About
The School of Culinary Arts and Food Technology aims to deliver world-class teaching and learning that will help shape the next generation of leaders in the food and drink sectors. With over 80 years in existence, we offer a range of innovative programmes both full-time and part-time from Higher Certificate, Ordinary, Honours, Masters and PhD research degrees.
With over 500 students, we are the leading provider of education, training and research for the culinary and food-related industries in Ireland.
We are now located across three campuses of the university - Grangegorman, Tallaght and Blanchardstown.
Our new state-of-the-art facilities in the Central Quad on the Grangegorman Campus comprise of:
- 150-Seat Lecture and Demonstration Theatre
- Eleven Teaching Kitchens – (5 Hot Kitchens, 1 Food Product Development Kitchen, 3 Pastry Kitchens and 2 Bakeries)
- Two Training Restaurants
- One Training Bar
- One Beverage and Wine Tasting Lab
- Culinary Arts Shop
Culinary Arts is a broad vocational and academic area encompassing - on a practical level - the art of preparing, cooking, presenting, and serving food, wine, and beverages, as well as culinary entrepreneurship; underpinned by a theoretical approach including gastronomy, food studies and sociological perspectives on eating and drinking.
Food Technology covers contemporary areas in food and beverage research such as culinary science, food product development and molecular gastronomy.
As the foremost provider of culinary education, our mission is to deliver world-class teaching and learning that will help to shape the next generation of leaders in the food and drink sectors.
Our graduates have an international reputation for excellence. Many are employed in leadership roles in restaurants, bars, bakeries, food product development, food retailing and food education, both nationally and internationally. A growing number of graduates also open and develop their own businesses.
Our school offers innovative and diverse programmes from Level 6 Higher Certificate right up to Level 10 PhD on the National Framework of Qualifications. Our programmes combine theory and practice tailored to the needs of graduates entering the food and drink sector. Strong links with industry, national and international bodies and academia allow our school to provide a dynamic education, responsive to an ever-evolving economy.
The diverse range of programmes and modules facilitates our graduates to map out a distinct and worthwhile career in the food and drink sector. Modules from our full-time programmes are also available on a part-time Continuing Professional Development (CPD) basis.
Students are central to all school activities, and we actively encourage them to develop not only their social and technical skills but to embrace innovation and creativity.
Research interests of our staff and students include food allergies and anxieties; organic foods; nutrition and wellbeing; value-added food products; food enterprise and technology; food safety; quality enhancement and the culinary arts; new food innovation; food management systems; food pedagogy and culinary education; food tourism; food history; food and wine writing; urban and rural Public Houses, food in culture, art and media.
School of Culinary Arts and Food Technology - Safety Arrangements and Risk Assessments Document