Artisan Bread Technology

Description

This module (a double module with 10 ECT credits) builds on the knowledge and skills gained in the modules Professional Baking - Bread 1 (TFBK 1027) and Professional Baking - Bread 2 (TFBK 1026). The module deepens the learners knowledge of the technology and techniques used in the production of live dough for artisan bread and artistic dough pieces and refine his/her understanding and knowledge of artisan baking techniques, methods and ingredients.

Duration

Subject to demand the module will be offered in a flexible format, that may include one morning or one afternoon or evening per week for one semester (48 hours in total).  

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

Please contact the school directly.

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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