Baking and Pastry Arts Management
What is Baking & Pastry Arts Management? The program embraces food management, entrepreneurship and culinary practical and confectionery management. The baking industry is both national and international in character and embraces small artisan bakeries, large scale mass production bakeries, delicatessens and sandwich bars. It has expanded rapidly in the last decade giving rise to a growing demand for professional bakery managers. The overall objective of the program is to develop the individual with the requisite social, technical, business and practical skills, underpinned by a knowledge base in order for them to pursue successful and fulfilling careers in the field of bread baking and flour confectionary baking and confectionery management. Module- Baking Ingredients Studies
- Communications
- Professional Baking – Bread
- Culinary Science: Food Safety
- Management Principles
- Baking Technology
- Professional Baking – Breads
- Professional Baking – Tarts & Pastries
- Culinary Information Systems
- Introduction to Culinary Science.
- Professional Baking – Cake
- Restaurants
- Hotels
- Resorts
- Catering businesses
- Independent bakeries/pastry shops
- Wholesale/retail markets
- High -volume bakeries.