The first two years of the programme provide students with practical skills in kitchens, restaurants and bar operations including a supervised professional internship (work placement) and develops in-depth theoretical, academic knowledge and understanding of the food related industries. The kitchen skills focus on Artisan cookery. An Artisan is a highly skilled specialised individual who uses knowledge and skill to create a unique food entrepreneurial product. Examples include breads of specialist grain, raw milk cheese, dried & fresh pasta, chutneys & preserves, confectionery, charcuterie, food products fit for sale or distribution to credible artisan and delicatessen retail outlets and farmers’ markets. The programme has six Artisan modules which have been designed to equip the food enthusiast with the knowledge and skills to develop their own food product. Artisan food modules begin with an understanding of how to cook, progressing to the production and development of a range of Artisan food products and then progress to other Artisan food modules. Further Artisan food modules include cake making and an introduction to bread making and continues with chocolate making, sugar craft and finally deals with speciality meats, all of which extend the learner’s knowledge to the production of a unique specialised product and which ends with a viable business plan which will be tested at farmers’ markets with a view to setting up their own business. In year three, students have the option of national or international internship (work placement) reflecting the diversity of the culinary entrepreneurship programme and our strong industry links to develop the participant’s professional skills. Years three and four focus on the everyday needs of a dynamic culinary entrepreneur.

Minimum Number of Subjects Honours 6 2H5s Minimum Grade in Maths Eng OR Irish O6/H7 O6/H7