Code
SE923
Location
Waterford
Campus
Cork Road
- Level Level 8
- Duration 4 years
- CAO Points 254
- Credits 240
- Study Abroad View details
- Placements View Details
- Fees View Details
What is the BA (Hons) in Culinary Arts Course?
This is a full time, four year, level 8 programme of innovative and dynamic culinary study. It is a revisioning of traditional culinary skills training to include a number of other disciplines such as food innovation, media and visual arts, food policy, speciality food production, sustainable practices and gastronomy.
The curriculum has been designed to bring students into the worlds of interdisciplinary learning, research and enquiry and the emphasis is less on training and more on holistic development in order that graduates will elevate current industry practices to a new dimension both regionally and nationally. Graduates will be empowered to become self-starters with passion and entrepreneurial traits.
International and Industrial Experience
Central to the degree is a year combining international study and international work experience. In Year 3 of the programme, students study for a semester at one of our partner colleges in Canada, France, Northern Ireland, Spain, The Netherlands, or the USA. They also spend a semester on international work placement in a country of their choice. This opportunities offers our students first-hand experience of international standards and best practice in culinary operations and equips them with the skills necessary to be highly effective in the global workplace.
Interdisciplinary study
This course offers an interdisciplinary study of social, human and culinary sciences and will encourage students to think about the future of gastronomy, encouraging them to explore the connection between environmental consciousness and creativity, politics and food production, the media and culinary arts, amongst other things.
BA (Hons) in Culinary Arts Course facebook
Blog of student experiences on international study and international work placement: https://bacainternational.blogspot.ie/
Year 1
| Semester 1 | Semester 2 |
|---|---|
| Critical and Creative Thinking | Development of Culinary Skills |
| Food Safety & Technology | Development of Modern International Gastronomy |
| Fundamentals Of Culinary Skills | Nutrition & Scientific Principles |
| Introduction to Gastronomy | Information & Communication Technology for Culinary, Hospitality & Tourism |
| Choose one of the following electives: | Choose one of the following electives: |
| *Introduction to Business Management | *Organisational Behaviour |
| *Language | *Language |
| * = Elective | * = Elective |
Year 2
| Semester 3 | Semester 4 |
|---|---|
| Financial Accounting | Costing and Budgeting for Culinary Arts |
| Advanced Culinary Skills | Culinary Operations Practice |
| Food Analysis for Culinary Arts | Food Microbiology for Culinary Arts |
| Food, Energy & Sustainable Practices in Culinary Arts | |
| Choose one of the following electives: | Choose one of the following electives: |
| *Marketing for Culinary Business Enterprises | *Research Methodology |
| *Entrepreneurship | *Costing and Budgeting for Culinary Arts |
| *Language | *Language |
| * = Elective | * = Elective |
Year 3
| Semester 5 | Semester 6 |
|---|---|
| Academic study abroad or Industrial Placement | Academic study abroad or Industrial Placement |
Year 4
| Semester 7 | Semester 8 |
|---|---|
| Contemporary Food Policies | European Food Regulatory Affairs |
| Choose one of the following electives: | Choose one of the following electives: |
| *Advanced Culinary Applications | *Specialist Culinary Applications: Specialised Kitchen & Larder |
| *Classical & Contemporary Cuisine | *Specialist Culinary Applications Pastry & Confectionary 2 |
| *Advanced Culinary Applications: Pastry & Confectionary 1 | Choose one of the following electives: |
| Choose one of the following electives: | *Food Innovation 2 (15 Credits) |
| *Food Innovation 1 (15 Credits) | *Media & Visual Arts 2: Food Imagery, Promotion & Design (5 Credits) and Artisan / Specialty Food Production (10 Credits) |
| *Media & Visual Arts 1: Writing about Food (5 Credits) and Artisan / Speciality Food Production (10 Credits) | * = Elective |
| * = Elective |
Leaving Cert: Minimum entry requirements for BA (Hons) in Culinary Arts
2 subjects: H5
4 subjects: O6/H7
English or Irish: O6/H7
Mathematics: O6/H7
Advanced and Equivalent Entry for BA (Hons) in Culinary Arts:
Bachelor of Arts (Hons) in Culinary Arts Career Opportunities
The interdisciplinary nature of study equips graduates with the skills and knowledge to establish a career path in the culinary sector and increased flexibility to work in varied employable sectors such as:
- management positions within the hospitality sector, such as specialist chef, chef de partie and sous chef
- marketing and promotion
- entrepreneurship in creative food technology and development industries
- food product innovation centres
- artisan food production units
- food promotion
- education and training;
- event catering and food and beverage retail management
- in the domain of food styling
- food and related journalism
Students who have reached the appropriate honours standard may have access to a range of Masters Degrees in SETU Waterford and elsewhere.
The interdisciplinary nature of study equips graduates with the skills and knowledge to establish a career path in the culinary sector and increased flexibility to work in varied employable sectors such as:
- management positions within the hospitality sector, such as specialist chef, chef de partie and sous chef
- marketing and promotion
- entrepreneurship in creative food technology and development industries
- food product innovation centres
- artisan food production units
- food promotion
- education and training;
- event catering and food and beverage retail management
- in the domain of food styling
- food and related journalism
Students who have reached the appropriate honours standard may have access to a range of Masters Degrees in SETU Waterford and elsewhere.
