botanical cuisine

Botanical Cuisine / Cócaireacht Luibheolaíoch

Course Title: BA (Hons) in Botanical Cuisine (Ab Initio)

2022 CAO Points: 262

Leaving Certificate Requirements:

Minimum Number of




 2 H5

Minimum Grade in


English OR Irish



QQI/FET Requirements:

QQI/FET Award Required

Additional Requirements

Any full Level 5 or 6 award Distinctions in 3 modules required

Further details at

Mature Applicants:

Applications from mature students (23+) are welcome. Further details at

The BA (Hons) in Botanical Cuisine is a new unique honours culinary arts based course offered by TUDublin – Tallaght and is the first degree of its kind in Europe. This 'Farm to Plate' 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.

In the world of culinary arts, chefs who are International leaders, are driving change through the following focus.  These areas are fast becoming trends for the future of food.

  • Growing their own fruit and vegetables
  • Sustainability
  • Ethical sourcing of food
  • Zero Waste
  • Health and wellness in menu design
  • Plant-based cuisine ,where vegetables are taking centre  stage on the menu and meat and fish are treated as a ‘side’ on the plate
  • Chef self-care and positive kitchen culture

This; 'hands-on' course has a strong emphasis on the practical skills and knowledge needed for the education of 'future chefs'. It has three main pillars of study and practice: 

  1. Culinary Arts
  2. Applied Food Science & Wellness  
  3. Food Culture- technology & learning

Michelin- starred chefs from Copenhagen, Finland and Ireland inspired the course design. It is recognised by industry as an exciting development in culinary education.

  • An industry placement of 16 weeks (approx. 400 hours) during and/or following Year 1 (but before starting Year 2) will give you lots of practical,real-world experience.


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.

All Modules are Mandatory

Semester 1

  • Critical Skills Development
  • Culinary Operations
  • Culinary Skills
  • Food Safety & Culinary Science
  • Applied Culinary Information Technology
  • Bread & Pastry Techniques

Semester 2

  • The Mindful Kitchen
  • Nutrition
  • Restaurant Service

All Modules are Mandatory


  • Applied Culinary Science & Food Safety
  • Buffet Presentation
  • Culinary Events
  • Food & Beverage Cost Control
  • Global Cuisine
  • Classical & Contemporary Desserts
  • Work Based Learning HC

Semester 4

  • Classical & Contemporary Cuisine
  • Culinary Nutrition
  • Gastronomy(HCCArts)

All Modules are Mandatory

Semester 5

  • Culinary Management & Training
  • Advanced Culinary Science & Food Technology
  • Food Product Development
  • Gastronomy (BACArts)
  • Creative Cuisine
  • Synoptic Study

Semester 6

  • Artisan Breads
  • Creative Desserts and Bakery Products
  • Culinary Management & Training
  • Advanced Culinary Science & Food Technology
  • Food Product Development
  • Food, Media Design & Quality
  • Work Based Learning 1

All Modules are Mandatory


  • Edible Gardening BABC

Semester 8

  • Applied Culinary Nutrition L8 BABC
  • Culinary Events Project Management BABC

Iseult Kinsella, Current Student

TU941 Botanical Cuisine

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.

Successful graduates may progress to a Masters degree. Recommended for this course is, the MSc in Applied Culinary Nutrition which  further develops the graduate's  knowledge, skills and competencies in Cuisine, Health and Wellness.

TU Code



Level 8


Bachelor of Arts (Honours)


4 years

Number of Places





EU Fees

Non-EU Fees

Contact Us

School of Business

Progression Options

On the successful completion of year 4, graduates may progress to an MSc in Applied Culinary Nutrition (Recommended for this programme)