HE Course of the Week: TU942 – Culinary Arts, Level 8 at TU Dublin

TU942 – Culinary Arts – Level 8 - TU Dublin is a unique programme which reflects developments in Culinary Arts education world-wide. It combines practical reflective classes in kitchens and restaurants with an in-depth theoretical knowledge-base and the development of communication, critical thinking, problem solving and personal skills in the participants. This degree programme reflects the strong partnership between education, the individual student and the hospitality and food industries.Among the features of the programme is the availability of study options reflecting the diversity of career opportunities available to graduates. Students are required to complete supervised professional internships (work placement) in industry as part of the programme.

Entry Requirements

Applications from QQI Level 5 are welcome. Check out all the QQI courses that are accepted for this course here.

This course prepares you to work in the Food & Beverage and Tourism and Hospitality

Course Length

This course is 4 years with 66 course places available each year.

Language Options

There is no option to study a language with this course. However, students can do an Erasmus year in Year 3. 

Course Summary 

Year 1                                                                                      Year 2                                      

Culinary Science & Technology 1                                   Culinary Operations Management

Culinary Information Systems                                       Culinary Science & Technology 2

Culinary Science:                                                        Kitchen and larder 3  

Food Safety                                                                 Pastry 2

Food & Beverage Studies                                              National Internship

Gastronomy 1                                                              Introduction to Marketing

Kitchen & larder 1 & 2                                                  Diet, Health and Disease

                                                                                     Gastronomy 2

Pastry 1: Pastry Confectionary                                  Wine Studies 1

Introductory Nutrition                                                   Internship Food Production

Internship                                                                   Restaurant Service

Introduction to Larder & Meat Technology

French Culinary

Wine Terminology

Year 3                                                                          Year 4

Food & Beverage Immersion                                      Dissertation Research

Financial & Cost Accounting                                       Food Entrepreneurship

Food Product Development 1                                     Food Product Development 2

Industry Placement                                                   Gastronomy 4

Gastronomy 3                                                           Innovation Change Management & 

Major Hot Kitchen 1                                                   Creativity

Major Pastry or Major Larder                                     Occupational Health & Safety

Research Methods                                      

                                                                              One option subject to availability any demand from:

                                                                              Major Hot Kitchen 2

                                                                              Major Pastry 2 Major Larder 2

                                                                            Two options subject to availability and demand from

                                                                              Molecular Gastronomy

                                                                              Consumer Behaviour & Sociology/Sport & Exercise Nutrition

                                                                              Event Management

                                                                              Advanced Wine Studies

                                                                              Property Management, Management Training
                                                                           & Development in Hospitality

You will be awarded a Bachelors of Art (Hons) in Culinary Arts upon completion. 

Career Progression:

This programme provides the qualifications, knowledge and skills required to be successful in a variety of career opportunities.Students who have reached the appropriate honours standard may have access to a range of Masters Degrees in TU Dublin and elsewhere in Higher Education. The MSc in Culinary Innovation and Food Product Development may be of particular interest.

Careers in this Sector are as follows:

• Executive Chef
• Pastry Chef
• Sommelier
• Restaurant Manager
• Health and Safety Inspector
• Baker/Confectioner

Check out more Food and Beverages Careers here