• » Bachelor of Arts in Culinary Arts - Bakery and Pastry

    Programme Title  Bachelor of Arts in Culinary Arts - Bakery and Pastry
    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 QQI
    What will I have to study?
    Year/SemesterProposed Modules,
    subject to approval
    Mandatory/
    Elective
    No of creditsClass hours per week
     2/3  Breads and Savoury Goods  Mandatory  10  8
     Professional Cakes Mandatory  5  4
     Food and Beverage Cost Control Mandatory  5  3
     Human Nutrition Mandatory  5  3
     French Language and Culture 1 Elective  5  3
     Gastronomy Elective  5  3
     2/4  Pastry and Desserts  Mandatory  10  8
     Sweet Enriched Doughs and Viennoiserie Mandatory  5  4
     Social Media Applications Mandatory  5  3
     * Management and Organisational Behaviour Mandatory  5  3
     Event Management Mandatory  5  4
     * Includes 12 week summer work placement.
     3/5  Food and Beverage Management   Mandatory  10  6
     Advanced Pastry and Desserts Mandatory  10  6
     Business Law and Ethics  Mandatory  5  3
     Food Marketing Mandatory  5  3
     3/6  Semester Abroad (Erasmus, US)/Internship Elective 1  30  
     Staff Training and Development (Block Feb – Mar) Elective 2  10  10
     Culinary Accounting (Block Jan – Mar) Elective 2  5  6
     Internship  Elective 2 15  
     Advanced Beverage Studies (Block Apr – May) Elective 3 10  10
     Hospitality MIS (Block Apr – May) Elective 3  5  6
    Students undertaking Semester Abroad (Erasmus, US)/Internship choose Elective 1 (E1)
    Students choosing to do a 15 credit shorter Internship (March – August) choose each of the three modules in Elective 2 (E2)
    Students not undertaking an internship choose   two Electives 2 (E2) modules, excluding Internship in addition to the two Elective 3 (E3) modules.
    This course begins in September each year. How to Apply
    FOR FURTHER INFORMATION:
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