Culinary Studies

Higher Certificate in Arts

Ingredients for Culinary Studies course
Ingredients for Culinary Studies course
Type of Programme
Full-time
Number of Places
64
Duration
2 Years
Course Code
MT 655
Entry Requirements
168 CAO Points in 2023 and meet minimum entry requirements as listed below.
Application Deadline
See CAO for details
Location(s)
MTU Bishopstown Campus, Cork
Course NFQ Level
Level 6

John Hartnett

T: +353 (0)21 433 5851

Email: (email)

Overview

Culinary studies is a course designed to meet the needs of students who wish to pursue careers as professional chefs. The Higher Certificate in Arts in Culinary Studies is mainly practical in nature and is supported by theory subjects relating to the world of cookery. Approximately 70% of the class time is spent in practical classes and kitchens covering subjects such as cookery techniques, classical and traditional cookery, along with specialist cookery from the Mediterranean, the Orient and other interesting world foods. Pastry, larder, confectionery and buffet work are also explored.

Along with practical classes, formal lectures, guest lectures, site visits, and group projects are also used to ensure students receive a fully rounded study environment. The formal, paid work placement allows the student to put into practice the skills which they have learned while in college and students are awarded academic marks for this important component of their course.

The Tourism and Hospitality building is one of the foremost in the country and includes modern 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, and sports and recreation facilities.

Administration and support facilities are offered in an environment where students have direct access to an experienced and qualified lecturing team. Students have participated and succeeded in the “Knorr Chef of the Year”, TV3’s “Head Chef” and the “Dunhill Cuisine Award for Best Commercial Food Product”, along with the annual AEHT, Eurotoque, and CATEX competitions.

What will I study?

First year at a glance

  • Practical classical cookery techniques including fishmongery and pastry
  • Dish development in a nutritional context
  • Cost control as it relates to the kitchen
  • Develop practical restaurant skills
  • Build the full range of skills needed to become a chef
  • Learn about the background of food and service of food and the different food environments
  • Understand the skills of managing the business of catering
  • Industry placement

Modules

What is a Module?

A module is a standalone unit of learning and assessment and is completed within one semester. A full-time student will normally study six modules in each semester; part-time and ACCS (Accumulation of Credits and Certification of Subjects) students will have flexibility as to the number of modules taken.

The button below provides a link to all of the University's approved modules for this programme.

View Modules

Entry Requirements

Entry 2024

For admission to a programme, standard applicants must

  • score the necessary CAO points and
  • meet the minimum entry requirements

Leaving Certificate in five subjects i.e. O6/H7 in five subjects. The five subjects must include Mathematics* and either English or Irish grade O6/H7.

*A grade of F2 or above in foundation level Maths fulfils the Maths entry requirements for this programme.

 

For Non-EU International Entry Requirements please visit https://www.mtu.ie/international/non-eu/.

Career options

Employment Opportunities

Students will graduate as professional chefs, equipped to embark on exciting careers which will allow them to develop their skills further and to travel extensively if desired.

Our graduates hold exciting positions as head chefs and executive chefs in a wide variety of hotels, restaurants and other food operations. Artisan food production, food product development, health care, food journalism and large scale catering facilities all offer opportunities to graduates for employment. Other graduates have gone on to set up their own successful businesses.

  • Hotels ranging from 5 star resorts through to smaller family-run hotels
  • Fine-dining restaurants, local speciality restaurants, bistros
  • Catering companies
  • Event catering
  • Gastro pubs and café-delicatessens

Progression

Further Studies

Suitably qualified graduates can progress to:

  • Year 2 of the Bachelor of Business in Culinary Arts (Level 7) and subsequently progress to the one year add-on
  • Bachelor of Business (Honours) in Culinary Entrepreneurship or
  • Bachelor of Business (Honours) in Hospitality Management or
  • Year 3 of Bachelor of Arts in Culinary Arts (National Chef de Partie Apprenticeship) Delivery is based on a 13 week semester with 1 day in college per week in years 3 and 4 and subsequently progress to the:
  • Bachelor of Arts (Hons) in Culinary Arts (National Sous Chef Apprenticeship Delivery is based on a 13 week semester with 1 day in college per week over 2 years
Group of Culinary students walking on campus

Preventing food waste and promoting sustainability

Department of Tourism and Hospitality

Watch the video

Question Time

Culinary Studies is the course designed for students who aspire to become a professional chef and it focuses on the key skills required by chefs in all kitchen types, whether a large upmarket hotel kitchen or a smaller specialist restaurant operation.

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.

There is a formal structured work placement over the summer at the end of year 1.

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