To support your privacy rights we have updated our Privacy Statement and Cookie Policy to describe our use and sharing of cookies with our social media, advertising & analytics partners. We recommend that you review the privacy statement here, and follow the instructions to modify your cookie settings to suit your privacy preferences. Continued use of our site confirms your choice to accept our privacy statement & cookie policy and confirms your agreement to the processing of your personal data in line with our policy and your preferences. Read Cookie Policy.


Baking and Pastry Arts Management / Bainistíocht Ealaíon na mBáicéireachta & na Taosránaíochta


If any applicant has a medically diagnosed food allergy (note; not an intolerance), this programme is not recommended. 

What is... Baking & Pastry Arts Management?

The programme embraces food management, entrepreneurship and culinary practical and confectionery 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 bakery managers. The overall objective of the programme is to develop the individual with the requisite social, technical, business and practical skills, underpinned by a knowledge base in order for them to pursue successful and fulfilling careers in the field of bread baking and flour confectionary baking and confectionery management.

What are my... Career opportunities?

This programme recognises the diversity of opportunities available to the graduate in both National and International settings. Career opportunities include:
Bakery Production and Management in large scale mass production Bakeries, Delicatessen, Bakery/Food Product Development. There are entrepreneurial opportunities for Artisan Bread and Confectionery Based Operations. In addition there may be opportunities for graduates in Education, Consultancy, Research and Bakery Technical Advisors.

What other options do I have after completion?

Students on successful completion of this programme, you will be eligible to apply for a place on the add-on-year BSc (Honours) in Baking and Pastry Arts Management programme level 8, or apply for consideration to transfer to the BA in Culinary Arts, the BSc in Culinary Entrepreneurship. Having successfully completed a level 8 programme you can apply to enter the MSc in Culinary Innovation and Food Product development or similar programmes in DIT and elsewhere in Higher Education. 

Learning outcomes / What will I learn on this programme?

Students study theoretical subjects such as Baking Technology, Human Resource Management, Introduction to Accounting, Management Principles, Baking Ingredients Studies, Bakery Product Development, Operations Management and Practical Baking Skills in Confectionery, Sugar Craft, Pastry and Artisan Bread Making and Industry Internship.

The programme is offered in a modular format and has the option of an exit award as follows:

On the successful completion of two years study, a student wishing to exit the programme may be awarded a Higher Certificate in Baking and Pastry Arts Management.

Students who successfully complete the 3rd year of study will be awarded the BSc (Ordinary) Degree in Baking and Pastry Arts Management with the appropriate classification. 

Module Listing

Year 1

Semester 1

  • Baking Ingredients Studies
  • Communications  
  • Professional Baking – Bread
  • Culinary Science: Food Safety
  • Management Principles
  • Professional Baking - Morning Goods & Biscuits

Semester 2

  • Baking Technology
  • Introductory Nutrition
  • Professional Baking - Breads
  • Professional Baking - Tarts & Pastries
  • Culinary Information Systems
  • Introduction to Culinary Science.

Year 2

Semester 1

  • Professional Baking – Cake
  • Human Resource Management
  • Accounting for Hospitality Business
  • Professional Baking-Sweet Breads
  • Baking Ingredients Studies

Semester 2

  • Introduction to Marketing
  • Professional Baking – Cake
  • Professional Baking - Sweet Breads
  • Financial & Cost Accounting
  • Baked Food Product Development
  • Wine Studies*
  • Occupational Health & Safety
  • National Internship

*Option: offered subject to availability, demand and level, from the suite of modules as identified by the programme committee. Please note that options can change from year to year.

Year 3

Semester 1

  • Operations Management Systems
  • Food Entrepreneurship
  • Baking Technology
  • Artisan Bread Technology
  • Food Product Development

Semester 2

  • Industry Placement

Are there study abroad opportunities?

Year 3 provides the student with the opportunity to undertake a full semester of National or International Industry placement in a company of their choice, relevant to their chosen discipline of Baking and Pastry Arts Management.

Further Information

T: (01) 402 4344 / (01) 402 4340 (School Office)


What Our Students Say