CAO Code AU220

Killybegs Campus

Bachelor of Arts (Ord)

Culinary Arts

3 years / Level 7 / Full-time / Work Placement

Is this course for me?

Our Bachelor of Arts in Culinary Arts is a full-time, three year programme for aspiring professional chefs. The world of cuisine is exciting, challenging and hugely rewarding, and we have the recipe to help you succeed. This is an advanced professional training programme for ambitious and talented aspiring chefs who wish to extend their culinary education far beyond general training.

Certain semesters of this course are taken in common with other courses.

Year One

SEMESTER	MODULES	MANDATORY/ELECTIVE	CREDITS	CONTACT HOURS
1	Essential Culinary Skills	Mandatory	10	8
	Fundamental Pastry & Baking Techniques	Mandatory	10	8
	Learning and Research for Higher Education	Mandatory	5	3
	Culinary Science, Technology & Food Safety	Mandatory	5	3
2	Developing Culinary Skills	Mandatory	5	4
	Pastry, Pies & Tarts	Mandatory	5	4
	IT Skills for Culinary	Mandatory	5	3
	Food & Beverage Restaurant Service	Mandatory	5	4
	Work Placement	Mandatory	10	5

Year Two

SEMESTER	MODULES	MANDATORY/ELECTIVE	CREDITS	CONTACT HOURS
3	Street Food, Design & Development	Mandatory	10	8
	Contemporary Pastry Practice	Mandatory	10	8
	Organisational Behaviour and Wellbeing	Mandatory	5	3
	Food Purchasing & Cost Control	Mandatory	5	3
4	Professional Cakes	Mandatory	5	4
	Seafood Processing & Culinary Practice	Mandatory	5	4
	Plant Based & Sustainable Foods	Mandatory	5	3
	Social Media Apps	Mandatory	5	3
	Work Placement 2	Mandatory	10	1

Year Three

SEMESTER	MODULES	MANDATORY/ELECTIVE	CREDITS	CONTACT HOURS
5	Event Planning & Kitchen Supervision	Mandatory	10	6
	Menu Design, Diet & Nutrition	Mandatory	10	6
	Advanced Pastry & Desserts	Mandatory	10	6
6	Modernist Cuisine	Mandatory	10	6
	Training & HR	Mandatory	5	3
	Management of Culinary Accounting	Mandatory	5	3
	Work Placement 3	Mandatory	10	1

Follow-on Courses

Follow up programmes elsewhere include:

Bachelor of Arts (Hons) in Professional Kitchen Management

Entry Requirements

Minimum Entry Requirements

Leaving Cert Minimum Points 171 Minimum 5 06/H7, to include Irish or English or have obtained a relevant QQI FET/FETAC Level 5 award.

For entry purposes RPL will be considered in accordance with the quality assurance procedures at ATU.. Mature applicants aged 23 years or over in the January of the year of application may apply for this programme. Mature applicants do not require to be holders of a Leaving Certificate. Any applicant applying based on non-EU awards / qualifications.

Number of Places	32

Information for:

Student Experience

Career Pathways

The main employers are:

Hotels
Restaurants / Cafes
Bakeries
Corporate/ Contract Catering
Industrial Catering - Hospital, School
Food Production Companies
Cruise Liners/Airlines

Graduate Careers

Graduate careers typically include:

Pastry Chef
Chef
Food Production Supervisor
Chocolatier
Baker and Confectioner

Employer Testimonials

--Niall J Coffey, Harvey’s Point Hotel
Harvey’s Point Hotel have for many years had a great rapport with ATU Donegal with their placement students, and their graduates. For many years we have been delighted to welcome students from ATU Donegal. Many have joined the team when carrying out their work placements and then have taken up full-time post and have become industry leaders. The team at Harvey’s Point would have no hesitation in recommending recruiting ATU Donegal graduates to other employers.

How To Apply Scholarships Download Prospectus

Key Information

CAO Key Dates:
Discounted closing date – 20 January (17:15)
Normal closing date – 1 February (17:15)
Late closing date – 1 May (17:15)
Change of Mind opens – 5 May (12:00)
Change of Mind closes – 1 July (17:15)
Round 1 offers – 20 August (06:00)

Further Information

Department Administration: +353 (0)74 9186207 / +353 (0)74 9186209

Head of Department Nicola Dunnion
Email: nicola.dunnion@atu.ie
Telephone: +353 (0)74 918 6645

School and Department
Faculty of Business
Department of Tourism & Sport