Course of the Week: TU741 - Baking and Pastry Arts Management at TU Dublin

Course of the Week: TU741 - Baking and Pastry Arts Management at TU Dublin – Grangegorman

Posted on October 10, 2022

Kickstart your career in the Tourism and Hospitality industry!

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, then TU741- Baking and Pastry Arts Management at TU Dublin – Grangegorman is the course for you. You will develop your knowledge of the field and the social, technical, business and practical skills you’ll need.
TU741- Baking and Pastry Arts Management at TU Dublin – Grangegorman is a three year long Level 7 course that develops comprehensive education and training methods resulting in the individual learner becoming a professional in Baking and Pastry Arts Management at honours degree level. 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 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.
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. In addition to the above, students will develop sugar craft skills and fine piping techniques in addition to chocolate work presentation/techniques alongside commercial baking procedures and methods.

Entry Requirements:
The Leaving Cert minimum entry requirements are 5 subjects: O6/H7, English or Irish: O6/H7 and Mathematics: O6/H7. 231 points were required for entry in 2021, a drop of 3 from 2020.
This course accepts applications from QQI Level 5 and Level 6. Mature applicants (23+) are also welcome to apply.

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

What you will Study:

Commercial Baking/Chocolate Work
Dissertation Research
Food Product Development
Sugar Craft Principles & Techniques
Functional Foods & Food Allergens
International Food Law
Management Skills & Leadership
Research Methods

To view more details about entry requirements click here.

Career Opportunities and Progression:
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/large-scale production Bakeries, Delicatessen, Bakery Food Product Development.