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Realists like to find practical solutions to problems using tools, technology and skilled work. Realists usually prefer to be active in their work environment, often do most of their work alone, and enjoy taking decisive action with a minimum amount of discussion and paperwork.

Baking and Pastry Arts Management DT418

Programmes relating to this Video...

Baking and Pastry Arts Management - DT418

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. 

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. 

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. 


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. 


Module Listing

Commercial Baking/Chocolate Work
Dissertation Research
Food Product Development
Sugar Craft Principles & Techniques
Functional Foods & Food Allergens
International Food Law
Management Skills & Leadership
Research Methods