The culinary arts make a significant contribution to the worldwide hospitality and tourism industries. The key aim is to develop a well-educated graduate with the ability to learn and adapt to meet new challenges in both their education and professional development. We have a strong emphasis on student centred learning, using methods which include formal lectures, tutorials, visiting lecturers, site visits, and both individual and team project work.
Students study modules such as Culinary Arts Principles, Larder and International Cuisine, Food Safety, Creativity, IT, Management, Kitchen Design, Wine Appreciation, Operations and Business subjects. The work placement is an intrinsic part of the programme in terms of developing the students understanding of the organisation and its procedures, as it gives experience in a real-life setting. It is supported by a staff member, who works with a workplace mentor, to ensure that each student achieves their maximum potential.
The Tourism and Hospitality building is one of the foremost in the country and includes modern production kitchens, IT laboratories, a demonstration theatre, training restaurants, training bar and fully equipped classrooms.
In the past, students under the guidance of an experienced academic staff member, have won prestigious titles such as the “Knorr Chef of the Year”, TV3’s “Head Chef”, and the “Dunhill Cuisine Award for Best Commercial Food Product”. With their tutors’ guidance, students also regularly compete in competitions such as AEHT, CATEX, and Eurotoque and have successfully won prizes in all of these competitions.
