Pastry Baking and Desserts Level 5 Cappoquin
Programme Aim
The aim of this programme is to equip the learner with the knowledge, skill, and competence to work under direction in a professional kitchen. nd to facilitate the learner to explore new vocational areas within the Culinary Skills area with a view to up-skilling, developing new skills and exploring concepts and subjects that may interest the learner in future programmes or employment. Upon successful completion of all 4 modules in this year they can progress to second year to complete the full QQI Level 4 Major Award in Culinary Skills.
Target Award
QQI Culinary Skills – 4M2063
Start Date: 01-09-2026 Hours/week: 02 Hrs 00 Mins Duration: 38 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 safet
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. Applicants need to have word processing skills to complete assignments.