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Culinary Entrepreneurship / Fiontraíocht Cócaireachta

DT416

What is... Culinary Entrepreneurship?

The BSc (Honours) in Culinary Entrepreneurship provides you with the knowledge and practical skills necessary to operate your own culinary business reflecting the development and professional practice of food and beverage industries world-wide. The programme builds on the strong links between food, wine, culinary practice and business, equipping students with the skills to become managers in the food and beverage industry as well as business owners in their own right.

What are my... Career opportunities?

There are diverse opportunities available including: starting your own artisan food related and retail food & wine businesses. Entrepreneurial opportunities for ownership and work in a variety of culinary careers: culinary event management operations, food writing, banquet & restaurants event management and food &  beverage  management in food companies and hotels.  In  addition  there are opportunities for graduates in consultancy, research, and postgraduate education.

What other options do I have after completion?

Students who have reached the appropriate honours standard may have access to a range of Masters Degrees in DIT and elsewhere in Higher Education. The MSc in Culinary Innovation and Food Product Development may be of particular interest. Opportunities also exist for PhD studies 

Learning outcomes: What will I Study? 

The first two years of the programme provide students with practical skills in kitchens, restaurants and bar operations including a supervised professional internship (work placement) and develops in-depth theoretical, academic knowledge and understanding of the food related industries. The kitchen skills focus on Artisan cookery. An Artisan is a highly skilled specialised individual who uses knowledge and skill to create a unique food entrepreneurial product. Examples include breads of specialist grain, raw milk cheese, dried & fresh pasta, chutneys & preserves, confectionery, charcuterie, food products fit for sale or distribution to credible artisan and delicatessen retail outlets and farmers’ markets.

The programme has six Artisan modules which have been designed to equip the food enthusiast with the knowledge and skills to develop their own food product. Artisan food modules begin with an understanding of how to cook, progressing to the production and development of a range of Artisan food products and then progress to other Artisan food modules. Further Artisan food modules include cake making and an introduction to bread making and continues with chocolate making, sugar craft and finally deals with speciality meats, all of which extend the learner’s knowledge to the production of a unique specialised product and which ends with a viable business plan which will be tested at farmers’ markets with a view to setting up their own business.

In year three, students have the option of national or international internship (work placement) reflecting the diversity of the culinary entrepreneurship programme and our strong industry links to develop the participant’s professional skills. Years three and four focus on the everyday needs of a dynamic culinary entrepreneur.

Module listing 

Year One

Management Principles l Bar & Beverage Studies l Culinary Science: Food Safety l Culinary Information Systems l Food & Beverage Studies l Communications l Artisan Food Cookery (Professional Kitchen Foundation Skills) l Artisan Food Cookery (Delicatessen Kitchen) l Introduction to Marketing l Introductory Nutrition l Fresh Culinary & Wine Terminologies l Food Sustainability

Year Two

Artisan Food Bakery (Bread Making & Market Cakes) l Artisan Food Cookery (Classic & Contemporary) l Enterprise Development l Food & Beverage Hospitality Management l Human Resource Management l Introduction to Accounting l Wine Studies 1 l Nutrition (Diet Health & Disease – Nutrition) l Food & Beverage Service  l Introduction to Legal Studies for Licensed Premises l National Internsh

Year Three

Consumer Behaviour & Sociology l Financial & Cost Accounting l Food Product Development 1 l International Food Law l Artisan Food Module (Chocolate & Pastry Work) l Research Methodsl Industry Placement 

Year Four

Project Management & Entrepreneurship l Quality Services Management l Artisan Food (Specialit Meats & Food Retail Marketing) l Advanced Wine Studies l NewFood Product Development 2 l Managing Training & Development for Hospitalit l Dissertation Research l Financial Management

Are there study abroad opportunities?

This programme offers the learner international work experience opportunities in Year Three.

Further Information

T: (01) 402 4344 / (01) 402 4340 / (01) 402 4497

E: scaft@dit.ie

What our students say / our real world graduates

“I found the course very interesting with a good balance of subjects. To date I have enjoyed the course as it provides a healthy mix of management classes, food and beverage based classes and some practical work as well. All the lecturers are very helpful and I would have no problem recommending this course to any person thinking of a career in the hospitality/restaurant sector.”

“The BSc Degree in Culinary Entrepreneurship was the perfect course for me. It offered me a broad and comprehensive grounding in both practice and theory and gave me all the tools I needed to open my own culinary business upon graduation. The course also provides excellent internship opportunities and ongoing support from lecturers who are dedicated and passionate about their subjects. Not a single regret.”