Bachelor of Arts (Hons) in Culinary Arts

Bachelor of Arts (Honours)in Culinary Arts
Code:
WD194
Delivery:
Full Time
2018 CAO range:
        279 - 523
Level:
8
Campus:
Cork Road
Duration:
4 years
Credits:
240 ECTS
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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 industrial and international experience. During the first semester of year 3 students have the opportunity to take a semester of international study, followed by an internship in industry in semester 6. This will offer culinary students first-hand experience of international standards and best practice in culinary operations.

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

Year 1
Semester 1Semester 2
Fundamentals of Culinary SkillsDevelopment of Culinary Skills
Introduction to GastronomyDevelopment of Modern International Gastronomy
Food Safety & TechnologyNutrition & Scientific Principles
Critical & Creative ThinkingInformation & Communication Technology for Culinary Arts
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 3Semester 4
Advanced Culinary SkillsCulinary Operations
OenologyFood, Energy and Sustainable Practices in Culinary Arts
Food AnalysisFood Microbiology
Financial AccountingPractices 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 5Semester 6
International PlacementIndustrial Study
Year 4
Semester 7Semester 8
Contemporary Food PoliciesEuropean 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 1Choose 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 Certificate 2018:

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:

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 WIT and elsewhere.

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