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Key Info

  • Course CodeCR_OCUAR_8
  • Field of StudyCulinary Arts
  • Type of CourseHonours Degree
  • Type of QualificationBachelor of Arts (Honours)
  • Type of Study Part time
  • Application Closing Date
  • Duration2 Years over 4 semesters based on a 12 week semester.
  • Level8
  • LocationCIT Bishopstown Campus
The National Sous Chef Apprenticeship combines academic study with on-the-job training to gain a professional qualification. Designed by industry in consultation with academic professionals, the programme links formal college training with the candidates everyday work environment, allowing them to develop both practically and professionally as a kitchen manager.

Course Fee
Year 1: €750 and Year 2: €750
In addition, a €60 fee for the necessary work uniform is required (a fee will also apply if knives are required).


This honours degree programme combines on-the-job training with academic study as outlined below.



Year 1 Semester 1
Contemporary Culinary Practice
Strategic Culinary Management
Year 1 Semester 2
Food Tourism
Food Blogging & E-Profile
Year 2 Semester 1
Food Futures
Year 2 Semester 2
Independent Research Project



 Sept - Dec


Dec - Jan


Jan - May

June - Aug

Year 1   5 days in a block in CIT   On the job   5 days in a block in CIT On the job (work-based
learning captured)
    11 weeks of 1 day in CIT
& 4 days at work
  On the job   11 weeks of 1 day in CIT
& 4 days at work
On the job (work-based
learning captured)
Year 2  

12 weeks of 1 day in CIT
& 4 days at work

  On the job  

12 weeks of 1 day in CIT
& 4 days at work

On the job (work-based
learning captured)




Bachelor of Arts (Honours) in Culinary Arts (Level 8 on the National Framework of Qualifications).


Applicants must be currently employed in, or obtain employment in a SOLAS approved establishment. Applicants must hold a Level 7 ordinary degree in Culinary Arts or equivalent or have relevant industry experience.


Applicants who do not have a Level 7 qualification will be reviewed through Recognition of Prior Learning (www.cit.ie/rpl), on a case by case basis.


How to Apply

Online application will open shortly for course commencing in September.

CIT has developed a website which gives full details of all modules for all courses. The website also has information on recommended textbooks, average weekly workload, assessments, and exams.

For detailed module information re the Bachelor of Arts (Honours) in Culinary Arts, please click on the below tab.


Module Info >>

Course Details

Part-time Information

  • All part-time programmes at CIT will run subject to sufficient student numbers. Where a programme cannot proceed, applicants will be contacted and advised on alternative study options.
  • Students should note that Fees quoted relate to the academic year 2020-2021 only and are subject to change on an annual basis. Except where stated, course fees cover the cost of tuition only. 


  • Registration fees for professional bodies etc. are payable separately to these institutions. Students will be notified of their fees by email to their CIT email account and in all cases, course fees must be paid before attending lectures.  For more information on Fees, please visit fees/students

  • Some candidates may be eligible for Recognition of Prior Learning based on previous academic or work experience. If you think you may be eligible for Recognition of Prior Learning, please check out www.cit.ie/rpl
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