NR Pastry Baking & Desserts L5
Objectives of the Programme Module
To enable the learner to apply scientific principles underpinning the processes used in
baking and preparing and storage of pastry products
To assist the learner to obtain knowledge, skills and the techniques required in the
production of a range of pastry, baking and dessert products using fresh and convenience
products
To introduce the learner to food safety standards (HACCP) and personal hygiene
standards required in food preparation areas so that they can describe and enforce
proper safety procedures in the kitchen
To enable the learner to follow a standard recipe and to prepare a variety of pastry,
baking and dessert products
To assist the learner to develop the academic and vocational language, literacy and
numeracy skills related to pastry, baking and desserts through the medium of the
indicative content
To enable the learner to take responsibility for his/her own learning
Target Award
QQI Culinary Skills – 4M2063
Start Date: 31-08-2026 Hours/week: 05 Hrs 30 Mins Duration: 16 weeks
No formal education or qualifications are required although applicants may have participated in primary and secondary education. Applicants will be expected to demonstrate a standard of knowledge, skill and competence equivalent to NFQ Level 3 when accessing a Level 4 programme.
Age Requirements
Please see course details for minimum age requirements.
For further information on Learner Profile please check relevant section in Programme Descriptor.
Learning Aptitude
Applicants must have a motivation to learn, an interest in the subject and the ability to acquire the knowledge, skills and competencies set out in the course.
Previous Experience
Applicants must be able to demonstrate a moderate range of knowledge, skills and competencies relevant to the course and be able to work under direction with some ability to work on their own initiative.
| Module | Award | Body |
|---|---|---|
| Pastry, Baking And Desserts | Pastry, Baking & Desserts (5N2084) | QQI |
1. explain the scientific principles underpinning the processes used in baking and pastry
production
2. describe standards and grades for baking ingredients and products including flours, starches,
fats, sugars, sweeteners, liquids, eggs, leavening agents, gelatin, salt and pre-prepared
products
3. describe the commodities, both fresh and convenience, used in the production of hot and
cold desserts including fruits, flavourings, colourings and chocolate
4. prepare a range of baked dishes
5. prepare a range of breads including brown and white soda breads, muffins, sweet and
savoury scones, basic and enriched yeast breads
6. prepare a range of products using fresh and convenience pastry including short, sweet,
choux and puff
7. prepare a range of sponges and sponge products, including fatless and enriched sponge,
coating and filling as required
8. prepare a range of cold desserts, including egg-based dishes, cold soufflés, cheesecakes,
water-ices, meringues, tuilles and brandy-snaps, fruits and sauces
9. prepare a range of hot desserts, including batters, milk puddings and hot soufflés
10. describe a range of Irish cheeses and their quality points
11. prepare a cheese board using appropriate accompaniments
12. implement cost and quality control considerations in the production and service of pastry,
baking and desserts
13. carry out all tasks, duties and skills using safe and hygienic personal and professional
practices, taking direction from appropriate personnel
14. implement best practice in food hygiene and workplace safety.