Baking & Pastry Arts Management Technological University Dublin

Overview

The Baking & Pastry Arts Management programme at Technological University Dublin is tailored to meet the rising demand for skilled bakery managers. This degree not only develops the necessary technical expertise in baking and pastry arts but also incorporates vital business acumen, ensuring graduates are well-prepared for the evolving bakery sector. Students will learn about both traditional and modern baking techniques, alongside essential management skills, to thrive in various bakery environments, from small artisan shops to large-scale production facilities.

Why Baking & Pastry Arts Management at Technological University Dublin?

Technological University Dublin is renowned for its commitment to excellence in culinary education. The university's strong partnerships with industry leaders provide students with invaluable networking opportunities and insights into current market trends. The state-of-the-art facilities and experienced faculty ensure a rich learning experience, blending theoretical knowledge with practical skills.

Tuition Fee Breakdown

The tuition fees for the Baking & Pastry Arts Management programme are structured as follows:

• International Students: €12,500 per year
• European Students: €3,000 per year

Visit the Fees and Funding section for a breakdown in your local currency.

Syllabus

The curriculum is designed to provide a comprehensive education in baking and management. The modules are divided across three years:

• Baking Ingredients Studies
• Communication
• Culinary Management
• Culinary Science: Food Safety
• Professional Baking - Bread
• Professional Baking – Morning Goods and Biscuits
• Test Baking and Analysi
• Baking Ingredients Studies
• Introductory Accounting for Hospitality Businesses
• Professional Baking Cake
• Sweet Bread
• Human Resource Management

Careers with Baking & Pastry Arts Management

Graduates of the Baking & Pastry Arts Management programme can look forward to a variety of career paths. Many find roles in artisan bakeries, large-scale production facilities, and pastry kitchens. Opportunities also exist in culinary education, research, and as technical advisors within the bakery industry. The skills acquired during the programme prepare students for entrepreneurial ventures, allowing them to establish their own businesses or take on managerial positions within existing establishments.