YOU THINK YOU MIGHT WANT TO STUDY: CULINARY ARTS FOOD TECHNOLOGY 210 GASTRONOMY & CULINARY ARTS

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1 YOU THINK YOU MIGHT WANT TO STUDY: CULINARY ARTS FOOD TECHNOLOGY 210 GASTRONOMY & CULINARY ARTS

2 Course LISTING Higher Certificate in Arts in Culinary Arts Bachelor of Arts in Culinary Arts Bachelor of Arts (Hons) in Culinary Arts Bachelor of Science (Hons) in Culinary Arts and Food Technology DEPARTMENT OF Gastronomy & Culinary Arts Head of Department: Ciarán Ó hannracháin School Administrator: Pauline Gavigan Telephone This department is a hub of activity for courses covering the practical elements of professional cookery and the business disciplines required for employment in the wider hospitality, food and food technology industries. The department s courses are designed to channel your enthusiasm for all things culinary so that you become a highly skilled professional with excellent knowledge and experience ready to work anywhere in the world, in different organisations or as an entrepreneur running your own business. The department is part of the School of Tourism which is based on our Killybegs campus. 211

3 CULINARY ARTS course title Higher Certificate in Arts in Culinary Arts national framework level 6 cao code ly346 duration 2 years number of places 48 awarding body lyit points in recent years year final median 2012 aqa aqa 190 Is this the course for you? This two year course is for those with a passion for and an interest in culinary arts and food. If you want to become Ireland s next top chef, this may be the course for you and this is most definitely the school in which to learn these skills. The course requires a lot of hard work and dedication but the rewards are endless. As a professional chef you need to be creative with food. You also have to understand the science of food (including food safety), changing kitchen technologies and the business aspects of catering operations. The kitchen is at the heart of all sectors of tourism and hospitality and with a never-ending sequence of meals to prepare for customers, work can be demanding. In return, a good chef will enjoy status, respect and a rewarding salary. Students are assisted through our dedicated placement office in arranging a three-month Summer Work Placement after Year 1 and Year 2, with opportunities to experience the hospitality industry at home or abroad. Minimum entry requirements Pass (od3 or better) in 5 Leaving Certificate subjects. or FETAC Level 5 in any discipline. Career opportunities There is always a need for qualified chefs in hotels, restaurants, licensed trade, cruise ships, industrial and hospital catering and in other foodrelated businesses. Career promotion can be rapid from Commis Chef to Chef de Partie and ultimately Head Chef or Executive Chef. These opportunities are open equally to men and woman. Many past graduates in the area of culinary arts have had very successful careers and also opened their own businesses. Follow-up courses Graduates may progress from this course to Year 3 of the Bachelor of Arts in Culinary Arts or other compatible culinary arts degree courses. 212

4 DEPARTMENT OF GASTRONOMY & CULINARY ARTS What will I study? Culinary Fundamentals M 10 8 Bakery & Pastry M 10 8 Learning to Learn M 5 4 Desktop Publishing & Business Maths M 5 4 Hospitality Food & Beverage Operations M 10 8 Culinary Operations M 10 8 Communications M 5 4 Information Technology & Descriptive Statistics M 5 4 Culinary Techniques, Nutrition & Science M 10 8 International Cuisine M 10 8 Food & Beverage Cost Control M 5 3 Gastronomy E 5 3 French Language & Culture 1 E 5 3 Culinary Events & Promotion M 5 4 Business Law & Ethics M 5 3 Bakery & Desserts M 10 8 Seafood Processing & Culinary Practice M 5 4 Management & Organisational Behaviour M

5 CULINARY ARTS course title Bachelor of Arts IN Culinary Arts WORK PLACEMENT national framework level 7 cao code ly317 duration 3 years number of places 32 awarding body lyit points in recent years year final median Is this the course for you? For many of us, cooking is an absolute passion. So, whether you re a chef, the sous chef or the person who runs the show, the Culinary Arts degree has a lot to offer. It is designed to combine fundamental training with an opportunity to work or study abroad and to specialise in the application of culinary art and innovation in an international context. Students are assisted through our dedicated placement office in arranging a three-month Summer Work Placement after Year 1 and Year 2, with opportunities to experience the hospitality industry at home or abroad. An optional internship or study abroad programme in year 3 ensures that students are ready to work in the largest international sector in the world. You will acquire the knowledge and skills to be an effective team leader and production specialist, at an operational and technical level. The programme provides a rigorous technical and artistic education and training in the culinary arts. You will also have a choice of streams to pursue, which allows you to pick the one that s of most interest to you. Minimum entry requirements Entry requirements are Leaving Certificate, 5 od3 including English/ Irish (minimum 140 points) or FETAC Level 5 in any discipline. Career opportunities Within the culinary industry, in Ireland or abroad, you will be employed as Head of Section, Chef de Partie or Sous Chef positions. The skills that you bring to such positions will allow you to establish a very promising career. Follow-up courses On successful completion of this programme, and subject to meeting certain requirements, graduates are eligible to apply for exemptions for a CIMA Certificate in Business Accounting. Graduates may also pursue compatible Level 8 degrees. 214

6 DEPARTMENT OF GASTRONOMY & CULINARY ARTS What will I study? Culinary Fundamentals M 10 8 Bakery & Pastry M 10 8 Learning to Learn M 5 4 Desktop Publishing & Business Maths M 5 4 Hospitality Food & Beverage Operations M 10 8 Culinary Operations M 10 8 Communications M 5 4 Information Technology & Descriptive Statistics M 5 4 Culinary Techniques, Nutrition & Science M 10 8 International Cuisine M 10 8 Food and Beverage Cost Control M 5 3 Gastronomy E 5 3 French Language and Culture 1 E Culinary Events & Promotions M 5 4 Business Law and Ethics M 5 3 Bakery and Desserts M 10 8 Management and Organisational Behaviour M 5 3 Seafood Processing and Culinary Practice M 5 4 Abroad ( Erasmus, US ) E1 30 Work Placement E2 30 ical and Contemporary Cuisine E3A 10 6 Pastry and Confectionery E3B 10 6 Advanced Beverage Studies E Hospitality Management Information Systems E3 5 3 Budgets, Pricing and Cost Control E3 5 3 Food and Beverage Management E Business Environment E2 5 3 Applied Economics E2 5 3 ical and Contemporary Cuisine E Pastry and Confectionery E Accounting Practice M 5 3 Food Marketing M

7 Culinary Arts course title Bachelor of Arts (Hons) in Culinary Arts national framework level 8 lyit internal code ly_gcart_b duration 1 year number of places 32 awarding body lyit Is this the course for you? This 1 year add-on programme extends the education and training of the professional food production manager, providing an academic focus through applied culinary research while extending expertise in either savoury or pastry professional practice. on Food Product Development and Food Regulatory Affairs ensure that graduates are ideally placed to take on leadership roles in culinary business management. Minimum entry requirements Access to this programme is on successful completion of the BA in Culinary Arts or equivalent. Career opportunities This programme provides the qualifications, knowledge and skills required to be successful in a variety of career opportunities. The programme recognises the diversity of Culinary Arts in the Hospitality and Food Service Industries and career paths open to graduates include: Culinary Arts/Restaurant Management, Chefs, Entrepreneurs (owners & managers, consultancy), Media, Teaching, Education, Research, Food Writing and Food Product Development. Follow-up course Upon completion of this course you can pursue compatible Masters degrees at Level

8 DEPARTMENT OF GASTRONOMY & CULINARY ARTS What will I study? Strategic Entrepreneurship & Global Trends in Culinary Innovation M 10 5 Specialised Kitchen & Larder E Specialised Pastry E Marketing Decisions & Consumer Behaviour E Managing People in Tourism E Artisan Food Products Design & Development M 10 6 Applied Research Project M 10 5 Quality Assurance & Food Regulatory Affairs M

9 CULINARY ARTS AND FOOD TECHNOLOGY course title Bachelor of Science NEW (Hons) in Culinary Arts AND Food Technology WORK PLACEMENT national framework level 8 cao code ly318 duration 4 years number of places 32 awarding body lyit Is this the course for you? This full-time, four year programme is an advanced professional training programme for aspiring professional chefs who wish to work in the food production industry as product development chefs or food entrepreneurs. It combines the technical skills of the chef with the study of the food technology environment. Students are assisted through our dedicated placement office in arranging a three-month Summer Work Placement after Year 1 and Year 2, with opportunities to experience the food industry at home or abroad. An optional Internship or Study abroad programme in Year 3 ensures that students are ready to work in the largest international sector in the world. Minimum entry requirements The course will be available to applicants who meet the following criteria: At least 6 Leaving Certificate subjects, including the following subjects: English or Irish 0D3 or better (not Foundation Level Irish) Mathematics 0D3 (not Foundation Level Mathematics) Four other subjects A minimum of grade C3 in at least two higher-level papers A minimum of grade D3 in the remaining papers. Career opportunities This course will provide extensive opportunities for the graduates as they will have the skill sets to work in new product development or innovation in either large existing food companies or in entrepreneurial situations. 218

10 DEPARTMENT OF GASTRONOMY & CULINARY ARTS What will I study? 1 1 Culinary Fundamentals M 10 8 Bakery & Pastry M 10 8 Learning to Learn M 5 4 Fundamentals of Food Science Biology M ical and Contemporary Cuisine E 10 6 Pastry and Confectionery E 10 6 Food Technology Meat and Milk M 10 6 Food Microbiology M Culinary Operations M 5 4 Human Nutrition M 5 4 Management and Organisational Behaviour M 5 3 Information Technology and Descriptive Statistics M 5 4 Fundamentals of Food Science Chemistry M 5 5 Fundamentals of Food Science Physics M 5 5 International Cuisine M 10 8 Food Technology Unit Operations M 10 7 Food Production Cost Control M 5 3 Food Chemistry M Abroad (Erasmus, US) / Work Placement M 30 Specialised Kitchen and Larder E 10 6 Specialised Pastry E 10 6 Food Fermentation E 10 6 Marketing Opportunities and Consumer Behaviour M 10 5 The Food Product Development Process M 10 6 Food Products Design and Development M 10 7 Strategic Marketing Management M 10 5 Quality Assurance & Food Regulatory Affairs M Bakery & Desserts E 5 4 Seafood Processing and Culinary Practice E 5 4 Food Marketing M 5 3 Food Technology Cereals, Fruit and Vegetables M 10 6 Advanced Food Chemistry M