In the world of culinary arts, chefs, who are International leaders, are driving change through the following focus: These areas are fast becoming trends for the future of food. This; ‘hands-on’ program has a strong emphasis on the practical skills and knowledge needed for the education of ‘future chefs’. It has three main pillars of study and practice: Culinary Arts, Applied Food Science & Wellness Food Culture-Technology & learning The program design was inspired by Michelin-starred chefs from Copenhagen, Finland, and Ireland. It is recognized by the industry as an exciting development in culinary education.
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- Full Time
High School Diploma with CGPA of 2.4/4 plus successful completion of TU Dublin Foundation or another recognised pre-university foundation with relevant subjects 60% - 65% or High School Diploma with CGPA of 3.0/4 plus SAT score of 1090/1600 [Evidence-Based Reading and Writing 560, Math 530] OR ACT score of 21.There is an option to enter with successful completion of one year of a Bachelors Degree/Associate Degree with overall average of 2.8 GPA or above with relevant subjects at a recognised third-level or higher education institution in addition to completion of senior high school. This assessment will be on a case-by-case basis.
A charge of €3,000 is payable by each student to cover essential student services. European Union nationals attending full-time undergraduate courses are normally only required to pay the student contribution, otherwise EU nationals who are following a second or subsequent third-level course, depending on the type and duration of the previous course attended will be liable for the total annual fees. Application deadline for EU students is February 1.
- Full Time
- On Campus Learning