Culinary Science

Program Overview

This four-year Culinary Science program prepares students for careers in various sectors of the food industry. Year one focuses on foundational concepts, while subsequent years delve into advanced topics such as molecular gastronomy, food science, and culinary research. Students complete culinary and food science placements in Year 3. Graduates are equipped for roles including development chef, food product developer, and management.

Program Outline

Outline:

Year One

• Chemistry Application for Culinary Science 2 [Mandatory]
• Computer Applications and Digital skills [Mandatory]
• Culinary Science and Technology 1 [Mandatory]
• Food Safety for Culinary Science [Mandatory]
• Introductory Nutrition [Mandatory]
• Kitchen & Larder 1 [Mandatory]
• Mathematics for Food Scientists [Mandatory]

Year Two

• Chemistry Application for Culinary Science 1 [Mandatory]
• Mathematics for Food Scientists [Mandatory]
• Kitchen and Larder 2 [Mandatory]
• Pastry 1: Pastry and Confectionery [Mandatory]
• Applied Food Industry Communications [Mandatory]
• Fundamentals of Business Management & Marketing [Mandatory]

Year Three

• Fundamental Molecular Gastronomy [Mandatory]
• Introductory Accounting for Hospitality Businesses [Mandatory]
• Pastry 2 [Mandatory]
• Culinary Science and Technology 2 [Mandatory]
• Diet, Health and Disease [Mandatory]
• Culinary Healthy Choices [Mandatory]

Year Four

• Financial and Cost Accounting [Mandatory]
• Food Ingreds & Consumer Foods [Mandatory]
• Fundamental Sensory Evaluation [Mandatory]
• Gastronomy 1 [Mandatory]
• Food Marketing [Mandatory]
• Food Microbiology [Mandatory]

Semester 1

• Applied Microbiology [Mandatory]
• Food Physics [Mandatory]
• Research Methods For Culinary Science [Mandatory]
• Introduction to Food Science and Analysis [Mandatory]
• Food Process Technology [Mandatory]
• Food Product Development 1 [Mandatory]

Semester 2

• Food Service Placement for Culinary Science [Mandatory]
• Food Industry placement for Culinary Science [Mandatory]

Semester 1

• Food Entrepreneurship [Mandatory]
• Molecular Gastronomy 1 [Mandatory]
• Food Product Regulatory Affairs [Mandatory]
• Life Cycle Nutrition and Health Promotion [Mandatory]
• Advanced Sensory Evaluation for Consumer Foods [Elective]
• Allergen Management & Control [Elective]

Semester 2

• Research Project Culinary Science [Mandatory]
• Sport and Exercise Nutrition [Elective]
• Event Tourism [Elective]

Careers:

• Development Chef
• Food Product Developer
• Government Agencies
• Management
• Hospital Catering
• Food Safety
• Food Analysis
• Research
• Retail
• Cookery School
• New Product Development

Other:

• Students have opportunities to undertake placements abroad, and can avail of Erasmus funding for these placements.
• In Year 3, students will benefit from two 12-week placements, one a food science placement and the other a culinary placement.