Bachelor of Science (Ord) Bakery and Pastry Arts Management DT418
- Undergraduate
- Level 7
- 3 Years
- Full-Time
- Cathal Brugha Street
- School of Culinary Arts and Food Technology
- College of Arts and Tourism
See DIT website
for details on
how to apply
Programme Structure
Programme Credits (ECTS):180
Stages
| Module Title | Code | Core/Option | Credits (ECTS) | Semester | |
|---|---|---|---|---|---|
| DT418 Year 1 | |||||
| Baking Ingredients Studies 1 | TFBK1022 | CORE | 5 | Single Semester | |
| Baking Technology 1 | TFBK1025 | CORE | 5 | Single Semester | |
| Communications | TFCM1021 | CORE | 5 | Single Semester | |
| Culinary Information Systems | TFIT1022 | CORE | 5 | Single Semester | |
| Culinary Science: Food Safety | TFCS1022 | CORE | 5 | Single Semester | |
| Introduct to Culinary Science | TFCS0021 | CORE | 5 | Single Semester | |
| Introductory Nutrition | TFNT0021 | CORE | 5 | Single Semester | |
| Management Principles | TFMS1023 | CORE | 5 | Single Semester | |
| Pro Bak-Morning Goods&Biscuits | TFBK2023 | CORE | 5 | Single Semester | |
| Prof Baking - Tarts & Pastries | TFBK2024 | CORE | 5 | Single Semester | |
| Professional Baking - Bread 1 | TFBK1027 | CORE | 5 | Single Semester | |
| Professional Baking - Bread 2 | TFBK1026 | CORE | 5 | Single Semester | |
| DT418 Year 2 | |||||
| Baking Ingredients Studies 2 | TFBK2022 | CORE | 10 | Single Semester | |
| Financial & Cost Accounting | TFAC3021 | CORE | 5 | Single Semester | |
| Human Resource Management | TFHR2021 | CORE | 5 | Single Semester | |
| Intro Accounting for Hosp Bus | TFAC1006 | CORE | 5 | Single Semester | |
| Introduction to Marketing | MRKT1070 | CORE | 5 | Single Semester | |
| Occupational Health & Safety | TFOS3021 | CORE | 5 | Single Semester | |
| Prof. Baking-Sweet Breads 1 | TFBK2026 | CORE | 5 | Single Semester | |
| Prof. Baking-Sweet Breads 2 | TFBK2025 | CORE | 5 | Single Semester | |
| Professional Baking - Cake 1 | TFBK1023 | CORE | 5 | Single Semester | |
| Professional Baking - Cake 2 | TFBK1024 | CORE | 5 | Single Semester | |
| Baked Food Product Development | TFBK3026 | OPTION | 5 | Single Semester | |
| National Internship | TFIN2021 | OPTION | 5 | Single Semester | |
| Test Baking & Analysis | BAKE2000 | OPTION | 5 | Single Semester | |
| Wine Studies 1 | TFBS1025 | OPTION | 5 | Single Semester | |
| DT418 Year 3 | |||||
| Artisan Bread Technology | TFBK3023 | CORE | 10 | Single Semester | |
| Baking Technology 2 | TFBK2021 | CORE | 5 | Single Semester | |
| Food Entrepreneurship | TFCB4022 | CORE | 5 | Single Semester | |
| Food Product Development 1 | TFPD3021 | CORE | 5 | Single Semester | |
| Industry Placement | TFIN3022 | CORE | 30 | Single Semester | |
| Operations Management Systems | TFMS3021 | CORE | 5 | Single Semester | |
Please note that the catalogue is provided as a guide to modules in DIT. Not all modules listed will necessarily be offered every year and new modules may also be added. Information subject to change. For detail on specific programmes/modules please contact the relevant School directly.