TU Dublin students laughing outdoors on grangegormancampus

Baking & Pastry Arts ManagementBainistíocht Ealaíon na mBáicéireachta ┐na Taosránaíochta

Course Title: Bachelor of Science (Honours) in Baking Pastry & Arts Management

Note: This course is open for Advanced Entry applications only. 

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.


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

This is a one year course leading to an honours degree (level 8) offered over two semesters. it is designed to provide graduates of the ordinary degree (level 7) in baking and pastry arts management (or equivalent national/international qualification) with the opportunity of a specialised honours (level 8) qualification.

This course develops comprehensive education and training methods resulting in the individual learner becoming a professional in baking and pastry arts management at honours degree level. recognition of prior learning (RPL) is a key aspect of this course and we welcome applications from individuals with strong industry experience in bakery.

Learning Outcomes

Students will develop comprehensive and advanced knowledge aimed at enhancing their skills as entrepreneurs, artisans, managers or future focused bakery innovators. This course aims to empower students with a distinctive set of advanced bakery skills alongside culinary business development knowledge. As part of the course students will develop specialised insights regarding food regulatory affairs (packaging, labelling and safety legislation) in addition to advanced bakery business/market insights. This will empower individuals to engage better with consumers and utilise evolving bakery market demands for commercial benefit. As part of this course students will also be designing innovative mock-up / prototype bakery products and responding to virtual business/ new business project briefs. learners will also be presented with new and exciting innovative ingredients whilst enhancing their knowledge regarding safe use of foodstuffs and handling of allergens in the bakery industry and its many related products.

In addition to the above, students will develop sugar craft skills and fine piping techniques as well as chocolate work skills and presentation techniques alongside commercial baking procedures and methods. To complement their business and market knowledge, students will be encouraged to develop their professional and academic skills also via bespoke research. Learners will be empowered by enhancing their research skills as professional academic practitioners with professional research on their chosen subject guided an academic supervisor. It is envisioned that students will become empowered and knowledgeable leaders as well as future bakery/culinary ambassadors resulting from the specialised knowledge gained from this exciting course.

Typical opportunities include; enhanced or specialised artisan baking with opportunities for travel/niche self-employment. Roles in high-end wedding cake/event cake design, product development roles or bakery production management. Other possible roles include technical bakery support/ bakery sales positions/ consultancy roles/bakery food reviewer or food critic.

Opportunities also exist with graduate courses with world-class bakery companies. Previous graduates of the bakery faculty have won Industry graduate course scholarships with world leading bakery companies and are sought after internationally.

Semester 1

  • Commercial Baking and Chocolate
  • Bakery Product Development
  • International Food Law
  • Operations Management Systems

Semester 2

  • Functional Foods & Food Allergens
  • Management Skills & Leadership
  • Sugar Craft Principles & Techniques
  • Dissertation

Under certain circumstances and recognition of prior learning/industry experience advanced entry may be possible in some instances/considered on a case by case basis. Contact course chair for further details.

Please note: Research Methods is essential as a completed module prior to dissertation research (Semester 2) to be considered eligible for advanced entry.

Applications for this add-on course are made under the Advanced Entry category through the CAO. For further information on how to make an application, please visit our CAO Hub.

The fourth year of the Baking and Pastry Arts Management course allows student develop additional practical techniques such as cake decoration and chocolate making. As well as allowing students to improve their business knowledge which will benefit them greatly in their future careers. Completion of this year not only provides the student with a honours qualification it also will open up greater job opportunities within the baking industry, therefore, I would highly recommend completing it.

Melissa Lynch, Graduate

Studying at level 8 brings you the full circle. It gives you the value added component to your degree, an opportunity to broaden your knowledge, and engage at a new level with your lecturers. It’s a challenging year but well worth the commitment.

Hannah O’Brien, Graduate

TU Code



Level 8


Bachelor of Science (Honours)


1 year

Number of Places

16 approx


City Centre: Grangegorman

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EU Fees

Non-EU Fees

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Programme Chair - Denise Connaughton

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School of Culinary Arts & Food Technology