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Bachelor of Business (Honours) in Culinary Entrepreneurship

BBus (Hons)
Programme Code: CR_OCULE_8
Mode of Delivery:Full Time, Part Time, ACCS
No. of Semesters:2
NFQ Level:8
Embedded Award:No
Programme Credits:60
programmeReviewDate:September 2021

Programme Outcomes

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

PO1 Knowledge - Breadth
  (a) The ability to exhibit culinary skills and techniques, principles and practices along with entrepreneurial flair in the broader food industry and also to critically appraise the concepts, theories and practices associated with the food and business environment.
PO2 Knowledge - Kind
  (a) The ability to demonstrate best practice in the examination and utilisation of culinary entrepreneurship theory and practices along with food technologies, and entrepreneurial thinking, thus investigating the scientific and technological principles underpinning the broader Food industry.
PO3 Skill - Range
  (a) The ability to critique and apply a wide range of entrepreneurial and business theory, principles and practices to the food industry.
PO4 Skill - Selectivity
  (a) The ability to define and separate between a wide range of produce and service requirements which are deemed appropriate to the location, style, and context of the business while determining the specific needs of varying market segments.
PO5 Competence - Context
  (a) The ability to analyse, develop and apply the highest ethical standards in business operations, towards the business environment, its consumers, personnel and other stakeholders within that sector.
PO6 Competence - Role
  (a) The ability to perform professionally at all times so as to make a significant contribution in food business services, technical operations and business management whilst meeting and developing the strategic objectives of the organisation.
PO7 Competence - Learning to Learn
  (a) The ability to critically examine strategic direction of the organisation whilst addressing the personal and professional level of culinary and business needs required for future development in relation to the broader food industry.
PO8 Competence - Insight
  (a) The ability to lead, motivate and communicate effectively so as to provide leadership within the work group, its clients and operate to the highest ethical standards.

Semester Schedules

Stage 1 / Semester 1

Module Code Module Title
PLAC8010 Industry Internship
FOOD8002 Food Processing & Technology
Module Code Module Title
MGMT8055 HRM and Employee Relations
FREE6001 Free Choice Module

Stage 1 / Semester 2

Module Code Module Title
HOSP8009 Culinary Innovation
FOOD8003 Food Product Scale-Up
TOUR8015 Applied Food Industry Project
Module Code Module Title
TOUR8007 Business Strategy Selection
FREE6001 Free Choice Module

Cork Institute of Technology
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Email: help@cit.edu.ie