Culinary Leadership & Management - Kerry
The BA in Culinary Leadership & Management is an innovative and future-focused programme designed to equip students with the creative, technical, and managerial skills necessary to thrive in the evolving culinary industry.
| Award Name | Degree - Ordinary Bachelor (Level 7 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | Munster Technological University |
| NFQ Level | Level 7 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Ordinary Bachelor (Level 7 NFQ) | Major | Munster Technological University | Level 7 NFQ |
Duration
3 years full-time.
Specific Subjects or course requirements
Leaving Certificate with a minimum grade of 06/H7 in five subjects, including English and Mathematics
Leaving Certificate General Entry Requirements
Minimum entry requirements may be satisfied by the results of more than one Leaving Certificate. The minimum entry requirements may be varied for non-standard applicants and holders of QQI-FET awards.
2nd Chance Maths Exam
Some students who apply for MTU courses may not achieve the required entry standard in Maths through the Leaving Certificate examination. For such applicants, the University offers a second chance to reach the required entry standard through a MTU Maths Exam.
This second chance facility allows applicants (depending on their results in the MTU Maths Exam) to gain entry to courses with an Ordinary Leaving Certificate Maths entry standard and (with a higher level of performance) courses with a Higher Leaving Certificate Maths entry standard.
Common Bonus Points Scale for Higher Level Maths
A bonus of 25 points is awarded to applicants who achieve a grade H6 or above in higher level (HL) Maths.
Formula:
All students presenting H6 or above in HL Maths will have 25 points added to their score for Maths.
The six highest subject points scores will then be counted to achieve a cumulative points score, as is normal practice. The bonus points will only be relevant in cases where the subject HL mathematics (including bonus points) is scored as one of the candidate’s six best subjects for points purposes. Consequently, if HL mathematics (cumulative points score) is not among these six subjects, the bonus points will not be included in the total points score. Bonus points will be awarded irrespective of the year in which the examinations were taken.
Foundation Maths
A minimum grade of F2 in foundation level Maths fulfils the minimum entry requirements in Maths for the following programmes
A minimum grade of F2 in foundation level Maths fulfils the minimum entry requirements in Maths for the following programmes
MT 571 BA in Early Childhood Education and Care
MT 574 BA in Social Care
MT 654 HC in Arts in Hospitality Studies
MT 655 HC in Arts in Culinary Studies
MT 971 BA (Honours) in Early Childhood Education and Care
MT 974 BA (Honours) in Social Care
Maths is not required for entry to:
MT 575 BA in Community Development
MT 572 BA in Early Childhood Education & Care
MT 820 BA (Honours) in Contemporary Applied Art (Ceramics, Glass, Textiles)
MT 821 BA (Honours) in Fine Art
MT 822 BA (Honours) in Photography with New Media
MT 823 BA (Honours) in Visual Communications
MT 931 BA (Honours) in Popular Music - Electric Guitar
MT 932 BA (Honours) in Popular Music - Electric Bass Guitar
MT 933 BA (Honours) on Popular Music - Keyboards
MT 934 BA (Honours) in Popular Music - Drums
MT 935 BA (Honours) in Popular Music - Voice
MT 936 BA (Honours) in Music
MT 938 BA (Honours) in Musical Theatre
MT 939 BA (Honours in Theatre and Drama Studies
Although not a requirement, if an applicant achieves a minimum grade of F2 in foundation level Maths, this grade is recognised for entry and CAO points are awarded as follows: F1 = 20 points, F2 = 12 points.
Full details of the minimum entry requirements for courses are outlined on the relevant course webpage. Applicants are advised to check the relevant subjects, tests, portfolios, and dates very carefully. In particular, there are early assessment procedures for some courses.
Leaving Certificate Vocational Progamme LCVP
Holders of the LCVP apply in the normal way through the CAO. Points are awarded on the same basis as for the Leaving Certificate. The link modules ‘subject’ may not be used to meet the minimum entry requirements.
Leaving Certificate Applied Programme LCAP
The LCA subjects do not meet the minimum requirements for entry to MTU full-time courses. Holders of Leaving Certificate Applied qualifications may wish to proceed to a FET-QQI course and in turn apply to third level on the basis of their FET-QQI award.
Careers / Further progression
Career options
The BA in Culinary Leadership & Management degree is perfect for those who are seeking a career in the culinary domain, whether for a local restaurant, an international hotel brand, or for a range of other culinary offerings, such as contract catering, retail outlets, etc.
Progression
Bachelor of Arts (Hons) in Culinary Leadership & Management Level 8
Further information
September 2026
16
Mature Students (23 years by the 1st January on year of entry to the course) and holders of the Leaving Certificate Applied with one year’s relevant industrial experience may apply asSpecial Category Applicants through the CAO. They may be required to undertake an Institute interview.
Entry 2026
Early online application (discounted): Fee €35 Closing Date: 20 January 2026 at 5pm
Normal online application: Fee €50 Closing Date: 1 February 2026 at 5pm
Late online application - restrictions apply (see page 3 2026 CAO Handbook): Fee: €65 Closing Date: 1 May 2026 at 5pm
Change of Mind - restrictions apply (see page 3 2026 CAO Handbook): Fee: Nil Closing Date: 1 July 2026 at 5pm
Be sure to complete any action well in advance of closing dates. You should avoid making an application close to a closing date. No extensions to closing dates will be allowed and all application fees are non-refundable.
LATE APPLICATIONS
Late Applications are those which are received after 5pm on 1 February 2026. The closing date for late applications is 5pm on 1 May 2026, subject to the restrictions listed on page 3 of the 2026 CAO Handbook. The online facility for late applications opens on the 5 March 2026 at 12:00 noon - a fee of €65 applies.
Restrictions
As a CAO applicant you may experience one or more of the following restrictions based on your course choices, your category of application, or restrictions imposed by the HEIs that you wish to apply to. Please read the section on 'Restrictions' on page 3 of the 2026 CAO Handbook carefully. This section includes information on:
General Restrictions
1. Making a late application
2. Making changes to your course choices
Restricted Courses
3. Applying for a restricted course
Mature Applicants
4. Mature applicants
Supplementary Admissions Routes
5. Applying for DARE and/or HEAR
The BA in Culinary Leadership & Management is an innovative and future-focused programme designed to equip students with the creative, technical, and managerial skills necessary to thrive in the evolving culinary industry. With a strong emphasis on creativity, sustainability, culture, and the chef of the future, this programme prepares graduates to lead and innovate in a dynamic global food landscape. The BA in Culinary Leadership & Management degree is perfect for those who are seeking a career in the culinary domain, whether for a local restaurant, an international hotel brand, or for a range of other culinary offerings, such as contract catering, retail outlets, etc.
The integrated approach in programme design will equip students with the skills, scientific and practical, business knowledge, and sector-specific acumen to enter the leading-edge culinary sector in Ireland or abroad. Along with essential practical and technical skills in culinary, nutrition, food science, sustainability and business realms, students will also learn invaluable soft skills such as communication, teamwork, creativity, operations management, and leadership.
The modules in the programme are assessed diversely to allow learners to demonstrate their capabilities, including practical application, through real-world projects, team challenges, portfolios, and research. Learning throughout will be supported by an expert lecturing team who will provide focused and frequent feedback. As students progress through the programme, they will develop practical skills through application, along with a rich understanding of critical issues such as sustainability, entrepreneurial skills, business planning and management, capping the programme of study with a specialism, in either pastry or culinary.
Please note: Students specialise in either pastry or culinary in Year 3 of this programme.
What will I study?
Advanced Culinary Skills Development – A strong emphasis on professional cookery techniques, modern gastronomy, and innovation in food preparation.
Food Safety & Hygiene – Comprehensive training in HACCP, food legislation, and best practices to ensure the highest standards in food handling, EHAI exam/qualification.
Food Studies– Exploration of Ireland’s rich culinary heritage, and an introduction to the SDGs, global food systems and sustainable food practices.
Costing & Financial Management – Practical insights into food costing, budgeting, and menu engineering for cost-effective operations.
Nutrition, Health & Wellbeing – Focus on food science, balanced nutrition, and promoting health-conscious menu development.
Mindset & Personal Development – Cultivating resilience, creativity, and leadership skills essential for success in the industry.
Communications & Customer Engagement – Enhancing interpersonal skills, storytelling through food, and effective communication in a fast-paced hospitality setting.
Operations Management & Leadership – Training in kitchen and restaurant management, team leadership, and strategic decision-making.
International Study Trip – A hands-on learning experience exploring global culinary trends and best practices.
Seminar Series – Industry experts sharing insights on emerging food trends, sustainability, and the future of the culinary sector.
Ray O'Connor-Desmond
Head of Departments of Business & Hotel, Culinary Arts and Tourism
Munster Technological University - Kerry Campus
Phone: +353 (0) 66 7191826
Email: ray.oconnordesmond@mtu.ie