Bachelor of Arts Culinary Arts

Bachelor of Arts in Culinary Arts (Add-On)

Course Overview

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Why take this course?

This course develops culinary students’ skills to degree standard. You will learn advanced culinary techniques, both contemporary and traditional, develop your skills in advanced pastry and learn how to develop a new food product. 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:

  • use IT to produce documents, databases and spreadsheets and communicate your results electronically;
  • learn to apply fundamental nutritional concepts to develop interesting recipes;
  • use advanced techniques to further your creative culinary abilities in the production of contemporary dishes;
  • equip you with the skills to develop as a culinary leader and trainer in a continuing progressive sector;
  • apply business concepts to the management of culinary enterprises;
  • learn how memorable foodservice enhances consumer experience;
  • enjoy a wide-range of learning experiences in the production and refinement of advanced confectionary techniques, and
  • experience the excitement of developing your own new food products and showcase them to the public.

What opportunities might it lead to?

Through the development of artistic skills and knowledge delivered on this programme, graduates have found employment in leading hotels and restaurants at home and abroad. Here are some routes our graduates have pursued:

  • Sous chef
  • Head chef
  • Executive chef
  • Food production manager

Additional Information

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:

  • mini-projects
  • presentations
  • group work
  • examinations
  • in-class tests
  • multiple-choice tests
  • essays
  • portfolio work

Course Details

Course Fees:
Uniform, equipment and material fees.
Course Duration:
1 Year
Registration Closing Date:

This course can be taken full time (1 year).

Course Award:
Bachelor of Arts
Course NFQ Level:
Level 7
Dept of Hospitality, Tourism & Leisure
Minimum Entry Requirements:

Higher Certificate in Culinary Arts or equivalent.


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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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.

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

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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."

Course Structure

Year 1

  • 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

Careers & Opportunities

Career Prospects

Work Placement

There are work placement opportunities locally, nationally and internationally. We have excellent links with the following hotels and groups: The O’Sullivan Group (Sheraton Athlone, Hodson Bay, Galway Bay), Ballyfin Demense, Mimoza’s Cannes, the Wineport, Knockranny House Hotel Westport and many others, all over the world.

Students who opt to take a work placement overseas are usually eligible for Erasmus + funding to support their travel and subsistence costs. We support all students in obtaining a work placement and you will have support from the college while on placement. Placements are generally paid and take place in summer between your second and third years of study.

Further Study

Students who successfully complete the B.A. Culinary Arts can continue to the Level 8 Culinary Entrepreneurship award which focuses on food product development.

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

Bachelor of Arts (Honours)

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