Baking & Pastry Arts Management - Grangegorman
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.
| Award Name | Degree - Ordinary Bachelor (Level 7 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | Technological University Dublin |
| NFQ Level | Level 7 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Ordinary Bachelor (Level 7 NFQ) | Major | Technological University Dublin | Level 7 NFQ |
Duration
3 Years
Specific Subjects or course requirements
Irish Leaving Certificate
Minimum No of Subjects: 5
Minimum Grade in:
Maths: 06/H7
English or Irish: 06/H7
Leaving Certificate General Entry Requirements
Entry/Eligibility Requirements
To be eligible for consideration for a course an applicant must possess the minimum entry requirements for that course. Entry requirements are outlined above.
CAO offers are determined on the basis of examination score except in the case of courses which involve suitability tests, interviews and other assessment procedures. All suitability tests/interviews/auditions/portfolio reviews etc will generally be carried out during the period March - May each year.
Where a specific grade is required in a subject (H4, O3 etc) an applicant must achieve that grade or better in order to be eligible for consideration (H = Higher Level; O = Ordinary Level). Where a requirement is 2 or 3 honours, grade H5 or better on Higher Level
Leaving Certificate papers is needed to meet such a requirement.
In the case of both Higher and Ordinary Level Leaving Certificate results, grades lower than H7 (Higher) or 06 (Ordinary) are not acceptable for eligibility purposes or for points calculation.
For the purpose of meeting minimum entry requirements, results from any number of sittings of the Irish Leaving Certificate Examination may be combined.
An applicant’s examination score will be calculated by adding together the points scored in the best six subjects in a single sitting of the Irish Leaving Certificate Examination.
Matriculation Examinations will not be accepted either for the purpose of meeting minimum entry requirements or for calculating examination scores.
Demand usually exceeds the number of places available and therefore examination results better than the minimum entry requirement are likely to be required.
When a number of applicants have the same points score, a random number is attached to the score for each course preference. This will then determine the position of each applicant on the waiting lists for offers.
Bonus Points Maths (Irish Leaving Certificate)
25 bonus points will continue to be awarded for Higher Level Mathematics for H6 grades and above. Bonus points are only counted where that subject is scored as one of the applicant’s best six subjects for points purposes.
Foundation Level Mathematics
We accept Foundation Level Mathematics for the purposes of entry requirements the case of any course where Higher or Ordinary Level Mathematics is not a requirement. Please check above to ensure you are aware of the individual math requirement.
Points are awarded as follows:
F1 = 20 points
F2 = 12 points
Foundation Level Irish
For the most part the University will not consider Foundation Level Irish for the purposes of entry requirements or for points, however a grade F3 in Foundation level Irish is acceptable for meeting the minimum entry requirements for some Higher Certificate courses. Students with an F3 in Foundation level Irish must have passed five other subjects with a minimum grade of O6 including Math, students should check on individual course pages to determine if their foundation Irish grade is sufficient.
Leaving Certificate Vocational Progamme LCVP
Distinction 66 points
Merit 46 points
Pass 28 points
The Link Modules can be used as one of the six subjects for overall points calculation and may also be considered as a subject for the purposes of minimum entry requirements, dependent on the programme for which you are applying.
Leaving Certificate Applied Programme LCAP
QQI FET Applicants General Information
How to Apply
You must apply through the Central Applications Office (CAO).
In order to apply, you must have obtained a full major award. A Component Certificate (minor award) is not sufficient.
The best 8 modules of your award are used for ranking purposes.
In addition to the QQI minimum entry requirements, QQI quotas and QQI points apply. The max QQI points awarded is 390.
If you’ve accumulated your major award over more than one academic year, you’ll need to apply to the QQI for a major award.
If you present full QQI Level 5/6 awards, you won’t be required to meet minimum entry requirements based on Leaving Certificate results. The QQI Level 5/6 award is accepted in its own right.
Careers / Further progression
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.
Progression Options:
Year 1
Bachelor of Science in Baking & Pastry Arts Management (Level 7)
Year 2
Bachelor of Science in Baking & Pastry Arts Management (Level 7)
Year 3
Bachelor of Science in Baking & Pastry Arts Management (Level 7)
Year 4
TU945 BSc (Hons) in Baking & Pastry Arts Management (Level 8)
TU942 BA (Hons) in Culinary Arts (Level 8)
TU943 BSc (Hons) in Culinary Entrepreneurship (Level 8)
TU944 BSc (Hons) in Culinary Science (Level 8)
Further information
Whatever your reason for coming back to education – to update your skills, gain a new qualification, achieve a personal goal or ambition, etc. TU Dublin welcomes applications from all mature students aged 23+.
It may be daunting but you’re not alone. TU Dublin has a range of supports in place to help you decide what course to take, get through the application process and get settled into college life.
For further information go to https://www.tudublin.ie/study/undergraduate/cao/entry-routes/mature-applicants/
EU Applicants
We welcome EU Applicants with high-school qualifications from a European Union or European Free Trade Association country.
A Level GCSE Applicants
We welcome students who have completed their GCSE or A Level exams.
TU Dublin Access Routes
We aim to ensure that students of all backgrounds and nationalities can find a pathway to higher education that suits their circumstances at different stages of their lives and careers. Please take some time to look at the various Access entry routes outlined below and feel free to contact us for further information. We are more than happy to give you advice on which entry route might be suitable for your individual needs and to support you in making your application.
For more information on these entry routes go to https://www.tudublin.ie/study/undergraduate/cao/entry-routes/
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Entry 2024
Early online application (discounted): Fee €30 Closing Date: 20 January 2024 at 5pm
Normal online application: Fee €45 Closing Date: 1 February 2024 at 5pm
Late online application - restrictions apply (see page 3 2024 CAO Handbook): Fee: €60 Closing Date: 1 May 2024 at 5pm
Change of Mind - restrictions apply (see page 3 2024 CAO Handbook): Fee: Nil Closing Date: 1 July 2024 at 5pm
Exceptional online late application (see page 34 of the 2024 CAO Handbook): Fee €60 Closing Date: 22 July 2024 at 5pm
Be sure to complete any action well in advance of closing dates. You should avoid making an application close to a closing date. No extensions to closing dates will be allowed and all application fees are non-refundable.
LATE APPLICATIONS
Late Applications are those which are received after 5pm on 1 February 2024. The closing date for late applications is 5pm on 1 May 2024, subject to the restrictions listed on page 3 of the 2024 CAO Handbook. The online facility for late applications opens on the 5 March 2024 at 12:00 noon - a fee of €60 applies.
Exceptional Late Applications (Exception to the timetable)
The exceptional closing date of 22 July at 5pm applies only to applicants who are registered as an undergraduate student on 1 May 2024 in any year in any one of the participating HEIs (subject to the exclusions listed below). In order to avail of the Exceptional Late Application facility you must have entered the HEI through the CAO system. This is an exceptional late closing date and all steps must be completed by 5pm on 22 July. No changes may be made after this date.
If you did not enter your current course through the CAO system, you must first contact the Admissions Office of the HEI to which you wish to apply and they will inform you if you may submit an application direct to the institution.
Exclusions:
You may submit a late application only for entry to courses other than your existing course. If you wish to repeat the year in the same course you must arrange this within your HEI.
Mary Immaculate College Limerick, Marino Institute of Education, Trinity College Dublin, University of Limerick and Maynooth University have special procedures in place in the case of current or previous students who wish to apply for entry to another course in the same HEI. Such applicants must contact their Admissions Office to determine the application procedure. However, if you are a student in another HEI and you wish to apply to any of these five HEIs, you should apply through CAO.
Refer to page 34 of the 2024 CAO Handbook on how to make an Exceptional Late Application.
Restrictions
As a CAO applicant you may experience one or more of the following restrictions based on your course choices, your category of application, or restrictions imposed by the HEIs that you wish to apply to. Please read the section on 'Restrictions' on page 3 of the 2024 CAO Handbook carefully. This section includes information on:
General Restrictions
1. Making a late application
2. Making changes to your course choices
Restricted Courses
3. Applying for a restricted course
Mature Applicants
4. Mature applicants
Supplementary Admissions Routes
5. Applying for DARE and/or HEAR
Is Culinary, Hospitality & Tourism for you?
Within Culinary Arts, Hospitality and Tourism at TU Dublin, our students learn a broad range of skills, which all contribute to a vibrant sector that encompasses many different businesses, including restaurants, hotels, museums, arts and cultural venues. For students who long to travel, studying a course in these disciplines can open up a world of adventure with placement opportunities to learn in some of the most iconic cultural locations from Rome and Paris, to Dubai and Hong Kong.
What is Baking & Pastry Arts Management?
Course Description
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.
Please note: If any applicant has a medically diagnosed food allergy (note; not an intolerance), this course is not recommended.
Work Placement
This course features an industry placement and internship in Year 3.
Year 1
Semester 1
Baking Ingredients Studies 1
Communications
Professional Baking – Bread 1
Culinary Science: Food Safety
Management Principles
Professional Baking - Morning Goods & Biscuits
Semester 2
Baking Technology 1
Introductory Nutrition
Professional Baking - Bread 2
Professional Baking - Tarts & Pastries
Culinary Information Systems
Introduction to Culinary Science
Year 2
Semester 1
Professional Baking – Cake 1
Human Resource Management
Introduction to Accounting for Hospitality Business
Professional Baking-Sweet Bread 1
Baking Ingredients Studies 2
Semester 2
Introduction to Marketing
Professional Baking – Cake 2
Professional Baking - Sweet Bread 2
Financial & Cost Accounting
*Option
Occupational Health & Safety
*Option: offered subject to availability, demand and level, from the suite of modules as identified by the course committee. Please note that options can change from year to year.
Year 3
Semester 1
Professional Baking – Cake 1
Human Resource Management
Introduction to Accounting for Hospitality Business
Professional Baking-Sweet Bread 1
Baking Ingredients Studies 2
Semester 2
Introduction to Marketing
Professional Baking – Cake 2
Professional Baking - Sweet Bread 2
Financial & Cost Accounting
*Option
Occupational Health & Safety
*Option: offered subject to availability, demand and level, from the suite of modules as identified by the course committee. Please note that options can change from year to year.
Contact Us
School of Culinary Arts & Food Technology
scaft@tudublin.ie
+35312205775