Bachelor of Arts in Culinary Arts

Faculty of Business and Humanities
Award Class
Awards
BA
Programme Code CR_OCULP_7 Mode of Delivery Full Time, Part Time, ACCS No. of Semesters 4
NFQ Level 7 Embedded Award No Programme Credits 60
Next Review Date
Review Type Date
Programmatic Review 01/11/2021
Department TOURISM & HOSPITALITY
Field of Study 8110 - Hospitality
 

Programme Outcomes

Upon successful completion of this programme the graduate will be able to demonstrate... :

# PO Domains Programme Learning Outcome
PO1 Knowledge - Breadth To develop within the learner the highest level of either culinary or pastry/confectionery ability to enable the student meet their personal professional goals.
PO2 Knowledge - Kind To utilise culinary materials in a creative and innovative fashion in order to appeal to the visual, artestic and orgaloleptic qualities of a wide range of dishes and ingredients. To research and understand contemporary areas of development in the food service sectors.
PO3 Skill - Range Develop produce and evaluate complex and artistic culinary dishes and products. Make informed choices in choosing commodities and culinary processes in preparing food from visual, organoleptic, textural and nutritional perspectives.
PO4 Skill - Selectivity Demonstrate an ability to communicate complex ideas and processes enabling others to develop creative skills. Create and evaluate new and innovative food products according to standardised recipies to meet the requirements of specified markets. be able to use computer technology to enhance the research and development aspects of product development.
PO5 Competence - Context Communicate culinary and product development ideas to different groups of people. conduct market assessments of culinary products. analise and clearly report on the learning within a specified area of study.
PO6 Competence - Role Supervise and control effectively a professional culinary operation. apply advanced culinary knowledge and skills within the context of commercial business environments and market requirements.
PO7 Competence - Learning to Learn Set and meet personal goals in career planning and personal life. develop a life long, reflective and critical framework in ongoing professional development. Explore the processes and requirements that range from initial idea formulation through to presentation of a viable professional product.
PO8 Competence - Insight Develop a thoughtful rational and accommodating view of the world of work and broader world issues. Contribute to ongoing professional standards in the culinary environment.
 

Semester Schedules

Year 1 / Semester 1

Year 1 Semester 1 Elective Regulation
Students must select one elective from GE1.
Mandatory 
Code Title Module Coordinator Version Credits
HOSP7040 Food Product Development Noel Murray 2 5
HOSP7037 Culinary Leadership & Training Noel Murray 2 5
Group Elective 1 
Code Title Module Coordinator Version Credits
HOSP7034 Baking and Pastry Techniques Noel Murray 3 5
HOSP7042 Kitchen and Larder Techniques Noel Murray 2 5

Year 1 / Semester 2

Year 1 Semester 2 Elective Regulation
Students must select one elective from GE2.
Mandatory 
Code Title Module Coordinator Version Credits
HOSP7036 Cost Management Noel Murray 2 5
HOSP7041 New Food Product Development Noel Murray 2 5
Group Elective 2 
Code Title Module Coordinator Version Credits
HOSP7035 Creative Modern Pastry Noel Murray 3 5
HOSP7039 Modern Creative Cooking Noel Murray 2 5
 

Year 2 / Semester 1

Year 2 Semester 1 Elective Regulation
Students must select one NEW elective from GE1.
Mandatory 
Code Title Module Coordinator Version Credits
HOSP7049 Theory of Kitchen and Larder Noel Murray 1 5
FOOD7001 Food Entrepreneurship Brigid Lucey 2 5
Group Elective 1 
Code Title Module Coordinator Version Credits
HOSP7034 Baking and Pastry Techniques Noel Murray 3 5
HOSP7042 Kitchen and Larder Techniques Noel Murray 2 5

Year 2 / Semester 2

Year 2 Semester 2 Elective Regulation
Students must select one NEW elective from GE2.
Mandatory 
Code Title Module Coordinator Version Credits
HOSP7050 Baking and Pastry Arts Theory Noel Murray 1 5
HOSP7043 Gastronomy in the Modern World Noel Murray 2 5
Group Elective 2 
Code Title Module Coordinator Version Credits
HOSP7035 Creative Modern Pastry Noel Murray 3 5
HOSP7039 Modern Creative Cooking Noel Murray 2 5