Culinary Arts (Professional Culinary Practice) / Cleachtas Gairmiúil Cócaireachta
DT432
What is... Culinary Arts (Professional Culinary 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 Culinary Practice).
Module Listing
Year One
- Kitchen & Larder
- Pastry
- Practical Larder Work
- Food Theory
- Food Safety
- Culinary and Menu Wine Terms
- Culinary Information Systems
- Food & Beverage Studies
- Introduction to Culinary Science
- Internship
Year Two
- Kitchen & Larder
- Gastronomy
- Food Costing
- Food and Beverage Service
- Nutrition Food Production & Presentation
- Culinary Major (Hot Kitchen)
- Wine Studies
- Introduction to Marketing
- Culinary Major - Larder or Pastry (subject to availability & demand)
- Culinary Operations Management
Further Information
School of Culinary Arts & Food Technology
T: 01 402 4344 / 4340
E: scaft@dit.ie
Mr. John Clancy (Programme Chair)
T: 01 402 4430