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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:180
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 display with confidence the creative culinary skills, principles, practices and entrepreneurial attributes and to also apply the concepts, theories and practices associated with the culinary and business sector.
PO2 Knowledge - Kind
  (a) The ability to demonstrate best practice in the management of Culinary Entrepreneurship theory and practices in relation to food and business matters, thus underpinning the scientific and technological principles relating to Culinary Entrepreneurship studies.
PO3 Skill - Range
  (a) The ability to apply wide ranging business principles and practices to the culinary and food environment.
PO4 Skill - Selectivity
  (a) The ability to define and differentiate between produce and service requirements appropriate to the location, style, and context of the business while meeting the need of the market relevant to the sector.
PO5 Competence - Context
  (a) The ability to apply high ethical standards in the practice of the Food business profession, towards the hospitality and food environment, its consumer, personnel and other stakeholders within that sector.
PO6 Competence - Role
  (a) The ability to operate in a professional manner and provide food business services in both a technical operations and management context while meeting the strategic objectives of the business.
PO7 Competence - Learning to Learn
  (a) The ability to oversee and address the personal and professional level of culinary and business needs required for present and future development in relation to the hospitality and food business sector.
PO8 Competence - Insight
  (a) The ability to 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
HOSP6002 Culinary Arts Principles
HOSP6013 Mgmt Principles For Services
HOSP6003 Food Safety Principles
CMOD6001 Creativity Innovation&Teamwork
HOSP6016 Larder & International Cuisine
INFO6014 Business IT Skills

Stage 1 / Semester 2

Module Code Module Title
MATH6025 Business Maths for Hospitality
HOSP6034 Intro to Hospitality Marketing
HOSP6088 Culinary Arts Operations
HOSP6089 Pastry Principles & Practice
MGMT6053 Entrepreneurial Mindset
Module Code Module Title
HOSP6049 Introduction to Volume Cookery
FREE6001 Free Choice Module

Stage 2 / Semester 1

Module Code Module Title
HOSP6024 Classical Cuisine
HOSP6038 Nutrition&Culinary Principles
PLAC6020 Work Based Learning-Cul Arts
HOSP6032 Hospitality Law
ECON6004 Economics for Services
Module Code Module Title
HOSP6095 Contemporary Cuisine & Larder
FREE6001 Free Choice Module

Stage 2 / Semester 2

Module Code Module Title
HOSP6029 Global Cuisine
HOSP7017 Food Product Dev. Concepts
MRKT7009 Marketing Research Methods
HOSP6035 Principles of Hospitality Mtkg
TOUR6009 Financial Acc for Tour & Hosp
Module Code Module Title
HOSP6043 Pastry, Modern & Classical
HOSP6025 Healthy Eating & Nutrition
FREE6001 Free Choice Module

Stage 3 / Semester 1

Module Code Module Title
HOSP7048 Culinary Food Entrepreneurship
HOSP7051 Food Packaging and Design
MGMT7083 Human Resources
ACCT6024 Management Acc for Tour & Hosp
Module Code Module Title
HOSP7001 Pastry: Bakery & Pastry
FREE6001 Free Choice Module

Stage 3 / Semester 2

Module Code Module Title
HOSP7002 International Cuisine
HOSP7004 Finance for Hosp. and Tourism
FOOD7002 Science of Food
FOOD7003 Food Regulations
HOSP7007 Food, Photography & Styling
Module Code Module Title
HOSP7010 Hospitality Event Management
FREE6001 Free Choice Module

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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