Program Overview

Botanical Cuisine

Overview

The BA (Hons) in Botanical Cuisine is a unique honours culinary arts based course offered by TU Dublin and is the first degree of its kind in Europe. This 'Farm to Plate' sustainability focused culinary degree course is aimed at producing contemporary chefs to meet the rapidly changing trends in food and to creatively and confidently innovate plant-based food production and service.

Course Details

• TU Code: TU941
• NFQ Level: Level 8
• Award Type: Major
• Award: Bachelor of Arts (Honours)
• Duration: 1 Year
• Course Type: Undergraduate
• Mode of Study: Part Time
• Method of Delivery: On-Campus
• Commencement Date: September 2025
• Location: Tallaght
• Fees: €2,300

What is Botanical Cuisine?

The BA (Hons) in Botanical Cuisine is a new unique honours culinary arts based course offered by TU Dublin and is the first degree of its kind in Europe. This 'Farm to Plate' sustainability focused culinary degree course is aimed at producing contemporary chefs to meet the rapidly changing trends in food and to creatively and confidently innovate plant-based food production and service.

Minimum Entry Requirements

• Applicants are required to hold a Level 7 (ordinary) degree in culinary arts.
• TU Dublin's policy on recognition of prior learning applies.
• All applicants must have competence in spoken and written English that comply with TU Dublin’s requirements.

Career Opportunities

• Advancement in the professional kitchen.

Module Listing

Year One

• Semester 1:
  • Applied Culinary Information Technology [Mandatory]
  • Bread & Pastry Techniques [Mandatory]
  • Critical Skills Development [Mandatory]
  • Culinary Operations [Mandatory]
  • Culinary Skills [Mandatory]
  • Food Safety & Culinary Science [Mandatory]
• Semester 2:
  • The Mindful Kitchen [Mandatory]
  • Nutrition [Mandatory]
  • Restaurant Service [Mandatory]

Year Two

• Semester 1:
  • Applied Culinary Science & Food Safety [Mandatory]
  • Buffet Presentation [Mandatory]
  • Culinary Events [Mandatory]
  • Food & Beverage Cost Control [Mandatory]
  • Global Cuisine [Mandatory]
  • Classical & Contemporary Desserts [Mandatory]
  • Work Based Learning [Mandatory]
• Semester 2:
  • Classical & Contemporary Cuisine [Mandatory]
  • Culinary Nutrition [Mandatory]
  • Gastronomy [Mandatory]

Year Three

• Semester 1:
  • Culinary Management & Training [Mandatory]
  • Advanced Culinary Science & Food Technology [Mandatory]
  • Food Product Development [Mandatory]
  • Gastronomy [Mandatory]
  • Creative Cuisine [Mandatory]
  • Culinary Research [Mandatory]
• Semester 2:
  • Artisan Breads [Mandatory]
  • Creative Desserts and Bakery Products [Mandatory]
  • Food, Media Design & Quality [Mandatory]
  • Work Based Learning 1 [Mandatory]

Year Four

• Semester 1:
  • Edible Gardening BABC [Mandatory]
  • Farm to Kitchen Live Learning [Mandatory]
• Semester 2:
  • Applied Culinary Nutrition [Mandatory]
  • Botanical Cuisine [Mandatory]
  • Culinary Events Project Management [Mandatory]

Schedule

• 1 day release over 1 year.

Progression

• Successful graduates may progress to a masters degree (Level 9). Recommended for this course is, TU280 Master of Science in Applied Culinary Nutrition which further develops the graduate's knowledge, skills and competencies in Cuisine, Health and Wellness.