Course Title: Bachelor of Science (Honours) in Culinary Entrepreneurship
2022 CAO Points: 253
Leaving Certificate Requirements:
Minimum Number of
Minimum Grade in
English OR Irish
QQI/FET Award Required
|Any full Level 5 or 6 award||A distinction in 5 modules|
Further details at www.tudublin.ie/qqi
Applications from mature students (23+) are welcome. Further details at www.tudublin.ie/mature
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.
|If any applicant has a medically diagnosed food allergy (note; not an intolerance), this course is not recommended.|
Do you want to operate your own culinary business? This course will equip you with the knowledge and skills to develop your own artisan food products, along with an understanding of the food-related industries.
The global Agri-Food and Beverage (AFB) industry is a growing competitive sector that underpins Ireland's engagement in food and drinks trade. The AFB sector is ‘diverse consisting of food suppliers, manufacturers, producers, processors and retailers. It is constantly evolving to adjust to the tastes and needs of consumers and the increasing global demand for a wider variety of higher quality product.’
Ireland’s status as a major food-exporting nation provides for graduates of the BSc (Honours) in Culinary Entrepreneurship with excellent career opportunities. The course is viewed as extremely positive by national and multinational companies because it offers students the knowledge and practical skills necessary to work in this dynamic industry world-wide. The BSc course builds strong links between; new food product development, wine studies, culinary practice, food legislation and business. Within the food industry, students will have the opportunity to work in areas such as food innovation, health promotion in the food trade and in the wider food and beverage sectors.
This course offers the learner the opportunity to engage with international work experience and study opportunities abroad.
In year three, students have the option of national or international internship (work placement) reflecting the opportunities and diversity that the food and beverage sector.
There are diverse opportunities available, including, management careers in food and drink companies, food and beverage event management or the more extensive agri-food trade production and food innovation sector: food buyer, food manufacturing compliance management. The food business acumen’s gained from this BSc course provides graduates with the skillset and knowledge to benefit from entrepreneurial opportunities for ownership of a variety of food and drink-related operations. In addition, there are opportunities for graduates in consultancy, research, postgraduate education and lecturing in the extensive field of food and beverage related courses following suitable experience.
- Management Principles
- Artisan Foods - Prof Kitchen Skills & Deli Kitchen
- Culinary Science: Food Safety
- International Bar Service and Commodities
- Culinary Menu/Wine Terminologies
- Food & Beverage Studies
- Introductory Nutrition
- Culinary Information Systems
- Introduction to Marketing
- Food Sustainability
- Artisan Food Cookery (Classic & Contemporary)
- Enterprise Development
- Food & Beverage
- Food & Beverage Service
- Hospitality Management
- Human Resource Management
- Introduction to Accounting
- Introduction to Legal Studies for Licensed Premises
- National work placement
- Nutrition (Diet Health & Disease – Nutrition)
- Wine Studies 1
- Artisan Food Modules (Chocolate & Pastry Work)
- Consumer Behaviour & Sociology
- Financial & Cost Accounting
- Food Product Development 1
- International Food Law
- National or International Internship
- Research Methods
- Advanced Wine Studies
- Artisan Food (Speciality Meats & Food Retail Marketing)
- Dissertation Research
- Financial Management
- Managing Training & Development
- New Food Product Development 2
- Project Management & Entrepreneurship
- Quality Services Management
Nine days after finishing BSc Culinary Entrepreneurship I was accepted onto the BordBia Origin Green course, it is a two-year program that also involves an MSc Business Sustainability from UCD Smurfit. There is over 12 billion worth of Irish food and drink exported from this country every year. The BSc is a brilliant course to get into this market. With the prepared foods market growing every year, the course is a significant first step to anyone who wishes to work in the food industry.
AILBHE JOHNSON – BSc. ENTREPRENEURSHIP
I graduated from BSc Culinary Entrepreneurship in 2017 and really loved the four years I spent studying in TU Dublin. As the course is quite broad, it is an excellent opportunity to experience each aspect of the food industry – from Food Product Development to Wine Tasting and Independent Research, the course gives you a taste of every element of the industry. What I found most exciting were the industry placements and the independent dissertation. I completed an industry placement each year of my course, with 3rd year being a particularly exciting year – I travelled to St Martin in the Caribbean and spent three months working in the pastry kitchen of Belmond La Samanna, working fully through French language and in a kitchen with very high standards, it was a fantastic experience. I then completed a very different placement with a vegan start-up company in London called Pollen + Grace, where I currently work as Head Chef. The Food Product Development, Culinary Science, Financial Accounting and Project Management modules from the course have really helped me in my current role. Studying on the BSc in Culinary Entrepreneurship is a brilliant way to begin a career in the food industry. The modules are all very relevant and the lecturers are fantastic. Food is a really exciting space to work in and due to the broad nature of the course there are endless career opportunities available to graduates – I would definitely recommend!
LUKE O’CONNOR –BSc. ENTREPRENEURSHIP
A love of the food industry initially drew me to the BSc. Culinary Entrepreneurship in TU Dublin. I wasn't sure exactly what I wanted to do after college, but the degree included strong business modules, which broadened my understanding of how to build a career around my passion for food. The degree included practical experience in real kitchens, which helped me rule out becoming a chef; something I thought I'd pursue. In the third year, I did an internship in the Commercial department of Tesco UK which led to an offer of a place on their 2-year Commercial Graduate Programme. In Tesco UK’s Head Office I began buying World Beers. The skills and knowledge gained from my experience in the course enabled me to stand out among the crowd on the Graduate Programme. In year two, I became the Graduate Buyer for Exotic Fruits. This involved sourcing from over ten different countries worldwide, working directly with growers, managing internal and external stakeholders and developing strategic growth plans for the category. Now, I’m the Buying Manager for Citrus Fruit, a +£200m sales value category, working with growers across six different countries, to source citrus fruit for the entirety of the UK. I've travelled the world through my work, and each week I’m faced with new challenges around availability issues, price negotiation and managing relationships. Had I not completed the Culinary Entrepreneurship degree I don’t believe I’d be in this position today. Luke O'Connor Graduate, Culinary Entrepreneurship BSc., TU Dublin (formally DIT) & Citrus Buying Manager, Tesco Stores Ltd.
LIADAN TAYLOR – BSc. ENTREPRENEURSHIP
I decided to study Culinary Entrepreneurship as I’ve always had a strong passion for the food industry and thought this course was a great place to begin my career in food. The modules that particularly interested me were Nutrition and Food Product Development. During the course, I completed an industry placement at the vegetarian wholefood restaurant Cornucopia. It was here where I became fascinated by vegan ingredients, cooking and baking. I've worked there for four years and have a recipe published in their award-winning cookbook "The Green Cookbook". After studying Culinary Entrepreneurship, I decided to continue with my studies at TU Dublin and completed an MSc in Culinary Innovation and Food Product Development, where I really focused my studies on sustainable food innovation. Having recently graduated, I've decided to move to South East Asia to teach English for a year before starting my career in the vegan food product development industry.
Students who have reached the appropriate honours standard may have access to a range of Masters Degrees in TU Dublin and elsewhere in Higher Education. The MSc in Culinary Innovation and Food Product Development TU231 may be of particular interest. Also, PhD research for high performing graduates. There are also Musgrave MarketPlace Scholarship opportunities offered on this course.