Baking and pastry arts management / Bainistíocht Ealaíon na mBáicéireachta & na Taosránaíochta DT418
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Qualification awarded: BSc (Baking and pastry arts management) Level 7 / BSc (Bainistíocht Ealaíon na mBáicéireachta & na Taosránaíochta) Leibhéal 7
Duration of programme:
3 years
Type of programme:
Ordinary Degree
Number of places:
68 approx.
What is Baking & Pastry Arts Management?
The baking industry is both national and international in character and embraces small artisan bakeries, large scale mass production bakeries, delicatessens and sandwich bars. It has expanded rapidly in the last decade giving rise to a growing demand for professional managers.
What are my career opportunities?
This programme recognises the diversity of opportunities available to the graduate. Career opportunities include: Bakery, Pastry Art, Delicatessens and Sandwich Bar Management. There are entrepreneurial opportunities for ownership of a variety of bakery and pastry based operations. In addition there may be opportunities for graduates in education, consultancy and research.
What other options do I have after completion?
Students successfully completing this programme will be eligible to apply for consideration to transfer to the BA in Culinary Arts, the BSc in Culinary Entrepreneurship and similar programmes in DIT and elsewhere in Higher Education.
What will I study on this programme?
This programme offers a wide range of opportunities for individuals who wish to pursue a career in Baking and Pastry Arts Management. This programme meets the demand for a graduate. The overall objective of the programme is to develop the individual with the requisite social, technical and business skills, underpinned by a knowledge base in order to pursue successful and fulfilling careers in the Baking and Pastry Arts industries.
Module listing
The programme is offered in a modular format and has the option of an exit award as follows: On the successful completion of Year 1 and 2 a student wishing to exit the programme may be awarded a Higher Certificate in Baking and Pastry Arts Management. Students who successfully complete the third year of study will be awarded the BSc (Ordinary) Degree in Baking and Pastry Arts Management with the appropriate classification.
Year One
Communications, Hygiene & Safety, Management Principles, Ingredient Studies 1, Professional Baking Bread 1, Professional Baking Cake 1, Culinary Information Systems, Quality Assurance Baking, Introduction to Culinary Science, Baking Technology 1, Professional Baking Bread 2, Professional Baking Cake 2.
Year Two
Ingredient Studies 2, Professional Baking Sweetbreads 1, Professional Baking Morning Goods & Biscuits, Human Resources Management, Information Technology, Services Marketing, Financial and Cost Accountancy, Baking Technology 2, Professional Baking Sweetbreads 2, Professional Baking Tarts and Pastries. Students select two options (subject-to-demand) from the following: Gastronomy 1, Languages (choice), International Legal Studies.
Year Three
Consumer Behaviour, Research Methods, Bakery Operations Management, Baked Food-Product Test, Viennoserie & Konditorie Arts, Artisan Breads Technology, Baked Foods Functional Ingredients and Allergens, Baked Foods-Product Development. Students select two options (subject to demand) from the following: Food Entrepreneurship, Languages (choice), Introduction to Microbiology.
Entry Requirements
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Minimum no of |
Minimum Grade in |
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Subjects |
Honours |
Maths |
English/Irish |
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5 |
OD3 |
OD3 |
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Further information
School of Culinary Arts and Food Technology
T: 01 402 4744 (Mr. Eugene Kane)
T: 01 402 4344 (School Secretary)
E: scaft@dit.ie
