Bachelor of Arts (Honours) Culinary Entrepreneurship
Course Overview
-
4
Year
-
8
Level
-
297
Points
-
US930
CAO Course Code
Why take this course?
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.
What will I experience?
On this course you will learn
- How to cook, prepare and serve exceptional restaurant standard food
- How to develop a new food product;
- How to brand and promote food;
- International best practice in food marketing (we have an annual international fieldtrip);
- How to write a market research, business model canvas and business plan;
- Sensory analysis of food;
- An introduction to food science skills.
- Culinary Practice
- Food Preparation
- Pastry and Baking Practice
- Food Science
- Food Photography
- Food Marketing
- Food Entrepreneurship
- Product Innovation and Development
- Work Placement
- Business Management
What opportunities might it lead to?
An honours degree (Level 8) is an effective basis for postgraduate training and research leading to Master’s and PhD (Level 9/10) qualifications. Taught postgraduate opportunities for the graduates of this programme are numerous and varied and include Master’s in food, hospitality and business management. Graduates of this course will likely work in:
- Hotels and restaurants
- Food marketing and retail
- Food product development
- Food tourism
- Culinary arts
- Food sales
- Contract catering
Additional Information
Course spotlight: Head of Department Dr Tony Johnston discusses the practical culinary skills you’ll acquire as well as the theoretical, business focused and food science type modules you’ll experience in years 2, 3 and 4 of this culinary entrepreneurship degree.
Connect with us on social:
Assessment Information
We place a lot of emphasis on student support and so we aim to provide a learning environment that is both stimulating and academically challenging, whilst also supporting your learning. You will encounter a range of teaching methods - from lectures, workshops and seminars to hands-on practical sessions and lab exercises. The course is taught by experienced lecturers with a track record of success in many sectors including the hotel, restaurant and food production industries.
We appreciate that different students have different learning styles and so we provide a range of assessment approaches to suit everybody. Here are some of the ways we assess your work:
Here are some of the ways we assess your work:
- mini-projects
- presentations
- group work
- examinations
- in-class tests
- multiple-choice tests
- essays
- portfolio work
Course Details
- Course Duration:
- 4 Year
- Registration Closing Date:
How to apply to this programme at TUS Athlone Campus:
- Course Commencement Date:
September, apply via CAO.
- CAO Course Code:
- US930
- Cut Off CAO Points:
- 297
- Course Award:
- Bachelor of Arts (Honours)
- Course NFQ Level:
- Level 8
- Department:
- Dept of Hospitality, Tourism & Leisure
- Minimum Entry Requirements:
-
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. Level 5 QQI: Any QQI-FET level 5 qualification is acceptable but must contain a minimum of 3 distinctions.
Lecturer Testimonial
Brian O'Ruairc, Lecturer in Culinary Arts
Brian O'Ruairc is a graduate of the Culnary School in Killybegs, Thames Valley University, Slough & the City and Guilds Advanced Craft Cookery.
Student Testimonial
Hospitality and tourism students in Shanghai
Annual field trips to world leading cities help students develop awareness of global issues, standards and opportunities.
Careers & Opportunities
Career Prospects
Work Placement
Students take two work placements during this course, in summer of 1st year and at the end of 4th year. Both placements can be taken locally, nationally or internationally and are approx 3 months in length.
The Department provides dedicated support with all work placements, including assisting students in finding opportunities and then making sure they have positive experiences in field.
We will strive to find paid work placement opportunities for you.
Facility Gallery
