• » Bachelor of Arts in Culinary Arts

    Programme Title  Bachelor of Arts in Culinary Arts
    CAO Code  
    LYIT internal code  LY_GCART_D
    Duration Part-time over a 2/3 Year period
    Standard Code Places:  
    National Framework Level  7
    Award Type Major
    Awarding Body LYIT, under Delegated Authority from HETAC
    Is this Programme for Me?
    For many of us, cooking is an absolute passion. So, whether you’re the chef, the sous chef or the person who runs the show, the Culinary Arts degree has a lot to offer. It is designed as an add-on to the Certificate in Professional Cookery, and focuses on the application of culinary art and innovation in an industrial context.
    You will acquire the knowledge and skills to be an effective team leader and production specialist, at an operational and technical level. The programme provides a rigorous technical and artistic education and training in the culinary arts. You will also have a choice of streams to pursue, which allows you to pick the one that’s of most interest to you.
    Minimum Academic Entry Requirements
    Graduates of the Advanced Certificate in Professional Cookery FETAC level 6 or equivalent who have at least one year post certificate experience or experienced practicing chefs are eligible to apply for this programme.
    Mature applicants
    Applicants who are 23 years or over on or before the 1st January in the year of entry are considered to be mature applicants. Such applicants my not be required to have the minimum entry requirements however appropriate work experience in the hospitality industry is taken into account.
    What will I have to study?
    Learners must decide which stream they wish to pursue ie Pastry or Kitchen and Larder. Learners must complete five mandatory modules plus two elective modules from either stream to be awarded the Bachelor of Arts. Single Subject Certificates will be awarded for successful completion of individual modules.
    Year/SemesterProposed Modules,
    subject to approval    		Mandatory/
    Elective    		No of creditsClass hours per week
     1,2,3/  Culinary Leadership and Training Mandatory  10  90
     Gastronomy Mandatory  10  90
     Food Product Development Mandatory  10  90
     Synoptic Module (Dissertation) Mandatory  10  70
     Work Based Learning Mandatory  30  
     Streams:
     Pastry and Confectionery Part 1 Elective  10  130
     Pastry and Confectionery Part 2 Elective  10  130
     Or
     Classical and Contemporary Cuisine Elective  10  130
     Specialised Kitchen and Larder Elective  10  130
    Learning Outcomes
    As a graduate you will be able to:
    • Apply specialised artistic skills, knowledge and competencies.
    • Make informed choices concerning the visual, organoleptic, textural and nutritional qualities in the producing and presenting of food.
    • Know the role of gastronomy and appreciate its historical influences.
    • Possess visual thinking skills and be able to communicate visual concepts effectively
    • Apply the principles of product development and demonstrate best practice in terms of health and safety at work, food safety and general work practices.
    • Use relevant information technology to enhance research, art and efficiency.
    Are there follow-up Programmes Available?
    Upon completion of this programme you can pursue compatible level 8 degree programmes
    Career Opportunities
    Within the culinary industry, in Ireland or abroad, you will be employed in head of Section, Chef de Partie or sous chef positions. The skills that you bring to such positions will allow you to establish a very promising career.
    This course begins in September each year. How to Apply
    FOR FURTHER INFORMATION:
    • Contact Donna Mulligan, Admissions, School of Tourism (LYIT) by
    • E- Mail: donna.mulligan@lyit.ie
    • Telephone: (074) 9186613