Culinary Entrepreneurship / Fiontraíocht Cócaireachta

Sept 2020 – Grangegorman Campus

2019 CAO Points - 275

Minimum Number of

Subjects

Higher

6

 2H5s

Minimum Grade in

Maths

English OR Irish

O6/H7

O6/H7

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

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

If any applicant has a medically diagnosed food allergy (note; not an intolerance), this programme is not recommended.

The global Agri-Food and Beverage (AFB) industry is a growing competitive sector that underpins Ireland's engagement in food and drinks trade. The AFB sector is ‘diverse consisting of food suppliers, manufacturers, producers, processors and retailers. It is constantly evolving to adjust to the tastes and needs of consumers and the increasing global demand for a wider variety of higher quality product.’

Ireland’s status as a major food-exporting nation provides for graduates of the BSc (Honours) in Culinary Entrepreneurship with excellent career opportunities. The programme is viewed as extremely positive by national and multinational companies because it offers students the knowledge and practical skills necessary to work in this dynamic industry world-wide. The BSc programme builds strong links between; new food product development, wine studies, culinary practice, food legislation and business. Within the food industry, students will have the opportunity to work in areas such as food innovation, health promotion in the food trade and in the wider food and beverage sectors.

https://dbei.gov.ie/en/Publications/Publication-files/Focus-on-Agri-food-and-Beverages.pdf 

Learning outcomes/What will I learn in this programme? 

The Agri-Food and Beverages (AFB) sector is diverse, consisting of food suppliers, manufacturers, producers, processors and retailers. Therefore, this programme educates graduates to work in an environment that is continuously evolving to adjust to the tastes and needs of consumers. This is achieved by bringing a nutrition/healthy eating perspective through food artisan modules. Underpinning the practical element of the programmes we offer modules in Food Safety, Diet, Health and Disease, Marketing, Food and Beverage Studies, Human Resource Management and Customer Care, and Legal studies. In year three, students have the option of national or international internship (work placement) reflecting the opportunities and diversity that the food and beverage sector. The Schools strong industry links are vital to creating career opportunities in national and multinational companies worldwide. 

Are there study abroad opportunities?

This programme offers the learner the opportunity to engage with international work experience and study opportunities abroad.

There are diverse opportunities available, including, management careers in food and drink companies, food and beverage event management or the more extensive agri-food trade production and food innovation sector: food buyer, food manufacturing compliance management. The food business acumen’s gained from this BSc programme provides graduates with the skillset and knowledge to benefit from entrepreneurial opportunities for ownership of a variety of food and drink-related operations. In addition, there are opportunities for graduates in consultancy, research, postgraduate education and lecturing in the extensive field of food and beverage related programmes following suitable experience.

What other options do I have after completion?

Students who have reached the appropriate honours standard may have access to a range of Masters Degrees in TU Dublin and elsewhere in Higher Education. The MSc in Culinary Innovation and Food Product Development may be of particular interest. Also, PhD research for high performing graduates. There are also Musgrave MarketPlace Scholarship opportunities offered on this programme. 

Management Principles, Bar & Beverage Studies, Culinary Science: Food Safety, Culinary Information Systems, Food & Beverage Studies, Communications, Artisan Food Cookery, Introduction to Marketing, Introductory Nutrition, French Culinary & Wine Terminologies, Food Sustainability

Artisan Food Cookery (Classic & Contemporary), Enterprise Development, Food & Beverage Hospitality Management, Human Resource Management, Introduction to Accounting, Wine Studies 1, Nutrition (Diet Health & Disease – Nutrition), Food & Beverage Service, Introduction to Legal Studies for Licensed Premises, National work placement

Consumer Behaviour & Sociology, Financial & Cost Accounting, Food Product Development 1, International Food Law, Artisan Food Modules (Chocolate & Pastry Work), Research Methods, National or International Internship

Project Management & Entrepreneurship, Quality Services Management, Artisan Food (Speciality Meats & Food Retail Marketing), Advanced Wine Studies, New Food Product Development 2, Managing Training & Development, Dissertation Research, Financial Management

STEPHEN TUMMON

Nine days after finishing BSc Culinary Entrepreneurship I was accepted onto the BordBia Origin Green programme, it is a two-year program that also involves an MSc Business Sustainability from UCD Smurfit. There is over 12 billion worth of Irish food and drink exported from this country every year. The BSc is a brilliant course to get into this market. With the prepared foods market growing every year, the course is a significant first step to anyone who wishes to work in the food industry.

AILBHE JOHNSON – BSc. ENTREPRENEURSHIP

I graduated from BSc Culinary Entrepreneurship in 2017 and really loved the four years I spent studying in TU Dublin. As the course is quite broad, it is an excellent opportunity to experience each aspect of the food industry – from Food Product Development to Wine Tasting and Independent Research, the course gives you a taste of every element of the industry. What I found most exciting were the industry placements and the independent dissertation. I completed an industry placement each year of my course, with 3rd year being a particularly exciting year – I travelled to St Martin in the Caribbean and spent three months working in the pastry kitchen of Belmond La Samanna, working fully through French language and in a kitchen with very high standards, it was a fantastic experience. I then completed a very different placement with a vegan start-up company in London called Pollen + Grace, where I currently work as Head Chef. The Food Product Development, Culinary Science, Financial Accounting and Project Management modules from the course have really helped me in my current role. Studying on the BSc in Culinary Entrepreneurship is a brilliant way to begin a career in the food industry. The modules are all very relevant and the lecturers are fantastic. Food is a really exciting space to work in and due to the broad nature of the course there are endless career opportunities available to graduates – I would definitely recommend! 

LUKE O’CONNOR –BSc. ENTREPRENEURSHIP

A love of the food industry initially drew me to the BSc. Culinary Entrepreneurship in TU Dublin. I wasn't sure exactly what I wanted to do after college, but the degree included strong business modules, which broadened my understanding of how to build a career around my passion for food. The degree included practical experience in real kitchens, which helped me rule out becoming a chef; something I thought I'd pursue. In the third year, I did an internship in the Commercial department of Tesco UK which led to an offer of a place on their 2-year Commercial Graduate Programme. In Tesco UK’s Head Office I began buying World Beers. The skills and knowledge gained from my experience in the programme enabled me to stand out among the crowd on the Graduate Programme. In year two, I became the Graduate Buyer for Exotic Fruits. This involved sourcing from over ten different countries worldwide, working directly with growers, managing internal and external stakeholders and developing strategic growth plans for the category. Now, I’m the Buying Manager for Citrus Fruit, a +£200m sales value category, working with growers across six different countries, to source citrus fruit for the entirety of the UK. I've travelled the world through my work, and each week I’m faced with new challenges around availability issues, price negotiation and managing relationships. Had I not completed the Culinary Entrepreneurship degree I don’t believe I’d be in this position today. Luke O'Connor Graduate, Culinary Entrepreneurship BSc., TU Dublin (formally DIT) & Citrus Buying Manager, Tesco Stores Ltd.

LIADAN TAYLOR – BSc. ENTREPRENEURSHIP

I decided to study Culinary Entrepreneurship as I’ve always had a strong passion for the food industry and thought this course was a great place to begin my career in food. The modules that particularly interested me were Nutrition and Food Product Development. During the course, I completed an industry placement at the vegetarian wholefood restaurant Cornucopia. It was here where I became fascinated by vegan ingredients, cooking and baking. I've worked there for four years and have a recipe published in their award-winning cookbook "The Green Cookbook". After studying Culinary Entrepreneurship, I decided to continue with my studies at TU Dublin and completed an MSc in Culinary Innovation and Food Product Development, where I really focused my studies on sustainable food innovation. Having recently graduated, I've decided to move to South East Asia to teach English for a year before starting my career in the vegan food product development industry.

TU Code

TU943

Level

Level 8

Award

Bachelor of Science (Hons)

Duration

4 years

Number of Places

34

Location

City Centre: Grangegorman

Fees

EU Fees

Non-EU Fees

Contact Us

School of Culinary Arts and Food Technology