Professional Baking – Sweetbreads 1
Quick Programme Summary
| ◊ | Programme Code: | TFBK2026 |
| ◊ | Awards: | CPD Certificate |
| ◊ | Duration: | 60 hours |
| ◊ | Location: | DIT Cathal Brugha Street |
| ◊ | Application Closing Date: | 1 September 2011 |
| ◊ | School: | Culinary Arts & Food Technology |
| ◊ | Any queries? | T: (01) 402 4344 or E: scaft@dit.ie |
Description
This module introduces an exciting range of sweet breads from around the world. It is designed to give the learner a sound understanding of the fundamentals including the different techniques of dough making and fermentation and introduces the learner to the use and function of natural ingredients. This includes Swiss Buns; Cherry Buns; Saffron Loaf; Sally Lunn; Iced Logs; Chelsea Buns; Savarins & Babas Aberdeen Butteries; Irish Barm Brack; Karlsbrod (Almond Ring); Welsh Bara Brith; Scottish Selkirk Bannock. Croissant & Danish Pastry; Belgian Pastry; Dutch Coffee Buns; Croissants; Pain au Chocolate; Fruit and Nut Fillings. The module is ideally suited to those wishing to up-skill in bread making techniques.
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.
