Culinary Entrepreneurship – BA (Hons)

This practical module allows learners to develop basic culinary skills and operational knowledge of a food preparation environment. Attention is given to sustainability, waste reduction, portion control, and key skills development. This practical module allows learners to develop basic culinary skills and operational knowledge of a food preparation environment. Attention is given to sustainability, waste reduction, portion control, and key skills development.

This module ensures that all learners are competent in the production of pastries, breads, sponge products, and desserts. Particular emphasis is placed on the scientific principles and production processes underpinning this discipline.

This module aims to support learners in their transition to becoming independent learners in higher education by enabling them to develop a range of skills and strategies essential for success.

This module introduces the learner to fundamental computer application skills required to work in a service-oriented business.

This module aims to provide learners with the necessary knowledge, skills and competencies to prepare, cook, present and serve a range of dishes necessary to deliver a professional standard of food and beverage service in a range of restaurant operations.

This module is divided into three distinct components: Food Safety Management, Health & Safety Management and PHECC First Aid Course. This module will provide learners with detailed theoretical knowledge and practical engagement underpinning food safety and food safety management systems to become competent in and work to standards of best practice within the Food Service Environment.

This module aims to provide learners with the necessary knowledge, skills and competencies to prepare, cook, present and serve a range of dishes necessary to deliver a professional standard of food and beverage service in a range of restaurant operations. Learners will experience simulated time deadlines associated with a working kitchen and restaurant.

This module aims to build on the skills learned in the first semester (Fundamentals of Artisan Patisserie and Bakery). The programme provides invaluable pastry and baking training in a purpose-built learning environment.

This module is twofold in structure which focuses on the blending of food science and the culinary arts which prepares the student to work in the culinary sector and possible progression into food product development and innovation.

This module seeks to introduce the learner to sustainable and fair business structures and practices in the hospitality industry. It will further develop the skills and attributes necessary for creative, perceptive, collaborative and equitable leadership in an interconnected and diverse global business world.

This module will introduce the theory and application of the control cycle, cost classification systems and accounting-based pricing methods in the context of hospitality and tourism.

The placement aims to introduce the learner to structured employment at the operational and supervisory levels in the licensed trade sector and for the learner to develop an understanding of the organisation and its procedures.

This module will serve as a framework in which learners can acquire the skills, knowledge and understanding necessary to be competent in and to assure the provision of safe food whilst also promoting shared responsibility for the production, supply and consumption of nutritious food.

This Module will reinforce cooking fundamentals, ratios, and formulas from year one. Learners will further develop their ability to organise an assigned station based on preparation methods while focusing on the production of menu items, plate presentations, and cooking techniques as applied to specific cuisines in a professional kitchen environment.

This pastry, tarts, desserts and gateaux-focused module will build on the knowledge and experience gained in previous modules and be conducted with the use of teamwork in a learner-friendly setting. Specialised bakery and pastry equipment and apparatus will be utilised to allow the learners to produce a variety of tarts, desserts and gateaux.

This module will introduce students to modern gastronomy and explore the key issues shaping the Irish food and beverage sectors.

This module introduces learners to the concepts and skills of professional selling; and builds commercial acumen and an awareness of selling opportunities for food and beverage products.

This module builds on hospitality cost control in year 1 and presents the accounting cycle and related theory in the context of tourism and hospitality.

The learners while working in groups of two or three will be allowed to research, prepare, taste, serve and evaluate ethnic dishes from a select number of countries from around the world.

This pastry, bread and confection-focused module will build on the knowledge and experience gained in previous modules and be conducted with the use of teamwork in a learner-friendly setting.

Following on from Contemporary Restaurant and A la Carte Cooking in semester on. Learners will prepare a menu during each practical session, following the principles and techniques associated with preparing and serving food to large groups.

This module is designed to enable learners to develop specialist expertise and creative ability in the areas of classical and contemporary cuisine. It will enable the learner to compare and contrast classical and contemporary styles of food production and analyse the current trends within the culinary environment.

Building on the learners’ prior experience of accounting, this module introduces and develops an understanding of the nature, function and application of management accounting to tourism and hospitality.

This module aims to provide learners with a comprehensive knowledge of the function and scope of talent management and its role in driving the success of the organisation with particular reference to the international hospitality industry.

This module aims to introduce the learner to the principles, concepts and language of marketing in the context of the international hospitality business sector. Learners will explore hospitality marketing trends and digital opportunities within a wider societal context.

The module aims to introduce the key principles of tourism and to engage the students in the practical application of tourism theory within the various forms of tourism e.g. food, sport, cultural, wellness, and creative, at local, regional, national and international levels sustainably and competitively.

This module seeks to introduce the learner to the contribution of the hospitality and tourism industry to the global movement for sustainable environmental development. It presents the business case for environmental best practices and further identifies the value of hotel sustainability and innovative leadership.

This module enables the learner to develop artistic pastry concepts suitable for a high-end culinary enterprise. Learners are encouraged to research new and innovative techniques associated with advanced pastry art and design, environmental sustainability and frugality. Learners are encouraged to prepare for national and international pastry competitions.

This module is designed to allow learners to enhance and refine their culinary skills, to demonstrate specialist expertise and creative ability in the areas of modernist and botanical cuisine.

This module allows the learner to develop pastry concepts suitable for a modern culinary enterprise. Advanced preparations of Irish and international pastry, bakery and confectionery products are explored, enhanced and adapted to meet the needs of the current market.

This module aims to help learners understand the principles of nutrition and apply them to maintain a healthy and balanced diet while also learning practical skills for selecting and preparing healthy meals. It emphasizes the importance of shared responsibility for producing, supplying, and consuming safe and nutritious food while ensuring that the industry remains viable and protects our natural environment.

This module aims to develop knowledge of the concepts, theories, and practices of the product development process and to critically apply these principles in the development of new food products.

This module is designed to allow learners to enhance and refine their culinary skills, in particular, to demonstrate specialist expertise and creative ability in culinary fermentation and preservation.

Digital Transformation (DX) provides the learner with the platform to investigate how advancements in digital technologies, (cloud computing, the Internet of Things (IoT), artificial intelligence, blockchain technologies and others) are disrupting organisations and professions in the service business sector.

This module is the first of a two-part module on Product Optimisation and Innovation that will synthesise the theoretical concepts and practical procedures from prototyping to the development of an innovative food product.

The Research Methods Proposal module aims to help students to develop an understanding of the research process and to execute business research tasks. It enables students to conduct research independently and also provides them with the knowledge, skills and understanding required to develop their proposal for their research project.

This module will introduce students to the latest research, issues and trends in culinary arts and the food industry. The module aims to develop in students a critical understanding of current food-related research relevant to culinary entrepreneurship and to provide a practical experience of learning in a seminar setting.

This module will develop the learners’ research capabilities, enterprise skills, knowledge and aptitude to support effective enterprise development having regard to current international trends within the sector and the wider community. It will incorporate innovation and idea generation; business development; financial planning and the support mechanisms available for the food and beverage entrepreneur at both national and international levels.

This module is the second of a two-part module on product optimisation and innovation that will synthesise the theoretical concepts and practical procedures associated with food product development from prototyping to commercialisation of an innovative food product.

Building on and complementing the students’ prototype development in Product Optimisation and Innovation, this module will develop students’ understanding of the theory, concepts and methods of the marketing and commercialisation of food products.

This module allows students to apply the critical and analytical skills they have acquired in the classroom in the workplace. The learner is required to complete a placement with a host organisation, which will be monitored and facilitated by TUS staff. A mentor will be assigned in the workplace and learners will be matched with high-quality food production establishments.

This module aims to further develop the student’s knowledge and skills necessary to design and conduct research. The module further seeks to inform students of the application of research methodology to the critical analysis and understanding of good research practices. Students will apply their knowledge of the research methodology and practice to their final-year research project.