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Interested in working in restaurants in the pastry section or establishing your own pastry and bread making business?
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Pastry and Breadmaking
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Aim of Programme
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Aim of Programme
This course aims to introduce students to the fundamentals on Pastry and Bread Making. Throughout it expands on the application of scientific principles and production processes underpinning this discipline.
On completion of this module the participants will be able to;
- Demonstrate an understanding of the scientific 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.
Classroom
Applied Learning
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Programme Content
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Programme Content
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Strategic Management
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Financial Statement Analysis
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Applied Marketing Strategy
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Supply Chain Management
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Strategic Human Resources Management
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Innovation and Project Management
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Organisational Development and Leadership Change
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Economics and the Business Environment
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Requirements
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Requirements
Participants are required to obtain the following (at their own expense): Chefs double-breasted Jacket or White lab coat. Head covering, scarfs, 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 and non-slip safety shoes.
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Minimum Entry Requirements
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Minimum Entry Requirements
Mature student.
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Induction
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Induction
AIT Induction Sessions will take place on Friday 18th September 2020 6.00pm to 9.00pm, Saturday 19th September 2020, 9.30am to 12.30pm and 2.00pm to 5.00pm.
All registered students must attend one session, and you will be advised of your session when your application is processed. This is a face to face induction, where registered students will meet their lecturers and become acquainted with AIT operating systems, such as our online delivery platform, Moodle, Rules and Regulations etc.
All current regulations and public health guidelines in relation to social distancing will be in place at these sessions.
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Details
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Details
Duration
[progress_bar value=”100″ icon=”time” size=”medium”]1 Year: 24 Weeks[/progress_bar]
Tuesdays
9am – 2pm
Programme Fee
€1,150
Commencing
September Tuesday 22nd
September 18th/19th 2020 (Induction)
Enquiries
[email protected]
Tel: +353 (0)90 648 3050
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