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Culinary Entrepreneurship - BA (Hons)

Course Code: LC325




4 Years


Hospitality, Tourism & Wellness

CAO Points

New for 2022

Course Type

Undergraduate - CAO



The aim of this course is to provide knowledge and expertise from a practical and theoretical perspective that will assist to equip food or culinary businesses with the strength to further grow, innovate and develop business operations to meet future demands. 

The course provides an in-depth theoretical knowledge base, anchored in the culinary disciplines and supplemented by knowledge of the hospitality and wider food sector. The course provides for a high level of artistic abilities in the creation of innovative food products and food business concepts, with an entrepreneurial mindset.   

Students will require €450 approx. for class materials, books, uniforms, safety shoes, etc in the first week of college.

What are the entry requirements?

Leaving Certificate

A minimum of 2 H5 & 4 O6/H7 grades in six Leaving Certificate subjects, including English or Irish. Foundation Level Mathematics at grade F2 or higher is acceptable as meeting the Mathematics requirement for this course. 

Who can I contact?

View our Culinary Arts & Hospitality CAO presentation and Q&A

Click here to view

What modules will I study?

Year 1

Larder, Culinary Services Techniques, Culinary Principles, Pastry Fundamentals, Information Technology & Media, Business Communications & PD, Product Knowledge & Artisan Food Production, Culinary Operations, Culinary Developments & Nutrition, Pastries & Desserts, Food Safety, Principles of Management & Marketing.

Year 2

Culinary Led Event, Classical Cuisine Gastronomy, Taste of Ireland. Creative Desserts, HRM Concepts, Kitchen & Resource Management, Bistronomy, Contemporary Cuisine. Chocolate Confectionary & Plated Desserts, Business Accounting & Cost, Workplace Learning. 

(Exit award optional on completion of Year 2).

Year 3

Advanced Pastry, Contemporary Industry Development, Research Methods, Marketing & Media, Advanced Culinary Skills, Work Placement/ Study Abroad 

(Exit award optional on completion of Year 3).

Year 4

Research Thesis, Business Management, Product Concepts Sensory & Nutritional Evaluation, Food Innovation & Entrepreneurship, The Sociology of Food, Product Optimisation, Food Marketing

Are there opportunities for further study?

Possession of an honours degree (Level 8) provides a pathway to postgraduate training and research leading to Masters and PhD (Level 9/10) qualifications. 

What are the career prospects?

Graduates will meet significant Irish and international demand for high calibre professional practitioners across the Hotel, Restaurant and wider food retail sector.

More Information

Who is the course suited to?  

This course will appeal to students interested in developing a career in the hospitality and tourism industry. If you have a flair for cookery and a creative mind-set with a passion for food, then this course is for you. There are exciting and plentiful career opportunities for students both nationally and internationally.



Please be aware that video and photography content on this website was produced prior to COVID-19