Bachelor of Arts (Honours) Bachelor of Arts (Honours) in Culinary Entrepreneurship (add-on)

Bachelor of Arts (Honours) in Culinary Entrepreneurship (add-on)

Course Overview

  • 1


  • 2-3

    Years P/T

  • 8


  • Add-on


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.

The programme builds on the skills and knowledge acquired in the Higher Certificate and B.A. degree years of the culinary arts programmes offered in TUS. This add-on honours degree year develops competences in food entrepreneurship through combining core business concepts and analytical thinking skills with culinary arts, food science, sensory awareness, food cost and waste control, managing pressure effectively and problem solving.

This programme will allow graduates to progress to management and senior positions in the food industry and to progress to Master’s degrees should they choose.

What will I experience?

On this course you will learn:

  • 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.

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 from this course will likely work in:

  • Food product development
  • Food entrepreneurship
  • Food tourism
  • Culinary arts
  • Food sales
  • Contract catering

Course Details

Course Duration:
1 Year
Course Duration:
2-3 Years P/T
Registration Closing Date:

​Applications will be open in the Spring with a closing date in early summer.

Course Commencement Date:


Course Award:
Bachelor of Arts (Honours)
Course NFQ Level:
Level 8
Dept of Hospitality, Tourism & Leisure
Minimum Entry Requirements:

Applicants to this programme must have achieved a Level 7 degree in Culinary Arts (or closely related equivalent). All candidates for the programme must additionally satisfy the requirements of an interview to gain admittance.

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

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Hospitality, Tourism and Leisure students in Beijing, 2016

"I throughly enjoyed myself on our Beijing fieldtrip. It was great to meet students from other courses and to learn about our industry in another country. I would recommend these trips to all students!"

Student Testimonial

 Profile Image

AIT hospitality and tourism students in Dubai

"Dubai was an incredible experience for us. It was a place we never thought we would have wanted to visit but now we have a whole new perspective for ourfuture careers! We loved seeing the different culture and learning about the history of Dubai."

Student Testimonial

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Patrick Walsh, Advanced Certificate in Professional Cookery

If you are truly passionate about food and want to become a great chef, then AIT is the best college to help you achieve your career goals.

Course Structure

Year 1

Term 1

  • Enterprise Development
  • Current Issues in Culinary Arts

Term 2

  • Food Marketing
  • Work placement


  • Product Optimisation and Innovation
  • Business Research

Careers & Opportunities

Further Study

Graduate pathways upon completion of the B.A. Culinary Entrepreneurship in the Department of Hospitality, Tourism and Leisure are varied and we strive to place our graduates in excellent establishments. A compulsory internship at the end of the course facilitates the transition of the student into full time graduate positions. Our graduates have gone on to work in food manufacturing, quality control and new product development, among other roles. Graduates from this programme will undoubtedly have opportunities in food product development, in food advisory and food marketing roles, in restaurants and hotels as chefs and in contract catering, craft food businesses and retail.

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