public, either on campus or at a local market or event. The module may include assignments such as market research reports, recipe development, marketing plans, and sales reports, as well as peer and instructor feedback on the product and sales performance.

The Food System and Supply Chain module with an assignment-based approach involves students in researching and analyzing the food industry and supply chain through field visits to various bakery and food business enterprises. The module typically covers the following topics:

• Food Industry and Supply Chain: Students learn about the basics of the food industry, its different components, and the importance of the food supply chain. They gain an understanding of the flow of goods and services from the farm to the table and the role of different stakeholders involved in the food system.
• Research Methodologies: Students learn about research methodologies, including quantitative and qualitative research techniques, data collection, and data analysis. They also learn about market research and survey techniques and tools.
• Field Visit and Entrepreneur Interviews: Students visit different bakery and food business enterprises and interview entrepreneurs or managers to gain insights into their operations, supply chain, and business model. They gather data on the products, target market, competition, distribution channels, pricing, and customer preferences.
• Data Analysis and Report Writing: Students analyze the data collected during their field visits and market research, and write a report that includes an overview of the food industry, a description of the businesses visited, and an analysis of the market trends and opportunities in the food industry.
• Project Presentation: Students present their findings in the form of a project study that includes a market survey-based presentation. They showcase their research and analysis, discuss their findings, and make recommendations for future entrepreneurs or businesses that want to enter the food industry.

Throughout the module, students work in teams or individually to conduct research, gather data, and analyze the food industry and supply chain. The module may include assignments such as market research reports, case studies, and project presentations, as well as peer and instructor feedback on the quality and rigor of their research and analysis.

The objective of this module is to create a bakery and patisserie business concept, taking into consideration contemporary issues, such as technology, design, and green initiatives. The bakery concept should aim to provide customers with a unique experience, incorporating various experience realms, such as entertainment, educational, escapist, and aesthetic experiences.

Operational Issues Involved in a Bakery and Patisserie Business:

When developing a bakery and patisserie business, there are various operational issues to consider, such as sourcing high-quality ingredients, ensuring food safety and hygiene, developing a menu with a variety of products, managing inventory and supply chain, and providing excellent customer service. The bakery should be able to produce baked goods efficiently, consistently, and with the highest quality. It is also essential to have a robust marketing strategy to promote the bakery and attract customers.

Strategic Issues Involved in a Bakery and Patisserie Business:

In a bakery and patisserie business, strategic issues can include analyzing the market, identifying the target audience, and determining the unique selling proposition (USP) of the bakery. Developing a strong brand identity, using technology to improve customer experience, and integrating green initiatives into the business model can help to differentiate the bakery from competitors.

Experience Realms in a Bakery and Patisserie Business:

When developing a bakery and patisserie business, it is crucial to consider the experience realms that the business will provide to customers. These can include entertainment experiences, such as hosting baking classes or events, educational experiences, such as teaching customers about the ingredients and baking process, escapist experiences, such as providing a cozy atmosphere and a break from daily routines, and aesthetic experiences, such as presenting visually appealing and delicious baked goods. Incorporating these experience realms into the bakery's business model can help to create a unique and memorable experience for customers.

Feedback and Finals:

Feedback will be provided to the students and group within two weeks after the submission date. Each student will take part in the final competition, presenting their bakery and patisserie business concept to a panel of judges. The three students with the highest grades at the final competition will be the finalists, with the winning student (with the highest score) being announced at the graduation and awards ceremony.

In conclusion, creating a bakery and patisserie business concept involves considering various operational and strategic issues, as well as incorporating experience realms to provide customers with a unique and memorable experience. The business should aim to differentiate itself from competitors by providing high-quality products and excellent customer service, using technology to improve the customer experience, and integrating green initiatives into the business model.

The Bakery and Confectionery Specialisation module focuses on allowing students to choose a particular area of interest in the bakery and confectionery industry and specialize in it. This module provides an opportunity for students to learn about various bakery and confectionery products and techniques to create them. The students will be able to develop their skills and techniques and create a portfolio of their work, which will be assessed by the instructor.

The module allows students to choose their area of interest, which can be cake engineering, bakery products, desserts and ice creams, chocolates, sugar art, or any other bakery and confectionery product of their choice. The students will work under the guidance of the chef instructor, who will provide them with the necessary knowledge, techniques, and tools required to create their portfolio.

The portfolio will consist of pictures of the products created by the students, and the instructor will assess it based on various parameters like the taste, texture, appearance, and presentation of the products. The students will also have to maintain a record of the ingredients used, the recipe, and the cost of the products created.

The Bakery and Confectionery Specialisation module provides an excellent opportunity for students to develop their skills and techniques in the bakery and confectionery industry. It will also help them to appear for trade tests and interviews in the hotel kitchen or bakery chains. Furthermore, the module will also provide them with the necessary knowledge and skills to start their own bakery and confectionery venture.

In conclusion, the Bakery and Confectionery Specialisation module is an excellent opportunity for students to explore their interest in the bakery and confectionery industry and specialize in a particular area of their choice. The module provides an opportunity for students to develop their skills, techniques, and knowledge, which can help them to excel in their careers or start their own venture. The guidance of the chef instructor and the assessment of the portfolio will help students to enhance their skills and create outstanding bakery and confectionery products.

Apart from the above mentioned core modules following ancillary modules shall be taught as well

• Strategic Management in Hospitality
• Principles of Marketing Management in Hospitality
• Hotel Accounting
• Computer Application in Hotel Industry
• Ethics and Value
• Environmental Studies