Courses in

Culinary Arts

Fundamentals of Pastry Baking and Desserts (Jobs Stimulus Module)

Discipline: Culinary Arts

Location: Galway - Dublin Road

NFQ Level: 6

Mode of Study: Blended Learning

Application Route: Apply direct to GMIT

Places: 8


Free to unemployed applicants. €105 to employed applicants (€945 funded by HEA)

Why Study?

This module ensures that all students are competent in the production of breads, gateaux and pastries with particular emphasis on the scientific principles, production processes underpinning this discipline, seasonality of products, procurement processes and modern trends.

Programme Modules

Fundamentals of Pastry Baking and Desserts - 10 ECTS Credits

    Learning Outcomes: 

    On completion of this module the learner will/should be able to;

    1. Explain the scientific principles underpinning all the processes used in pastry productions
    2. List all commodities, equipment, techniques and the range of artisan, seasonal and locally available products related to pastry production.
    3. Apply cost and quality control procedures as they relate to the production of pastry products.
    4. Utilise the processes and techniques necessary to produce a range of pastes, breads and sponge products
    5. Apply the processes and techniques necessary to produce a range of hot and cold desserts.

    Essential Information: 

    Credits (ECTS)

    10 Credits



    Go to to:

    • confirm if you are eligible to apply under the Jobs Stimulus initiative
    • check if you meet the academic "Entry Requirements" for this level of module


    How to Apply

    We are accepting applications from Monday, 16th November 2020.

    Apply through our Online Admissions System ,, and then submit any supporting documentation by email to

    Read the Jobs Stimulus Online Admissions User Guide for step-by-step instructions BEFORE logging on to our online admissions system at the ‘Apply Here’ link below.

    Note: On the online admissions system, you will find this module under the Application Type JS- Culinary & Gastronomic Sc.


    Apply here (Online Admissions System) 


    Course Schedule

    Start date: 18/01/2021

    End date: 30/04/2021

    Contact Us


    Vice President International Engagement
    Head of Galway International Hotel School

    Cáit Noone
    Email: Cáit Noone