Professional Baking – Morning Goods & Biscuits 1

Quick Programme Summary

Description

This module introduces a range of pastries from around the world, including Europe and North America and is designed to give a sound understanding of the fundamentals of pastry and snack baking. The indicative content includes the use of ingredients, processes, techniques and the making of products such as quick breads and muffins; classic scones (plain; fruit; brown); Drop cakes (rock buns,  coffee & white chocolate, almond). Griddle Cakes (Potato Cakes; Scotch Pancakes; Crumpets; Soda Farls); Muffins (sweet and savory): Also included are Shortbreads and Cookies (plain; peanut; rich chocolate, chip; soft & chewy). Biscuits (Butter Shortbread; cherry & almond; chocolate); Specialty (Biscotti; Mandlebrot; Speculaas, Macaroons). Classical (Florentines, brandy snaps; langue de chat). Viennese (butter; chocolate; pine nut; hazelnut; citron).

Duration

Subject to demand the course will be offered in a flexible format, morning, afternoon, or evening over 1 semester (36hrs).

Entry Requirements

Entrants should be mature students (23 years +). Applicants below this age threshold can apply and will be considered based on their previous industry experience and or their previous accredited certified learning. No previous experience required for entry level modules. Advanced level modules may have pre-requisite modules or/and relevant industry experience requirements. Applications for exemptions will be considered on a case by case basis. Entrants may be required to attend for an interview.

Programme Fee

To be announced

Award

Certificate in Continuing Professional Development of the Dublin Institute of Technology with the appropriate module title. Students who successfully complete the examinations or skills assessment will be considered for exemption from the equivalent subject on the relevant Degree programme.

How to Apply/Enrol

Completed application forms should be returned to the School of Culinary Arts and Food Technology (address below) by Thursday, 1st September 2011. As the number of places is limited, candidates may be short-listed on the basis of information supplied on the application form. Late applications may be considered should vacancies remain. Candidates will be notified of the outcome or of any short listing procedures. 

Further information is available from

Fabiola Hand

School Secretary

School of Culinary Arts & Food Technology

DIT Cathal Brugha Street

Dublin 1

Tel: 01 402 4344

Email: scaft@dit.ie

Fax: 01 402 4499

Please note:  All modules are offered subject to the level of demand and availability of facilities.

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