BA in Culinary Arts
Three great reasons to consider this course
- This course will give you the skills to work in global hospitality businesses.
- This course embeds the The Management of Food Safety Programme and is accredited by the National Hygiene Partnership.
- Our modules are delivered by internationally renowned lecturers in small class groups.
The 3-year BA in Culinary Arts affords exciting opportunities for creative development and enhanced employment opportunities across all sections of the food industry.
Important notice about this course
We still have a select number of available places on this course for entry in September 2021. Applications must be made via the CAO Available Places facility.
The BA in Culinary Arts affords exciting opportunities for creative development and enhanced employment opportunities across all sections of the food industry. The course is designed in line with current developments in both national and international Culinary Arts education.
The combination of in-depth underpinning knowledge, practical classes, business and leadership development, problem-solving, critical thinking and teamwork combine to provide graduates with the competencies to forge a successful career in the Culinary Arts industry.
The course emphasises a creative, inventive, organised and entrepreneurial approach. A key aim of the course is to develop a well- rounded graduates with the ability to learn and develop to meet new challenges in their professional and personal development.
- Induction/Programme Preparation
- Culinary Fundamentals 1
- Culinary Arts Principles
- Food Safety and Quality Assurance
- Academic and Career Skills
- Digital Skills for Tourism
- Culinary Fundamentals 2
- Culinary Nutrition
- Food & Beverage Service
- Fundamentals of Accounting
- Introduction to the Tourism and Hospitality Industry
- Classical Cuisine
- International Cuisine
- Culinary Event
- Foundations of Gastronomy
- Financially Based Decision Making
- Placement Preparation for Hospitality
- The Art of Garde Manger
- Contemporary Cuisine
- Placement for Hospitality Department
- Culinary Arts Creativity and Trends
- Economics and Management Accounting
- Applied Law for the Tourism Industry
- Management Principles
- Kitchen Design and Resource Management
- Creative Culinary Events
- Introduction to Marketing, Innovation and New Product Development for Culinary Arts
- The Art of Pastry
- Human Resource Management for Hospitality, Events and Culinary Arts
- Food Safety Management
* All module titles are subject to change and are for indicative purposes only.
The course is delivered through a combination of practical classes, tutorials and lectures. Most of the time is spent in the kitchens cooking in teams and also individually. Guest lecturers, demonstrations and field trips are used throughout the 3 years of the course.
Pursuing a career in Culinary Arts can be very lucrative. There are a variety of job opportunities in the food industry. Some of these include:
- Corporate Catering
- Restaurant, cafes, hotels
- Patisserie and confectionery
- Development chef
- Industrial catering – hospitals, schools, sports grounds
- Travel industry, cruise liners, global hospitality brands
- Business owner
Leaving Certificate Entry Requirements:
Six Grades at O6 or H7 in Leaving Certificate
→ INCLUDING At least one H5 Grade, OR Minimum Points Score of 200
→ AND Mathematics Grade F2, O6 or H7
→ AND English Grade O6 or H7 OR Irish Grade O6 or H7
Northern Ireland/UK Entry Requirements:
Applicants must meet the matriculation requirement of 5 different subjects which must include:
→ Mathematics at GCSE (Grade A* - C or better)
→ English (or Irish) at GCSE (Grade A* - C or better)
→ One subject at:
- 'A Level’ (Grade A* - E or better)
- OR Applied A-Level (Grade A* - E)
- OR BTEC National Level 3 (National Award, Subsidiary Diploma, Extended Certificate, 90-Credit Diploma, Foundation Diploma, Diploma or Extended Diploma) (Pass, Merit or Distinction).
- OR OCR Cambridge Technical Level 3 (Introductory Diploma, Extended Certificate, Subsidiary Diploma, Foundation Diploma, 90-Credit Diploma, Diploma or Extended Diploma) (Pass, Merit or Distinction).
→ The remaining subjects must be different from those listed above and may be drawn from recognised subjects at:
- GCSE (Grade A* - C)
- AND/OR 'AS Level’ (Grades A - E)
- AND/OR ‘A-level’ (Grades A* - E)
- AND/OR Applied ‘A-level’ (Grade A* - E)
- AND/OR BTEC National Level 3 (National Award, Subsidiary Diploma, Extended Certificate, 90-Credit Diploma, Foundation Diploma, Diploma or Extended Diploma*) (Pass, Merit or Distinction).
- AND/OR OCR Cambridge Technical Level 3 (Introductory Diploma, Extended Certificate, Subsidiary Diploma, Foundation Diploma, 90-Credit Diploma, Diploma or Extended Diploma*) (Pass, Merit or Distinction).
Students will undergo placement in Semester 4, the 2nd half of year 2. This mandatory placement can take place locally, nationally or internationally with our partner host employers. We work alongside our Placement office to find the right placement site for the students.
- Students who have a love for food and a passion for creativity.
- Students who want to work in the finest kitchens both nationally and internationally.
- Students who enjoy working in groups and being part of a successful team.
|School||School of Business & Humanities|
|Awarding Body||Dundalk Institute of Technology|
How to Apply
You can apply directly via CAO by clicking on the button below: