DT 407 - Culinary Arts

Course Type: CAO and Third Level
Fee: -
Course Locations: Dublin City Centre
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Course Details

DT407 Programme Description This is a unique programme which refl ects a fundamental development in Culinary Arts Education world-wide. It combines an in-depth theoretical knowledge-base with high level aesthetic abilities and the development of communication, critical thinking, problem solving and personal skills in the participants in the context of a partnership between education, industry and individual students. Among the features of the programme is the availability of electives in Years 3 and 4 refl ecting the diversity of career opportunities available to graduates of the programme. In addition to college studies students are required to complete an industry/faculty supervised professional internship at the end of Years 2 and 3. Career Opportunities This programme recognises the complexity and diversity of Culinary Arts in the Hospitality and Food Service Industries and the variety of career paths open to graduates. Career opportunities include: Culinary Arts/Restaurant Management, Food Promotion, Food Writing and Styling, Food Product Development and Research. Programme Outline Year One Gastronomy, Food and Life Science, Culinary Arts Performance, Gastronomic Art and Design, Language (French/ German/Spanish), Business and Communications, Information Technology. Year Two Gastronomy, Gastronomic Art and Design, Culinary Arts/Food and Beverage Performance, Food and Life Science, Language (French/German/Spanish), Business and Communications Studies, IT/Culinary Arts, Professional Internship. Year Three Gastronomy, Culinary Arts Immersion (The Gastronomic Experience), Language (French/German/Spanish), Business and Entrepreneurial Studies, Culinary Arts Systems Technology, Research Methods, Product Development, Professional Internship (International Placement). In addition, students select one international elective from a choice of Culinary Arts Majors: Pastry, International Cold Kitchen or International Cuisine. Year Four Culinary Arts Production (Gastronomic Experience 2), Culinary Arts Major, Product Development 2, Culinary Arts Systems Technology, Business and Entrepreneurial Studies, Culinary Arts and Food Industry Seminars. In addition to the Culinary Arts Major, chosen in third year, students select one elective from the following: Culinary Arts and the Media, Culinary Arts and the Environment, Ethics in Culinary Arts, Language. Students undertake a major dissertation as part of the fi nal examination.

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