Bachelor of Arts Culinary Arts
Course Overview
-
1
Year
-
2-3
Years P/T
-
7
Level
-
Addon
Course
Why take this course?
Students in the Department of Hospitality, Tourism and Leisure are eligible to take part in annual international fieldtrips. In 2016 we visited Paris, Poznan and Beijing and in 2017 we will be going to Dubai and Italy. In addition to that, you will learn a lot about the dynamic nature of culinary arts management, using a comprehensive range of leadership and training skills and apply this knowledge, skills and competencies required to build a successful career in the foodservice industry.
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
Additional Information
This course can be taken Full time (1 year) or Part Time (2-3 years)
Assessment Information
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:
- mini-projects
- presentations
- group work
- examinations
- in-class tests
- multiple-choice tests
- essays
- portfolio work
Course Details
- Course Fees:
- Uniform and material fees of approx. €100 per year.
- Course Duration:
- 1 Year
- Course Duration:
- 2-3 Years P/T
- Course Award:
- Bachelor of Arts
- Course NFQ Level:
- Level 7
- Department:
- Dept of Hospitality, Tourism & Leisure Studies
- Minimum Entry Requirements:
-
Higher Certificate in Culinary Arts or equivalent.
Accreditations/Endorsements
Lecturer Testimonial
Brian O'Ruairc, Lecturer in Culinary Arts
Brian O'Ruairc is a graduate of the Culnary School in Killybegs, Thames Valley University, Slough & the City and Guilds Advanced Craft Cookery.
Student Testimonial
Patrick Walsh, Advanced Certificate in Professional Cookery
If you are truly passionate about food and want to become a great chef, then AIT is the best college to help you achieve your career goals.
Student Testimonial
Hospitality, Tourism and Leisure students in Beijing, 2016
"I throughly enjoyed myself on our Beijing fieldtrip. It was great to meet students from other courses and to learn about our industry in another country. I would recommend these trips to all students!"
Student Testimonial
Hospitality, Tourism and Leisure students in Dubai, 2017
"Dubai was an incredible experience for us. It was a place we never thought we would have wanted to visit but now we have a whole new perspective for ourfuture careers! We loved seeing the different culture and learning about the history of Dubai."
Careers & Opportunities
Career Prospects
Students from the Department of Hospitality, Tourism and Leisure have worked in some of the country and the world’s best hotels; including Ballyfin House, Co. Laois, Ashford Castle, The Hilton, London, The Savoy, London, The Ritz Carlton, London, Adare Manor, The Shelbourne, Dromoland Castle.
Culinary Arts graduates are highly sought after in many sectors as they are experienced in all aspects of food production and service and have gained practical experience during their studies. The Restaurant Association of Ireland currently reports a huge national shortage in trained chefs, which puts culinary graduates in a strong position upon graduating.
Work Placement
There are work placement opportunities locally, nationally and internationally. We have excellent links with the following hotels and groups: The O’Sullivan Group (Sheraton Athlone, Hodson Bay, Galway Bay), Ballyfin Demense, Mimoza’s Cannes, the Wineport, Knockranny House Hotel Westport and many others, all over the world.
Students who opt to take a work placement overseas are usually eligible for Erasmus + funding to support their travel and subsistence costs. We support all students in obtaining a work placement and you will have support from the college while on placement. Placements are generally paid and take place in summer between your second and third years of study.