BA in Culinary Arts
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Course Overview
This course affords exciting opportunities for creative development and enhanced employment opportunities across all sections of the food industry. While studying, you will benefit from valuable hands-on experience, working with leading industry professionals. You will learn a range of kitchen and patisserie techniques as well as study areas such as kitchen design, culinary nutrition, and sustainable gastronomy.
The course emphasises a creative, inventive, organised, and entrepreneurial approach. A key aim of the course is to develop well-rounded graduates with the ability to learn and develop to meet new challenges in their professional and personal development.
What makes this course different
This course will give you the skills to work in global hospitality businesses.
100% of graduates from Culinary Arts are in employment after 6 months of graduating (DkIT/HEA Graduate Survey)
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.
Understanding the Industry
The culinary arts industry is a rich and tantalising world where flavours, textures, and aromas converge to create delightful culinary experiences. It is a realm where chefs, bakers, and culinary professionals showcase their expertise, creativity, and passion for food. From high-end restaurants to cozy bakeries, contract catering to private yachts, the industry embraces a wide range of cuisines and techniques, celebrating cultural diversity and culinary innovation.
Career Opportunities
Future Careers:
- Chef
- Corporate Catering
- Restaurants, Cafes, Hotels
- Patisserie and Confectionery
- Development Chef
- Business Owner
- Food Industry Consultant
- Food Product Developer
In these areas:
- Workbased catering – hospitals, schools, sports grounds, offices
- Travel industry, cruise liners, global hospitality brands
- Food Industry, product development
Graduates work at
Course Delivery and Modules
The course is delivered through a combination of practical classes, tutorials, and lectures. Most of the student's time is spent cooking in both individual and team kitchens. Guest lecturers, demonstrations, and field trips are used throughout the 3 years of the course.
- Culinary Fundamentals
- Culinary Arts Principles
- Food Safety and Quality Assurance
- Academic and Career Skills
- Digital Skills for Tourism
- 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
- The Art of Garde Manger
- Contemporary Cuisine
- Work Placement
- 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
Work placement
In Year 2 students undertake a 6 month national or international work placement.
This gives students a much broader experience for both their soft skills and technical skills. They can also gain contacts in industry to help them in their future career and find the right placement site for the students.
This is their opportunity to put their learnings into practice in a real kitchen environment.
Professional Accreditations
Students will have the opportunity to achieve additional credentials such as EHAI Management of Food Safety, the Essential Guide to HACCP Compliance.
Education Progression
On completion of this course, students will be eligible to progress onto the Level 8 Add-On course: BA (Hons) in Culinary Enterprise. (This will be subject to student numbers. Where places are limited, offers will be linked to the final GPA achieved.)
BA (Hons) in Culinary Enterprise
Fees and Funding
Please find information on fees and funding here: www.dkit.ie/fees
Entry requirements
Standard entry requirements apply. There are no special entry requirements for this course.
- Standard Requirements for Leaving Certificate Applicants
- Standard Requirements for UK/NI Applicants
- Standard Requirements for QQI-Further Education Applicants
Recent CAO points
Course Related Videos
Student Stories
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How to apply
Apply on CAO
All standard entry first-year applicants must apply for entry through the CAO. See Important application dates for CAO and information for specific applicant types below:
Advanced Entry & Transfer Applications
Advanced Entry is for applicants who have previous educational achievements and/or work experience and want to be considered for direct entry into year 2, 3, or 4 of a course. This includes students looking to transfer to DkIT from another Higher Education provider.
International Application (non-EU)
International Applicants (not from or living in the EU) can apply through an agent or directly to DkIT to study this course.
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