Sept 2020 – Grangegorman Campus
2019 CAO Points - 271
|If any applicant has a medically diagnosed food allergy (note; not an intolerance), this programme is not recommended.|
This programme reflects developments in Culinary Arts education worldwide. It combines practical reflective classes in kitchens and restaurants with an in-depth theoretical knowledge-base and the development of communication, critical thinking, problem-solving and personal skills.
The course reflects the strong partnership between education, the individual student and the hospitality and food industries.
The skills-focused curriculum will enable you to build practical professional cookery experience in restaurant service, larder, hot kitchen and pastry sections, which are currently in high demand locally and internationally.
You can specialise, through self-directed learning, in the culinary fields and research that appeal to you.
There is also an academic core that runs continually throughout each semester. This will prepare you for your research proposal in Year 3 and thesis in your final year.
On graduation, you can expect to take up a position in culinary operations, food and beverage, front of house, marketing or sales.
There is an optional work placement in Year 3.
Study Abroad Opportunities
You can go on Erasmus in Year 3.
On graduation, you may proceed to postgraduate studies leading to the award of MSc, MPhil or PhD at research institutes and universities worldwide.
Roles may include Executive Chef, New Product Development Technologist, Graduate Trainee Manager, Senior Pastry Chef, Sommelier, Food Stylist, Food Writer, Wine Adviser, Bakery Manager, Artisan Baker, Recruitment Consultant, Entrepreneur (restaurant/café/bakery owner/consultants), Catering Manager, Lecturer, Culinary Skills Instructor, Researcher, Food Photographer, Health and Safety Executive, Packaging Technologist, Conference Manager.
- Culinary Science & Technology 1
- Culinary Information Systems
- Food Safety
- Food & Beverage Studies
- Gastronomy 1
- Kitchen & larder 1 & 2
Pastry 1: Pastry Confectionary
- Introductory Nutrition
- Introduction to Larder & Meat Technology
- French Culinary
- Wine Terminology
- Culinary Operations Management
- Culinary Science & Technology 2
- Kitchen & larder 3
- Pastry 2
- National Internship
- Introduction to Marketing
- Diet, Health & Disease
- Gastronomy 2
- Wine Studies 1
- Internship Food Production
- Restaurant Service
- Food & Beverage Immersion
- Financial & Cost Accounting
- Food Product Development 1
- Industry Placement
- Gastronomy 3
- Major Hot Kitchen 1
- Major Pastry or Major Larder
- Research Methods
- Dissertation Research
- Food Entrepreneurship
- Food Product Development 2
- Gastronomy 4
- Innovation Change Management & Creativity
- Occupational Health & Safety
One option subject to availability an demand from:
- Major Hot Kitchen 2
- Major Pastry 2 Major Larder 2
Two options subject to availability and demand from
- Molecular Gastronomy
- Consumer Behaviour & Sociology/Sport & Exercise Nutrition
- Event Management
- Advanced Wine Studies
- Property Management, Management Training & Development in Hospitality