Bachelor of Science (Honours) in Culinary Entrepreneurship

Program Overview

Culinary Entrepreneurship

Overview

The Bachelor of Science (Honours) in Culinary Entrepreneurship is a four-year program designed to equip students with the knowledge and skills to develop their own artisan food products and understand the food-related industries.

Course Details

• TU Code: TU943
• NFQ Level: Level 8
• Award Type: Major
• Award: Bachelor of Science (Honours)
• Duration: 4 years
• Number of Places: 32
• Location: Grangegorman

Fees

• EU Fees: [Insert fees]
• Non-EU Fees: [Insert fees]

What is Culinary Entrepreneurship?

Culinary Entrepreneurship is a program that prepares students to operate their own culinary business, develop artisan food products, and understand the food-related industries.

Career Opportunities

Graduates of the program have diverse career opportunities, including management careers in food and drink companies, food and beverage event management, and the agri-food trade production and food innovation sector.

Module Listing

Year One

• Semester 1:
  • Artisan Food: Professional Kitchen Skills [Mandatory]
  • Bar & Beverage Operations Studies 1 [Mandatory]
  • Communications [Mandatory]
  • Culinary Science: Food Safety 1 [Mandatory]
  • French Culinary terms and Wine terminology [Mandatory]
  • Management Principles [Mandatory]
• Semester 2:
  • Food Sustainability [Mandatory]
  • Introduction to Marketing [Mandatory]
  • Artisan Foods: Deli Kitchen [Mandatory]
  • Food and Beverage Studies [Mandatory]
  • Culinary Information Systems [Mandatory]
  • Introductory Nutrition [Mandatory]

Year Two

• Semester 1:
  • Enterprise Development [Mandatory]
  • Artisan Food 3: Classical and Contemporary Cuisine [Mandatory]
  • Introductory Accounting for Hospitality Businesses [Mandatory]
  • Wine Studies 1 [Mandatory]
  • Diet, Health and Disease [Mandatory]
  • Food and Beverage Service [Mandatory]
• Semester 2:
  • Artisan Food: Bread making and market cake [Mandatory]
  • Food and Beverage Hospitality Management (Immersion) [Mandatory]
  • Human Resource Management [Mandatory]
  • National Internship [Mandatory]
  • Introduction to Legal Studies for Licensed Premises [Mandatory]

Year Three

• Semester 1:
  • ARTISAN FOOD CHOCOLATE AND PASTRY WORK [Mandatory]
  • International Food Law [Mandatory]
  • Financial and Cost Accounting [Mandatory]
  • Consumer Behaviour and Sociology [Mandatory]
  • Food Product Development 1 [Mandatory]
  • Research Methodology [Mandatory]
• Semester 2:
  • Industry Placement [Mandatory]

Year Four

• Semester 1:
  • Quality Services Management [Mandatory]
  • Financial Management [Mandatory]
  • Artisan 6: Specialty Meats & Food Retail Marketing for Artisan Producers [Mandatory]
  • Project Management & Entrepreneurship [Mandatory]
• Semester 2:
  • Advanced Wine Studies [Mandatory]
  • Dissertation Research [Mandatory]
  • Managing Training and Development for Hospitality [Mandatory]
  • Food Product Development 2 [Mandatory]

Advanced Entry

Advanced Entry applications are accepted to this course. For further information on how to make an Advanced Entry application, please refer to the CAO Hub.

Progression

Students who have reached the appropriate honours standard may have access to a range of Masters Degrees in TU Dublin and elsewhere in Higher Education. TU231 Master of Science in Culinary Innovation and Food Product Development may be of particular interest.