Bachelor of Arts (Honours) Culinary Entrepreneurship

Bachelor of Arts (Hons) in Culinary Entrepreneurship

Course Overview

  • 4


  • 8


  • 297


  • 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:

Apply via CAO

Course Commencement Date:

September, apply via CAO.

CAO Course Code:
Cut Off CAO Points:
Course Award:
Bachelor of Arts (Honours)
Course NFQ Level:
Level 8
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 Profile Image

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

 Profile Image

Hospitality and tourism students in Shanghai

Annual field trips to world leading cities help students develop awareness of global issues, standards and opportunities.

Course Structure

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 Envirnomental Management
  • Hospitality Financial Accounting
  • Contemporary Restaurant and A la Carte Cooking
  • Hospitality Management Accounting
  • Food Safety and Envirnomental 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

  • Enterprise Development
  • Current Issues in Culinary Arts
  • Food Marketing
  • Work placement
  • Product Innovation and Applied Microbiology
  • Product Optimisation and Innovation
  • Business Research

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

The Department of Hospitality, Tourism and Leisure
Hospitality students in the Burj al Arab, Dubai
Hospitality students in the Burj al Arab, Dubai
Training Bar in the Hospitality Building
Training Restaurant in the Hospitality Building
Training Restaurant in the Hospitality Building
HTL Sport Management Students