GMIT Prospectus 2022/23


Bachelor of Arts (Honours) in Culinary and Gastronomic Sciences (Level 8) Bachelor of Arts in Culinary and Gastronomic Sciences (Level 7)

Code: GA382 Level: 8 Code: GA378 Level: 7

Why study Culinary and Gastronomic Sciences? This exciting course will provide students with the key knowledge, creative and technological skills required in the food and culinary sector. Students will enhance their knowledge of the scientific principles through the study of food. The first two years focus on culinary skills and essential food science. The third year of both courses will focus on a new food product development, entrepreneurship, and introduction to sensory and consumer science. The final years of study will focus on the acquisition of scientific skills in food science, sensory and flavour science. This course offers two streams allowing students to choose a career path as as a professional chef or to work in the ever-changing world of food science. This enables students to develop skills to support employment in food manufacturing and food product development chef roles. What will I study? Work Placements

Year 1: • Professional Cookery Operations • Introduction to Live Kitchen Service • Food Science and Technology 1 • Learning and Innovation Skills

• At the end of Year 1, there is a12-week work placement in an Irish hotel or other approved property, organised by the LINKS office in conjunction with the student. • At the end of Year 2, students must undertake a 30-week industrial placement. This placement is organised by the LINKS office in conjunction with the student. Students must complete this placement in order to progress to the next year of study. Students are supported and monitored during their placement. • This work placement allows students to experience at first hand the challenges, demands and rewards of working in this exciting and challenging industry. What are my career opportunities? The food sector is an exciting, busy, and varied world with global opportunities for creative workers. Graduates from this course may work in various chefs’ roles and could also consider careers in food product development with the many organisations working in this specialism now. In addition, graduates could consider careers in food research, food processing and manufacturing or food entrepreneurship. Follow-on Studies Graduates of Level 7 award can apply to the Final year of the BA (Hons) in Culinary Gastronomic Sciences in the school. GMIT honours (Level 8) qualifications are recognised worldwide for postgraduate entry.

• Pastry and Bakery Fundamentals • Food Safety • Nutrition

Elective: • French for Foodies • Information Technology • Spanish for Foodies • Financial Accounting • Restaurant Service Year 2: • Modern Classics and Global Cuisine • Live Kitchen Service 2 • Industry Work-Based Learning • Modern and Innovative Pastry Baking and Desserts • Gastronomy Elective: • Food Safety Management and Training • Culinary Digital Applications • Management Accounting • Charcuterie and Modern Buffet Year 3: • Introduction to Sensory and Consumer Science • Theory of New Food Product Development • Advanced Food Science – Food Processes • Industrial Work Placement Elective: • Digital Food Photography • Gastronomy in the Modern World • Fundamentals of Food Microbiology and Analysis • Fermented Foods • Classical and Contemporary Cuisine • Advanced Pastry Year 4: • Food Product Development – Concepts and Techniques • Advanced Food Science – Food Commodities and Ingredients • Flavour Science • Food Legislation & Regulatory Affairs • Applied Sensory Analysis • Food Packaging and Shelf Life • Research Methodology • Applied Project Elective: • Classical and Contemporary Cuisine • Advanced Pastry • Nutrition and Health

Enda McEvoy Chef Patron Loam, Galway The Bachelor of Arts (Honours) in Culinary and Gastronomic Sciences offers an exploratory and holistic view of a modern Irish food industry and food systems. It will certainly equip students with the skill set needed to succeed in the increasingly dynamic and challenging

Galway International Hotel School

sector which is being recognised as a major player on a world stage. It is a welcome and very positive addition to the culinary sciences academic field in the West of Ireland.

DURATION 3/4 years



Talk to us: Dr Francesco Noci, Course Chair Tel: + 353 91 742381 | E-mail:


Powered by