COURSE CURRICULUM

The Culinary Arts BA program develops students into professional chefs with strong practical cooking skills alongside management, communication and business abilities needed in the hospitality industry. In the first year, students are introduced to core culinary foundations such as cookery techniques, larder skills, pastry basics, food safety, nutrition, culinary service and guest experience, supported by modules in communication, ICT and product knowledge. They gain hands-on experience in live kitchen and restaurant environments while learning safe, hygienic and efficient kitchen practices. The second year builds on these foundations with more advanced training in classical cuisine, creative desserts, culinary operations, HRM concepts, kitchen management, and Irish and international culinary traditions. Students also take part in event-based learning, food cost control, bistronomy concepts, contemporary cuisine and complete a work placement to gain industry experience. In the final year, learners focus on advanced culinary skills, pastry innovation, contemporary industry trends, marketing, media and research methods while developing a deeper understanding of sustainability and hospitality management. A major component is a long work placement or study abroad experience, allowing students to apply their skills in real professional environments. Overall, the program prepares graduates for global careers in high level culinary roles, combining technical excellence, creativity, leadership and industry readiness.