Entry Requirements
As this course takes place in a professional training kitchen environment on our TUS Athlone Campus all students will be individually assessed regarding eligibility following application.
Courses
Admissions & Support
Pastry, Baking and Desserts – Certificate
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Status: Application will Open in 2025
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Campus: Athlone
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months: 3
Course 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 is an implicit understanding that all practical modules in the Department of Hospitality, Tourism and Leisure will demonstrate best practices in food safety adhering to the principles of HACCP to produce safe, sound and wholesome food.
This single-subject SPA award will be delivered onsite on our TUS Athlone Campus over one academic semester (12 weeks / 3 months). The program has one intake each academic year in September. The programme runs for one-half day per week from 9 am to 1 pm. Email kevin.ward@tus.ie for further information.
Contact Details
Course Modules
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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
What can you do after this programme?
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.
- 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.
More Information
Learning will take place in a professional training kitchen while still maintaining a relaxed and friendly environment.
Please note for health and safety reasons, participants will have to purchase and wear protective clothing. 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