Careers rarely develop the way we plan them. Our career path often takes many twists and turns, with particular events, choices and people influencing our direction.

We asked Cosmin Tudor from McDonald's to give some advice for people considering this job:

 

Cosmin Tudor

Restaurant Manager

McDonald's

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  Cosmin Tudor
You would need to to be patient, have perseverance and have good people skills.
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Course Details

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DT416
Culinary Entrepreneurship

Ed Zone

Undergraduate awards typically reflect three to five years of study after secondary school and include Ordinary (Level 7) and Honours Bachelor Degrees and Higher Diplomas (Level 8's).

Undergraduate awards may be achieved directly or through a series of progression steps. Learners may choose to progress upwards from a Level 5 to a Level 6, Level 7 and finally a Level 8.

Undergraduate awards are awarded by the HETAC or Higher Education Institutes.

Career Opportunities
3rd level Graduates are qualified for a wide range of occupations, and their education prepares them for roles involving specific skills, and for coordinating, supervising, managing, or training others. Examples include accountants, sales managers, computer programmers, teachers, chemists, environmental engineers, criminal investigators, and financial analysts.

Level on the National Framework of Qualifications
4 Years
Duration of course
Druation goes here.....
290

2016 Points

290

Change
-20
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Summary... header image

The BSc (Honours) in Culinary Entrepreneurship provides you with the knowledge and practical skills necessary to operate your own culinary business reflecting the development and professional practice of food and beverage industries world-wide. The programme builds on the strong links between food, wine, culinary practice and business, equipping students with the skills to become managers in the food and beverage industry as well as business owners in their own right.

The first two years of the programme provide students with practical skills in kitchens, restaurants and bar operations including a supervised professional internship (work placement) and develops in-depth theoretical, academic knowledge and understanding of the food related industries. The kitchen skills focus on Artisan cookery. An Artisan is a highly skilled specialised individual who uses knowledge and skill to create a unique food entrepreneurial product. Examples include breads of specialist grain, raw milk cheese, dried & fresh pasta, chutneys & preserves, confectionery, charcuterie, food products fit for sale or distribution to credible artisan and delicatessen retail outlets and farmers’ markets.

The programme has six Artisan modules which have been designed to equip the food enthusiast with the knowledge and skills to develop their own food product. Artisan food modules begin with an understanding of how to cook, progressing to the production and development of a range of Artisan food products and then progress to other Artisan food modules. Further Artisan food modules include cake making and an introduction to bread making and continues with chocolate making, sugar craft and finally deals with speciality meats, all of which extend the learner’s knowledge to the production of a unique specialised product and which ends with a viable business plan which will be tested at farmers’ markets with a view to setting up their own business.

In year three, students have the option of national or international internship (work placement) reflecting the diversity of the culinary entrepreneurship programme and our strong industry links to develop the participant’s professional skills. Years three and four focus on the everyday needs of a dynamic culinary entrepreneur.


 
Course Details header image

From College Website...
Go...
DT416 - Culinary Entrepreneurship
DIT

From Qualifax...
Go...
DT416 - Culinary Entrepreneurship
Qualifax - The National Courses Database
DISCLAIMER: These links are to official sources of information for this course - we accept no responsibility for the information on them.


Entry Requirementsheader image

To view the Leaving Certificate minimum entry requirements for this course, Click Here [Source: Qualifax]

To view Mature Entry requirements, or alternative requirements, please visit Qualifax or the Colleges' website from the links available in the Course Details section above.

QQI FET/FETAC Links header image


This course will accept any QQI Level 5 or 6 Major Award as an entry requirement. Click on the link below to find PLC courses that also relate to this career sector. Note you can view more courses by adjusting the filters on the list page.

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Essential Module Requirements:
5 Distinctions

Points Calculator for QQI Awards
Details of the QQI scoring system and a points calculator can be found HERE

Career Progression header image

There are diverse opportunities available including: culinary event management in restaurants, hotels, hospitality organisations, food and beverage management or food related retail businesses. There are entrepreneurial opportunities for ownership of a variety of culinary and food based operations.

In addition there are opportunities for graduates in consultancy, research, postgraduate education and lecturing in the extensive field of food and beverage related programmes following suitable experience.

Students who have reached the appropriate honours standard may have access to a range of Masters Degrees in DIT and elsewhere in Higher Education. The MSc in Culinary Innovation and Food Product Development may be of particular interest.



Related Coursesheader image

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