Program Overview

Culinary Arts – Higher Certificate in Arts

Course Overview

If you are an aspiring chef who would like to work in a restaurant or hotel, or looking to pursue a career in food development, this is the right course for you.

In addition to learning the theory and practice of professional cookery, you will explore gastronomy and innovation in food and expand your understanding of issues such as dietary requirements, menu planning, people management, marketing, communication and managing finances.

If you have an interest in, and/or a flair for, cookery as well as a creative mind-set this course will appeal to you. The Higher Certificate in Culinary Arts combines creativity, artistry and business skills to provide an enjoyable and engaging student experience. The course is strongly linked with industry and includes a work placement in Ireland or overseas – including locations such as Connecticut, Rhode Island, Cape Cod and Nantucket in the United States – between Year 1 and Year 2.

Additional Information

TUS is delighted to be in an academic partnership with the Irish Hospitality Institute (IHI). This partnership offers students of the Department of Hospitality Tourism & Wellness, Moylish, Limerick and the Department of Hospitality, Tourism & Leisure, Athlone campus, complimentary membership of the professional body while they study at TUS. Members are connected with the wider IHI professional network, a great resource for those looking to learn more about the Irish hospitality industry while making valuable connections to support early-stage career decisions. Members have access to a wide range of learning and development resources including the IHI Mentors Matter programme which supports career progression and advancement of members. Graduates benefit from a further year’s complimentary membership of IHI.

Entry Requirements

Leaving Certificate

A minimum of 5 O6/H7 grades in Leaving Certificate subjects, including English or Irish.

Foundation Level Maths at grade F2 or higher is acceptable as meeting the Mathematics requirement for this programme.

Mature Applicants

Candidates applying as mature applicants may be required to attend an interview and may be requested to take an aptitude test to prove their suitability for a place on this programme.

International Applicants

International applicants should apply directly to the International Office at TUS, allowing plenty of time for completing the visa process. Applications for September start should be made by 1st June at the latest to ensure visas are processed in time. You should familiarise yourself with visa processing times for your country of origin to ensure you make a timely application. Find out more here.

Course Modules

Year 1 – Semester 1

• Business Communications & PD (5 credits)
• Culinary Principles (5 credits)
• Culinary Service Techniques (5 credits)
• The Guest Experience & Service Standards (5 credits)
• Larder (5 credits)
• Pastry Fundamentals (5 credits)

Year 1 – Semester 2

• Culinary Developments & Nutrition (5 credits)
• Culinary Operations (5 credits)
• Food Safety (5 credits)
• Pastries & Desserts (5 credits)
• Information Technology & Media (5 credits)
• Product Knowledge & Artisan Food Production (5 credits)

Year 2 – Semester 1

• Classical Cuisine Gastronomy (5 credits)
• Creative Desserts (5 credits)
• Culinary Led Event (10 credits)
• HRM Concepts (5 credits)
• Kitchen & Resource Management (5 credits)
• Taste of Ireland (5 credits)

Year 2 – Semester 2

• Bistronomy (5 credits)
• Business Accounting & Cost (5 credits)
• Chocolate Confectionary & Plated Desserts (5 credits)
• Contemporary Cuisine (5 credits)
• Workplace Learning (5 credits)

Career Opportunities

There is a 100% employment record for graduates of this course. You can pursue work as a professional chef in the hospitality sector in Ireland or overseas, progressing over time to Executive Chef or perhaps running your own restaurant. You may also choose to pursue work opportunities in the wider food sector. A Culinary Arts qualification is a passport to travel. Many graduates hold leading positions with top hospitality brands around the world.

Further Study

On completion of this course graduates can progress to the 1 year level 7 add-on BA in Culinary Arts.

Student Profiles

Jack was awarded “The Caraway Culinary Travel Scholarship 2023” to continue his food journey in his culinary career and is currently working in a new Restaurant in Barcelona called Santo Paladar. It is headed up by TUS Culinary graduate Ciara Kenneally and Killian Bowen formerly of Adare Manor. Jack also won the 2022 World skills Ireland Cookery.

Kieran Bolger won silver at the prestigious Knorr Student Chef of the Year Competition 2024.

Similar Courses

• Culinary Entrepreneurship – BA (Hons)
• Culinary Arts – BA