Program Overview

Culinary Entrepreneurship – BA (Hons)

Course Overview

Ireland offers a unique setting for food production and Irish food products are in high demand across the globe. The food sector has a rich heritage and is one of the country’s largest and most important industries with an annual turnover of €25 billion and high levels of employment. With the market changing, and with increasing emphasis on healthier food that is produced more sustainably, there are plenty of job options with established food-related businesses, including those in the hospitality sector, but also opportunities for new and innovative enterprises to bring different food products to the market.

The Culinary Entrepreneurship degree offers a unique combination of culinary and enterprise modules that equip you with the skills to work – or set up your own business – in the food industry. You will develop knowledge and skills in all aspects of culinary techniques, as well as in management, marketing, finance and innovation to support your personal and professional development.

If you have an interest in, and/or a flair for, cookery as well as a creative mind-set this course is for you. There’s a growing demand in the food world for innovative professionals who can think outside the box.

The course combines creativity, artistry, business acumen and experiential learning to provide an enjoyable and engaging student experience. You will further enhance your artistic abilities in the creation of innovative food products and food business concepts, coupled with developing an entrepreneurial mindset.

There are two work placements in Ireland or overseas – including locations such as Connecticut, Rhode Island, Cape Cod and Nantucket in the United States, and/or the option to study at one of our partner universities across Europe.

Students will require €550 approx. for class materials, books, uniforms, safety shoes, etc in the first week of college.

This course will appeal to students interested in developing a career in the hospitality and tourism industry. If you have a flair for cookery and a creative mind-set with a passion for food, then this course is for you. There are exciting and plentiful career opportunities for students both nationally and internationally.

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 2 H5 & 4 O6/H7 grades in six Leaving Certificate subjects, including English or Irish. Foundation Level Mathematics at grade F2 or higher is acceptable as meeting the Mathematics requirement for this course.
• 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.

Course Modules

Year 1 – Semester 1

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

Year 3 – Semester 1

• Advanced Culinary Skills (10 credits)
• Advanced Pastry (5 credits)
• Contemporary Industry Development (5 credits)
• Marketing & Media (5 credits)
• Research Methods (5 credits)

Year 3 – Semester 2

• Work Placement/ Study Abroad (30 credits)

Year 4 – Semester 1

• Business Management (10 credits)
• Food Innovation & Entrepreneurship (5 credits)
• Product Concepts Sensory & Nutritional Evaluation (10 credits)
• Research Thesis (15 credits)

Year 4 – Semester 2

• Food Marketing (5 credits)
• Gastronomy, The Sociology of Food (5 credits)
• Product Optimisation (10 credits)
• Research Thesis (15 credits)

Career Opportunities

Graduates will meet significant Irish and international demand for high calibre professional practitioners across the Hotel, Restaurant and wider food retail sector.

Further Study

Successful graduates of this programme are eligible for Level 9 and 10 postgraduate programmes within TUS or elsewhere.

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 Arts – BA
• Culinary Arts – Higher Certificate in Arts