The first two years of the programme provide students with practical skills in kitchens and food science and nutrition in our labs. The programme encourages the development of in-depth theoretical, academic knowledge and understanding of the food science and culinary arts. The kitchen skills focus on professional cookery whereas the science focuses towards food research and experimentation. A Development Chef is a highly skilled specialised individual who uses culinary skills and scientific knowledge to create unique food products. The programme has practical hot kitchen, pastry and food science modules which have been designed to equip the food student with the knowledge and skills necessary to gain employment in the culinary or food science industries. The programme begins with modules in professional cookery – developing an understanding of how to cook and progressing to the production and development of a range of dishes and processes that are underpinned by food science and business modules. In year three, students have the option of national or international internship (work placement) in food science and culinary arts reflecting the diversity of this BSc (Hons) in Culinary Science. Both schools have strong industry links to develop the participants’ professional and scientific skills. Years three and four focus on the everyday needs of a dynamic concept/development chef. Graduates of the programme will gain: Skills and knowledge in the sciences and culinary arts which are fundamental to the development of novel foods and drinks. Business and entrepreneurship skills and knowledge so they can be innovative and to aid them in setting up a food business. The ability to appropriately judge in a number of complex planning, design, technical and/or management functions related to food products, processes and services including resources. During a six month internship learn to act in variable and unfamiliar learning contexts; learn to manage learning tasks independently, professionally and ethically. Advanced skills to conduct an undergraduate thesis, demonstrate decision making and use creative skills. The specialised skills and knowledge which will allow entry into a career in the food industry as Development Chefs, Food Product Developer, or related discipline.

Minimum Number of Subjects Honours 6 2 H5's Minimum Grade in Maths Eng OR Irish O4/H7 O6/H7 Other Requirements