Course Title: Bachelor of Science (Honours) Culinary Science
2022 CAO Points: 318
Leaving Certificate Requirements:
Minimum Grade in
English OR Irish
|Other Grade Requirements|
|At least O4/H7 in one of: Physics, Chemistry, Physics and Chemistry, or Biology, Applied Mathematics, Home Economics (General) or Agricultural Science.|
QQI/FET Award Required
One of the following awards:
Full level 6 award in a relevant discipline
|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.|
Would you like to learn how to create appetising food products and dishes through scientific understanding and the application of culinary skills? This course will prepare you for a career as a development chef or food product developer, as well as for other roles in the manufacturing, retail and related food industries.
This course is a joint degree offered by the School of Culinary Arts and Food Technology and the School of Food Science and Environmental Health.
Culinary science is a rapidly growing discipline. The food industry needs to satisfy the demands of consumers requiring value-added, high-quality, tasty food. The first two years of the course will provide you with practical skills in kitchens, food science and nutrition in our labs. The kitchen skills focus on professional cookery, whereas science focuses on food research and experimentation. Years 3 and 4 focus on the everyday needs of a dynamic concept/development chef. Overall, you’ll gain skills and knowledge in the sciences and culinary arts which will be applied during two specific work placements. You will engage in a food product development research project which will involve creating a product in an industrial kitchen and analysing its properties in a range of specialist laboratories.
Study Abroad Opportunities: Students have opportunities to undertake placements abroad, and can avail of Erasmus funding for these placements.
Work Placement: In Year 3, you’ll benefit from two 12-week placements, one a food science placement and the other a culinary placement.
Major food companies are investing heavily in innovative approaches to develop novel high-quality foods. They need culinary science graduates.
Many food businesses employ both chefs and scientists, but if you combine skills and knowledge in both disciplines you’ll readily gain employment as a Development Chef or Food Product Developer. Graduates can also set up their own food business.
- Applied Food Industry Communication
- Chemical Applications
- Computer Apps & Digital Skills
- Culinary Science & Food Technology
- Food Safety
- Fundamentals of Business Management & Marketing
- Introductory Nutrition
- Kitchen & Larder
- Maths for Scientists
- Pastry 1
- Basic Food Microbiology
- Culinary Health Choices
- Culinary Science & Food Technology
- Diet, Health & Disease
- Food Marketing
- Food Ingredients & Consumer Foods
- Fundamental Molecular Gastronomy
- Fundamental Sensory Evaluation
- Introduction to Business Finance
- Food Product Development 1
- Food Physics
- Food Process Technology
- Intermediate Food Microbiology
- Internship/Industrial Placement (Food Science and Culinary Arts)
- Introductory Food Science & Analysis
- Research Methodology
- Food Entrepreneurship
- Food Regulatory Affairs
- Intermediate Molecular Gastronomy
- Lifecycle Nutrition
- Options (2)
- Project/Dissertation Research
Philipp Zimmermann, a fourth-year student from Budapest, Hungary.
‘Culinary science is one of the only courses that show you both sides: the Culinary Arts/ Restaurant side and the Food industrial/scientific side of the food industry with some insights to the business side of it. The best part is that it shows you all the aspects from the food industry, from actual development to analysing all the way to marketing and potentially selling food products which can not be found in any other course in Europe. The knowledge was also well excepted by the industry’.
Hazel McGarry, a fourth-year student from Dublin, Ireland.
‘I began the first year of the Culinary Science course in 2016. Since the first year, we have studied a wide range of different modules each providing us with different skills and information we can take into the workplace. The course is quite practical with a lot of kitchen and lab classes that provide us with hands-on skills which we can use in the industry for careers in food product development, pastry and baking, general kitchen work and also for working in a lab environment. The course also incorporates a lot of other modules such as business and nutrition which can be useful if wanting to start your own business or if you wanted to go down a more health-based career with food. Overall I have enjoyed the course and feel it has thought me a lot of information about the different sections of the food industry and also provided me with the practical experience to work with a more hands-on approach’.
On graduation you may continue to postgraduate study at TU Dublin