• » Bachelor of Arts in Culinary Arts (Common Entry)

    INCORPORATING DEGREE AWARD OPTIONS:
    BACHELOR OF ARTS IN CULINARY ARTS - KITCHEN AND LARDER
    BACHELOR OF ARTS IN CULINARY ARTS - BAKERY AND PASTRY

    Programme Title  Bachelor of Arts in Culinary Arts (Common Entry)
    CAO Code  LY317
    LYIT internal code  LY_GCART_D
    Duration  3 Years 
    Standard Code Places:  32
    National Framework Level  7
    Award Type  Major
    Awarding Body  LYIT, under Delegated Authority from QQI
    Is this Programme for Me?
    This full-time, three-year programme is an advanced professional training programme for aspiring professional chefs who wish to extend their education beyond general training into specialised kitchen functions. 
    It prepares participants for particular professional careers in Kitchen and Larder (Savoury) or Bakery and Confectionery (Pastry).
    Minimum Academic Entry Requirements
    • Leaving Certificate requirements
      • Minimum Points Score 160
      • MIN. FIVE O6/H7
      • ENGLISH OR IRISH O6/H7
      Or
    • Have obtained a full QQI Level 5 award in any discipline
      Or
    • For entry purposes RPL will be considered in accordance with the quality assurance procedures of LYIT.
      Or
    • Any applicant applying based on non EU awards/qualifications must apply directly to the International Office at LYIT.  In order to be considered for entry international applicants must present:
      • A qualification that is recognised as being equivalent to a Level 5 Irish qualification.
      • An IELTS qualification of 5.5 minimum.
      Or
    • Northern Ireland/UK Applicants click NI/UK
      Or
    • Mature Applicants
      Mature applicants may apply for this programme through the CAO www.cao.ie before 1st February in the proposed year of entry. Such mature applicants, for entry into year one of the programme, must be 23 years of age (or older) by the 1st of January in the proposed year of entry. Mature applicants do not need to hold a Leaving Certificate qualification, however, they may be called for interview.
      Or
    • Applicants who are interested in taking selected modules only from this programme and/or those interested in studying this programme in a part-time mode, click Part-time Study
    What will I have to study?
    Learners must complete 4 mandatory modules in each semester for year 1. At the end of year 1, subject to the availability of places, you can decide which one of the two areas of specialisation to choose from in year 2 and 3:  Kitchen and Larder or Bakery.
    Year/SemesterProposed Modules,
    subject to approval
    Mandatory/
    Elective
    No of creditsClass hours per week
     1/1  Professional Kitchen Operations  Mandatory  10  8
     Baking Techniques  Mandatory  10  8
     Learning and Research for Higher Education Mandatory  5  4
     Information Technology and Business Maths  Mandatory  5  3
     1/2  Hospitality Food and Beverage Operations Mandatory  10  8
     Garde-manger and Culinary Techniques  Mandatory  10  8
     * Communications and Professional Development Mandatory  5  3
     ICT and Descriptive Statistics Mandatory  5  4
     Includes 12-week summer work placement
     Year 2 and 3  Kitchen and Larder or Bakery and Pastry   
    Programme Learning Outcomes
    On the successful completion of this programme learners will be able to:
    Knowledge
    • Demonstrate knowledge of the major trends and developments in national/international culinary arts and food production.
    • Evaluate a range of business planning and operational decisions and demonstrate an ability to initiate solutions within a culinary arts operations framework.
    Skills
    • Develop professional skills and capabilities from an integrated and interdisciplinary perspective in a wide range of culinary food and beverage professional areas.
    • Systematically address and plan to resolve operational problems with an appreciation of best practice in culinary operations
    Competencies
    • Demonstrate a skills capacity to operate effectively as a technical expert, or at supervisory level in professional culinary arts environment.
    • Evaluate his/her contribution to, and impact on, the effective operation of a professional food production operation.
    • Evaluate the need for continuing professional development and locate the resources required to keep abreast of new developments.
    • Conduct rigorous, independent, critical, autonomous self-directed learning.
    Are there follow-up Programmes Available?
    Upon completion of this programme you can pursue our 1 year add-on Bachelor of Arts (Hons) in Culinary Arts or other compatible level 8 degree programmes.
    How to Apply
    This course begins in September each year. How to Apply
    FOR FURTHER INFORMATION:
    or
    Information may be subject to change by agencies other than LYIT.
    LYIT reserves the right to change information provided at any time