Culinary Entrepreneurship – BA (Hons)

This module is the first of a two-part module on Product Optimisation and Innovation that will synthesise the theoretical concepts and practical procedures from prototyping to the development of an innovative food product.

The Research Methods Proposal module aims to help students to develop an understanding of the research process and to execute business research tasks. It enables students to conduct research independently and also provides them with the knowledge, skills and understanding required to develop their proposal for their research project.

This module will introduce students to the latest research, issues and trends in culinary arts and the food industry. The module aims to develop in students a critical understanding of current food-related research relevant to culinary entrepreneurship and to provide a practical experience of learning in a seminar setting.

This module will develop the learners’ research capabilities, enterprise skills, knowledge and aptitude to support effective enterprise development having regard to current international trends within the sector and the wider community. It will incorporate innovation and idea generation; business development; financial planning and the support mechanisms available for the food and beverage entrepreneur at both national and international levels.

This module is the second of a two-part module on product optimisation and innovation that will synthesise the theoretical concepts and practical procedures associated with food product development from prototyping to commercialisation of an innovative food product.

Building on and complementing the students’ prototype development in Product Optimisation and Innovation, this module will develop students’ understanding of the theory, concepts and methods of the marketing and commercialisation of food products.

This module allows students to apply the critical and analytical skills they have acquired in the classroom in the workplace. The learner is required to complete a placement with a host organisation, which will be monitored and facilitated by TUS staff. A mentor will be assigned in the workplace and learners will be matched with high-quality food production establishments.

This module aims to further develop the student’s knowledge and skills necessary to design and conduct research. The module further seeks to inform students of the application of research methodology to the critical analysis and understanding of good research practices. Students will apply their knowledge of the research methodology and practice to their final-year research project.