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Bakery Transition Year Skills Challenge - School of Culinary Arts and Food Technology, TU Dublin

The School of Culinary Arts and Food Technology, in conjunction with the TU Dublin Access and Civic Engagement Office, recently hosted its annual Bakery Workshop and Skills Challenge for Transition Year (TY) students at the TU Dublin Grangegorman campus.

First launched in 2015, this annual event gives local TY students from Dublin's North Inner City the opportunity to experience life as a third-level student while developing practical baking skills in a fun, creative, and supportive environment. Guided by experienced bakery lecturers, participants take part in a hands-on baking and pastry masterclass before putting their new skills to the test in a practical baking challenge designed to suit their experience and ability.

Students from a number of local secondary schools took part in the workshop, including St Paul's CBS Secondary School, Stanhope Secondary School, Cabra Community College, and Mount Carmel Secondary School.

The workshop was facilitated by bakery lecturers Shannon Dickson and Mary Jensen, who demonstrated a range of professional baking and decorating techniques, including the preparation of themed cupcakes and focaccia. The session provided students with an insight into the practical skills, creativity, and innovation that form part of TU Dublin's Bakery and Pastry Arts programmes, while encouraging participants to develop their own ideas and showcase their talents.

The Bakery Workshop and Skills Challenge continues to be a valuable outreach initiative, inspiring young people to explore further education opportunities and careers within the baking, pastry, and wider food industries.

Photo taken after the event - all Health & Safety regulations were followed during the Bakery Challenge