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Baking & Pastry Arts Management (DT418) – (B.Sc.)
Dublin Institute of Technology
Faculty of Tourism & Food (Undergraduate Admissions)| Application Deadline: | If applying through www.cao.ie - 1st February | ||
| Annual Tuition Fee: | ≈ € 1,454 - ≈ € 10,500 (non-EEA) | ||
| Location: | Dublin / Ireland / View location on map ▾ Hide location on map ▴ | ||
| Duration: | 36 months | Start Date: | September |
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| Languages: | English | ||
Location of Dublin Institute of Technology
This programme offers a wide range of opportunities for individuals who wish to pursue a career in Baking and Pastry Arts Management. The baking industry is both national and international in character and embraces small artisan bakeries, large scale mass production bakeries, delicatessens and sandwich bars. It has expanded rapidly in the last decade giving rise to a growing demand for professional managers. This programme meets the demand for a graduate. The overall objective of the programme is to develop the individual with the requisite social, technical and business skills, underpinned by a knowledge base in order to pursue successful and fulfilling careers in the Baking and Pastry Arts industries.
Contents
The programme is offered in a modular format and has the option of an exit award as follows: On the successful completion of Year 1 and 2 a student wishing to exit the programme may be awarded a Higher Certificate in Baking and Pastry Arts Management. Students who successfully complete the third year of study will be awarded the BSc (Ordinary) Degree in Baking and Pastry Arts Management with the appropriate classification.
Year One
Communications, Hygiene & Safety, Management Principles, Ingredient Studies 1, Professional Baking Bread 1, Professional Baking Cake 1, Culinary Information Systems, Quality Assurance Baking, Introduction to Culinary Science, Baking Technology 1, Professional Baking Bread 2, Professional Baking Cake 2.
Year Two
Ingredient Studies 2, Professional Baking Sweetbreads 1, Professional Baking Morning Goods & Biscuits, Human Resources Management, Information Technology, Services Marketing, Financial and Cost Accountancy, Baking Technology 2, Professional Baking Sweetbreads 2, Professional Baking Tarts and Pastries. Students select two options (subject-to-demand) from the following: Gastronomy 1, Languages (choice), International Legal Studies.
Year Three
Consumer Behaviour, Research Methods, Bakery Operations Management, Baked Food-Product Test, Viennoserie & Konditorie Arts, Artisan Breads Technology, Baked Foods Functional Ingredients and Allergens, Baked Foods-Product Development. Students select two options (subject to demand) from the following: Food Entrepreneurship, Languages (choice), Introduction to Microbiology.
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Language Proficiency
| Cambridge English: Advanced (CAE): | Grade A (Score: 80) |
Accreditation
Bachelor of Science - Ordinary Degree - Level 7
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