Culinary Arts – Bachelor of Arts

This module enables the learner to develop artistic pastry concepts suitable for a high-end culinary enterprise. Learners are encouraged to research new and innovative techniques associated with advanced pastry art and design, environmental sustainability and frugality. Learners are encouraged to prepare for national and international pastry competitions.

This module is designed to allow learners to enhance and refine their culinary skills, and to demonstrate specialist expertise and creative ability in the areas of modernist and botanical cuisine.

This module aims to provide learners with a comprehensive knowledge of the function and scope of talent management and its role in driving the success of the organisation with particular reference to the international hospitality industry.

The module aims to introduce the key principles of tourism and to engage the students in the practical application of tourism theory within the various forms of tourism e.g. food, sport, cultural, wellness, and creative, at local, regional, national and international levels sustainably and competitively.

This module seeks to introduce the learner to the contribution of the hospitality and tourism industry to the global movement for sustainable environmental development. It presents the business case for environmental best practices and further identifies the value of hotel sustainability and innovative leadership.

This module aims to introduce the learner to the principles, concepts and language of marketing in the context of the international hospitality business sector. Learners will explore hospitality marketing trends and digital opportunities within a wider societal context.

This module allows the learner to develop pastry concepts suitable for a modern culinary enterprise. Advanced preparations of Irish and international pastry, bakery and confectionery products are explored, enhanced and adapted to meet the needs of the current market.

This module aims to help learners understand the principles of nutrition and apply them to maintain a healthy and balanced diet while also learning practical skills for selecting and preparing healthy meals. It emphasizes the importance of shared responsibility for producing, supplying, and consuming safe and nutritious food while ensuring that the industry remains viable and protects our natural environment.

This module aims to develop knowledge of the concepts, theories, and practices of the product development process and to critically apply these principles in the development of new food products.

This module is designed to allow learners to enhance and refine their culinary skills, in particular, to demonstrate specialist expertise and creative ability in culinary fermentation and preservation.

Digital Transformation (DX) provides the learner with the platform to investigate how advancements in digital technologies, (cloud computing, the Internet of Things (IoT), artificial intelligence, blockchain technologies and others) are disrupting organisations and professions in the service business sector.