The School has been in existence under different guises for over half a century and has an international reputation for the excellence of its graduates. It is the leading provider of education, training and research for the culinary and food related industries in Ireland. Graduates are working successfully in senior positions both nationally and internationally in restaurants, bars, bakeries, food product development, food retailing, and food education; while a growing number continue to open and develop their own businesses.
The School provides a range of unique and innovative programmes (usually first in their field) in a modular format including higher certificate, degree, masters degree and postgraduate research degrees. Culinary Arts and Food Technology is a multidisciplinary field and areas of study include culinary performing arts, gastronomy, bakery operations, bar management, food product development, health, hygiene & safety and wine studies. Modules from the full-time programmes are available on a part-time continuing professional development (CPD) basis.
Students are central to all school activities and are actively encouraged to develop not only their social and technical skills but also to embrace innovation and creativity in the context of a philosophy of lifelong learning.
The School offers a wide range of short, specifically tailored professional development courses designed to meet the needs of industry and has an active research and development service through its close ties to the DIT Food Product Development Centre. The School of Culinary Arts and Food Technology is a member of the World Association of Chefs Society (WACS) and recognised as one of the world leaders in culinary higher education.
The School is closely involved with the latest developments in its core disciplines and maintains strong links with academia, industry, national and international bodies and with alumni thus ensuring that graduates are much sought after and have the skills and knowledge necessary to compete at the highest level. Research interests include, food allergies & anxieties, organic foods, nutrition & wellbeing, value added food products, enterprise & technology, food safety, quality enhancement and the culinary performing arts, new food innovation, food management systems, gastronomy & culture.Location: DIT, Cathal Brugha Street
Phone: + 353-1-402-4344/4340
Head of School (Acting): Dr Frank Cullen
School Secretaries: Ms. Jackie Rigney and Ms. Fiona Lee
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Hourly Paid Assistant Lecturer Panel Selection
The School of Culinary Arts and Food Technology is seeking to create a panel of hourly-paid Assistant Lecturers to cover available hours that may arise during academic session. The position will involve lecturing on the suite of programmes offered by the school at undergraduate and postgraduate level. For further information please download the candidate brief document link. Applications will be accepted through submission of a CV by email to the School of Culinary Arts and Food Technology (email@example.com). The CV should address clearly the person specification elements outlined in the brief. All correspondence from the Institute regarding your application will be by email. Please ensure that the security filters on your email provider will accept emails from DIT. For further information about this panel please contact Mr Mike O’Connor, Assistant Head of School, Culinary Arts and Food Technology by email Mike.firstname.lastname@example.org. For queries regarding the application process, please contact the School of Culinary Arts and Food Technology Administration at 01 402 4340 between 9.30 and 5.00pm, Monday to Friday or email Mike.email@example.com.