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Culinary Arts – BA

  • CAO Points: 262

  • Campus: Moylish, Limerick City

  • years: 3

Course Overview

This new Culinary Arts Programme provides graduates with the skills to cook at a high level of competence and to establish a base for further professional career development. This programme prepares students for work as professional chefs in the hospitality and tourism sectors. A chef will learn to be creative in the kitchen but also requires good business management and communication skills to organise and direct staff in the kitchen environment. A Culinary Arts qualification is a passport to travel and the programme is recognised worldwide. Currently, many of our graduates hold leading positions with some of the top hospitality brands in the world.

The programme covers the theory and practice of professional cookery and includes work placements in Year 2 and Year 3. Students have the option to complete their work placement with world-renowned resorts in many international locations including Cape Cod, Paris, London and Dubai.

Note: Students will require €450 approx. for class materials, knives, books, uniforms and safety shoes in the first week of college.

Additional Information

TUS is delighted to be in an academic partnership with the Irish Hospitality Institute (IHI). This partnership offers students of the Department of Hospitality Tourism & Wellness, Moylish, Limerick and the Department of Hospitality, Tourism & Leisure, Athlone campus, complimentary membership of the professional body while they study at TUS. Members are connected with the wider IHI professional network, a great resource for those looking to learn more about the Irish hospitality industry while making valuable connections to support early-stage career decisions. Members have access to a wide range of learning and development resources including the IHI Mentors Matter programme which supports career progression and advancement of members. Graduates benefit from a further year’s complimentary membership of IHI.

Contact Details

Eithne Gavigan


What are the entry requirements?

Leaving Certificate

A minimum of 5 O6/H7 grades in Leaving Certificate subjects, including Mathematics and English/Irish. Foundation Level Mathematics at grade F2 or higher is acceptable as meeting the Mathematics requirement for this course.

Mature Applicants

Candidates applying as mature applicants may be required to attend an interview and may be requested to take an aptitude test to prove their suitability for a place on this programme.

International Applicants

International applicants should apply directly to the International Office at TUS, allowing plenty of time for completing the visa process. Applications for September start should be made by 1st June at the latest to ensure visas are processed in time. You should familiarise yourself with visa processing times for your country of origin to ensure you make a timely application. Find out more here.

Course Modules

  • Business Communications & PD

    Credits: 5

    The aim of this module is to enable learners to communicate effectively with a variety of stakeholders in the culinary & hospitality sector. The module will introduce personal, academic and career development within the context of the student’s programme of study, previous experiences and future aspirations. The module will also support students in their transition to becoming independent learners in higher education by enabling them to develop skills and strategies essential for success at this level while instilling the value of personal development and self-management.

  • Culinary Principles

    Credits: 5

    This module introduces and focuses on the main cookery processes, the correct and safe use of knives and associated equipment and the principle culinary skills necessary in professional cookery. It also introduces the learner to the standards necessary to ensure safe food production, hygienic and efficient work practices. The approach to learning will include practical classes with some demonstrations and a variety of hands on food preparation methods with related theory.

  • Culinary Service Techniques

    Credits: 5

    The aim of this module is to allow the learner to focus primarily on the skills associated with working in a live production kitchen. This module is delivered in a volume kitchen environment where, under direction, in a team-based approach, students prepare, cook and present a variety of traditional lunch items using the associated cookery processes. This kitchen services a student operated dining room,Taste.

  • Information Technology & Media

    Credits: 5

    The aim of this module is to enable learners to use Information and Communications Technology (ICT) to communicate effectively with a variety of stakeholders in the culinary and hospitality sector.  This module will combine the theoretical and practical elements of ICT.  Social media, security and data privacy measures and the organisational impact of the changing telecommunications environment will also be examined in this module.

  • Larder

    Credits: 5

    This module will provide learners with the knowledge and comprehension relating to the principles and techniques associatedwith Larder. It also focuses on the quality points and practices of preparing a range of foods in a safe, efficient and hygienic manner.

  • Pastry Fundamentals

    Credits: 5

    This module is designed to give the learner the opportunity to understand and apply the fundamental principles and techniques necessary to produce a range of pastry products. It specifically focuses on basic pastry preparations, pastes, breads and biscuits.

  • Culinary Developments & Nutrition

    Credits: 5

    The aim of this module is to develop the skills necessary to produce a range of dishes suitable for breakfast, delicatessen, and healthy option menu items. . The module will focus on understanding the link between nutrition, diet and health while considering the composition of a range of menus to suit the needs of the customer. Theory related to this module will be delivered in a classroom set-up.

  • Culinary Operations

    Credits: 5

    The aim of this module is to apply skills and techniques in a volume kitchen environment. Learners will be directed in upscaling recipes for volume production menus and service. Emphasis will be placed on teamwork, individual and peer learning with guidance from the lecturer on its associated theoretical knowledge.

  • Food Safety

    Credits: 5

    The aim if this module is to provide learners with the theoretical knowledge that underpins food safety and HACCP. Equipping the learner with the necessary skills to monitor HACCP controls in the workplace.

  • Pastries & Desserts

    Credits: 5

    This module builds on the skills and knowledge achieved in the module Pastry Fundamentals and further develops skills in the use of different pastes. It specifically focuses on the creation of hot and cold desserts and sponges.

  • Principles of Management & Marketing

    Credits: 5

    The aim of this module is to provide learners with an introduction to the ley concepts and theories of management and marketing and to develop an understanding of the role of marketing and management in modern organisations. The module aims to develop the student’s ability to apply knowledge, techniques and skills in order to solve marketing and management problems.

  • Product Knowledge & Artisan Food Production

    Credits: 5

    This module will build on the learner’s knowledge and skills gained in the previous module, Larder. Learners will be exposed to Artisan Food Products, the producers philosophies and how they demonstrate an awareness of the environmental impact of food production in Ireland and internationally. On successful completion of this module, learners will have gained the additional knowledge and skills associated with a wide range of food commodities, their scientific properties and artisan food products.

  • Classical Cuisine Gastronomy

    Credits: 5

    This module enables the learner to gain practical skills and product knowledge in the area of Classical Cuisine while alsoproviding the learner with the philosophical, artistic, historical,social and scientific aspects of Gastronomy. The link betweenClassical cooking and Gastronomy is synonymous and this and this module provides the learner with an integrated approachthat employs both practical and experiential learning to appreciate this area of study.

  • Creative Desserts

    Credits: 5

    This module is designed to build on the fundamentals and classics at stage 1. It allows for further development of pastrytechniques encouraging a more creative approach. Emphasis is based on adapting classical pastry to a more contemporarystyle in line with industry trends.

  • Culinary Led Event

    Credits: 10

    This module allows learners to reinforce and consolidate the learning attained in Stage 1 module, Culinary Service Techniques. The module will be delivered as a live practical event supported with theoretical and planning sessions. Learners are expected to plan, organise and execute the complete food preparation, production and service of an event. This module requires that students, individually or in groups, lead an event in terms of design and organisation. The students will work in teams to produce the event.

  • HRM Concepts

    Credits: 5

    This module equips students with an understanding of the core concepts in HR management, taking students on a journey fromthe earliest origins of the discipline to the present day role of HR as an operational and strategic organisational function. Students will develop a strong applied knowledge of HRM systems, processes and best practice in the planning, staffing andreward of employees. They will appreciate the practical operation of HRM in small, medium and large organisations, as well asthe increased devolution of HR activities to line management. Students will also develop practical people management skillsthrough in-class and assessment activities, as well as highly transferable soft skills.

  • Kitchen & Resource Management

    Credits: 5

    Introduction to management of resources within a food service business operation.

  • Taste of Ireland

    Credits: 5

    This module offers learners the opportunity to explore and experience culinary arts through Irish national and regionalinfluences. It will offer learners the opportunity to add new knowledge to their previous culinary repertoire within a modern Irishperspective using authentic ingredients and artisanal produce. Learners will be encouraged to explore and cope with the variouseffects created during their learning through practical production, tasting, interpreting, undertaking and reflecting on the dishesprepared, with their peers and its related theory.

  • Bistronomy

    Credits: 5

    Bistronomy is a partnership of gastronomic excellence in the comfortable relaxed atmosphere of a bistro.

    It includes the following principles, Affordable prices, Freedom, Spirit, sharing, multiple courses, phenomenal produce, Terroir and a love of food. It puts the fun back in dining and banishes the sense of pomp associated with Haute cuisine.

  • Business Accounting & Cost

    Credits: 5

    The aim of this module is to introduce learners to the core tools and principles required to prepare and review a set of business accounts.  The module will be delivered in the context of the application and accurate use of the accounting information from a business decision making perspective

  • Chocolate Confectionary & Plated Desserts

    Credits: 5

    The aim of this module is to further develop competence in pastry skills. Emphasis is based on advancing practical techniques in the production of petit fours, afternoon tea pastries and an introduction to working with chocolate. This module also focuses on learner’s ability to demonstrate with confidence and creativity the skills required to produce modern plated desserts while applying the production processes underpinning this discipline.

  • Contemporary Cuisine

    Credits: 5

    The aim of this module is to give the learner a taste and insight into the diversity of modern cookery through the culinary professionals’ perspective. Learners will prepare contemporary dishes and menus using authentic ingredients and utilising methods and equipment commonly found in these styles of cooking. They will also develop their coping skills while engaging in mindful cookery, teamwork, co operative learning with their peers and the theory required, with guidance from the lecturer.

  • Workplace Learning

    Credits: 5

    The student will complete a work placement in a suitable hospitality outlet either nationally or internationally. The placement shall normally run over a three month period at the end of stage one. This module enables the learner to develop an awareness of the working environment and to apply practical and theoretical knowledge gained through their studies. The module allows the learner to develop inter-personal skills, a high level of client awareness, an integrated knowledge base and a strong professional identity through experiential learning.

  • Advanced Culinary Skills

    Credits: 10

    This module continues to develop culinary knowledge and practical experience gained from stage one and two of theprogramme. This module will focus on trends and developments in the contemporary culinary landscape. The learners willexplore a range of techniques and dishes of complex contemporary construction, which will encompass both classical andmodern thinking.

  • Advanced Pastry

    Credits: 5

    This module is designed to enhance the learner’s repertoire with advanced methods of creating and presenting a range of pastryand confectionery products that are contemporary and relevant to industry needs. The module encourages creativity andwill further develop the techniques and disciplines of organisational skills required to aid running an efficient pastry section withinthe working environment.

  • Contemporary Industry Development

    Credits: 5

    This module develops an in-depth knowledge and appreciation of the multidisciplinary nature of the hospitality, culinary andtourism sectors. The learner will be able to identify and critically evaluate the impact of sustainable food and agriculture, energyresource management and the development of food trends.

  • Marketing & Media

    Credits: 5

    In today’s highly competitive business environment it is essential that all organisations have a knowledge and understanding ofthe role of marketing in connecting a business with its customers. The aim of this module is to provide learners with anintroduction to marketing, placing an emphasis on the role of media in the delivery of marketing activities within the culinary andhospitality sector.

  • Research Methods

    Credits: 5

    The aim of this module is to develop skills, knowledge and understanding that will enable students to undertake self-directedacademic research by introducing students to the concepts of research philosophies, types of research, research approaches,methods of data collection, sampling techniques, principles of research integrity and ethical considerations. Additionally, thismodule reflects the growing importance of implementing different methodologies with particular attention to both face to face andonline research designs in an increasingly dynamic research environment.

  • Work Placement/ Study Abroad

    Credits: 30

    This Work Placement/Study Abroad component is an integral part of all academic programmes of the Institute and is provided in compliance with HEA/DES requirements for practice-based learning on all third level courses as laid out in the “Higher Education System Performance Framework 2018-2020”. The overall aim of the module is to offer the student the opportunity to apply the knowledge and skills gained throughout their course of study up to this point in a new and relevant experiential setting. This is to achieved whilst facilitating the student in developing the practical life-skill competencies and communication skills necessary to function as an effective member of the work environment and wider society. Students choosing to study abroad will be provided a comparable programme of study in an approved foreign partner Institution.

What can you do after this programme?

On successful completion of the Culinary Arts Programme, students will be prepared for employment as professional chefs in the tourism and hospitality industry. Graduates can look forward to 100% employment and significant career opportunities over time, such as progressing to Executive Chef of a hotel or running their own restaurant.

On successful completion of the programme, graduates can progress to the final year of the Bachelor of Arts in Culinary Entrepreneurship level 8.

Student Profiles

TUS Limerick Culinary Entrepreneurship Student

Jack was awarded “The Caraway Culinary Travel Scholarship 2023” to continue his food journey in his culinary career and is currently working in a new Restaurant in Barcelona called Santo Paladar. It is headed up by TUS Culinary graduate Ciara Kenneally and Killian Bowen formerly of Adare Manor. Jack also won the2022 World skills Ireland Cookery. Jack Rice, Graduated November 2023

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