Baking & Pastry Arts Managment / Bainistíocht Ealaíon Báicéireachta ┐ Taosráin

September 2020, Semester 1:  Classes take place in Cathal Brugha Street

February 2021, Semester 2: Classes take place in Grangegorman, Central Quad

2019 CAO Points - 240

Leaving Cert

Minimum Number of

Subjects

Higher

5

 

Minimum Grade in

Maths

English OR Irish

O6/H7

O6/H7

Applications from QQI Level 5 and 6 are welcome. Further details at www.tudublin.ie/qqi

Mature applicants (23+) are welcome. Further details at www.tudublin.ie/mature

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

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 baking and confectionery management, this programme will develop your knowledge of the field and the social, technical, business and practical skills you’ll need.

This programme 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 field of bread baking and flour confectionery and may progress onto professional bakery management. Employment opportunities in the baking industry are not confined to Ireland and this programme recognises the diversity of opportunities available to the graduate in both national and international settings, embracing small artisan bakeries, large scale mass production bakeries, pastry kitchens, delicatessens, and artisan bakery-cafes.

The bakery sector has expanded and evolved, giving rise to a growing demand for both technical and artistic/ creative individuals in bakery production, quality control and bakery product development. This programme equips students with professional bakery/confectionary skills, artisan techniques, craft manufacturing methods alongside food hygiene, entrepreneurship, requisite social/communication, technological, business, and practical skills required to become a professional baker/ entrepreneur in 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), Pasty (savoury, sweet, shortcrust, puff and choux), cakes (traditional and European including madeira, fruit, sponge, Swiss Roll, Cup cakes, meringue, macarons, frangipane). This programme features an industry placement and internship in year three.

Exit Awards

 

The programme is offered in a modular format and has the option of an exit award as follows: On the successful completion of two years study, a student wishing to exit the programme may be awarded a higher certificate in baking and pastry arts management. Students who successfully complete the 3rd year of study will be awarded the BSc (ordinary) degree in baking and pastry arts management with the appropriate classification and may progress onto the Honours degree (level 8). More advanced products such as chocolate (tempering and making chocolates) and cake decoration (royal icing, sugar paste) are covered in the optional year 4.

Work Placement/Study Abroad
Year 3 provides the student with the opportunity to undertake a full semester of national or international industry placement in a company of their choice, relevant to their chosen discipline of Baking and Pastry Arts Management.
Further Study
On successful completion of this programme, you’ll be eligible to apply for a place on the add-on-year BSc in Baking and Pastry Arts Management (Honours), or apply for transfer to the BA in Culinary Arts (Honours), or the BSc in Culinary Entrepreneurship (Honours).

Bakery Production and Management in large-scale mass-production Bakeries, Delicatessen, BakeryFood Product Development. There are entrepreneurial opportunities for Artisan Bread and Confectionery-Based Operations, as well as openings in Education, Consultancy, and Research, or as Bakery Technical Advisors.

Semester 1

  • Baking Ingredients Studies
  • Communications
  • Professional Baking – Bread
  • Culinary Science: Food Safety
  • Management Principles
  • Professional Baking - Morning Goods & Biscuits

Semester 2

  • Baking Technology
  • Introductory Nutrition
  • Professional Baking - Breads
  • Professional Baking - Tarts & Pastries
  • Culinary Information Systems
  • Introduction to Culinary Science

Semester 1

  • Professional Baking – Cake
  • Human Resource Management
  • Accounting for Hospitality Business
  • Professional Baking-Sweet Breads
  • Baking Ingredients Studies

Semester 2

  • Introduction to Marketing
  • Professional Baking – Cake
  • Professional Baking - Sweet Breads
  • Financial & Cost Accounting
  • Baked Food Product Development
  • Wine Studies*
  • Occupational Health & Safety
  • National Internship

*Option: offered subject to availability, demand and level, from the suite of modules as identified by the programme committee. Please note that options can change from year to year.

Semester 1

  • Operations Management Systems
  • Food Entrepreneurship
  • Baking Technology
  • Artisan Bread Technology
  • Food Product Development

Semester 2

  • Industry Placement

"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

On successful completion of this programme, you’ll be eligible to apply for a place on the add-on-year BSc in Baking and Pastry Arts Management (Honours), or apply for transfer to the BA in Culinary Arts (Honours), or the BSc in Culinary Entrepreneurship (Honours).
TU Code

TU741

Level

Level 7

Award

Bachelor of Science

Duration

3 years

Number of Places

48

Location

City Centre: Grangegorman

Fees

EU Fees

Non-EU Fees

Contact Us

School Office

Contact Us

School Office