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.
What makes this course different
Work Placement
In Year 2, 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.
Graduate Opportunities
100% of graduates from Culinary Arts are in employment after 6 months of graduating (DkIT/HEA Graduate Survey)
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 local 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 students' time is spent cooking in both individual and team kitchens.
- Culinary Skills and Techniques
- Fundamentals of Pastry
- Academic and Career Skills
- Digital Skills for Tourism
- Nutrition and Safe Catering Practices
- The Science of Cooking
- Food & Beverage Service
- Fundamentals of Accounting
- Fundamentals of Marketing
- Classical European Cuisine
- Pastry Principles and Practices
- Hospitality Work Placement
- Contemporary Cuisine
- Contemporary Pastry
- Digital Marketing
- International Cuisine
- Operational Accounting
- Foundations of Gastronomy
- Placement Preparation
- Culinary Event
- Refining Pastry Techniques
- The Sustainable Cold Kitchen
- Internship
- Culinary Arts Creativity and Trends
- Economics and Management Accounting for the Hospitality Industry
- Applied Law
- Human Resource Management
- Sustainability and Resource Management
- Studies Abroad (Optional Semester/s Abroad)
- Creative Culinary Events
- Introduction to Innovation and New Product Development
- The Art of Pastry
- Lean Six Sigma Yellow Belt
- Food Safety Management
Work placement
A key feature of the course is the strong emphasis on work-based learning and industry experience, with students completing two work placements during their studies.
At the end of Year 1, students undertake a placement module within the Culinary Arts sector. This initial placement provides students with an opportunity to experience a professional culinary environment. In Year 2, students progress to a 6-month national or international work placement.
The first placement introduces students to the realities and expectations of the professional kitchen, while the 6-month placement enables them to take on greater responsibility and further develop their professional competence.
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
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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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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).