Delivery: 2 Days per week over 1 academic year
The Bachelor of Arts in Culinary Arts degree is designed to provide students with the knowledge, skill and competencies to be effective team leaders and production specialists at an operational and technical level in the workplace, in an every changing environment. The programme provides a rigorous technical and artistic education and training in the Culinary Arts and is designed as an add-on to courses such as the National Craft Certificate in Professional Cookery.
The course is highly subsidised with employed people paying just €750 and jobseekers fully funded to take the course.
Please see more information at www.springboardcourses.ie/eligibility
Advanced Culinary Techniques 1.2: Enhance culinary skills, specialist expertise, creativity, ability in classical & modern cuisines
Advanced Culinary Techniques 1.1: Enhance culinary skills, specialist expertise, creativity, ability in classical & modern cuisines
Gastronomy 1.1: Develop an understanding & appreciation of the multidisciplinary nature of international gastronomy
Gastronomy 1.2: Develop an understanding & appreciation of the multidisciplinary nature of international gastronomy
Culinary Leadership & Training 1.1: Understand & master the knowledge, skills and competence necessary for the leadership function
Culinary Leadership 1.2: Understand & master the knowledge, skills and competence necessary for the leadership function
Work-based Learning Portfolio: Learners produce a reflective portfolio their work-based learning processes
To ensure that students are capable of undertaking the degree programme, it is a requirement that participants on the programme have satisfactorily completed a NQAI Level 6 higher certificate award in the same specialized area, or equivalent.
It is also a requirement that candidates have relevant industrial experience prior to commencing Level 7 studies.
All candidates will be interviewed prior to acceptance on this programme by Institute Academics, who have availed of Fáilte Ireland interview skills workshops to ensure that each candidate has acquired appropriate industrial experience.
The interviewers will also assess the suitability of the candidate’s current place of employment to ensure that the practice of culinary innovation and experiential learning can take place as required by the programme and the Work Based Learning Module.
The interview will only be used as a shortlisting means when the programme is oversubscribed.
For this instance, interview Criteria have been devised with a marking scheme as follows:
1. Previous work experience- 25%: Applicants will be marked on their range of previous work experience in terms of variety of cooking experience, range and type, and skills obtained.
2. Previous educational motivation-25%: Applicants will be marked on their previous interest in developing their learning and skills.
3. How the course will help their current work situation- 25%: Applicants will be marked on how they explain how this programme can be used in their current work environment.
4. How the course will help their career progression- 25%. Applicants will be marked on how their explanation of how they can use this programme in their future careers.
Applicants who do not possess a level 6 qualification, but who possess extensive and relevant prior learning may support their applications using the Recognition of Prior Learning (RPL). Such applicants will be assessed for entry in line with Institute regulations. RPL applications must be made by filling out (please type) the Springboard RPL form and submitting it along with supporting documents such as academic certificates and transcripts etc. Download the WIT Springboard RPL Form here https://www.wit.ie/images/uploads/Education_School_PDF/WIT_RP6_Springboard_RPL_Form.docx
Applicants whose first language is not English must submit evidence of competency in English, please see WIT’s English Language Requirements for details.
This course offers a comprehensive range of subjects to those who wish to continue their studies in Culinary Arts on a National and International basis, leading to senior positions such as Chef de Partie, Head Chef, Executive Chef or Kitchen Manager.