The aim of this course is to provide learners with the knowledge, skills and competence necessary for a career in a professional cookery environment.
This will be achieved by providing learners with the essential practical skills and knowledge required of modern day professionals working in kitchen environments.
Key Features:
This one year, part-time programme combines college-based education in culinary operations with work-based learning in industry.
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.
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.
The primary aim of this one-year add-on honours degree is to allow students to develop their cognitive, creative and business acumen in their chosen career path of Culinary Arts. The specialised subjects are all interlinked, designed to create a student with an entrepreneurial orientation. Students will critically apply the principles of the product development to create new business ideas and will be given a unique opportunity to develop a meaningful business plan related to these business ideas.
This course is for chefs working in industry, who already have a Level 6 qualification in Professional Cookery/Culinary Arts and want to progress their career.
We know that chefs today need to be creative. Creativity and imagination will keep customers coming back to a restaurant.
This course provides students with an insight into the diverse world of Culinary Arts with a strong emphasis on developing culinary skills. Food safety and nutrition modules form an integral part of learning in years one and two. Skills are further enhanced with a thirty-week (6 + months) work placement at the end of second year followed by students specialising in Pastry or Hot kitchen.
Field trips to food producers and meal experiences form part of the learning activities. Students are educated in a wide variety of business subjects such as:
The Higher Certificate in Culinary Arts-Professional Chef Program provides students with the key skills, knowledge and competencies required to work as chefs in a professional kitchen.
Alumni from the programme are employed in a variety of establishments in the hospitality and food sector, from restaurants, to hotels and industrial catering, in Ireland, Europe and worldwide.
