HCT

The Bachelor of Arts in Culinary Arts creates a direct route into the food industry at an advanced level. You are given an in-depth knowledge base, combined with practical classes to develop your culinary skills. Integral to this are core disciplines such as culinary techniques, kitchen technologies, the business aspects of culinary operations and the science and nutrition of food. In year three you will also be introduced to the world of pastry and confectionery artistry, food photography, food styling, entrepreneurship, food product development and advanced culinary techniques. You will have theopportunity to take part in national food industry competitions. Also, culinary food trips are organised to local, regional and national food producers. To complement your course of study a series of guest lectures provides you with the opportunity to experience Ireland's leading culinary practitioners.

 

IT Tralee is uniquely located at the heart of Ireland’s tourism hub, giving us excellent industry links and a professional network of employers eager to recruit our graduates. The college boasts a self-contained Hotel, Culinary Arts and Tourism Department, with four modern kitchens, specialised pastry and confectionery kitchen, a purposebuilt demonstration theatre, a training restaurant and bar. One of our key strengths is our staff to student ratio, which has been instrumental in creating a really supportive learning environment. We have the best chef lecturers in Ireland, who are immersed in the food and hospitality sector in Kerry, Ireland and internationally.

For updates on this course visit us on: 

https://www.facebook.com/ITTraleeCulinaryArts

Many past graduates of our courses have had the opportunity to work both nationally and internationally within different areas of the culinary arts industry, such as:

The national and international hotel and restaurant industry;

  • Patisserie and confectionery;
  • Cruise liners;
  • Corporate catering;
  • Industrial catering – hospitals, schools, sports stadia;
  • Artisan food producers;
  • Food logistics companies;
  • Food product development;
  • Cafés, food halls, and general food businesses.

 

 

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