The School has been in existence under different guises for over half a century and has an international reputation for the excellence of its graduates. It is the leading provider of education, training and research for the culinary and food related industries in Ireland. Graduates are working successfully in senior positions both nationally and internationally in restaurants, bars, bakeries, food product development, food retailing, and food education; while a growing number continue to open and develop their own businesses.
The School provides a range of unique and innovative programmes (usually first in their field) in a modular format including higher certificate, degree, masters degree and postgraduate research degrees. Culinary Arts and Food Technology is a multidisciplinary field and areas of study include culinary performing arts, gastronomy, bakery operations, bar management, food product development, health, hygiene & safety and wine studies. Modules from the full-time programmes are available on a part-time continuing professional development (CPD) basis.
Students are central to all school activities and are actively encouraged to develop not only their social and technical skills but also to embrace innovation and creativity in the context of a philosophy of lifelong learning.
The School offers a wide range of short, specifically tailored professional development courses designed to meet the needs of industry and has an active research and development service through its close ties to the DIT Food Product Development Centre. The School of Culinary Arts and Food Technology is a member of the World Association of Chefs Society (WACS) and recognised as one of the world leaders in culinary higher education.
The School is closely involved with the latest developments in its core disciplines and maintains strong links with academia, industry, national and international bodies and with alumni thus ensuring that graduates are much sought after and have the skills and knowledge necessary to compete at the highest level. Research interests include, food allergies & anxieties, organic foods, nutrition & wellbeing, value added food products, enterprise & technology, food safety, quality enhancement and the culinary performing arts, new food innovation, food management systems, gastronomy & culture.Location: DIT, Cathal Brugha Street
Phone: + 353-1-402-4344/4340
Head of School (Acting): Dr Frank Cullen
School Secretaries: Ms. Jackie Rigney and Ms. Fiona Lee
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