Food Sustainability and Botanical Cuisine Inbhuanaitheacht Bia agus Cócaireacht Luibheolaíoch

The BA (Hons) in Food Sustainability and Botanical Cuisine is a new unique honours culinary arts based course offered by TU Dublin and is the first degree of its kind in Europe. This 'Farm to Plate' sustainability focused culinary degree course is aimed at producing contemporary chefs to meet the rapidly changing trends in food and to creatively and confidently innovate plant-based food production and service.

Applicants are required to hold a Level 7 (ordinary) degree in culinary arts.

Non-Standard Entry Requirements

TU Dublin's policy on Recognition of Prior Learning applies.

Non-standard applicants must provide details of their learning and experience. They will be required to attend interview to assess their suitability for the programme. Applicants holding a Level 6 qualification will be required to demonstrate that they have worked applying skills which typically would be acquired at Level 7.

English Language Requirements

If English is not your first language you will need to provide evidence of your English language proficiency as detailed on our website.

Opportunities to work in diverse roles in the food sector including:

• At a senior level within a professional kitchen in hotels, restaurant or workplace catering
• Culinary innovation and food product development
• Food marketing
• Food photography
• Training
• ‘Farm-to Fork’ food production
• Sustainable restaurants
• Spa resorts
• Health and wellness menu production
• Operating food event spaces for consumer experience

Semester 1

• Edible Gardening BABC [Mandatory]
• Farm to Kitchen Live Learning [Mandatory]

Semester 2

• Applied Culinary Nutrition [Mandatory]
• Botanical Cuisine [Mandatory]
• Culinary Events Project Management [Mandatory]

One day a week- Mondays

Applications will open for the next term in February 2026. To register your interest in part-time undergraduate courses in advance of the launch, please click here and submit your details. We will contact you once applications are open.

For further information on the application process, please visit How To Apply.

Student’s firsthand accounts of the course, see The Botanical Cuisine Digest blog

Having studied Culinary Arts for 4 years and earning my Bachelor of Arts level 7 degree, it felt natural to want to progress. I heard about this course from my lecturer Annette Sweeney. The course was new, beginning in 2018 and to me seemed like the perfect option to progress in a field that is so relevant to me as a chef.

The food world is always changing, and being on top of trends is so important. The course offered me a chance to dive deeper into botanical cuisine, something which I am passionate about. It offered me as a student a chance to dive deeper into the world of botanics, gardening, farm to fork and much more. There is no other course in Ireland out there like it, and I believe it is a fantastic opportunity to learn and discover more about the world around us.

Being able to learn and study at Airfield (a well-known and established food business/farm) was a fantastic opportunity. We were able to get hands on in areas such as farming, bee keeping, gardening and much more.

If you are someone who has an interest in food, the outdoors and how the world around us relates back to our eating habits and food we choose to eat, but also wants to learn more about 'farm to fork' and other aspects of the culinary world e.g. our ecosystem then this course would be perfect.

The university itself has many facilities and is very engaging with its students. The campus is big, lively and enjoyable to be in.

Iseult Kinsella, Current Student

Successful graduates may progress to a masters degree (Level 9). Recommended for this course is, TU280 Master of Science in Applied Culinary Nutrition which further develops the graduate's knowledge, skills and competencies in Cuisine, Health and Wellness.