| Course Name |
Culinary Arts |
| Course Provider |
TUS - Athlone Campus |
| Alternative Provider(s) |
TUS - Technological University of the Shannon |
| Course Code |
24344 (Assigned by Qualifax. Not an official code) |
| Course Type |
Higher Education Direct Entry |
| Qualifications |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
| Degree - Ordinary Bachelor (Level 7 NFQ)
More info...
|
Major |
Technological University of the Shannon |
Level 7 NFQ |
|
| Apply To |
Course provider |
| Attendance Options |
Full time, Part time, Daytime |
| Location (Districts) |
Athlone |
| Enrolment and Start Dates Comment |
How to Apply:
Applications are made online between 1 February and 1 June. Contact admissions@ait.ie for details.
*External students can transfer to add-on programmes provided that their previous qualifications meet AIT's entry requirements. |
| Qualification Letters |
BA |
| Duration |
1 year full-time or 2-3 years part-time |
| Entry Requirements |
Minimum entry requirements:
Higher Certificate in Culinary Arts or equivalent. |
| Course Fee |
Uniform and material fees of approx €100 per year. |
| Link to Course Fee |
Web Page - Click Here |
| Course Content |
Expand+What is this course about?
During this course you will:
• Learn to apply fundamental nutritional concepts to develop interesting recipes.
• Use advanced techniques to further your creative culinary abilities in the production of conte...
Hide-What is this course about?
During this course you will:
• Learn to apply fundamental nutritional concepts to develop interesting recipes.
• Use advanced techniques to further your creative culinary abilities in the production of contemporary dishes.
• Be equipped with the skills to develop as a culinary leader and trainer in a continuing progressive sector.
• Apply business concepts to the management of culinary enterprises.
• Learn how memorable food service
enhances consumer experience.
• Enjoy a wide-range of learning experiences in the production and refinement of advanced confectionary techniques.
• Experience the excitement of developing your own new food products and showcase them to the public.
• Use IT to produce documents, databases and spreadsheets and communicate your results electronically.
Why take this course?
This course develops culinary students’ skills to degree standard. You will learn advanced culinary techniques, both contemporary and traditional, develop your skills in advanced pastry and learn how to develop a new food product. You will also discover the impact of food on tourism, improve your IT skills and advance your culinary business knowledge. The course is available both full-time and part-time and leads to many exciting opportunities in the culinary sector.
|
| Subjects Taught |
What will I study?
Year 1: This year will introduce you to the main functions of business and provide you with firm foundations of culinary management.
Core units in this year include: Semester 1: Advanced Culinary Computer Applications, Applied Culinary Nutrition, Culinary Leadership and Training
Semester 2: Culinary Business Management, Food Tourism
Year-long modules: Advanced Pastry, Advanced Culinary Techniques |
| Assessment Method |
Expand+Assessment information
We place a lot of emphasis on student support and so we aim to provide a learning environment that is both stimulating and academically challenging, whilst also supporting your learning. You will encounter a range of teaching...
Hide-Assessment information
We place a lot of emphasis on student support and so we aim to provide a learning environment that is both stimulating and academically challenging, whilst also supporting your learning. You will encounter a range of teaching methods - from lectures, workshops and seminars to hands-on practical sessions and lab exercises. The course is taught by experienced lecturers with a track record of success in many sectors including the hotel, restaurant and food production industries.
We appreciate that different students have different learning styles and so we provide a range of assessment approaches to suit everybody. Here are some of the ways we assess your work:
• Mini-projects,
• Presentations,
• Group work,
• Examinations,
• In-class tests,
• Multiple-choice tests,
• Essays,
• Portfolio work.
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| Careers or Further Progression |
What can I do after the course?
Through the development of artistic skills and knowledge delivered on this course, graduates have found employment in leading hotels and restaurants and welfare catering at home and abroad. Here are some routes our graduates have pursued:
• Sous chef
• Head chef
• Executive chef
• Food production manager |
| Further Enquiries |
Contact Details
Dr Anthony Johnston
Head of Department of Hospitality, Tourism and Leisure
Tel: +353 (0)90 6471871
Email: Anthony.Johnston@tus.ie |
| Course Web Page |
Web Page - Click Here |
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