Bachelor of Arts (Honours) Culinary Entrepreneurship

Why take this course?
This programme develops honours degree students in the field of culinary entrepreneurship. Participants on the programme will acquire the critical thinking and applied skills necessary to succeed in culinary business, food enterprise development and food innovation management.

The programme builds on the skills and knowledge acquired in the Higher Certificate and B.A. degree years of the culinary arts programmes offered in TUS. This add-on honours degree year develops competences in food entrepreneurship through combining core business concepts and analytical thinking skills with culinary arts, food science, sensory awareness, food cost and waste control, managing pressure effectively and problem solving.

This programme will allow graduates to progress to management and senior positions in the food industry and to progress to Master’s degrees should they choose. Past graduates of this programme are currently working in the following roles:

Quality Manager, Rudd’s Foods Ltd., Co. Offaly
Specifications Technologist, Mr. Crumb Ltd., Co. Longford
Process Improvements Technical, O’Brien’s Fine Foods Ltd., Co. Kildare
Technical Manager, Kingsgate Investment, Kepak Group, Co. Meath
What will I experience?
On this course you will learn about:

Applied Microbiology Labs – Pathogenic Growth, Identification and Enumeration skills
Nutrition / Menu Engineering / Food Scientific Principles
Food Product Development – Idea Generation to Commercialisation
Showcasing the commercialisation of Innovative Food Products
How to brand and promote food
Showcasing the commercialisation of Innovative Food Products
International best practice in food marketing (including an annual international European fieldtrip to notable food destinations such as Parma & Modena Italy, the Basque region in Spain, the Champagne region in France.)
Applied Microbiology Labs (II) - Shelf Life Testing of the Innovative Food Products / FSAI Guidelines for the Interpretation of Results of Microbiological Testing of Ready-to-Eat Foods
Sensory analysis of food;
How to write a market research, business model canvas and business plan
200-hour Culinary Internship – Food Processing Facility