» Bachelor of Arts in Culinary Arts
Programme Title Bachelor of Arts in Culinary Arts CAO Code LY317 LYIT internal code LY_GCART_D Duration 3 Years Standard Code Places: 32 National Framework Level 7 Award Type Major Awarding Body LYIT, under Delegated Authority from HETAC Funded by Failte Ireland Yes, (add on year three funded on part-time basis. Year 1 & 2 fully funded by undertaking LY346)
- Is this Programme for Me?
- This full-time, three-year programme is an advanced professional training programme for aspiring professional chefs who wish to extend their education beyond general training into specialised kitchen functions.
- It prepares participants for particular professional careers in Kitchen and Larder (Savoury) or Bakery and Confectionery (Pastry).
- Minimum Academic Entry Requirements
- Minimum Points Score 160
- Minimum Five O6/H7
- English or Irish O6/H7
- What will I have to study?
- Learners must complete 4 mandatory modules in each semester for year 1 and 2. In year 3 the first semester consists of an opportunity of a period of study or work, preferably in an international setting. In the final semester learners have to complete 3 mandatory modules and 1 elective module. The elective will be their chosen area of specialisation i.e. Pastry or Savoury, the study of which may be continued into the BA(Hons) in Culinary Arts add-on programme. Single Subject Certificates will be awarded for successful completion of individual modules.
Year/Semester Proposed Modules,
subject to approval
No of credits Class hours per week 1/1 Culinary Fundamentals Mandatory 10 8 Bakery & Pastry Mandatory 10 8 Learning to Learn Mandatory 5 4 Desktop Publishing & Business Maths Mandatory 5 4 1/2 Hospitality Food and Beverage Operations Mandatory 10 8 Culinary Operations Mandatory 10 8 Communications Mandatory 5 3 Information Technology and Descriptive Statistics Mandatory 5 3 2/3 Culinary Techniques, Nutrition & Science Mandatory 10 8 International Cuisine Mandatory 10 8 Food and Beverage Cost Control Mandatory 5 3 Gastronomy Elective 5 3 French Language and Culture 1 Elective 5 3 2/4 Culinary Events & Promotions Mandatory 5 4 Business Law and Ethics Mandatory 5 3 Bakery and Desserts Mandatory 10 8 Management and Organisational Behaviour Mandatory 5 3 Seafood Processing and Culinary Practice Mandatory 5 4 3/5 Semester Abroad ( Erasmus, US ) Elective 1 30 Internship* Elective 2 30 Where learners are unable to undertake a Semester out, or plan to undertake a Semester of study under Erasmus in Semester 6, then the following 30 credits are undertaken in-house. Classical and Contemporary Cuisine Elective 3a 10 8 Pastry and Confectionery Elective 3b 10 8 Advanced Beverage Studies Elective 3 10 6 Hospitality Management Information Systems Elective 3 5 3 Budgets, Pricing and Cost Control Elective 3 5 3 3/6 Food and Beverage Management Elective 2 10 6 Business Environment Elective 2 5 3 Applied Economics Elective 2 5 3 Classical and Contemporary Cuisine Elective 1 10 8 Pastry and Confectionery Elective 1 10 8 Accounting Practice Mandatory 5 3 Food Marketing Mandatory 5 3 Alternatively, a learner may opt to take a Semester of Study Abroad under the Erasmus Programme Semester Abroad (Erasmus, US) (Must cover mandatory subjects from this semester)* Elective 1 30
- Learning Outcomes
- As a graduate you will be able to:
- Apply specialised artistic skills, knowledge and competencies.
- Make informed choices concerning the visual, organoleptic, textural and nutritional qualities in the producing and presenting of food.
- Know the role of gastronomy and appreciate its historical influences.
- Possess visual thinking skills and be able to communicate visual concepts effectively.
- Apply the principles of product development and demonstrate best practice in terms of health and safety at work, food safety and general work practices.
- Use relevant information technology to enhance research, art and efficiency.
- Are there follow-up Programmes Available?
- Upon completion of this programme you can pursue our 1 year add-on Bachelor of Arts (Hons) in Culinary Arts or other compatible level 8 degree programmes.
- Career Opportunities
- Within the culinary industry, in Ireland or abroad, you will be employed in Head of Section, Chef de Partie or Sous Chef positions. The skills that you bring to such positions will allow you to establish a very promising career.
- How to Apply
- This course begins in September each year. How to Apply
- FOR FURTHER INFORMATION:
- Contact Ciarán ó hAnnracháin, Head of Department of Hospitality & Tourism, Letterkenny Institute of Technology by
- E- Mail: firstname.lastname@example.org
- Telephone: (074) 9186603
- Facebook: www.facebook.com/lyit.tourism
- Information may be subject to change by agencies other than LYIT.
LYIT reserves the right to change information provided at any time