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

    Incorporating Degree Award Options:
    BSc in Culinary Science – Food Technology
    BSc in Culinary Science – Bakery and Confectionery Technology

    Programme Title  Bachelor of Science in Culinary Science
    CAO Code  LY337
    LYIT internal code  
    Duration  3 Years 
    Standard Code Places:  26
    National Framework Level  7
    Award Type  Major
    Awarding Body  LYIT, under Delegated Authority from QQI
    Is this Programme for Me?
    By choosing the Bachelor of Science in Culinary Science(BSc), you will become one of the creative food experts who dedicate their career to developing new products and introducing them onto the international food market.  The food industry is an industry that many consumers take for granted, but healthier, tastier and innovative food products are appearing on our supermarket shelves almost daily.  With this huge product range and the consumers’ increasing demand for variety, the need for food technologists is growing rapidly.
    Major food companies are investing heavily in innovative approaches to develop novel high quality foods and need Culinary Science graduates, who understand, the microbiological and chemical composition of food, the characteristics and flavour profiles of food products and the scientific approaches to ensuring nutritious and safe food production processes.  Currently many food businesses employ both chefs and scientists but a graduate who has skills and knowledge of both disciplines would readily gain employment as a Development Chef or Food Technologist.  The Food Industry needs to satisfy the demands of consumers requiring value added, high quality tasty and enjoyable food products.  The BSc in Culinary Science will produce graduates who will be able to satisfy the demands of Government policy, the Food Industry and Society.  Graduates of the programme will have developed the knowledge and skills necessary to operate in the wider food industries or operate their own food business.
    This is a fantastic challenge for creative, technically-minded 'foodies'.  As there are currently fewer graduates than job openings, food technology graduates have the luxury of choice on the job market, which is a significant consideration when choosing a programme of study.
    This programme is jointly offered by the Department of Hospitality, Tourism and Culinary Arts in Killybegs and the Department of Science in Letterkenny.  The BSc in Culinary Science is a three year full-time programme.
    "This multi-disciplinary approach to Culinary Science has been developed to recognise a niche gap in an in demand and highly desired career - blending culinary arts, food science and creativity.  Food manufacturing companies, large multi-national organisations and high-end dining establishments have created a huge need for culinary professionals with a strong food and science background.  This course will be pioneering in offering first-class education and training in state-of-the-art facilities."
    Ciarán ó hAnnracháin, Head of department of Hospitality, Tourism and Culinary Arts.
    Minimum Academic Entry Requirements
    • Leaving Certificate requirements
      • Minimum Points Score 160
      • Minimum Five O6/H7
      • Maths F2/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
    Mature Applicants
    Mature applicants may apply for this programme. 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.
    Programme Delivery
    This programme uses the resources of both the School of Tourism (Killybegs) and the School of Science (Letterkenny).  We advise students to base themselves in Killybegs for Year 1 and Letterkenny for Years 2 and the first semester of Year 3 (Semester 2 of Year 3 is an internship).   Classes are held in both locations during the week, and LYIT provide transportation between the campuses where required.
    What will I have to study?
    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 & Professional Development** Mandatory  5  4
     Fundamentals of Food Science – Biology* Mandatory  5  5
     Year 1/Sem2
     Year 2 & 3

    Food Technology, Bakery and Confectionery Technology
    *This module is a combination of two x 5 credit modules undertaken by students in the School of Science. In order to prepare students for progression this intensive module requires additional time.
    **Includes 12-week summer work placement.
    **CA is portfolio based on 12-week summer work placement.
    ***Module includes mandatory Environmental Health Officers Association Primary Food Hygiene Examination
    Programme Learning Outcomes
    On successful completion of this programme learners will be able to:
    KNOWLEDGE
    • Engage with subject specific contemporary food related theoretical concepts and be able to apply such concepts in an operational setting.
    • Identify and interpret the key components and inter-linking nature of the food industry’s organisational structures, functions and responsibilities.
    • Contribute to the planning of a food industry’s organisation to include current reports and evaluate current debates.
    • Appraise scientific principles as they apply to health, safety, nutrition and quality in the food innovation process.
    SKILLS:
    • Demonstrate appropriate specialised technical skills and the ability to utilise appropriate tools to ensure excellent standards of professional service and customer care.
    • Utilise written, oral and electronic methods to communicate effectively with a range of stakeholders in both formal and informal settings.
    • Identify and assess operational challenges and exercise appropriate judgement in the planning and development of solutions to same.
    • Critically evaluate food products from a nutritional and safety perspective in a food laboratory
    COMPETENCIES:
    • Use diagnostic and creative skills to organise and coordinate a variety of functions within a range of contexts in the food industry.
    • Accept accountability for determining and achieving personal and group outcomes and take responsibility for the work of others within defined areas of work.
    • Take the initiative to identify and address personal learning needs and train and develop team members’ technical skills to deliver the highest service delivery standards required in the food industry.
    Progression
    Upon completion of this programme, graduates will be awarded a degree in one of the above areas.  Each graduate will have an opportunity to progress to an existing add-on level 8 programme as follows:
    BSc in Culinary Arts (Food Technology) BSc (Hons) Culinary Arts and Food Technology
    BSc in Culinary Arts (Bakery and Confectionery Technology) BSc (Hons) Culinary Arts and Food Technology
    The programme has been designed to include an exit award at the end of year 2 – HETAC Level 6 award Higher Certificate in Culinary Arts and Food Technology.
    Career Opportunities
    The programme provides graduates with the knowledge and practical skills necessary to operate as a Food Technologist, Development or Concept Chef, Food Production Manager or Quality Controller for food companies engaged in food product development.  The programme builds on the strong links between; food and culinary industries providing students with the opportunity to work in dynamic food industries through our internship programme.  Graduates of the programme will also have opportunities to work in the culinary industry as chefs, in food research and development, and as food business managers.
    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