Study location	Ireland, ATU Galway City
Type	Undergraduate, full-time
Nominal duration	3 years (180 ECTS)
Study language	English
Awards	BA (Bachelor of Arts in Gastronomy Science and Food Innovation)
Course code	0125/0224

Tuition fee	€12,000 per year

Entry qualification

High school / secondary education (or higher) Qualifications must meet the equivalent of the Irish Leaving Cert level 5 NFQ The entry qualification documents are accepted in the following languages: English. This includes a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. If your Documents are not in English, please upload a translated version You must take the original entry qualification documents along with you when you finally go to the university.

Language requirements	English Accepted proof of proficiency: FCE or CAE, IELTS 5.5+, TOEFL 69+ or Duolingo English Test 90+ More Information

More information	gmit.ie/..nomy-science-and-food-innovation

Overview

Three year degree combining scientific principles with the theoretical and practical aspects of food. Graduates will develop the skills necessary for an exciting career in food research and development and/or the culinary sector.

The Bachelor of Arts (Hons) in Culinary and Gastronomic Sciences aims to provide the student with the knowledge, creative skills and technological competences necessary for a career in the food and/or culinary sector. The course is designed to reinforce and enhance the student’s knowledge of scientific principles, processes and technologies through the study of food.

This degree course will benefit students who are interested in applying scientific principles to the theoretical and practical aspects of food, from production of raw materials to food product development.

The first two years of the programme provide students with practical culinary skills and basic food science and technology, nutrition and gastronomy knowledge, supported by laboratory practicals.

The final year focuses on the acquisition of more advanced scientific skills in the area of food science, sensory science, flavour, in theory and through their application in food product development.

Graduates will be equipped with a unique combination of skills, by combining the creativity of the chef with scientific and technical knowledge.

Career opportunities

The programme will support graduates in their pursuit of careers in the food industry, and in the culinary and catering sector, by enhancing professional culinary skills in areas such as new product development, food processing and manufacturing.

Career opportunities for graduates of this programme include:

Chef roles – commis, sous, head, and/or executive chef
Development chef within the food industry
Food research and product development in the food industry
Food entrepreneur