This is a Farm-to-Plate Culinary Degree Programme for Contemporary Chefs. This programme creates an experiential ‘hands-on’ learning environment that will provide participants with the knowledge, skills and competencies necessary to grow their own food produce and creatively and confidently innovate food production and service in line with current food and dietary trends.
This course prepares you for working in the Career Sectors below. Follow the links to get a fuller understanding of the sectors you are preparing for.
QQI FET/FETAC Links
Points Calculator for QQI Awards:
Details of the QQI scoring system and a points calculator can be found HERE
The Student - Career Interests
This course is typically suited for people with the following Career Interests. If these interests do not describe you, this course may prepare you for work you may not find satisfying.
Not surprisingly, some aspect of the natural sciences will run through the Naturalist's interests - from ecological awareness to nutrition and health. People with an interest in horticulture, land usage and farming (including fish) are Naturalists.
Some Naturalists focus on animals rather than plants, and may enjoy working with, training, caring for, or simply herding them. Other Naturalists will prefer working with the end result of nature's produce - the food produced from plants and animals. Naturalists like solving problems with solutions that show some sensitivity to the environmental impact of what they do. They like to see practical results and prefer action to talking and discussing.
Enterprising people like situations that involve using resources for personal or corporate economic gain. Such people may have an opportunistic frame of mind, and are drawn to commerce, trade and making deals. Some pursue sales and marketing occupations. Many will eventually end up owning their own business, or in management roles in larger organisations. They tend to be very goal-oriented and work best when focused on a target. Some have an entrepreneurial inclination.
Creative people are drawn to careers and activities that enable them to take responsibility for the design, layout or sensory impact of something (visual, auditory etc). They may be atrracted to the traditional artistic pursuits such as painting, sculpture, singing, or music. Or they may show more interest in design activities, such as architecture, animation, or craft areas, such as pottery and ceramics.
Creative people use their personal understanding of people and the world they live in to guide their work. Creative people like to work in unstructured workplaces, enjoy taking risks and prefer a minimum of routine.
Graduates from the BA in Botanical Cuisine (Hons) will develop specialist skills in all programme modules to enable them differentiate their culinary arts education specific to establishments that wish to have; ‘farm-to fork’ food production, sustainable restaurants, health and wellness menus and operate a food event space for consumer experience. Aptitude in botanical cuisine and culinary nutrition will also open opportunities for graduates to work in diverse roles in the food sector including: food production and service, culinary innovation and food product development, food marketing, food science research, nutritional analysis, food consultancy.