Professional Baking – Tarts and Pastries

Quick Programme Summary

Description

This module deepens the knowledge and builds on Professional Baking – Pastries 1     (TFBK 2028). The content includes the use of a range of ingredients, processes: techniques and making products such as tarts, tartlets, pies and slices including: apple tart; rhubarb tart; Dutch apple tart; American apple pie; Alsace apple pie; fruit of the forest tart; linzer tart; tart tatin; Chocolate & Ginger Pecan tartlets; Mississippi Mud Pie. almond & coconut slices; sweet mincemeat slice; Apple & custard slice. Also included are the processes and techniques of Puff Pastry including apple Pastries; jam turnover; mince pie; eccles cakes cream slice; apple strudel, cream horns; French pastries; pithivers; mille feuille.

Duration

Subject to demand the course will be offered in a flexible format, morning, afternoon, or evening over 1 semester (60hrs).

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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