What is... Culinary Arts (Professional Cookery Practice)?
This unique program integrates the theoretical and practical performance elements of culinary arts education to provide participants with the knowledge, skills and understanding to enable them to build successful careers in today’s fast growing, ever changing culinary arts, hospitality and food industries.
What are my... Career Opportunities?
Graduates may expect to develop careers as qualified professionals in the culinary, foodservice and hospitality industries (including hotels, restaurants, industrial catering, food retail outlets, licensed trade, cruise liners and other food related industries) and advance towards positions as fully qualified chefs and catering supervisors / managers.
What other options do I have after completion?
Students successfully completing this programme will be eligible to apply for consideration to transfer to the BA in Culinary Arts, the BSc in Culinary Entrepreneurship and similar programmes in DIT and elsewhere in Higher Education.
Learning Outcomes: What will I Study?
The programme is of two years duration and includes a period of industry work experience. The programme is built around three core areas of the culinary arts disciplines namely:
- Culinary Arts Performance
- Culinary Science
- Management, Languages and Information Technology
Core culinary modules such as kitchen & larder, pastry and wine studies are married with modules in gastronomy, aesthetics, nutrition, culinary science, culinary information systems, languages and business studies.
The programme is offered in a modular format: On the successful completion of year one and two, graduates are awarded a Higher Certificate in Culinary Arts (Professional Cookery Practice).
Kitchen & Larder 1&2 l Pastry 1 l Practical Larder Work l Theory of Food and Kitchen Organisation l French Culinary & Wine Terminology l Hygiene & HACCP l Culinary Information Systems l Food & Beverage Studies l The Science of Food & Cooking l Gastronomy 1 l Internship
Kitchen & Larder 3 & 4 l Gastronomy 2 l Introduction to Food Costing l Practical Restaurant Operation l Food Production & Presentation l Intro to Nutrition & Diet Therapy l Pastry 3 l Wine Studies 1 l Introduction to Marketing l Culinary Operations Management
T: (01) 402 4344 / (01) 402 4340 (school office)
T: (01) 402 4208 (Mr Diarmaid Murphy, Programme Chair)