Bachelor's in Baking & Pastry Arts Managment

Technological University Dublin (TU Dublin) is Ireland's largest and most comprehensive higher education institution. Formed by the merger of three renowned institutes of technology, TU Dublin offers a wide range of programs in various disciplines including engineering, science, business, arts, humanities, and more. With a strong focus on innovation and industry collaboration, TU Dublin provides students with a vibrant and supportive learning environment. The university prides itself on delivering education that is practice-based, industry-relevant, and globally connected, ensuring that graduates are well-prepared for the challenges and opportunities of the modern world.

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 requiste professional bakery/confectionary skills to succeed in a wide range of diciplines. Artisan techniques, craft manufacturing methods alongside food hygiene, entrepreneurship, requisite social/communication, technological, business, and practical skills are covered. Managment 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.