September 2020, Semester 1: Classes take place in Cathal Brugha Street
February 2021, Semester 2: Classes take place in Grangegorman, Central Quad
2019 CAO Points - 271
|If any applicant has a medically diagnosed food allergy (note; not an intolerance), this programme is not recommended.|
In this programme, you’ll acquire knowledge and skills in restaurant service and the larder, hot kitchen and pastry sections, and be well set up for a career in culinary operations, food and beverage, front of house, marketing or sales.
This programme reflects developments in Culinary Arts education worldwide. It combines practical reflective classes in kitchens and restaurants with an in-depth theoretical knowledge-base and the development of communication, critical thinking, problem-solving and personal skills.
The course reflects the strong partnership between education, the individual student and the hospitality and food industries.
The skills-focused curriculum will enable you to build practical professional cookery experience in restaurant service, larder, hot kitchen and pastry sections, which are currently in high demand locally and internationally.
You can specialise, through self-directed learning, in the culinary fields and research that appeal to you.
There is also an academic core that runs continually throughout each semester. This will prepare you for your research proposal in Year 3 and thesis in your final year.
On graduation, you can expect to take up a position in culinary operations, food and beverage, front of house, marketing or sales.
There is an optional work placement in Year 3.
Study Abroad Opportunities
Students can do an Erasmus year in Year 3.
On graduation, you may proceed to postgraduate studies leading to the award of MSc, MPhil or PhD at research institutes and universities worldwide.
- Executive Chef
- New Product Development Technologist
- Graduate Trainee Manager
- Senior Pastry Chef
- Food Stylist
- Food Writer
- Wine Advise
- Bakery Manager
- Artisan Baker
- Recruitment Consultant
- Entrepreneur (restaurant/café/bakery owner/consultants)
- Catering Manager
- Culinary Skills Instructor
- Food Photographer
- Health and Safety Executive
- Packaging Technologist
- Conference Manager
Examples of employers
- Bord Bia
- Musgrave Foods
- Silverhill Duckling
- Larousse Foods
- Culinary Science & Technology 1
- Culinary Information Systems
- Food Safety
- Food & Beverage Studies
- Gastronomy 1
- Kitchen & larder 1 & 2
Pastry 1: Pastry Confectionary
- Introductory Nutrition
- Introduction to Larder & Meat Technology
- French Culinary
- Wine Terminology
- Culinary Operations Management
- Culinary Science & Technology 2
- Kitchen & larder 3
- Pastry 2
- National Internship
- Introduction to Marketing
- Diet, Health & Disease
- Gastronomy 2
- Wine Studies 1
- Internship Food Production
- Restaurant Service
- Food & Beverage Immersion
- Financial & Cost Accounting
- Food Product Development 1
- Industry Placement
- Gastronomy 3
- Major Hot Kitchen 1
- Major Pastry or Major Larder
- Research Methods
- Dissertation Research
- Food Entrepreneurship
- Food Product Development 2
- Gastronomy 4
- Innovation Change Management & Creativity
- Occupational Health & Safety
One option subject to availability an demand from:
- Major Hot Kitchen 2
- Major Pastry 2 Major Larder 2
Two options subject to availability and demand from
- Molecular Gastronomy
- Consumer Behaviour & Sociology/Sport & Exercise Nutrition
- Event Management
- Advanced Wine Studies
- Property Management, Management Training & Development in Hospitality
"I returned to college in 2018 and I really enjoyed every minute of it. I found every module very educational and a big help to me when I implement good practices within my kitchen and business. I learned a lot from meat technology, meat processing theory, culinary operations management, wine studies, food product development modules. Major hot kitchen and restaurant service were also very enjoyable.
The best thing about my course was learning from the expert lecturers, they are brilliant at both practical and theory in culinary arts, they are exceptional educators and ensure you know and understand what points they make in class for everyone. TU Dublin cathal brugha street and our industry are fortunate to have these lectures teach the next generation of chefs"
Damien Crosby, student, TU942, Culinary Arts, 2020
"I enjoyed every moment of completing this course. Not only did it allow you to learn about food and the food industry through academic learning both practical and through lectures. The support provided by the lectures and the students union was brilliant and helped any student with any difficulties or areas they need some help or support in which is a huge bonus. The class sizes are also not enormous either which allows for each student to gain a relationship with the lecturers and make time for each student.
I currently work as a business developer within the retail and foodservice sector of Aryzta food solutions Ireland. The company is also known as Cuisine De France. I obtained the job just a few weeks before graduating in November 2019. Each day in work is completely different as the food sector is a consistently rapid moving industry."
Niamh Hartnett, graduate, 2019