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Undergraduate

BA in Culinary Arts

Turn your passion for food into a culinary profession.
DK753

CAO Code

DK753

Start Date

September 2024

Course Capacity

20

Duration

3 Years

Work Placement

Yes

NFQ Level

7

Discipline Area

Hospitality, Tourism & Culinary Arts

Course Type

Undergraduate

Study Mode

Full-Time

Delivery

On Campus

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 studying 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 a 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

Work Placement

In 2nd year students undertake a 6 month work placement in Ireland or Internationally, where they gain important contacts within the industry to help them in their future careers.

Gain Additional Credentials

Students will have the opportunity to achieve additional credentials such as EHAI Management of Food Safety, the Essential Guide to HACCP Compliance.

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:

  • Industrial catering – hospitals, schools, sports grounds
  • Travel industry, cruise liners, global hospitality brands
  • Food Industry

Course Delivery and Modules

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. 

  • Year 1

    • 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
  • Year 2

    • Classical Cuisine
    • International Cuisine
    • Culinary Event
    • Foundations of Gastronomy
    • Financially Based Decision Making
    • Placement Preparation
    • The Art of Garde Manger
    • Contemporary Cuisine
    • Work Placement
  • Year 3

    • 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 2nd year 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. We work alongside the DkIT Placement office to find the right placement site for the students. 

Professional Accreditations

Students will have the opportunity to achieve additional credentials such as EHAI Management of Food Safety, the Essential Guide to HACCP Compliance.

  • DKIT

Education Progression

Add On 1 Year On Campus

BA (Hons) in Culinary Enterprise

View Course Details

Fees and Funding

Please find information on fees and funding here: www.dkit.ie/fees

Entry Requirements

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:

CAO Code: DK753
Apply on CAO

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.

Closing Date: 6th June
Apply Now

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.

Ask us a Question

If you have a question about the BA in Culinary Arts please ask it below and we will get back to you.


Alan McCabe

Programme Director

Email: alan.mccabe@dkit.ie

Brianáin Erraught

Head of Department of Hospitality Studies

Email: brianain.erraught@dkit.ie

Disclaimer: All module titles are subject to change and for indicative purposes only. All courses are delivered subject to demand and timetables are subject to change. Elective Module options will only run subject to student numbers. The relevant Department will determine the viability of each elective module option proceeding depending on the number of students who choose that option. Students will be offered alternative elective modules on their programme should their preferred elective option not be proceeding. Award Options for Common Entry Programmes: The relevant Department will determine the viability of each award option proceeding depending on the number of students who choose either option. If the numbers for one of the Award options exceed available places, students for this option will be selected based on Academic Merit (highest grades).