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Bachelor of Business in Culinary Arts

Programme Code: CR_OCULA_7
Mode of Delivery:Full Time, Part Time, ACCS
No. of Semesters:6
NFQ Level:7
Embedded Award:No
Programme Credits:5
programmeReviewDate:October 2019

Programme Outcomes

Upon successful completion of this programme the graduate will be able to demonstrate... :

PO1 Knowledge - Breadth
  (a) The ability to display with confidence the creative culinary skills, principles, practices and managerial attributes also analyse the concepts, theories and practices associated with the culinary and business environment.
PO2 Knowledge - Kind
  (a) The ability to demonstrate best practice in the management of Culinary Arts theory and practices in relation to food and food technologies, thus investigating the scientific and technological principles underpinning Culinary Arts studies.
PO3 Skill - Range
  (a) The ability to apply wide ranging business principles and practices to the culinary and hospitality environment.
PO4 Skill - Selectivity
  (a) The ability to define and differentiate between services appropriate to the location, style, and context of the business while meeting the need of the market relevant to the establishment.
PO5 Competence - Context
  (a) The ability to apply high ethical standards in the practice of the Culinary Arts profession towards the hospitality and business environment, its consumer, personnel and other stakeholders within that sector.
PO6 Competence - Role
  (a) The ability to operate in a highly professional manner and provide the Culinary Arts services in both a technical operations and business management context while meeting the business objectives of the organisation.
PO7 Competence - Learning to Learn
  (a) The ability to gain insight and address the personal and professional level of culinary and business needs required for present and future development in relation to the hospitality and business sector.
PO8 Competence - Insight
  (a) The ability to lead motivate and communicate effectively with the work group and its clients and operate in a high ethical and professional standard.

Semester Schedules

Stage 1 / Semester 1

Module Code Module Title
HOSP6016 Larder & International Cuisine
HOSP6002 Culinary Art Principles
HOSP6003 Food Safety Principles
CMOD6001 Creativity Innovation&Teamwork
INFO6014 Business IT Skills
HOSP6013 Mgmt Principles For Services

Stage 1 / Semester 2

Module Code Module Title
HOSP6001 Culinary Arts Operation
HOSP6046 Culture, Origin of Food
HOSP6010 Kitchen Design &Sustainability
MATH6025 Business Maths for Hospitality
ECON6004 Economics for Services
Module Code Module Title
HOSP6078 Food Production and Service
HOSP6015 Wine Appreciation and Service
FREE6001 Free Choice Module

Stage 2 / Semester 1

Module Code Module Title
PLAC7008 Work Based Learning-Cul Arts
HOSP7003 Contemporary Cuisine & Larder
HOSP6024 Classical Cuisine
HOSP6038 Nutrition&Culinary Principles
HOSP6034 Hospitality Marketing 1
Module Code Module Title
HOSP6023 Beverage Service Operations
FREE6001 Free Choice Module

Stage 2 / Semester 2

Module Code Module Title
HOSP6043 Pastry, Modern & Classical
HOSP6029 Global Cuisine
ACCT6024 Management Accounting for Hosp
HOSP6032 Hospitality Law
HOSP6022 Applied Hospitality IT
Module Code Module Title
HOSP6025 Diets & Nutrition Analysis
HOSP6035 Hospitality Marketing 2
FREE6001 Free Choice Module

Stage 3 / Semester 1

Module Code Module Title
HOSP7001 Bakery and Pastry
HOSP7017 Food Product Dev. Concepts
HOSP7032 Intro to Financial Acc for Hos
HOSP7028 Personnel & Human Resource Mgt
HOSP6026 Management & Enterprise
Module Code Module Title
HOSP7010 Hospitality Event Management
FREE6001 Free Choice Module

Stage 3 / Semester 2

Module Code Module Title
HOSP7002 International Cuisine
HOSP7014 New Food Product Development
HOSP6027 Hospitality Business Dev.
HOSP7031 Human Resource Mgt Practice
HOSP7030 Financial Management for Hosp
Module Code Module Title
HOSP7007 Food, Photography & Styling
FREE6001 Free Choice Module

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie