Sustainable Butchery & Gastronomy - Online
This world-class innovative programme aims to cultivate future leaders in the butchery and gastronomy sectors, emphasising sustainable practices, ethical considerations, and a profound connection to agriculture and nature.
| 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
2 years, part-time, online.
Course Delivery
Primarily online with a learning residential in MTU Bishopstown Campus for one week per year (June).
Course Commitment
Generally, there will be 2 to 3 hours online live classes per week. This will be supported by a range of recorded resources which learners can take in their own time each week.
There will be a one week residential (learning block) which will take place each year typically in early June (date to be confirmed before commencement of programme).
Entry Requirements
Ideally candidates will have achieved Level 6 qualification, however the University’s policy in relation to recognition of prior learning (RPL) also applies. This is when formal recognition is given for what you already know prior to starting on a programme or module.
You can apply for RPL in any MTU accredited programme or module. Go to https://www.mtu.ie/admissions/undergraduate/recognition-of-prior-learning/
Careers / Further progression
Career options
Employers across the meat and retail sectors will provide significant, well-paid and progressive career opportunities for graduates of this programme. Participating in this programme will accelerate opportunities within the leadership levels of organisations within the meat sector, either directly managing a team or working directly with a senior member of the management team.
Further information
Enrolment Process:
• An Expression of Interest Form to be completed (see "Application Weblink" below).
• Applicants to provide statement of interest, and relevant qualifications and experience
• Applicants to be interviewed at end of September 2026
• Successful applicants offered a place in early October 2026.
• Deposit of 10% (i.e. €300) to be paid by mid-October 2026 to secure place.
Start Date: Course to commence on week of 18th January 2027.
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Programme Fee €3000 (€1500 per year).
Please note:
• Applicants will be required to pay an acceptance fee of €750 online if a place on a course is offered. This fee is deductible from the overall course fee.
• You will not be charged for applying for the programme by clicking the 'apply now' button, you are only asked to pay an acceptance fee if a place is offered to you, and you wish to accept it.
• Course fees may be subject to an annual increase.
Cost of Residential Week (approx. €750 per week - depending on accommodation requirements).
Please note if no accommodation is required, there will still be an additional fee to cover site visits, meal experiences etc.
Overview
This world-class innovative programme aims to cultivate future leaders in the butchery and gastronomy sectors, emphasising sustainable practices, ethical considerations, and a profound connection to agriculture and nature.
The curriculum integrates leadership development, culinary arts, animal science, and ethical business practices, preparing graduates to inspire and innovate within the industry.
This hybrid learning experience will suit those who are interested in or already working in supervisory and management roles within the meat industry and meat retail sector who wish to elevate their knowledge and skills to become a leader within their organisation and be an innovative industry thinker.
Building on existing fundamental craft programmes, it is envisaged that this programme will develop the knowledge and expertise of those working in the sector and empower them to be the organisational and industry leaders of the future.
What will I study?
Participants will gain valuable insights into the current and future challenges and trends influencing the industry which will enable them to broaden their knowledge and develop their strategic thinking across a number of key areas.
• Sustainable Sourcing: Learn about ethical animal husbandry, the importance of local sourcing, and the environmental impact of food production.
• Gastronomy Principles: Explore the culinary arts with a focus on sustainable cooking practices, seasonal ingredients, and innovative gastronomy that enhances flavour while minimising waste.
• Holistic Education: This programme also integrates lessons on nutrition, food systems, and the cultural significance of food, providing a comprehensive understanding of how we relate to what we eat.
Year 1 Modules:
Meat Production Systems
Culinary Applications of Meat
Sustainable & Butchery Management
Leadership & Team Development
Research Methods
Year 2 Modules:
Sustainable Animal Husbandry
Financial Management
Understanding the Customer
People & Culture
Industry Sustainability Project
All examinations are through continuous assessment e.g. projects, written reports, presentations, short answer questions, reflective journals.
Roisin Clancy
Administrator
Tel: 021 433 5820
Email: roisin.clancy@mtu.ie