The City of Dublin ETB is co-
funded by the
Government of
Ireland and the European Union.
Pastry, Baking and Deserts
Fee Free - but must be in employment
Course Information
The aim of this course is to equip the learner with the knowledge, skills and competence required to prepare, produce and present a wide range of pastry, baking and dessert products to professional industry standards. Learners will develop practical skills in baking, pastry production, dessert preparation and food safety practices suitable for hospitality and catering environments.
This course will cover the following topics:
- Scientific principles of baking and pastry production.
- Ingredients used in baking, including flours, sugars, fats, eggs and leavening agents.
- Production of breads, muffins, sweet and savoury scones.
- Preparation of short, sweet, choux and puff pastries.
- Production of sponge cakes and sponge-based desserts.
- Preparation of hot and cold desserts.
- Working with fruits, chocolate, sauces and flavourings.
- Irish cheeses and cheese board presentation.
- Cost control and quality assurance in pastry production.
- Food hygiene, workplace safety and professional kitchen practices.
Key Information
Award QQI Level 5 Component Certificate in Pastry, Baking and Desserts (5N2084)
Duration 10 weeks
Delivery Practical / Classroom Based
Note The commencement of all courses is dependent on the registration of a sufficient number of students.
