This programme develops a critical understanding of both classical and contemporary culinary technique and adaptation to the context of the student’s own environment. A focus on innovation and food development, as well as financial and management acumen, aims to equip students with the ability to further develop their management careers within a hospitality/culinary environment.
Specifically, the programme aims to:
- Prepare students for the next stage in their careers, whether that is future study or entering/continuing their careers in the culinary/food or wider hospitality environment;
- Develop knowledge, understanding, skills and abilities in relation to subject specific attributes within the culinary/food environment and culinary/food operations;
- Develop knowledge, understanding, skills and abilities that are relevant to/or foster the development of, a career within a broader hospitality or more generalist service business environment;
- Develop in-depth knowledge and understanding of the field including a critical awareness of current issues and developments;
- Develop an appreciation of the international context of culinary/food and hospitality management and the implications for managers of operation within this context;
- Support a critical awareness of current issues and developments in the field;
How To Apply
Application Link Below:
You will need to select the ‘apply UK/EU’, academic year 2018/19, and then the MA CAM (Ireland) programme when they get to the relevant page. You need to select part time.
When it comes to the screen country of permanent residence it asks for date of first entry to the UK. I have asked for this to be changed as this is not relevant to you as block students. However, in the meantime you will need to put 1st June 2019.
- Culinary Artistry - A Modern Approach
- Culinary Management Project
- Revenue and Performance Analysis
- Business Enterprise
- Managing Across Cultures
- Research Methods
All MA students must complete all six modules plus a 15,000-word dissertation.
I found that the modules provided on this course were very relevant to my role as Executive chef of the Gleneagle Group. The course delivery was outstanding. The exceptional lecturers in tandem with some great team projects ensured significant classroom bonding. This made the course all the more memorable and enjoyable. This course has dramatically improved my Culinary Management skills. In particular, my financial awareness, business acumen and human resources management have excelled. Along with achieving improved culinary knowledge, increased leadership skills and confidence I have also experienced a life changing journey and made some fantastic friends along the way. I can`t recommend this course highly enough.
An honours degree of an approved university or its equivalent AND a minimum of one year’s relevant professional experience. If you are a business professional without a previous qualification, but with a good track record and experience in a related industry, your application will be confidentially considered on an individual basis.
Each of the six modules is delivered during a five day block of lectures/workshops/tutorials (Monday to Friday). Details of each block will be provided in a study pack, issued four weeks in advance of the module and will include details of the content of each of the teaching sessions, reading material and the assessments, submission procedures and dates. Dates for delivery of the modules are to be confirmed but will usually run in November, March and June on a rolling basis.
For any queries:
TJ O’Connor – Senior Lecturer, Culinary Arts, IT Tralee
Phone: 066 7191807
Lifelong Learning Department
Phone: 066 7191701