Culinary Arts / Ealaíona Cócaireachta

Leaving Cert

Minimum Number of

Subjects

Higher

5

 

Minimum Grade in

Maths

English OR Irish

O6

O6

Round one points 2019 - 215

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

Industry seeks highly skilled chefs and chef managers to meet the ever-changing needs of the catering industries. This ‘hands on’ programme with a strong emphasis on practical skills will educate you in a broad range of these skills and capabilities.
Subjects include culinary skills and operations, food safety, culinary science, culinary IT, restaurant service, the ‘mindful kitchen’, nutrition, classical & contemporary desserts, culinary events, buffet presentation and global cuisine. In Year 4, you’ll study more advanced and special subjects such as creative cuisine, culinary management & training, and even artisan breads.

Your new expertise will open opportunities for you to work in many diverse roles in the food sector. The programme uses the latest technologies and teaching methods. Many of our lecturing staff are engaged in research and consultancy with industry, which ensures that each programme offered is academically and practically focused.

  • Advancement in the professional kitchen
  • Specialisation in kitchen/pastry
  • Product development opportunities

 

 Semester 1

  • Applied Culinary Information Technology
  • Culinary Skills
  • Bread & Pastry Techniques
  • Culinary Operations
  • Food Safety & Culinary Science
  • Critical Skills Development

Semester 2

  •  Restaurant Service
  •  The Mindful Kitchen
  •  Nutrition

Semester 3

  • Global Cuisine
  • Culinary Events
  • Buffet Presentation
  • Food & Beverage Cost Control
  • Applied Culinary Science & Food Safety
  • Classical & Contemporary Desserts

 Semester 4

  • Culinary Nutrition
  • Classical & Contemporary
  • Gastronomy(HCCArts)
  • Work Based Learning HC 

 Semester 5

  •  Creative Cuisine
  •  Synoptic Study
  •  Gastronomy (BACArts)
  •  Advanced Culinary Science & Food Technology
  •  Food Product Development
  •  Culinary Management & Training
  •  Semester 6
  •  Food, Media Design & Quality
  •  Work Based Learning 1

 Elective

  •  Artisan Breads
  •  Creative Desserts and Bakery Products;
TU Code

TU742

Level

Level 7

Award

Bachelor of Arts

Duration

3 years

Location

Tallaght

Fees

EU Fees

Non-EU Fees