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Bachelor of Arts in Culinary Arts

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Discipline: Hotel

Location: Galway - Dublin Road

NFQ Level: 7

Programme Duration: One year

Mode of Study: Part time

Application Route: Apply through the CAO

Entry Requirements: Level 6 Higher Certificate in Culinary Arts or equivalent

Places: 16


Free to unemployed, otherwise 750 Euros

Why Study?

This course aims to develop management and leadership competences in chefs.

It will allow candidates to better position themselves for supervisory and management roles in kitchen operations.

An information evening will be held in GMIT, Dublin Road Galway in late August/ early September.



The three main industry sector groupings targeted in this programme design are the hotel industry, as represented by the Irish Hotels Federation with 1,000 members employing 57,000, the Pub Trade, as represented by the Vintners Federation of Ireland, with 4,000 members employing 40,500, and the Restaurant Industry, as represented by the Restaurants Association of Ireland with 3,500 members employing 72,000.

The Irish Tourism Industry Confederation (ITIC) has looked at the data over a 3-year period and has identified a number of insights, trends and patterns. What is important to note is the growth in tourism numbers and spend across the regions, which ties in with Failte Ireland strategy for increasing regional tourism distribution. Staff training and development will be key to delivering this strategy.

The BA Culinary Arts (add-on) curriculum aims to equip learners with the knowledge and skills necessary to lead worthwhile lives and develop careers in the broad culinary, food service, food manufacturing and hospitality industries where professional culinary knowledge and skills are required. It will prepare students for careers in the Culinary Arts, food service, food manufacturing and hospitality industries by developing their capacity to contribute to and lead the professional and strategic direction of their organisations.

Programme Modules

On this course you will:

  • learn to apply fundamental nutritional concepts to develop interesting recipes;
  • use advanced techniques to further your creative culinary abilities in the production of contemporary dishes;
  • equip you with the skills to develop as a culinary leader and trainer in a continuing progressive sector;
  • apply business concepts to the management of culinary enterprises;
  • learn how memorable food service enhances consumer experience;
  • enjoy a wide-range of learning experiences in the production and refinement of advanced confectionery techniques
  • experience the excitement of developing your own new food products and showcase them to the public



Career Opportunities

Through the development of artistic skills and knowledge delivered on this programme, graduates have found employment in leading hotels and restaurants at home and abroad.

Here are some routes our graduates have pursued:

  • Sous chef
  • Head chef
  • Executive chef
  • Food production manager

Essential Information: 

Key Features:

This one-year part-time programme combines college based education in culinary operations with work based learning in industry.

The primary focus of the programme is to provide upskilling opportunities for professional chefs to prepare them for a variety of roles in supervisor/management of kitchens and other food retail outlets including delicatessens, gastro pubs, catering outlets and restaurants.

On successful completion of this programme learners will have:


  • Demonstrate knowledge of the major trends and developments in national/international culinary arts and food production.
  • Evaluate a range of business planning and operational decisions and demonstrate an ability to initiate solutions within a culinary arts operations framework.


  • Develop professional skills and capabilities from an integrated and interdisciplinary perspective in a wide range of culinary food and beverage professional areas.
  • Systematically address and plan to resolve operational problems with an appreciation of best practice in culinary operations


  • Demonstrate a skills capacity to operate effectively as a technical expert, or at supervisory level in professional culinary arts environment.
  • Evaluate his/her contribution to, and impact on, the effective operation of a professional food production operation.
  • Evaluate the need for continuing professional development and locate the resources required to keep abreast of new developments.
  • Conduct rigorous, independent, critical, autonomous self-directed learning.


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Contact Us

Peter Butler
Graduate & Professional Development
Galway Mayo Institute of Technology
Dublin Road
Galway City

(091) 742328