|►||Choosing A Career|
|►||The Importance of Knowing Yourself|
|►||Exploring Education Options|
|►||Looking for Work|
|►||Growing your Career|
|►||Where to find Professional Advice|
Careers rarely develop the way we plan them. Our career path often takes many twists and turns, with particular events, choices and people influencing our direction.
We asked Keith Lynch from Defence Forces to give some advice for people considering this job:
|Only enter the Defence Forces if you are willing to commit to it 100% as it is a long tough road which can be extremely rewarding if you fully engage it. Like everything in this life, you get out what you put in.|
|►||Guide to Self Assessment|
|►||Agriculture, Horticulture, Forestry & Food|
|►||Animals & Veterinary Science|
|►||Maritime, Fishing & Aquaculture|
|►||Building, Construction & Property|
|►||Chemical, Biomedical & Pharmaceutical Sciences|
|►||Computers & ICT|
|►||Earth Science & Environment|
|►||Electrical & Electronic Engineering|
|►||Mechanical Engineering & Manufacturing|
|►||Physical & Mathematical
|►||Space Science & Technology|
|►||Accountancy & Taxation|
& Public Relations
|►||Banking, Insurance &
|►||Business Organisation &
|►||Clerical & Administration|
|►||Sales, Retail & Purchasing|
|►||Transport & Logistics|
|►||The Irish Education System|
|►||School & College Education|
|►||Government Upskilling Initiatives|
|►||Guide to Studying Abroad|
|►||Studying in the UK|
|►||Studying in Europe|
|►||Studying in the USA|
|►||Studying in Australia or New Zealand|
|The Lir Academy|
|St. Patricks College, Maynooth|
|Saturday 10 December|
|The Lir Academy - Open Day|
|Monday 12 December|
|Ballyfermot College of Further Education - Applications Open 12th December|
|Wednesday 4 January|
|Royal College of Surgeons - School Leavers Open Day|
|Friday 13 January|
|Liberties College - Open Day|
|Saturday 14 January|
|Pulse College - January Open Event at Dublin & Galway Campuses - Sat 14th Jan 12pm|
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|►||The Changing World of Work|
|►||Career Stories from around Ireland|
|►||Types of Employment|
|►||Changing Career Direction|
|►||Starting Your Own Business|
Undergraduate awards typically reflect three to five years of study after secondary school and include Ordinary (Level 7) and Honours Bachelor Degrees and Higher Diplomas (Level 8's).
Undergraduate awards may be achieved directly or through a series of progression steps. Learners may choose to progress upwards from a Level 5 to a Level 6, Level 7 and finally a Level 8.
Undergraduate awards are awarded by the HETAC or Higher Education Institutes.
3rd level Graduates are qualified for a wide range of occupations, and their education prepares them for roles involving specific skills, and for coordinating, supervising, managing, or training others. Examples include accountants, sales managers, computer programmers, teachers, chemists, environmental engineers, criminal investigators, and financial analysts.
This is a one year programme leading to an honours degree (Level 8) offered over two semesters. It is designed to provide graduates of the ordinary degree (Level 7) in Baking and Pastry Arts Management (or equivalent National/International qualification) with the opportunity of a specialised honours (Level 8) qualification.
This programme develops comprehensive education and training methods resulting in the individual learner becoming a professional in Baking and Pastry Arts Management at honours degree level. Recognition of Prior Learning (RPL) is a key aspect of this programme and we welcome applications from individuals with strong industry experience in bakery.
Students will develop comprehensive and advanced knowledge aimed at enhancing their skills as entrepreneurs, artisans, managers or future focused bakery innovators. This course aims to empower students with a distinctive set of bakery skills alongside culinary business development knowledge. As part of the programme students will develop specialised insights regarding food regulatory affairs (packaging, labelling and safety legislation) in addition to advanced bakery business / market insights. This will empower individuals to engage better with consumers and utilise evolving bakery market demands for commercial benefit. As part of this programme students will also be designing innovative mock-up / prototype bakery products and responding to virtual business/ new business project briefs. Learners will also be presented with new and exciting innovative ingredients whilst enhancing their knowledge regarding safety of allergens in the bakery industry and its related products.
In addition to the above, students will develop sugar craft skills and fine piping techniques in addition to chocolate work presentation/ techniques alongside commercial baking procedures and methods. To complement their business and market knowledge, students will be encouraged to develop their professional and academic skills also. Learners will be empowered to enhance their research skills as professional academic practitioners and undertake professional research on their chosen subject under an academic supervisor. It is envisioned that students will become empowered as future bakery / culinary ambassadors as a result of the specialised knowledge gained from this exciting programme.
Commercial Baking/Chocolate Work
Food Product Development
Sugar Craft Principles & Techniques
Functional Foods & Food Allergens
International Food Law
Management Skills & Leadership
|To view the Leaving Certificate minimum entry requirements for this course, Click Here [Source: Qualifax]
To view Mature Entry requirements, or alternative requirements, please visit Qualifax or the Colleges' website from the links available in the Course Details section above.
This programme recognises the diversity of opportunities available to the graduate. Career opportunities include: Bakery, Pastry Art, Delicatessens and Sandwich Bar Management.
Typical opportunities include; enhanced or specialised artisan baking with opportunities for travel/ niche self-employment. Roles in high-end wedding cake/ event cake design, product development roles or bakery production management. Other possible roles include technical bakery support/ bakery sales positions/ consultancy roles / bakery food reviewer or food critic. Opportunities also exist with graduate programmes with world-class bakery companies. Previous graduates of the bakery faculty have won Industry graduate programme scholarships with world leading bakery companies and are sought after internationally.
There are entrepreneurial opportunities for ownership of a variety of bakery and pastry based operations. In addition there may be opportunities for graduates in education, consultancy and research.
Students have an opportunity to progress onto DIT’s MSc in Culinary Innovation and Food Product Development.
|Monday 6 March|
|DIT - DIT Portfolio Submission Dates|
|Tuesday 27 June|
|DIT - DIT Hospitality Management and Tourism Live Q and A|
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This course prepares people for work relating to the following Career Sectors. Click to explore more...
If you are interested in this course, then these occupations may be of interest. These suggestions are related by Career Sector and Career Interests, and may be worth exploring.
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