Courses in

The Bachelor of Arts (Hons) in Culinary and Gastronomic Sciences aims to provide the student with the knowledge, creative skills and technological competences necessary for a career in the food and/or culinary sector.  

The course is designed to reinforce and enhance the student’s knowledge of scientific principles, processes and technologies through the study of food.

This degree course will benefit students who are interested in applying scientific principles to the theoretical and practical aspects of food, from production of raw materials to food product development.

The first two years of the programme provide students with practical culinary skills and basic food science and technology, nutrition and gastronomy knowledge, supported by laboratory practicals.

The latter two years focus on the acquisition of more advanced scientific skills in the area of food science, sensory science, flavour, in theory and through their application in food product development.

The programme will create highly competent individuals with a unique combination of skills, by combining the creativity of the chef, with the scientific and technical knowledge to operate in food research and development.

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Year 1

• Professional Cookery Operations
• Pastry and Bakery Fundamentals
• Introduction to Live Kitchen Service
• Food Safety
• Food Science and Technology
• Communications and Professional Development
• Learning and Innovation Skills

Electives

• French for Foodies
• Information Technology
• Spanish for Foodies
• Information Technology
• Financial Accounting
• Restaurant Service 
• Introduction to Accountancy and Business Maths

Year 2

• Modern Classics and Global Cuisine
• Modern and Innovative Pastry, Baking and Desserts
• Live Kitchen Service
• Nutrition
• Gastronomy

Electives

• Culinary Digital Applications 
• Management Accounting 
• Food Safety Management and Training 
• Charcuterie and Modern Buffet 

Year 3

• Introduction to Sensory and Consumer Science
• Advanced Food Science – Food Processes
• Entrepreneurship
• New Food Product Development
• Industrial Work Placement

Electives

• Digital Food Photography 
• Fundamentals of Food Microbiology and Analysis 
• Gastronomy in the Modern World 
• Advanced Culinary Skills
• Advanced Pastry
• Fermented foods 

Year 4

• Food Product Development –Concepts and Techniques
• Food Legislation and Regulatory Affairs
• Applied Sensory Analysis
• Advanced Food Science – Food Commodities and Ingredients
• Food Packaging and Shelf Life
• Research Methodology
• Flavour Science
• Applied Project

Electives

• Advanced Culinary Skills 
• Advanced Pastry 
• Nutrition and Health

The programme will support graduates in their pursuit of careers in the food industry, and in the culinary and catering sector, by enhancing professional culinary skills in areas such as new product development, food processing and manufacturing.

Career opportunities for graduates of this programme include:

• Chef roles - commis, sous, head, and/or executive chef
• Development chef within the food industry
• Food research and product development in the food industry
• Food entrepreneur

Graduates will also be eligible to pursue research MSc/PhD programmes in Food Science/Nutrition/Culinary related disciplines as well as taught master’s programmes in cognate areas.

GMIT intends to develop in-house taught master’s programmes in the area of Gastronomy which will be suitable for the graduates of this programme.

This programme offers an introductory work experience (12 weeks) between year 1 and year 2 and a 30 week (semester long) industry work placement during year three.

Additional Costs

Students of the College of Tourism and Arts can incur additional costs.