Baking & Pasty Arts Management - Grangegorman
This is a one year programme 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.
| Award Name | Degree - Honours Bachelor (Level 8 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | Technological University Dublin |
| NFQ Level | Level 8 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Honours Bachelor (Level 8 NFQ) | Major | Technological University Dublin | Level 8 NFQ |
Duration
1 Year
Entry Requirements
Minimum Entry Requirements?
TU741 Bachelor of Science in Baking & Pastry Arts Management or equivalent qualification.
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.
Careers / Further progression
What are my career opportunities?
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 programmes with world-class bakery companies. Previous graduates of the bakery faculty have won Industry graduate programme scholarships with world leading bakery companies and are sought after internationally.
Progression
Students have an opportunity to progress onto TU Dublins MSc in Culinary Innovation and Food Product Development or MA Gastronomy & Food Studies
Further information
16 approx
Advanced Entry
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 directly to the University, and not through the CAO.
Course Title: Bachelor of Science (Honours) in Baking Pastry & Arts Management
What is... Baking & Pastry Arts Management?
(If any applicant has a medically diagnosed food allergy (note; not an intolerance), this programme is not recommended.)
This is a one year programme 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 programme 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 programme and we welcome applications from individuals with strong industry experience in bakery.
Learning outcomes/what will I study?
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 programme 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 programme 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.
Module listing
• Year One
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
Location - Grangegorman Campus
Level: 8
Award: Bachelor of Science (Honours)
Programme Chair - Denise Connaughton
Email: denise.connaughton@tudublin.ie
Tel: +353 1 2206029
School of Culinary Arts & Food Technology
Email: scaft@tudublin.ie
Tel: +353 1 2205775