Awards
Ordinary Bachelor Degree
Programme Code: DK_BCULA_7
 
Mode of Delivery:Full Time, Part Time
 
No. of Semesters:6
NFQ Level:7
Programme Credits:180
Language of Instruction:English
Department:Hospitality Section
 

Programme Outcomes

On successful completion of this programme the learner should be able to :

PO1Knowledge - Breadth
 (a)Specialised knowledge across a variety of areas.
 (b)Knowledge and understanding of the relevant sectors of the Culinary Arts and Hospitality industry
 (c)Awareness of the critical anc contextual domain of the Culinary Arts industry
 (d)Knowledge of the major developments and current research in the Culinary Arts industry
 (e)Through knowledge of health and safety issues and good work practices
 (f)Knowledge and understanding of sustainability and the importance of meeting today's industry needs while protecting and enhancing the human and natural resources for future generations
PO2Knowledge - Kind
 (a)Recognition of limitations of current knowledge and familiarty with sources of new knowledge; intergration of concepts across a variety of areas
 (b)Develop and expand capicity to operate at a practical level in the field of Culinary Arts
 (c)Capiticty to make informed choices concerning culinary arts
 (d)Knowledge of current developments/research in the field of Culinary Arts
 (e)Address issues with cultural sensitivity and with an international professional orientation
 (f)Demonstrate personal attributes and skills that form the basis of an entrepreneurial mindset
PO3Skill - Range
 (a)Demonstrate specialised technicial , creative or conceptual skills and tools across an area of study.
 (b)Demonstrate the techniques, skills and knowledge for training in Culinary Arts
 (c)Demonstrate the ability to communicate to both peers and supervisors, on technical matters in culinary arts
 (d)Develop for the knowledge the specialist technical know-how relevant to culinary arts
PO4Skill - Selectivity
 (a)Exercise appropriate judgement in planning, design, technical and/ or supervisory functions related to products, services, operations or processes
 (b)Demonstrate an ability to 1. generate ideas, concepts and solutions in response to self initiated briefs, within culinary arts. 2. select convergent and divergent thinking in the process of observation and practical application. 3. be flexible and adaptable. 4 Engage in critical debate.
 (c)Demonstrate the ability to select and apply appropriate information technology
PO5Competence - Context
 (a)Utilize diagnostic and creative skills in in a range of functions in a wide variety of context
 (b)Demonstrate clarity of communication of ideas and resolution of creativity and innovation in culinary arts
 (c)Ability to analyse, interpret and manipulate data in pursuit of solutions to specific culinary arts problems
PO6Competence - Role
 (a)Accept accountability for determining and achieving personal and/or group outcomes; take significant or supervisory responsibility for the work of others in defined areas of work.
 (b)Ability to take direction, accept criticism and use feedback to enhance own performance and that of others.
 (c)Capacity to participate constructively, (contribute and collaborate), in a non-structured team environment.
 (d)Self directed in terms of time, motivation and planning; and self awareness to be open and sensitive to others.
PO7Competence - Learning to Learn
 (a)Take initiative to identify own learning needs and interact effectively in learning groups
 (b)Ability to integrate knowledge and work / life experiences
 (c)Set goals, study independently and meet deadlines
 (d)Identify learning needs and strengths and engage with gaps in knowledge
PO8Competence - Insight
 (a)Express and internalized, personal world view, manifesting solidarity with others
 (b)Appreciation of social, community and ethical issues in a culinary arts/ hospitality context.
 

Semester Schedules

Stage 1 / Semester 1

Mandatory
Module Code Module Title
CULN B6027 Culinary Fundamentals 1
CULN B6023 Culinary Science and Food Safety
IDST B7001 Introduction to the Industry
COMM B7008 Communication Skills for Success
 

Stage 1 / Semester 2

Mandatory
Module Code Module Title
CULN B6025 Culinary Fundamentals 2
COMM B7Z08 Communications and Professional Development for the Service Industry
ACCT B7Z09 Fundamentals of Accounting
CULN B6024 Culinary Science and Nutrition
CULN B6026 Restaurant Service
 

Stage 2 / Semester 1

Mandatory
Module Code Module Title
CULN B6029 Classical and Contemporary Cuisines
CULN B6028 Foundations of Gastronomy
CULN B6030 International Cuisine
CULN B6032 Financially Based Decision Making
CULN B6033 The Art of Garde Manger
CULN B6031 Placement Preparation For Hospitality
 

Stage 2 / Semester 2

Mandatory
Module Code Module Title
PLCE B6Z01 Placement for Hospitality Section (Degree)
 

Stage 3 / Semester 1

Mandatory
Module Code Module Title
51883 Contemporary Culinary Trends
52579 Culinary Arts Creativity
53641 Management Principles for the Culinary Arts Industry
CLUN B7Z01 Economics and Management Accounting
LAW B7Z04 Applied Law for the Hospitality Industry
 

Stage 3 / Semester 2

Mandatory
Module Code Module Title
CULN B7004 Human Resource Management for Hospitality and Events
51882 Creative Culinary Events
51886 Culinary Leadership and Training
51887 Systems and Kitchen Design
51888 Sustainable Gastronomy