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Bachelor of Arts (Honours) in Culinary Arts

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Awards
BA (Hons)
Programme Code: CR_OCUAR_8
 
Mode of Delivery:Full Time, Part Time, ACCS
  
No. of Semesters:12
NFQ Level:8
Embedded Award:No
  
Programme Credits:60
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) Implement contemporary cookery techniques in line with current international trends.
PO2 Knowledge - Kind
  (a) Utilise critical thinking skills required to evaluate strategic issues arising within culinary businesses.
PO3 Skill - Range
  (a) Assess development, and business opportunities in culinary arts industries in relation to different sectors and countries.
PO4 Skill - Selectivity
  (a) Demonstrate technological awareness and the ability to utilise appropriate technology for personal, academic and professional use.
PO5 Competence - Context
  (a) Examine and apply a wide range of management competencies applicable to the culinary industry.
PO6 Competence - Role
  (a) Examine and apply a wide range of management competencies applicable to the culinary industry.
PO7 Competence - Learning to Learn
  (a) Work independently to carry out relevant research applicable to the culinary industry.
PO8 Competence - Insight
  (a) Utilise critical thinking skills required to evaluate strategic issues arising within culinary businesses.
 

Semester Schedules

Stage 5 / Semester 1
Mandatory
Module Code Module Title
HOSP8010 Contemporary Culinary Practice
HOSP8011 Strategic Culinary Management

Stage 5 / Semester 2
Mandatory
Module Code Module Title
HOSP8012 Food Tourism
HOSP8013 Food Blogging & E - Profile
 

Stage 6 / Semester 1
Mandatory
Module Code Module Title
HOSP8014 Food Futures

Stage 6 / Semester 2
Mandatory
Module Code Module Title
HOSP8015 Independent Research Project

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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