Bachelor of Arts in Culinary Arts (consortium) (September Intake)

Athlone Institute of Technology (Culinary)
Key Programme Details
Award

Bachelor of Arts in Culinary Arts

NFQ Level

7 About NFQ

Delivery Method

Classroom - Daytime, Mixed

Mode

Part Time

ECTS Credits

60

Department

Hospitality, Tourism and Leisure

General Information
Contact

Dr Tony Johnston, Head of Departmenr

Email

ajohnston@ait.ie

Phone

090 6471984

Address

Department of Hospitality, Tourism and Leisure
Athlone Institute of Technology
Dublin Road
Co Westmeath

Role

Head of Department

Important Dates
Application Deadline

16/09/2019

Start Date

23/09/2019

End Date

01/06/2020

About this Course

This programme aims to develop management and leadership competences in chefs. This programme will allow candidates to better position themselves for supervisory and management roles in kitchen operations.

The three main industry sector groupings targeted in this programme design are the hotel industry, as represented by the Irish Hotels Federation with 1,000 members employing 57,000, the Pub Trade, as represented by the Vintners Federation of Ireland, with 4,000 members employing 40,500, and the Restaurant Industry, as represented by the Restaurants Association of Ireland with 3,500 members employing 72,000.

The Irish Tourism Industry Confederation (ITIC) has looked at the data over a 3-year period and has identified a number of insights, trends and patterns. What is important to note is the growth in tourism numbers and spend across the regions, which ties in with Failte Ireland strategy for increasing regional tourism distribution. Staff training and development will be key to delivering this strategy.

The BA Culinary Arts (add-on) curriculum aims to equip learners with the knowledge and skills necessary to lead worthwhile lives and develop careers in the broad culinary, food service, food manufacturing and hospitality industries where professional culinary knowledge and skills are required. It will prepare students for careers in the Culinary Arts, food service, food manufacturing and hospitality industries by developing their capacity to contribute to and lead the professional and strategic direction of their organisations.

Key Features:

This one-year part-time programme combines college based education in culinary operations with work based learning in industry. The primary focus of the programme is to provide upskilling opportunities for professional chefs to prepare them for a variety of roles in supervisor/management of kitchens and other food retail outlets including delicatessens, gastro pubs, catering outlets and restaurants.

On successful completion of this programme learners will have the ability to:

Knowledge
- Demonstrate knowledge of the major trends and developments in national/international culinary arts and food production.
- Evaluate a range of business planning and operational decisions and demonstrate an ability to initiate solutions within a culinary arts operations framework.
Skills
- Develop professional skills and capabilities from an integrated and interdisciplinary perspective in a wide range of culinary food and beverage professional areas.
- Systematically address and plan to resolve operational problems with an appreciation of best practice in culinary operations
Competencies
- Demonstrate a skills capacity to operate effectively as a technical expert, or at supervisory level in professional culinary arts environment.
- Evaluate his/her contribution to, and impact on, the effective operation of a professional food production operation.
- Evaluate the need for continuing professional development and locate the resources required to keep abreast of new developments.
- Conduct rigorous, independent, critical, autonomous self-directed learning

Objectives

This course develops culinary students’ skills to degree standard. You will learn advanced culinary techniques, both contemporary and traditional, develop your skills in advanced pastry and learn how to develop a new food product. You will also discover the impact of food on tourism, hone your IT skills and advance your culinary business knowledge. The course is available both full time and part time and leads to many exciting opportunities in the culinary sector.

All students in the Department of Hospitality, Tourism and Leisure, including new first years, are eligible to take part in annual international field trips. In the last few years more than 150 of our students have worked or studied abroad, including in Beijing, Shanghai, Dubai, Parma, Poznan, Paris, San Sebastian, Barcelona, Cannes, the Balearics, Ontario and Lisbon.

Entry Requirements

Higher Certificate in Culinary Arts (Level 6) or equivalent

Long Description

This programme aims to develop management and leadership competences in chefs. This programme will allow candidates to better position themselves for supervisory and management roles in kitchen operations.

The three main industry sector groupings targeted in this programme design are the hotel industry, as represented by the Irish Hotels Federation with 1,000 members employing 57,000, the Pub Trade, as represented by the Vintners Federation of Ireland, with 4,000 members employing 40,500, and the Restaurant Industry, as represented by the Restaurants Association of Ireland with 3,500 members employing 72,000.

The Irish Tourism Industry Confederation (ITIC) has looked at the data over a 3-year period and has identified a number of insights, trends and patterns. What is important to note is the growth in tourism numbers and spend across the regions, which ties in with Failte Ireland strategy for increasing regional tourism distribution. Staff training and development will be key to delivering this strategy.

The BA Culinary Arts (add-on) curriculum aims to equip learners with the knowledge and skills necessary to lead worthwhile lives and develop careers in the broad culinary, food service, food manufacturing and hospitality industries where professional culinary knowledge and skills are required. It will prepare students for careers in the Culinary Arts, food service, food manufacturing and hospitality industries by developing their capacity to contribute to and lead the professional and strategic direction of their organisations.

Key Features:

This one-year part-time programme combines college based education in culinary operations with work based learning in industry. The primary focus of the programme is to provide upskilling opportunities for professional chefs to prepare them for a variety of roles in supervisor/management of kitchens and other food retail outlets including delicatessens, gastro pubs, catering outlets and restaurants.

On successful completion of this programme learners will have the ability to:

Knowledge
- Demonstrate knowledge of the major trends and developments in national/international culinary arts and food production.
- Evaluate a range of business planning and operational decisions and demonstrate an ability to initiate solutions within a culinary arts operations framework.
Skills
- Develop professional skills and capabilities from an integrated and interdisciplinary perspective in a wide range of culinary food and beverage professional areas.
- Systematically address and plan to resolve operational problems with an appreciation of best practice in culinary operations
Competencies
- Demonstrate a skills capacity to operate effectively as a technical expert, or at supervisory level in professional culinary arts environment.
- Evaluate his/her contribution to, and impact on, the effective operation of a professional food production operation.
- Evaluate the need for continuing professional development and locate the resources required to keep abreast of new developments.
- Conduct rigorous, independent, critical, autonomous self-directed learning

Why Choose This Course

On this course you will:

learn to apply fundamental nutritional concepts to develop interesting recipes;
use advanced techniques to further your creative culinary abilities in the production of contemporary dishes;
equip you with the skills to develop as a culinary leader and trainer in a continuing progressive sector;
apply business concepts to the management of culinary enterprises;
learn how memorable foodservice enhances consumer experience;
enjoy a wide-range of learning experiences in the production and refinement of advanced confectionary techniques, and
experience the excitement of developing your own new food products and showcase them to the public.

Career Opportunities

Through the development of artistic skills and knowledge delivered on this programme, graduates have found employment in leading hotels and restaurants at home and abroad. Here are some routes our graduates have pursued:

Sous chef
Head chef
Executive chef
Food production manager

Timetable Info

Wednesdays 9-18.00
Thursdays 9-18.00

Delivery Location

Department of Hospitality, Tourism and Leisure, AIT

Delivery Notes

Blended Delivery, including practical laboratory based classes, theory classes and supported with online materials

Admissions Contact Details
Contact Person

Ms Georgina Hogan

Address

Department of Hospitality, Tourism and Leisure
Athlone Institute of Technology
Dublin Road
Co. Westmeath

Phone

(090) 6471871

Email

ghogan@ait.ie

Application Procedures

Applications to be made only on www.springboardcourses.ie
This programme is 90% funded for those in employment, students that fall into this category must pay a fee of €750. This fee becomes payable when you accept a place if offered.
This programme is free to those in receipt of qualifying Social Welfare Payments and Returners - see details below.
When making your application (or as soon as possible after) you MUST EMAIL to ghogan@ait.ie a brief recent CV and a scan / photo of one of the following documents to demonstrate your eligibility to be offered a place on the programme:
1) If you are employed: a recent payslip / most recent P60 / letter from my employer confirming this (amounts may be redacted from financial documents).
2) If you are unemployed: a DSP payment slip / letter from DSP confirming your payment type/what you are signing for.
3) If you are a returner who has been on home or other caring duties for 9 of the last 12 months OR you are economically dependent on a partner or spouse and I have been unemployed for 9 of the last 12 months you must supply a notarised affidavit confirming this (a template for this is available here: https://springboardcourses.ie/pdfs/Declaration.pdf
4) If you were previously self employed: a letter/statement from Revenue stating that I am no longer trading or a similar letter from my (former) accountant.
Applications that do not EMAIL the relevant documentation cannot be assessed for a place on the programme, and places are limited, so it is imperative that you EMAIL all necessary documentation when making your application or as soon as possible after.
With regard to eligibility for a place on this programme, if offered a place you will also be asked to declare that you have lived in an EU country for three years out of the last five in addition to the requirements above.
You must also upload a copy of your highest/most relevant qualification, as per the entry requirements above to the application system.

Please contact Georgina Hogan, Department of Hospitality, Tourism & Leisure, AIT if you have any queries in relation to this - email ghogan@ait.ie
tel 0906471871

Media
Further information on the BA Culinary Arts (Springboard)

Further information on the BA Culinary Arts (Springboard)

https://www.ait.ie/courses/ba-culinary-arts-springboard