Bachelor of Arts Culinary Arts
Why take this course?
This course develops culinary students’ skills to degree standard. You will learn advanced culinary techniques, both contemporary and traditional, develop your skills in advanced pastry and learn how to develop a new food product. You will also discover the impact of food on tourism, hone your IT skills and advance your culinary business knowledge. The
course is available full time and leads to many exciting opportunities in the culinary sector.
All students in the Department of Hospitality, Tourism and Leisure, including new first years, are eligible to take part in annual international field trips. In the last few years more than 150 of our students have worked or studied abroad, including in Beijing, Shanghai, Dubai, Parma, Poznan, Paris, San Sebastian, Barcelona, Cannes, the Balearics, Ontario and Lisbon.
What will I experience?
On this course you will:
- use IT to produce documents, databases and spreadsheets and communicate your results electronically;
- learn to apply fundamental nutritional concepts to develop interesting recipes;
- use advanced techniques to further your creative culinary abilities in the production of contemporary dishes;
- equip you with the skills to develop as a culinary leader and trainer in a continuing progressive sector;
- apply business concepts to the management of culinary enterprises;
- learn how memorable foodservice enhances consumer experience;
- enjoy a wide-range of learning experiences in the production and refinement of advanced confectionary techniques, and
- experience the excitement of developing your own new food products and showcase them to the public.
What opportunities might it lead to?
Through the development of artistic skills and knowledge delivered on this programme, graduates have found employment in leading hotels and restaurants at home and abroad. Here are some routes our graduates have pursued:
- Sous chef
- Head chef
- Executive chef
- Food production manager
We place a lot of emphasis on student support and so we aim to provide a learning environment that is both stimulating and academically challenging, whilst also supporting your learning. You will encounter a range of teaching methods - from lectures, workshops and seminars to hands-on practical sessions and lab exercises. The course is taught by experienced lecturers with a track record of success in many sectors including the hotel, restaurant and food production industries.
We appreciate that different students have different learning styles and so we provide a range of assessment approaches to suit everybody. Here are some of the ways we assess your work:
- group work
- in-class tests
- multiple-choice tests
- portfolio work
- Course Fees:
- Uniform, equipment and material fees.
- Course Duration:
- 1 Year
- Registration Closing Date:
This course can be taken Full time (1 year).
- Course Award:
- Bachelor of Arts
- Course NFQ Level:
- Level 7
- Dept of Hospitality, Tourism & Leisure Studies
- Minimum Entry Requirements:
Higher Certificate in Culinary Arts or equivalent.