Baking & Pastry Arts ManagmentBainistíocht Ealaíon Báicéireachta ┐Taosráin

Leaving Certificate Requirements

QQI/FET Requirements

In addition to the QQI minimum entry requirements, QQI quotas and QQI points apply. The max QQI points awarded is 390. Further details at www.tudublin.ie/qqi

Mature Applicants

Applications from mature students (23+) are welcome. Further details at www.tudublin.ie/mature

English Language Requirements

If English is not your first language you will need to provide evidence of your English language proficiency as detailed on our website. Applicants for this course should have a minimum IELTS (Academic Version) English Proficiency of 6 overall (or equivalent) with nothing less than 6 in each component.

Course Description

There’s a growing demand for professional bakery managers. If you’d like to pursue a career in the field of bread and flour confectionery , this course will develop your knowledge of the field and the social, technical, business and practical skills you’ll need.

This course offers a wide range of opportunities for individuals who wish to pursue a career in Baking and Pastry Arts Management. Graduates often pursue successful and fulfilling careers in the bakery industry and often progress onto professional bakery management. Employment opportunities in the baking industry are not confined to Ireland and this course recognises the diversity of opportunities available to the graduate in both national and international settings in small artisan bakeries, large scale mass production bakeries, pastry kitchens, delicatessens, and artisan bakery-cafes.

The bakery sector has evolved greatly in recent years, giving rise to a growing demand for both technical and artistic/creative individuals in bakery production, quality control and bakery product development. This course equips students with the professional bakery/confectionary skills to succeed in a wide range of disciplines. Artisan techniques, craft manufacturing methods alongside food hygiene, entrepreneurship, requisite social/communication, technological, business, and practical skills are covered. Management skills are also developed to support the future professional baker/entrepreneur to own and run their very own bakery should they wish.

Students study theoretical subjects such as baking technology, human resource management, accounting, baking ingredients studies and product development. Hands-on, fully immersive practical classes focus on bread making (traditional, modern and sourdough), morning goods (scones, griddle bread, pancakes), biscuits, viennoiserie (Danish pastry, croissant, doughnuts and other sweetbreads). Pastry ; savoury, sweet, shortcrust, puff and choux, cakes (traditional and European) including madeira, fruit, sponge, Swiss Roll, Cup cakes, meringue, macarons, frangipane are taught.

Please note: If any applicant has a medically diagnosed food allergy (note; not an intolerance), this course is not recommended.

Work Placement

This course features an industry placement and internship in Year 3.

There are many entrepreneurial opportunities for those seeking Artisan Bread or Confectionery-Based roles. In addition there are many opportunities in culinary establishments as well as education, training, research or with sufficient industry experience as bakery technical advisors or as professional trade supports/industry representatives. There are also many ongoing opportunities in Bakery Production and Management in commercial and large-scale production Bakeries, Delicatessen, Bakery Food Product Development.

Advanced Entry applications are accepted to this course. For further information on how to make an Advanced Entry application, please visit our CAO Hub. A full list of courses open for Advanced Entry is detailed on the CAO website. 

To qualify for Advanced Entry applicants must be currently studying, completing, or have successfully completed, studies at Level 6, 7 or 8 in a Higher Education Institution (HEI) or an equivalent, in a related area. You must demonstrate by providing transcripts of results that you have achieved the learning outcomes for each stage you wish to advance past, for example:

• To enter Year 2 via Advanced Entry, you must demonstrate that you have met the learning outcomes for Year 1.
• For entry to Year 3, you must demonstrate that you have met the learning outcomes for Years 1 and 2.
• For entry to Year 4, you must demonstrate that you have met the learning outcomes for Years 1, 2, and 3.

If English is not your first language you will need to provide evidence of your English language proficiency as detailed on our website.

After spending some time being a pastry chef, I felt I wanted to gain more extensive knowledge in baking. I heard about TU741 from a past student and I knew I would enjoy it. There is a nice balance between both practical and theory modules. The lecturers are all very knowledgeable and their guidance through the 4 years helped tremendously in my studies.  

First and second year gave a great insight into the bakery industry, undertaking modules such as; Bread 1 & 2, Sweetbreads, Pastries, Cake 1 & 2, Morning Goods & Biscuits, Test Baking, Marketing, Human Resource Management, Nutrition & Food Safety. Third year allowed us to explore modules such as Entrepreneurship and Research Methods. Third year also consisted of a full semester of Internship, this was another fantastic aspect of the course and can open many doors for your baking career. The final fourth year, add-on year, was my favourite year without a doubt. Challenging, but extremely enjoyable. We undertook modules such as Bakery New Product Development, Operations Management Systems, Chocolate & Commercial Baking, Sugarcraft Principles and & Management & Leadership Skills. Fourth year also consisted of completing a dissertation on a bakery related research topic of your choice. The skills, experience and knowledge I gained throughout my time in this course has and will stand with me for my entire career, it has already given me many opportunities and I know it will continue to

Niamh Reilly, graduated 2020

I highly recommend this course as I feel in the four years I have been here, it has given me the skills, knowledge and confidence to deal with most bakery problems, it has and still is helping me reach my full potential. Each lecturer we have had over the four years have a passion for this subject and will and have gone beyond to help us. Its been an amazing four years. 

Elaine Hannigan, graduated 2020

Please see below for progression options.