What is... Baking & Pastry Arts Management?
This is a one year programme leading to an honours degree (Level 8) offered over two semesters. It is designed to provide graduates of the ordinary degree (Level 7) in Baking and Pastry Arts Management (or equivalent National/International qualification) with the opportunity of a specialised honours (Level 8) qualification.
This programme develops comprehensive education and training methods resulting in the individual learner becoming a professional in Baking and Pastry Arts Management at honours degree level. Recognition of Prior Learning (RPL) is a key aspect of this programme and we welcome applications from individuals with strong industry experience in bakery.
What are my... Career Opportunities?
Typical opportunities include; enhanced or specialised artisan baking with opportunities for travel/ niche self-employment. Roles in high-end wedding cake/ event cake design, product development roles or bakery production management. Other possible roles include technical bakery support/ bakery sales positions/ consultancy roles / bakery food reviewer or food critic. Opportunities also exist with graduate programmes with world-class bakery companies. Previous graduates of the bakery faculty have won Industry graduate programme scholarships with world leading bakery companies and are sought after internationally.
What other options do I have after completion?
Students have an opportunity to progress onto DIT’s MSc in Culinary Innovation and Food Product Development.
Learning outcomes/What will I study?
Students will develop comprehensive and advanced knowledge aimed at enhancing their skills as entrepreneurs, artisans, managers or future focused bakery innovators. This course aims to empower students with a distinctive set of bakery skills alongside culinary business development knowledge. As part of the programme students will develop specialised insights regarding food regulatory affairs (packaging, labelling and safety legislation) in addition to advanced bakery business / market insights. This will empower individuals to engage better with consumers and utilise evolving bakery market demands for commercial benefit. As part of this programme students will also be designing innovative mock-up / prototype bakery products and responding to virtual business/ new business project briefs. Learners will also be presented with new and exciting innovative ingredients whilst enhancing their knowledge regarding safety of allergens in the bakery industry and its related products.
In addition to the above, students will develop sugar craft skills and fine piping techniques in addition to chocolate work presentation/ techniques alongside commercial baking procedures and methods. To complement their business and market knowledge, students will be encouraged to develop their professional and academic skills also. Learners will be empowered to enhance their research skills as professional academic practitioners and undertake professional research on their chosen subject under an academic supervisor. It is envisioned that students will become empowered as future bakery / culinary ambassadors as a result of the specialised knowledge gained from this exciting programme.
Commercial Baking/Chocolate Work l Dissertation Research l Food Product Development l Functional Foods & Food Allergens l International Food Law l Management Skills & Leadership l Operations Management Systems l Sugar Craft Principles & Techniques
Are there study abroad opportunities?
No study abroad options exist for this particular course currently.
T: (01) 402 4447 (Mr Darren Harris, Programme Chair)
T: (01) 402 4344 / (01) 402 4340
What our students say ...
the Baking and Pastry Arts
allows student develop
additional practical techniques
such as cake decoration and
chocolate making. As well as
allowing students to improve
their business knowledge which
will benefit them greatly in
their future careers. Completion
of this year not only provides
the student with a honours
qualification it also will open up
greater job opportunities within
the baking industry, therefore,
I would highly recommend
completing it.’ - Mellissa Lynch
you the full circle. It gives you
the value added component to
your degree, an opportunity
to broaden your knowledge,
and engage at a new level with
your lecturers. It’s a challenging
year but well worth the
commitment.” - Hannah O’Brien