Pastry, Baking and Desserts
This course provides the knowledge, skills and competence to produce a range of baked
goods, including breads, pastries and hot and cold desserts.
Overview
European Social Fund (ESF)
This course is funded by the European Social Fund (ESF). This means that the course is provided at no cost to the learner. This includes tuition, equipment, courseware and examinations.
The European Social Fund is the European Union (EU)’s main instrument for investing in people and supporting the implementation of the European Pillar of Social Rights. The aim of the ESF is to achieve high employment levels, fair social protection, and a skilled and resilient workforce for the future world of work, in line with the principles set out in the European Pillar of Social Rights.
The European Social Fund Plus provides over €10 billion annually across the European Union. Each country in the European Union avails of this funding to improve job prospects for millions of people and create a more inclusive society. It co-funds local, regional and national employment-related projects throughout the European Union.
More information is available in the EUFunds and European Social Fund websites.
Save Your Spot
June 2025
9 June - 15 July 2025
Bretzel Bakery, Co. Kildare
The Bretzel Bakery Training Centre (Kilcullen, Co. Kildare) & Marine House Hospitality Training Centre (Wicklow Town) are widely regarded as places of learning for aspiring bakers and culinary enthusiasts. Renowned for there hands-on approach, both centres offer a comprehensive curriculum, blending traditional baking techniques with modern innovations.
Whether you're a beginner eager to learn the basics or a seasoned baker looking to refine your skills, the centre's experienced instructors provide personalised guidance and share industry insights.
With state-of-the-art facilities and a focus on quality ingredients, learners gain practical experience in a professional environment that mirrors real-world baking conditions.
This immersive learning experience has earned the centre a stellar reputation among baking professionals and hobbyists alike.
One of the standout features of the both centres is there commitment to fostering creativity and confidence in its learners.
The programs are designed not only to teach technical skills but also to inspire a passion for the art of baking.
Learners can work on a diverse range of baked goods, from artisan bread and pastries to specialty desserts.
The supportive community atmosphere encourages collaboration and the exchange of ideas, making it a hub for culinary innovation.
Graduates praise its transformative impact on their careers and personal growth, solidifying its place as a top choice for those seeking excellence in the world of baking.
Pastry, Baking and Desserts Learners and their work
Course Modules
This course provides the knowledge, skills and competence to produce a range of bakedgoods, including breads, pastries and hot and cold desserts.
Module Content
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Explain the scientific principles underpinning the processes used in baking and pastry production
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Describe standards and grades for baking ingredients and products including flours, starches, fats, sugars, sweeteners, liquids, eggs, leavening agents, gelatin, salt and pre-prepared products
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Describe the commodities, both fresh and convenience, used in the production of hot and cold
desserts including fruits, flavourings, colourings and chocolate -
Prepare a range of baked dishes
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Prepare a range of breads including brown and white soda breads, muffins, sweet and savoury scones,
basic and enriched yeast breads -
Prepare a range of products using fresh and convenience pastry including short, sweet, choux and
puff -
Prepare a range of sponges and sponge products, including fatless and enriched sponge, coating and
filling as required -
Prepare a range of cold desserts, including eggbased dishes, cold soufflés, cheesecakes, waterices, meringues, tuilles and brandy-snaps, fruits, and sauces
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Prepare a range of hot desserts, including batters, milk puddings and hot soufflés
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Describe a range of Irish cheeses and their quality points
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Prepare a cheese board using appropriate accompaniments
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Implement cost and quality control considerations in the production and service of pastry, baking and
desserts -
Carry out all tasks, duties and skills using safe and hygienic personal and professional practices, taking
direction from appropriate personnel -
Implement best practice in food hygiene and workplace safety