Pastry and Bread Making

Pastry and Bread Making

Course Overview

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Why take this course?

This programme aims to introduce students to the fundamentals on Pastry and Bread Making. Throughout it expands on the application of scientifc principles and production processes underpinning this discipline. On completion of this module the participants will be able to;

  • Demonstrate an understanding of the scientifc principles underpinning all the processes used in pastry production
  • Demonstrate knowledge of the commodities, equipment & techniques related to pastry and baking
  • Prepare a range of desserts and pastries and breads
  • Identify and asses the properties and quality of a wide range of pastry and bakery ingredients,
  • Employ all relevant labour saving equipment associated with professional pastry and bakery Production
  • Compete at professional international competition level Classes will consist of demonstrations followed by practical group work, the use of multimedia resources will be employed in the form of instructional videos and screencasts.

What will I experience?

  • Bakery Products
  • Quick Breads, Yeast Bread,
  • Sourdoughs, Enriched Dough and Viennoisserie
  • Classical and Contemporary Hot and Cold Plated Desserts
  • Petit Fours
  • Macaroons
  • Chocolate Work including centrepieces,
  • Moulded and Dipped Chocolates
  • Entremets and Decorated Gateau including Petit Gateau
  • Workplace and Food Safety
  • Considerations with the aim of Preparing Students to compete at international competition level

What opportunities might it lead to?

On completion an individual will have made themselves more employable in the hospitality Industry as pastry and bread making play a big part in this sector.

Additional Information

Participants are required to obtain the following (at their own expense):

• Chefs double breasted Jacket or White lab coat
• Head covering, scarf’s, bandanas, baseball caps, and chefs hats (or skull caps)
• Hair nets if necessary
• Long aprons (bib aprons preferably)
• Chef’s pants or loose comfortable pants

• Non slip safety shoesIdeally participants should have a basic knowledge of ingredients but this is not essential. Learning is achieved in a relaxed and friendly environment.

At the end of this course participants should be able to produce a wide variety of high quality pastry products. Participants will have an opportunity to evaluate dishes prepared and discuss the feasibility of each one in the workplace.

Please note for health and safety reasons, participants will have to purchase and wear protective clothing.

As this course takes place in a professional kitchen all students will be individually assessed re: eligibility following application.



Please note: Institute Induction is on Saturday 22 September 2018 from 9.30am to 1.00pm. Attendance on that date is compulsory

Course Details

Course Fees:
Course Duration:
20 Weeks
Course Commencement Date:

Tuesday 18 September 2018 – 9.00am to 2.00pm

Course Award:
Course NFQ Level:
Level 6
Dept of Lifelong Learning
Minimum Entry Requirements:
  1. Ideally participants should have a basic knowledge of ingredients but this is not essential.

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