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Bachelor of Arts in Culinary Arts ( Apprenticeship)

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Awards
BA
Programme Code: CR_OCUAR_7
 
Mode of Delivery:Full Time, Part Time, ACCS
 
No. of Semesters:8
NFQ Level:7
Embedded Award:No
 
Programme Credits:180
programmeReviewDate:September 2021
Department:TOURISM & HOSPITALITY
 

Programme Outcomes

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

PO1 Knowledge - Breadth
  (a) Demonstrate specialised technical, creative and conceptual skills across the area of Culinary Arts.
PO2 Knowledge - Kind
  (a) Evaluate the concepts of Food Product Design and Development, and Social Media technology as applied to the food industry.
PO3 Skill - Range
  (a) Demonstrate specialised technical, creative and conceptual skills across the area of Culinary Arts.
PO4 Skill - Selectivity
  (a) Formulate personal attributes and skills that form the basis of an entrepreneurial mind-set.
PO5 Competence - Context
  (a) Analyse, interpret and manipulate data to find solutions to a range of problems within the Culinary Arts industry
PO6 Competence - Role
  (a) Apply the techniques, skills and knowledge for training within the Culinary Arts industry.
PO7 Competence - Learning to Learn
  (a) Lead and manage work activities in their own, or other business ventures.
PO8 Competence - Insight
  (a) Analyse, interpret and manipulate data to find solutions to a range of problems within the Culinary Arts industry.
 

Semester Schedules

Stage 1 / Semester 1

Mandatory
Module Code Module Title
HOSP6098 Fundamental Culinary Skills
HOSP6099 Fundamentals of Patisserie
HOSP6100 Food Safety & Culinary Science
HOSP6101 Learning at Third Level
HOSP6102 IT for Culinary Professionals

Stage 1 / Semester 2

Mandatory
Module Code Module Title
HOSP6103 Culinary Skills Development
HOSP6104 Developing Patisserie Skills
HOSP6105 Intro Food & Beverage Service
HOSP6106 Nutrition & Diet
HOSP6107 Workplace Communication
 

Stage 2 / Semester 1

Mandatory
Module Code Module Title
HOSP6108 Planning a Culinary Event
HOSP6109 Plated Desserts
HOSP6110 Classical Cuisine
HOSP6111 Exploring Food
HOSP6112 Applied Food & Bev Costing

Stage 2 / Semester 2

Mandatory
Module Code Module Title
HOSP6113 Apprentice Led Culinary Event
HOSP6114 Creative Plated Desserts
HOSP6115 Principle of Garde Manger
HOSP6116 Contemporary Cuisine
HOSP6117 Applied Food Safety Management
 

Stage 3 / Semester 1

Mandatory
Module Code Module Title
HOSP7055 Classical Culinary Practice
HOSP7056 Applied Culinary Management

Stage 3 / Semester 2

Mandatory
Module Code Module Title
HOSP7057 Advanced Pastry Arts
HOSP7058 Food Photography& Social Media
HOSP7059 Food Product Innovation
 

Stage 4 / Semester 1

Mandatory
Module Code Module Title
HOSP7060 Advanced Pastry Art & Design
HOSP7061 Food Prod Dev with Enterprise

Stage 4 / Semester 2

Mandatory
Module Code Module Title
HOSP7062 Contemporary Garde Manger
HOSP7063 Food Study & Applied Research

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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