BA in Culinary Arts

Bachelor of ArtsCulinary Arts

Code:
HCULA
Delivery:
Springboard
Level:
7
Campus:
Cork Road
Credits:
60 ECTS

Culinary

This 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 the National Craft Certificate in Professional Cookery.

The course will run for 2 days - Tues & Weds - each semester with classes starting in mid February 2020.

Course modules:

- Classical / Contemporary Cuisine 
- Gastronomy 
- Specialised Kitchen & Larder 
- Culinary Leadership & Training 
- Work Based Learning 

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

Minimal requirement are a Level 6 Qualification in Professional Cookery.

Where candidates do not currrently meet the formal academic entry requirements they may be able to advance their application using the Recognition of Prior Learning (RPL) mechanism. RPL allows candidates to make a case that they do meet entry requirements through a combination of formal certified learning and learning through (work) experience. 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.
http://www.wit.ie/about_wit/documents_and_policies/english_language_requirements

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.

Course Leader


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