Program Overview

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Baking & Pastry Arts Management

Overview

The Bachelor of Science in Baking & Pastry Arts Management is a three-year program that develops students' knowledge of the field and the social, technical, business, and practical skills needed for a career in the bakery industry.

Program Details

TU Code

TU741

CAO Point Range 2024

AQA-566

NFQ Level

Level 7

Award Type

Major

Award

Bachelor of Science

ECTS Credits

180

Duration

3 years

Number of Places

48

Location

Grangegorman

Virtual Tour

Grangegorman

Fees

EU Fees

Non-EU Fees

What is... Baking & Pastry Arts Management?

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.

Work Placement

There is a work placement element to this course. The course features an industry placement and internship in Year 3.

Minimum Entry Requirements

Leaving Certificate Requirements

• Minimum Number of Subjects: 5
• Minimum Grade in Maths: O6/H7
• Minimum Grade in English OR Irish: O6/H7

QQI/FET Requirements

• QQI/FET Award Required: Any full Level 5 or 6 award
• Additional Requirements: None

Mature Applicants

Applications from mature students (23+) are welcome.

English Language Requirements

If English is not your first language you will need to provide evidence of your English language proficiency.

Sample Timetable

Click on the link below to view an indicative timetable for this course. Timetables are subject to change and up to date timetables will be provided to students on commencement.

What are my career opportunities?

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.

Module Listing

Year One

• Baking Ingredients Studies 1 [Mandatory]
• Communications [Mandatory]
• Culinary Science: Food Safety 1 [Mandatory]
• Management Principles [Mandatory]
• Professional Baking - Bread 1 [Mandatory]
• Professional Baking – Morning Goods and Biscuits [Mandatory]

Year Two

• Baking Technology 1 [Mandatory]
• Professional Baking - Breads 2 [Mandatory]
• Professional Baking - Tarts & Pastries [Mandatory]
• Introduction to Culinary Science [Mandatory]
• Culinary Information Systems [Mandatory]
• Introductory Nutrition [Mandatory]

Year Three

• Introductory Accounting for Hospitality Businesses [Mandatory]
• Professional Baking Cake 1 [Mandatory]
• Baking Ingredients Studies 2 [Mandatory]
• Prof. Baking-Sweet Breads 1 [Mandatory]
• Human Resource Management [Mandatory]

Progression

On successful completion of the programme, students can progress to Year 4 of TU945 Baking and Pastry Arts Management, (Level 8 Honors degree).

What our students say

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.

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.