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Culinary Entrepreneurship / Fiontraíocht Cócaireachta

DT416

What is... Culinary Entrepreneurship?

The BSc (Honours) in Culinary Entrepreneurship provides you with the knowledge and practical skills necessary to operate your own culinary business reflecting the development and professional practice of food and beverage industries world-wide. The programme builds on the strong links between food, wine, culinary practice and business, equipping students with the skills to become managers in the food and beverage industry as well as business owners in their own right.

What are my... Career opportunities?

There are diverse opportunities available including: culinary event management in restaurants, hotels, hospitality organisations, food and beverage management or food related retail businesses. There are entrepreneurial opportunities for ownership of a variety of culinary and food based operations. In addition there are opportunities for graduates in consultancy, research, postgraduate education and lecturing in the extensive field of food and beverage related programmes following suitable experience.

What other options do I have after completion?

Students who have reached the appropriate honours standard may have access to a range of Masters Degrees in DIT and elsewhere in Higher Education. The MSc in Culinary Innovation and Food Product Development may be of particular interest.

Learning outcomes: What will I Study? 

The first two years of the programme provide students with practical skills in kitchens, restaurants and bar operations including a supervised professional internship (work placement) and develops in-depth theoretical, academic knowledge and understanding of the food related industries. The kitchen skills focus on Artisan cookery. An Artisan is a highly skilled specialised individual who uses knowledge and skill to create a unique food entrepreneurial product. Examples include breads of specialist grain, raw milk cheese, dried & fresh pasta, chutneys & preserves, confectionery, charcuterie, food products fit for sale or distribution to credible artisan and delicatessen retail outlets and farmers’ markets.

The programme has six Artisan modules which have been designed to equip the food enthusiast with the knowledge and skills to develop their own food product. Artisan food modules begin with an understanding of how to cook, progressing to the production and development of a range of Artisan food products and then progress to other Artisan food modules. Further Artisan food modules include cake making and an introduction to bread making and continues with chocolate making, sugar craft and finally deals with speciality meats, all of which extend the learner’s knowledge to the production of a unique specialised product and which ends with a viable business plan which will be tested at farmers’ markets with a view to setting up their own business.

In year three, students have the option of national or international internship (work placement) reflecting the diversity of the culinary entrepreneurship programme and our strong industry links to develop the participant’s professional skills. Years three and four focus on the everyday needs of a dynamic culinary entrepreneur.

Module listing 

Year 1

  • Management Principles
  • International Bar Service and Commodities
  • Culinary Science: Food Safety
  • Culinary Information Systems
  • Food & Beverage Studies
  • Communications
  • Artisan Food (Professional Kitchen Foundation Skills)
  • Artisan Food (Delicatessen Kitchen)
  • Introduction to Marketing
  • Introductory Nutrition
  • Wine Studies

Semester 1 - One Option Module from the following list:

Language Choice:

  • Italian Conversation
  • Spanish Conversation
  • French Conversation
  • French Culinary Menu & Wine Terminology (non-language option)

Year 2

  • Artisan Food (Bread Making and Market Cakes)
  • Artisan (Chocolate work and Petit Fours)
  • Food & Beverage Management
  • Human Resource Management
  • Introduction to Accounting
  • Wine Studies
  • Nutrition (Diet Health & Disease – Nutrition)
  • Food and Beverage Service
  • International Legal Studies
  • National Internship

Option Modules subject to availability and demand:

Language selected in semester 2 continued:

  • Italian Conversation
  • Spanish Conversation
  • French Conversation
  • Meat Processing Theory

Year 3

  • Consumer Behaviour & Sociology
  • Financial & Cost Accounting
  • Food Product Development One
  • International Food Law
  • Artisan Food (Cake Design and Sugar Craft)
  • Research Methods
  • Industry Placement

Year 4

  • Project Management and Entrepreneurship
  • Hospitality Quality Services Management
  • Artisan Food (Speciality Meats and Food Retail Management)
  • Advanced Wine Studies
  • Food Product Development
  • Managing Training & Development for Hospitality
  • Dissertation Research
  • Financial Management

Are there study abroad opportunities?

This programme offers the learner international work experience opportunities.

Further Information

School of Culinary Arts & Food Technology

Cathal Brugha Street

Dublin 1

Tel: 01 402 4344 / 4340

Fax: 01 402 4497

Email: scaft@dit.ie

What our students say / our real world graduates

“I found the course very interesting with a good balance of subjects. To date I have enjoyed the course as it provides a healthy mix of management classes, food and beverage based classes and some practical work as well. All the lecturers are very helpful and I would have no problem recommending this course to any person thinking of a career in the hospitality/restaurant sector.”

“The BSc Degree in Culinary Entrepreneurship was the perfect course for me. It offered me a broad and comprehensive grounding in both practice and theory and gave me all the tools I needed to open my own culinary business upon graduation. The course also provides excellent internship opportunities and ongoing support from lecturers who are dedicated and passionate about their subjects. Not a single regret.”