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.

See Advanced Entry information below

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

Year 4

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]

Advanced Entry applications are accepted to this course. For further information on how to make an Advanced Entry application, please visit our CAO Hub. A full list of courses open for Advanced Entry are listed on the CAO website.

To qualify for Advanced Entry applicants must be currently studying, completing, or have successfully completed, studies at Level 6, 7 or 8 in a Higher Education Institution (HEI) or an equivalent, in a related area. You must demonstrate by providing transcripts of results that you have achieved the learning outcomes for each stage you wish to advance past, for example:

• For entry to Year 4, you must demonstrate that you have met the learning outcomes for Years 1, 2, and 3.

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

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 Applied Culinary Nutrition which further develops the graduate's knowledge, skills and competencies in Cuisine, Health and Wellness.