Field of Study
Type of Course:
Type of Qualification:
Type of Study:
Application Closing Date:
3 Years (6 Semesters)
The key aim is to develop a well-educated graduate with the ability to learn and adapt to meet new challenges in both their education and professional development. We have a strong emphasis on student centred learning, using methods which include formal lectures, tutorials, visiting lecturers, site visits, and both individual and team project work. Students study modules such as Culinary Arts Principles, Larder & International Cuisine, Food Safety, Creativity, IT, Management, Kitchen Design, Wine Appreciation, Operations and Business subjects.
For admission to a programme, standard applicants must
- score the necessary CAO points and
- meet the minimum entry requirements
Leaving Certificate examination in five subjects i.e. Grade O6 or H7 in five subjects. The five subjects must include Mathematics, and either English or Irish.
Info re MTU Mathematics Exam only
Some students who apply to MTU courses may not achieve the required entry standard in Mathematics through the Leaving Certificate. For such applicants, MTU offers a second chance to reach the required entry standard through a MTU Mathematics Exam. This second chance facility allows applicants (depending on their results in the MTU Mathematics Examination) to gain entry to courses with an Ordinary Leaving Certificate Mathematics entry standard, and (with a higher level of performance) courses with a Higher Leaving Certificate entry standard.
Please click here for more information.
There is a mandatory work placement over the entire summer at the end of Year 1. It is an intrinsic part of the course in terms of developing the students understanding of the organisation and its procedures, as it gives experience in a real-life setting. It is supported by a Tourism & Hospitality Department staff member, who works with a workplace mentor, to ensure that each student achieves their maximum potential.
Leaving Cert Subjects:
Helpful subjects are English, Mathematics, Business Subject(s), and Home Economics.
Tourism & Hospitality
For information on Fees/Student Grants/Scholarships and Financial Assistance, please click here.
Culinary Arts is the study of food and wine and its impact on our society and way of life. The Culinary Arts make a significant contribution to the worldwide hospitality and tourism industries. Practitioners in this area include restaurateurs, chefs, food critics, food journalists, and educationalists. Many become entrepreneurs in their own right setting up their own business in the food industry.
Culinary Arts combines a high level of technical skills, creativity and flair with a modern, technical, scientific, academic, and business approach.
Recorded November 2021
About the Course
MT 555 Course Location: MTU Bishopstown Campus, Cork
The tourism and hospitality building is one of the foremost in the country and includes modern demonstration and production kitchens, IT laboratories, a demonstration theatre, training restaurants, training bar and fully equipped classrooms. In addition students have easy access to the wider University facilities such as an excellent library, IT facilities, sports and recreation facilities, and other student supports including a wide array of student clubs and societies.
In the past, students under the guidance of an experienced academic staff, have won such prestigious titles such as the “Knorr Chef of the Year”, TV3’s “Head Chef”, and the “Dunhill Cuisine Award for Best Commercial Food Product”. With their Tutors' guidance, students also regularly compete in competitions such as AEHT, CATEX and Eurotoque and have successfully won prizes in all of these competitions.
There is a mandatory work placement over the entire summer at the end of year 1. It is an intrinsic part of the course in terms of developing the students understanding of the organisation and its procedures, as it gives experience in a real-life setting. It is supported by a tourism & hospitality department staff member, who works with a workplace mentor, to ensure that each student achieves their maximum potential.
Suitably qualified graduates are eligible to apply for entry to the one year add-on
- Bachelor of Business (Honours) in Culinary Entrepreneurship (Level 8)
- Bachelor of Business (Honours) in Hospitality Management (Level 8)
frequently asked questions
What is the difference between Culinary Arts and Culinary Studies?
Culinary Arts provides a broad range of learning which combines the skills of business management with the skills of culinary activity. This provides an ideal combination of skills for the successful operation of many food related business enterprises.
Culinary Studies is a course more specifically designed for those who aspire to be Chefs and it therefore focuses on the key skills required by Chefs at all kitchen levels, in larger or smaller operations.
Is it possible to open your own business with this qualification?
Quite a number of graduates have opened their own businesses such as restaurants or food service companies, or have gone on to develop and produce a food product for retail sales.
Area Sales Representative
“I completed the BBus in Culinary Arts in 2013, which was extremely educational and enjoyable at the same time. I always loved cooking and enjoyed being a chef. However, I was very interested in food sales and that’s why I applied for La Rousse Foods with whom I now work.
The BBus in Culinary Arts can lead to so many different career opportunities and is definitely an excellent course to do.”
Additional Programme Information
Full details of the modules on this programme of study are available by clicking the following link
Bachelor of Business in Culinary Arts
The course is designed to equip students with the skills necessary for a career in management in the culinary arts and by extension the catering, food and hospitality related industries. Employment prospects are wide and varied. Some graduates will specialise in areas such as food & beverage management, food production, food product development and training & education. Others may become involved in a different aspect of the industry such as sales & marketing, human resources management or financial control. Others will aspire to senior general management positions or become involved in entrepreneurial activities and starting their own businesses.
Typical position include
- Hotels and Restaurants
- Food Marketing & Product Development
- Pastry & Confectionary
- Training & Education
- Food Writing & Styling
- Culinary Manager in the Industrial Sector
CAO 1st Round:
Entry 2021: 220
CAO Cut off: