Course overview

Bachelor of Arts (Honours) in Culinary and Gastronomic Sciences Four year honours degree combining scientific principles with the theoretical and practical aspects of food. Graduates will develop the skills necessary for an exciting career in food research and development and/or the culinary sector.

What you will learn

The Bachelor of Arts (Hons) in Culinary and Gastronomic Sciences aims to provide the student with the knowledge, creative skills and technological competences necessary for a career in the food and/or culinary sector. The course is designed to reinforce and enhance the student’s knowledge of scientific principles, processes and technologies through the study of food. The first two years of the programme provide students with practical culinary skills and basic food science and technology, nutrition and gastronomy knowledge, supported by laboratory practicals. Year 1 -Professional Cookery Operations -Pastry and Bakery Fundamentals -Introduction to Live Kitchen Service -Food Safety -Food Science and Technology -Communications and Professional Development -Learning and Innovation Skills Electives -French for Foodies -Information Technology -Spanish for Foodies -Information Technology -Financial Accounting -Restaurant Service -Introduction to Accountancy and Business Maths Year 2 -Modern Classics and Global Cuisine -Modern and Innovative Pastry, Baking and Desserts -Live Kitchen Service -Nutrition -Gastronomy Electives -Culinary Digital Applications -Management Accounting -Food Safety Management and Training -Charcuterie and Modern Buffet The latter two years focus on the acquisition of more advanced scientific skills in the area of food science, sensory science, flavour, in theory and through their application in food product development. Year 3 -Introduction to Sensory and Consumer Science -Advanced Food Science – Food Processes -Entrepreneurship -New Food Product DevelopmentIndustrial Work Placement Electives -Digital Food Photography -Fundamentals of Food Microbiology and Analysis -Gastronomy in the Modern World -Advanced Culinary Skills -Advanced Pastry -Fermented foods Year 4 -Food Product Development –Concepts and Techniques -Food Legislation and Regulatory Affairs -Applied Sensory Analysis -Advanced Food Science – Food Commodities and Ingredients -Food Packaging and Shelf Life -Research Methodology -Flavour Science -Applied Project Electives -Advanced Culinary Skills -Advanced Pastry -Nutrition and Health The programme will create highly competent individuals with a unique combination of skills, by combining the creativity of the chef, with the scientific and technical knowledge to operate in food research and development. This programme offers an introductory work experience (12 weeks) between year 1 and year 2 and a 30 week (semester long) industry work placement during year three.

Course details

Who is the course for?

This degree course will benefit students who are interested in applying scientific principles to the theoretical and practical aspects of food, from production of raw materials to food product development. The programme will support graduates in their pursuit of careers in the food industry, and in the culinary and catering sector, by enhancing professional culinary skills in areas such as new product development, food processing and manufacturing. Career opportunities for graduates of this programme include: -Chef roles - commis, sous, head, and/or executive chef -Development chef within the food industry -Food research and product development in the food industry -Food entrepreneur