Bachelor of Arts (Honours) in Culinary and Gastronomic SciencesFour year honours degree combining scientific principles with the theoretical and practical aspects of food. Graduates will develop the skills necessary for an exciting career in food research and development and/or the culinary sector.
Discipline: Culinary Arts
Location: Galway - Dublin Road
NFQ Level: 8
Programme Duration: Four years
Mode of Study: Full time
Application Route: Apply through the CAO
CAO Round 1 Points: 200 (2020)
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.
*** DOWNLOAD OUR BROCHURE HERE ***
- Learning and Innovation Skills (PDF 316KB)
- Food Safety (Culinary) (PDF 306KB)
- Fundamentals of Pastry, Baking and Desserts (PDF 307KB)
- Professional Cookery Operations (PDF 310KB)
- Live Kitchen Service 1 (PDF 310KB)
- Nutrition (PDF 311KB)
- Restaurant Service (PDF 304KB)
- French for Foodies (PDF 297KB)
- Information Technology Introductory, (PDF 303KB), Information Technology Comprehsensive (PDF 300KB)
- Introduction to Accounting and Business Maths (PDF 303KB)
- Spanish for Foodies (PDF 300KB)
- Financial Accounting (PDF 300KB)
- Modern Classics and Global Cuisines (PDF 314KB)
- Modern and Innovative Pastry, Baking and Desserts (PDF 309KB)
- Live Kitchen Service 2 (PDF 398KB)
- Gastronomy (PDF 304KB)
- Industry Work Based Learning (PDF 297KB)
- Essentials of Business (PDF 302KB)
- Food Science and Technology 2 (PDF 306KB)
- Culinary Digital Applications (PDF 302KB)
- Management Accounting (PDF 309KB)
- Food Safety Management and Training (PDF 307KB)
- Charcuterie and Modern Buffet (PDF 300KB)
- Introduction to Sensory and Consumer Science (PDF 310KB)
- Advanced Food Science – Food Processes (PDF 302KB)
- Entrepreneurship (PDF 302KB)
- Theory of New Food Product Development (PDF 304KB)
- Industrial Work Placement (PDF 302KB)
- Digital Food Photography and Styling (PDF 302KB)
- Fundamentals of Food Microbiology and Analysis (PDF 300KB)
- Gastronomy in the Modern World (PDF 321KB)
- Classical and Contemporary Cuisine 1 (PDF 302KB)
- Advanced Pastry 1 (PDF 307KB)
- Fermented foods (PDF 207KB)
- Food Product Development –Concepts and Techniques (PDF 294KB)
- Food Legislation and Regulatory Affairs (PDF 313KB)
- Applied Sensory Analysis (PDF 318KB)
- Classical and Contemporary Cuisine 2 (PDF 308KB)
- Food Packaging and Shelf Life (PDF 319KB)
- Research Methodology (PDF 305KB)
- Flavour Science (PDF 397KB)
- Applied Project (PDF 302KB)
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.
Students of the College of Tourism and Arts can incur additional costs.
Dr Francesco Noci, PhD, MSc.
Tel: +353 (0)91 742381
Email: Dr Francesco Noci