Botanical Cuisine / Cócaireacht Luibheolaíoch

Minimum Number of

Subjects

Higher

6

 

Minimum Grade in

Maths

English OR Irish

O6

O6

Round one points 2019 - 236

QQI

Applications from QQI Level 5 and 6 are welcome. Further details at www.tudublin.ie/qqi

Mature applicants (23+) are welcome. Further details at www.tudublin.ie/mature

The BA (Hons) in Botanical Cuisine is a new unique honours culinary arts based programme offered by TUDublin – Tallaght and is the first degree of its kind in Europe.
In the world of culinary arts, chefs who are International leaders, are driving change through the following focus. These areas are fast becoming trends for the future of food.

  • Growing their own fruit and vegetables
  • Sustainability
  • Ethical sourcing of food
  • Zero Waste
  • Health and wellness in menu design
  • Plant-based cuisine ,where vegetables are taking centre stage on the menu and meat and fish are treated as a ‘side’ on the plate
  • Chef self-care and positive kitchen culture

This Farm to Plate culinary degree programme is aimed at producing contemporary chefs to meet these needs and creatively and confidently innovate plant-based food production and service. Michelin- starred chefs from Copenhagen, Finland and Ireland inspired the programme design. It is recognised by industry as an exciting development in culinary education.


Programme Content Overview

To facilitate learning and professional application by graduates, an applied approach is an important feature and is used throughout the programme .

Year 1
Builds the basic culinary skills foundation in cooking and pastry; introduces students to culinary science and nutrition; ‘the mindful kitchen ‘ an award winning module; industry experience throughout

Year 2
Builds on the skills in year 1 but with a focus on empowering the students to be creative and innovative to produce their own dishes, menus and events; applied culinary science; culinary nutrition

Year 3
Developing culinary skills at an advanced level; advanced culinary science and technology; food product development; food photography and media design; gastronomy; leadership.

Year 4
Key focus is on Botanical Cuisine through the following :

  • Edible gardening- this is delivered in partnership with Airfield estate Dundrum, where students grow their own food in their own polytunnel on the Estate
  • ‘Live Learning’ where students learn about various aspects of farming (animal, bee, vegetable, fruit) by visiting various farms and through masterclasses e.g. fermentation, preservation, zero waste, foraging
  • Botanical Cuisine: using creativity and innovation to design and produce plant-based dishes, menus and concept
  • Applied Culinary Nutrition: Linking nutrition to botanical cuisine and plant-based dishes
  • Culinary Events Project Management: Designing and producing a pop-up botanical cuisine related dining event

Opportunities to work in diverse roles in the food sector including.

  • at a senior level within a professional kitchen in hotels, restaurant or workplace catering.
  • culinary innovation and food product development
  • food marketing
  • food photography
  • training.
  • ‘farm-to fork’ food production
  • sustainable restaurants
  • spa resorts
  • health and wellness menu production
  • operating food event spaces for consumer experience.
TU Code

TU941

Level

Level 8

Award

Bachelor of Arts (Hons)

Duration

4 years

Location

Tallaght

Fees

EU Fees

Non-EU Fees

Contact Us

School of Business