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- The aim of this course is to develop advanced Culinary Art skills of a specialised nature. The emphasis is on extending culinary knowledge and ability in a flexible and imaginative manner towards excellence, innovation and artistic merit.
- Achieve a Bachelor of Arts (Honours) in Culinary Arts – Level 8 on the National Framework of Qualifications
- ‘Earn and Learn’ – work and earn whilst gaining a professional qualification
- Combines on-the-job training with academic study
- Download Course Brochure
Gourmet Culinary Techniques – Semester 1
- This hands-on course provides skills and knowledge in the areas of cooking, enabling them to produce safe, nutritious and wholesome foods. The student will learn different techniques and processes associated with culinary hot and cold dishes from both traditional Irish and International Cuisines.
Bakery, Breads & Pastry – Semester 1
- This course provides skills and knowledge in the areas associated with modern pastries and breads. It is suitable as a foundation course or to build on existing skills.
Pastry, Tarts & Gateaux – Semester 2
- This course provides skills and knowledge in the areas of modern pastries.
Food Photography – Semester 1
- This course is suitable for those with a knowledge of food and basic camera skills. Students are required to bring their own digital camera to class and will need access to a camera tripod. Students will have access to photoshop, and a photographic studio with a studio lighting session during their studies. To apply, please email firstname.lastname@example.org
Management Principles for Services – Semester 1
- This course is designed specifically with the needs of the hospitality and tourism sector in mind. It is ideally suited to existing Supervisors who have not previously had the opportunity to formally develop their supervisory and management skills.
Revenue Management & Distribution – Semester 2
- The area of Revenue Management in the hospitality industry is of increasing importance in the overall strategic direction of the organisation. This course explores the rationale, theory and practice of Revenue Management and Distribution, which seeks to maximise the revenue and profit generated by the limited capacity associated with hospitality businesses.
Professional Bar Operations – Semester 1
- This course aims to give participants an introduction to the knowledge, skills and aptitude necessary to become competent bartenders.
The Art of Mixology – Semester 2
- An introduction to the world of cocktails, establishing a practical base in the methods of cocktail preparation and service.