Course of the Week: TU941 – Botanical Cuisine at TU Dublin Tallaght

Posted on August 24, 2022

This Farm to Plate culinary degree programme is aimed at producing contemporary chefs to meet these needs and creatively and confidently innovate plant-based food production and service.

In the world of culinary arts, chefs who are International leaders, are driving change through the following focus. These areas are fast becoming trends for the future of food. In this course you will evolve your skills and learn about growing your own fruit and vegetables, sustainability, ethical sourcing of food, zero waste, health and wellness in menu design, plant-based cuisine (where vegetables are taking centre stage on the menu and meat and fish are treated as a ‘side’ on the plate) and chef self-care and positive kitchen culture.

This; 'hands-on' course has a strong emphasis on the practical skills and knowledge needed for the education of 'future chefs'. Botanical Cuisine offers an industry placement of 16 weeks (approx. 400 hours) during and/or following Year 1 (but before starting Year 2). This will give you a great deal of practical and real-world experience.

Entry Requirements:
The Leaving Cert minimum entry requirements for 2021 was 311 points, up 62 points since 2020. Students are also required to have H5 in 2 subjects, O6/H7 in 4 subjects, O6/H7 in English or Irish and F2/O6/H7 in Mathematics.This course will accept Any QQI Level 5 or 6 Major Award as an entry requirement.

To view more details about entry requirements click here.

What You Will Study:
To facilitate learning and professional application by graduates, an applied approach is an important feature and is used throughout the programme.

Here is a brief summary of the focus of each Year:

Year 1:

Builds the basic culinary skills foundation in cooking and pastry; introduces students to culinary science and nutrition; ‘the mindful kitchen ‘ an award winning module; industry experience throughout.

Year 2:

Builds on the skills in year 1 but with a focus on empowering the students to be creative and innovative to produce their own dishes, menus and events; applied culinary science; culinary nutrition.

Year 3:

Developing culinary skills at an advanced level; advanced culinary science and technology; food product development; food photography and media design; gastronomy; leadership.

Year 4:

Key focus is on Botanical Cuisine through the following:

Edible gardening: this is delivered in partnership with Airfield estate Dundrum, where students grow their own food in their own polytunnel on the Estate.
‘Live Learning’: where students learn about various aspects of farming (animal, bee, vegetable, fruit) by visiting various farms and through masterclasses e.g. fermentation, preservation, zero waste, foraging.
Botanical Cuisine: using creativity and innovation to design and produce plant-based dishes, menus and concept.
Applied Culinary Nutrition: Linking nutrition to botanical cuisine and plant-based dishes.
Culinary Events Project Management: Designing and producing a pop-up botanical cuisine related dining event.

For a breakdown of all the modules covered click here.

Career Opportunities and Progression:
Due to the uniqueness of the programme and the future needs of industry, this qualification will help differentiate graduates from other culinary professionals in the industry. It will enhance promotional opportunities and create new opportunities for utilising their expertise.

Graduates can work at a senior level within a professional kitchen in hotels, restaurant or workplace catering.

In addition, the specialist skills developed in year 4, creates further opportunities for employment relating ‘farm-to fork’ food production, sustainable restaurants, spa resorts, health and wellness menu production, and operating food event spaces for consumer experience.

Sample of Careers: