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 final year focuses 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.

Graduates will be equipped with a unique combination of skills, by combining the creativity of the chef with scientific and technical knowledge.

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Year 1

• Professional Cookery Operations (PDF 310KB)
• Fundamentals of Pastry, Bakery and Desserts (PDF307KB)
• Live Kitchen Service 1 (PDF 311KB)
• Food Safety (Culinary) (PDF 302KB)
• Nutrition (PDF 311KB)
• Restaurant Service (PDF 304KB)
• Learning and Innovation Skills (PDF 316KB)

Electives

• French for Foodies (PDF 297KB)
• Introduction to Accounting and Business Maths (PDF 303KB)
• Information Technology Introductory (PDF 303KB),  Information Technology Comprehensive (PDF 301KB)
• Spanish for Foodies (PDF 300KB)
• Financial Accounting PDF 300KB)

Year 2

• Gastronomy (PDF 304KB)
• Industry Work Based Learning (PDF 297KB)
• Essential of Business (PDF 302KB)
• Modern Classics and Global Cuisines(PDF 314KB)
• Live Kitchen Service 2 (PDF 299KB)
• Modern and Innovative Pastry, Baking and Desserts (PDF 309KB)
• Food Science and Technology 2 (PDF 306KB)

Electives

• Culinary Digital Applications (PDF 302KB)
• Management Accounting (PDF 309KB)
• Food Safety Management and Training (PDF 307KB)
• Charcuterie and Modern Buffet (PDF 300KB)

Year 3

• Entrepreneurship (PDF 302KB)
• Advanced Food Science – Food Processes (PDF 302KB)
• Introduction to Sensory and Consumer Science (PDF 310KB)
• Theory of New Food Production and Development (PDF 303KB)
• Industrial Work Placement (PDF 302KB)

Electives

• Digital Food Photography and Styling (PDF 302KB)
• Fundamentals of Food Microbiology and Analysis (PDF 300KB)
• Gastronomy in the Modern World (PDF 335KB)
• Classical and Contemporary Cuisine 1 (PDF 302KB)
• Advanced Pastry 1 (PDF 316KB)
• Fermented foods (PDF 297KB)

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

Successful graduates will be eligible to progress into the final year of the honours degree in Culinary and Gastronomic Sciences.

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.