Culinary ArtsEalaíona Cócaireachta

Leaving Certificate Requirements

QQI/FET Requirements

In addition to the QQI minimum entry requirements, QQI quotas and QQI points apply. The max QQI points awarded is 390. Further details at www.tudublin.ie/qqi

Mature Applicants

Applications from mature students (23+) are welcome. Further details at www.tudublin.ie/mature

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. Applicants for this course should have a minimum IELTS (Academic Version) English Proficiency of 6 overall (or equivalent) with nothing less than 6 in each component.

In this course, 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 course 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.

Study Abroad Opportunities

Students can do an Erasmus year in Year 3.

Work Placement 

There is an optional work placement in Year 3. 

• Executive Chef
• New Product Development Technologist
• Graduate Trainee Manager
• Senior Pastry Chef
• Sommelier
• Food Stylist
• Food Writer
• Wine Advise
• Bakery Manager
• Artisan Baker
• Recruitment Consultant
• Entrepreneur (restaurant/café/bakery owner/consultants)
• Catering Manager
• Lecturer
• Culinary Skills Instructor
• Researcher
• Food Photographer
• Health and Safety Executive
• Packaging Technologist
• Conference Manager

Examples of Employers

• Bord Bia
• Musgrave Foods
• Silverhill Duckling
• Larousse Foods

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:

• To enter Year 2 via Advanced Entry, you must demonstrate that you have met the learning outcomes for Year 1.
• For entry to Year 3, you must demonstrate that you have met the learning outcomes for Years 1 and 2.
• 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.

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 and our industry are fortunate to have these lectures teach the next generation of chefs.

Damien Crosby - 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

On graduation, you may proceed to postgraduate studies leading to the award of MA, MSc, MPhil or PhD at research institutes and universities worldwide.