Sept 2020 – Grangegorman Campus
2019 CAO Points - 308
Minimum Grade in
English OR Irish
|Other Grade Requirements|
|At least O4/H7 in one of: Physics, Chemistry, Physics and Chemistry, or Biology, Applied Mathematics, Home Economics or Agricultural Science.|
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
|If any applicant has a medically diagnosed food allergy (note; not an intolerance), this programme is not recommended.|
This programme is a joint degree offered by the School of Culinary Arts and Food Technology and the School of Food Science and Environmental Health.
Culinary science is a rapidly growing discipline. The food industry needs to satisfy the demands of consumers requiring value-added, high-quality, tasty food.
On graduation, you’ll be qualified to enter a rewarding career as a development chef, food product developer (with both culinary and scientific knowledge and skills), healthcare caterer, food writer, instructor in a cookery school, or advisor to a food retailer. Or you can engage in culinary science research, innovative food product development and allied areas.
The first two years of the programme will provide you with practical skills in kitchens, food science and nutrition in our labs. The kitchen skills focus on professional cookery, whereas science focuses on food research and experimentation.
Years 3 and 4 focus on the everyday needs of a dynamic concept/development chef. In Year 3, you’ll benefit from two 12-week placements, one a food science placement and the other a culinary placement.
Overall, you’ll gain skills and knowledge in the sciences and culinary arts as well as business and entrepreneurship, which will give you the know-how to set up a food business.
Study Abroad Opportunities
Students have opportunities to undertake placements abroad, and can avail of Erasmus funding for these placements.
On graduation, you may proceed to postgraduate studies leading to the award of MSc, MPhil or PhD at research institutes and universities worldwide.
Major food companies are investing heavily in innovative approaches to develop novel high-quality foods. They need culinary science graduates.
Many food businesses employ both chefs and scientists, but if you combine skills and knowledge in both disciplines you’ll readily gain employment as a Development Chef or Food Product Developer. Graduates can also set up their own food business.
- Chemical Applications
- Culinary Science & Food Technology
- Food Safety
- Kitchen & Larder
- Computer Apps & Digital Skills
- Introductory Nutrition
- Pastry l
- Applied Food Industry Communication
- Maths for Scientists
- Fundamentals of Business Management & Marketing
- Culinary Health Choices
- Culinary Science & Food Technology
- Diet, Health & Disease
- Food & Beverage Marketing
- Food Ingredients & Consumer Foods
- Basic Food Microbiology
- Fundamental Sensory Evaluation
- Introduction to Business Finance
- Fundamental Molecular Gastronomy
- Food Physics
- Concept Innovation & Product Design
- Food Process Technology
- Intermediate Microbiology
- Introductory Food Science & Analysis
- Research Methodology
- Internship/Industrial Placement
- Intermediate Molecular Gastronomy
- Lifecycle Nutrition
- Food Regulatory Affairs
- Food Entrepreneurship
- Options (2)
- Project/Dissertation Research
Philipp Zimmermann, a fourth-year student from Budapest, Hungary.
‘Culinary science is one of the only courses that show you both sides: the Culinary Arts/ Restaurant side and the Food industrial/scientific side of the food industry with some insights to the business side of it. The best part is that it shows you all the aspects from the food industry, from actual development to analysing all the way to marketing and potentially selling food products which can not be found in any other course in Europe. The knowledge was also well excepted by the industry’.
Hazel McGarry, a fourth-year student from Dublin, Ireland.
‘I began the first year of the Culinary Science course in 2016. Since the first year, we have studied a wide range of different modules each providing us with different skills and information we can take into the workplace. The course is quite practical with a lot of kitchen and lab classes that provide us with hands-on skills which we can use in the industry for careers in food product development, pastry and baking, general kitchen work and also for working in a lab environment. The course also incorporates a lot of other modules such as business and nutrition which can be useful if wanting to start your own business or if you wanted to go down a more health-based career with food. Overall I have enjoyed the course and feel it has thought me a lot of information about the different sections of the food industry and also provided me with the practical experience to work with a more hands-on approach’.