Bachelor of Arts in Culinary Arts (Bachelor of Arts in Culinary Arts )

Waterford Institute of Technology (HCULA_D)
Key Programme Details
Award

Ordinary Degree

NFQ Level

Level 7 About NFQ

Delivery Method

Blended

Mode

Part Time

ECTS Credits

60

General Information
Contact

Lorraine Quirke

Email

lquirle@wit.ie

Phone

00353 51 834137

Address

WIT Cork Rd Waterford

Role

Springboard Administrator

Important Dates
Application Deadline

22/09/2021

Start Date

22/09/2021

End Date

26/08/2022

About this Course

The Bachelor of Arts in Culinary Arts degree is designed to provide students with the knowledge, skill and competencies to be effective team leaders and production specialists at an operational and technical level in the workplace, in an every changing environment.

Entry Requirements

To ensure that students are capable of undertaking the degree programme, it is a requirement that participants on the programme have satisfactorily completed a NQAI Level 6 higher certificate award in the same specialized area, or equivalent.
As per Institute requirements as for requirements for Culinary Arts programmes: 5.5 IELTS (minimum of 5 IELTS in each component).
It is also a requirement that candidates have relevant industrial experience prior to commencing Level 7 studies.

All candidates will be interviewed prior to acceptance on this programme by Institute Academics, who have availed of Fáilte Ireland interview skills workshops to ensure that each candidate has acquired appropriate industrial experience. The interviewers will also assess the suitability of the candidate’s current place of employment to ensure that the practice of culinary innovation and experiential learning can take place as required by the programme and the Work Based Learning Module.

The interview will only be used as a shortlisting means when the programme is oversubscribed.
For this instance, interview Criteria have been devised with a marking scheme as follows:
1. Previous work experience- 25%: Applicants will be marked on their range of previous work experience in terms of variety of cooking experience, range and type, and skills obtained.
2. Previous educational motivation-25%: Applicants will be marked on their previous interest in developing their learning and skills.
3. How the course will help their current work situation- 25%: Applicants will be marked on how they explain how this programme can be used in their current work environment.
4. How the course will help their career progression- 25%. Applicants will be marked on how their explanation of how they can use this programme in their future careers.

Applicants who do not possess a level 6 qualification, but who possess extensive and relevant recognised prior learning and experiential learning may be accepted onto this programme. Such applicants will be assessed for entry in line with Institute regulations.

Long Description

The Bachelor of Arts in Culinary Arts degree is designed to provide students with the knowledge, skill and competencies to be effective team leaders and production specialists at an operational and technical level in the workplace, in an every changing environment. The programme provides a rigorous technical and artistic education and training in the Culinary Arts and is designed as an add-on to courses such as the National Craft Certificate in Professional Cookery.


Course modules:

Advanced Culinary Techniques 1.2: Enhance culinary skills, specialist expertise, creativity, ability in classical & modern cuisines
Advanced Culinary Techniques 1.1: Enhance culinary skills, specialist expertise, creativity, ability in classical & modern cuisines
Gastronomy 1.1: Develop an understanding & appreciation of the multidisciplinary nature of international gastronomy
Gastronomy 1.2: Develop an understanding & appreciation of the multidisciplinary nature of international gastronomy
Culinary Leadership & Training 1.1: Understand & master the knowledge, skills and competence necessary for the leadership function
Culinary Leadership 1.2: Understand & master the knowledge, skills and competence necessary for the leadership function
Work-based Learning Portfolio: Learners produce a reflective portfolio their work-based learning processes

Timetable Info

90% onsite 2 x full days per week with 10% online

Classes will be on Tuesdays and Wednesdays

Start date is 22nd September.

Delivery Notes

Blended

Admissions Contact Details
Contact Person

Lorraine Quirke

Email

lquirke@wit.ie

RPL Information

https://www.wit.ie/images/uploads/Education_School_PDF/WIT_RP6_Springboard_RPL_Form.docx

Application Procedures

Apply via: www.springboardcourses.ie