Culinary Arts is the study of food and wine and its impact on our society and way of life. The Culinary Arts make a significant contribution to the worldwide hospitality and tourism industries. Practitioners in this area include restaurateurs, chefs, food critics, food journalists, and educationalists. Many become entrepreneurs in their own right setting up their own business in the food industry. Culinary Arts combines a high level of technical skills, creativity and flair with a modern technical, scientific, academic and business approach.
About the Course
The key aim is to develop a well-educated graduate with the ability to learn and adapt to meet new challenges in both their education and professional development. We have a strong emphasis on student centred learning, using methods which include formal lectures, tutorials, visiting lecturers, site visits, and both individual and team project work. Students study modules such as Culinary Arts Principles, Larder & International Cuisine, Food Safety, Creativity, IT, Management, Kitchen Design, Wine Appreciation, Operations and Business subjects.
The Tourism and Hospitality building is one of the foremost in the country and includes modern Demonstration and Production Kitchens, IT Laboratories, a Demonstration Theatre, Training Restaurants, Training Bar and fully equipped classrooms. In addition students have easy access to the wider Institute facilities such as an excellent Library, IT facilities, sports and recreation facilities, and other student supports including a wide array of student clubs and societies.
In the past, students under the guidance of an experienced academic staff, have won such prestigious titles such as the “Knorr Chef of the Year”, TV3’s “Head Chef”, and the “Dunhill Cuisine Award for Best Commercial Food Product”. With their Tutors' guidance, students also regularly compete in competitions such as AEHT, CATEX and Eurotoque and have successfully won prizes in all of these competitions.
There is a mandatory work placement over the entire summer at the end of Year 1. It is an intrinsic part of the course in terms of developing the students understanding of the organisation and its procedures, as it gives experience in a real-life setting. It is supported by a Tourism & Hospitality Department staff member, who works with a workplace mentor, to ensure that each student achieves their maximum potential.
Suitably qualified graduates are eligible to apply for entry to the one year add-on
What is the difference between Culinary Arts and Culinary Studies?
Culinary Arts provides a broad range of learning which combines the skills of business management with the skills of culinary activity. This provides an ideal combination of skills for the successful operation of many food related business enterprises.
Culinary Studies is a course more specifically designed for those who aspire to be Chefs and it therefore focuses on the key skills required by Chefs at all kitchen levels, in larger or smaller operations.
Is it possible to open your own business with this qualification?
Quite a number of graduates have opened their own businesses such as restaurants or food service companies, or have gone on to develop and produce a food product for retail sales.