Pastry, Baking and Desserts – Certificate

Program Overview

The Pastry, Baking and Desserts Special Purpose Single Subject Award from TUS Athlone Campus provides essential skills for a career in the field. The course covers bread, gateaux, pastry, and dessert production, emphasizing scientific principles and best practices. It is suitable for both culinary beginners and experienced professionals seeking to enhance their knowledge and skills. Participants benefit from hands-on training in a professional kitchen environment.

Program Outline

Degree Overview:

This special purpose single subject award ensures that all students are competent in the production of bread, gateaux, pastries and desserts. Particular emphasis is placed on the scientific principles and production processes underpinning this discipline. This course covers the essential skills required to progress your career in pastry, baking and desserts. This special purpose award is also suitable for anyone who has an interest in pastry, baking and desserts and wishes to advance their knowledge and skillset in a professional training environment. It is open to people of all culinary abilities. There are two intakes for this programme each academic year, one in September and one in January. The programme runs for one-half day per week from 9 am to 1 pm.

Outline:

Year 1

• Pastry, Baking and Desserts (Credits: 10)
• This module ensures that all learners are competent in the production of breads, gateaux, pastries and desserts.
Particular emphasis is placed on the scientific principles and production processes underpinning this discipline.
• As part of this module, learners will learn and develop the skills necessary to produce:
• Bakery Products
• Quick Breads, Yeast Bread,
• Sourdoughs, Enriched Dough and Viennoiserie
• 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

Careers:

This course covers the essential skills required to progress your career in pastry, baking and desserts. This special purpose award is also suitable for anyone who has an interest in pastry, baking and desserts and wishes to advance their knowledge and skillset in a professional training environment. It is open to people of all culinary abilities.

Other:

• Learning will take place in a professional training kitchen while still maintaining a relaxed and friendly environment.
Participants are required to obtain the following (at their own expense):
• Chefs double breasted Jacket or White lab coat
• Head covering, scarves, 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 shoes
• Students may be eligible to use credits from this special purpose single subject award towards exemptions on other programmes in the Department of Hospitality, Tourism and Leisure at TUS Athlone Campus.