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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