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Course Code: GA372
Apply direct to Institute
NQAI level: 7, Places: 32 NQAI level: 7, Places: 24
Course Duration: Three years Course Duration: Three years (part-time)
Bachelor of Business in Bachelor of Arts in
Culinary Arts Culinary Arts (part-time)
Why study Culinary Arts? Why study Culinary Arts (part-time)?
This course will provide students with the knowledge, skills and competencies The primary aim of this part-time Culinary Arts Degree is to develop higher
necessary for effective kitchen management. The course enables learners to technical and artistic knowledge amongst qualified chefs who are working in
develop specialised culinary skills through the acquisition of artistic and the industry. This course is delivered over three years, one day per week.
technological competencies, within a commercial context.
Course Subjects/Modules
Course Subjects/Modules Culinary Leadership and Training, Gastronomy, Food Product Development,
Culinary Arts Operations, Culinary Arts Studies, Food Safety and Technology, Work Based Learning, Synoptic Study, Culinary Arts Specialism - Pastry and
Nutrition and Scientific Principles, Information Technology, Management Confectionary Part 1 and Part 2 OR Classic and Contemporary Cuisine and
Information Systems, Introduction to Management, Introduction to Economics, Specialised Kitchen and Larder.
Marketing Principles and Practices, Business and Company Law, Management
Accounting, Financial Accounting, Restaurant Service, Communications and Entry Requirements:
Personal Development, Food Product Development, Gastronomy, Human Advanced Certificate in Professional Cookery or its equivalent and have at least
Resource Management, Pastry (elective), Classical and Contemporary Cuisine one year work experience.
(elective), Food Critique, Photography and Design (elective).
Career Opportunities
Career Opportunities This course offers a comprehensive range of subjects to those who wish to
Graduates gain employment at Chef de Partie and Sous Chef levels and with continue their studies in culinary arts on a national and international basis,
relevant experience may become Head Chef of small and medium sized leading to senior positions such as Chef de Partie, Head Chef, Executive Chef or
kitchens. Kitchen Manager.
Other Essential Information Other Essential Information
Work placements
◆ It is a requirement of this course for students to work full-time in the
◆ Work based learning must be carried out during placement.
hospitality industry throughout their three years of study.
◆ Students will be required to undertake work placements at the end of year
◆ Work based learning must be carried out whilst at work.
one and year two.
Follow-on Studies
◆ Successful completion of these placements is an integral part of the
certification process.
The development of an add-on honours degree year in Culinary Arts (part-time)
is currently under consideration.
Follow on Studies
The development of an add-on honours degree year in Culinary Arts is currently
under consideration.
Contact: Anne O’Leary Tel: 091-742045 E-mail: anne.oleary@gmit.ie Contact: Mary Reid Tel: 091-742208 E-mail: mary.reid@gmit.ie
Robert Dagger Tel: 091-742232 E-mail: robert.dagger@gmit.ie Robert Dagger Tel: 091-742232 E-mail: robert.dagger@gmit.ie
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