Bachelor of Arts (B.a) [Botanical Cuisine] From Technological University Dublin

In the world of culinary arts, chefs who are International leaders, are driving change through the following focus.  These areas are fast becoming trends for the future of food.

• Growing their own fruit and vegetables
• Sustainability
• Ethical sourcing of food
• Zero Waste
• Health and wellness in menu design
• Plant-based cuisine ,where vegetables are taking centre  stage on the menu and meat and fish are treated as a ‘side’ on the plate
• Chef self-care and positive kitchen culture

This; 'hands-on' programme has a strong emphasis on the practical skills and knowledge needed for the education of 'future chefs'. It has three main pillars of study and practice: 

1. Culinary Arts
2. Applied Food Science & Wellness  
3. Food Culture- technology & learning

Michelin- starred chefs from Copenhagen, Finland and Ireland inspired the programme design. It is recognised by industry as an exciting development in culinary education.

• An industry placement of 16 weeks (approx. 400 hours) during and/or following Year 1 (but before starting Year 2) will give you lots of practical,real-world experience.