Culinary Entrepreneurship – BA (Hons)

CAO Points: 263
Campus: Athlone
years: 4

Course Code US930
Level 8
Course Type Undergraduate – CAO
Study Mode Full Time
Department Hospitality, Tourism & Leisure

Course Overview

This programme develops honours degree students in the field of culinary entrepreneurship. Participants on the programme will acquire the critical thinking and applied skills necessary to succeed in culinary business, food enterprise development and food innovation management.

You will also discover the impact of food on tourism, hone your IT skills and advance your culinary business knowledge. The course is available full time and leads to many exciting opportunities in the culinary sector.

All students in the Department of Hospitality, Tourism and Leisure, including new first years, are eligible to take part in annual international field trips. In the last few years more than 150 of our students have worked or studied abroad, including in Beijing, Shanghai, Dubai, Parma, Poznan, Paris, San Sebastian, Barcelona, Cannes, the Balearics, Ontario and Lisbon.

Students will also have the opportunity to achieve the following external accreditations: Environmental Health Officers (EHAI) Food Safety Level 2 Certificate – Food Handlers, Environmental Health Officers (EHAI) Food Safety Level 3 Certificate – Head Chefs & Hospitality Managers, Pre-Hospital Emergency Care Council (PHECC) First Aid Responders Certificate.

Contact Details

Dr. Emma Reardon

Head of Department

Email: Emma.Reardon@tus.ie

What are the entry requirements?

Leaving Certificate

Minimum Entry Requirements: Minimum O6/H7 grades in the Leaving Certificate examination. One of the six subjects presented must include English. Two of the six subjects must be at a grade of H5 or above.

QQI

Any QQI-FET level 5 qualification is acceptable but must contain a minimum of 3 distinctions.

Mature Applicants

Candidates applying as mature applicants may be required to attend an interview and may be requested to take an aptitude test to prove their suitability for a place on this programme.

International Applicants

International applicants should apply directly to the International Office at TUS, allowing plenty of time for completing the visa process. Applications for September start should be made by 1st June at the latest to ensure visas are processed in time. You should familiarise yourself with visa processing times for your country of origin to ensure you make a timely application. Find out more here.

Course Modules

Year 1

Fundamental Culinary Practice
Fundamentals of Artisan Patisserie and Bakery
Global Cuisine
Introduction to Computer Applications
Hospitality Cost Control
Food Safety and Risk Management
Learning and Development for Higher Education
Contemporary Artisan Patisserie and Bakery
Culinary & Restaurant Skills
Culinary and Restaurant Operations

Year 2

Volume and Modern Banquet Production Cookery
Modern Gastronomy
Food Safety and Environmental Management
Hospitality Financial Accounting
Contemporary Restaurant and A la Carte Cooking
Hospitality Management Accounting
Food Safety and Environmental Management
Enhanced Pastry, Bread and Confectionery
Enhanced Tarts, Desserts & Gateau
Food & Beverage Selling Skills
Classical & Contemporary
Nutrition & Menu Planning

Year 3

Talent Acquisition and Development
Hospitality Marketing
Tourism Management
Advanced Culinary Techniques in Fermentation and Preservation
Applied Culinary Nutrition
Advanced Pastry Innovation and Commercialisation
Environmental Management & Resource Efficiency
Food Product Development
Digital Transformation in Service Businesses

Year 4

Product Innovation and Applied Microbiology
Current Issues in Culinary Arts
Enterprise Development
Food Marketing
Product Optimisation and Innovation
Research Methods
Business Research Project
Culinary Entrepreneurship Placement

What can you do after this programme?

Career Opportunities

Graduates of this course will likely work in:

Food marketing and retail
Food product development
Food tourism
Culinary arts
Food sales
Contract catering

Past graduates of this programme are currently working in the following roles:

Quality Manager, Rudd’s Foods Ltd., Co. Offaly
Specifications Technologist, Mr. Crumb Ltd., Co. Longford
Process Improvements Technical, O’Brien’s Fine Foods Ltd., Co. Kildare
Technical Manager, Kingsgate Investment, Kepak Group, Co. Meath

Further Study

Successful graduates of this programme are eligible for Level 9 and 10 postgraduate programmes within TUS or elsewhere.