The programme combines culinary practice with enterprise-focused modules to develop graduates capable of working within, or establishing, businesses in the food industry. It provides a broad foundation in culinary techniques alongside knowledge and skills in management, marketing, finance, innovation, and entrepreneurship, supporting both personal and professional development. Creativity, artistry, business acumen, and experiential learning are central to the programme, with a strong emphasis on the development of innovative food products and food business concepts. The course includes two work placements in Ireland or overseas, with opportunities in locations such as Connecticut, Rhode Island, Cape Cod, and Nantucket in the United States, as well as the option to study at partner universities across Europe. The programme is particularly suited to those with an interest in cookery, creativity, and innovation, and offers diverse career opportunities within the hospitality, tourism, and wider food industries at national and international levels. An approximate cost of €550 is required in the first week for class materials, books, uniforms, and safety shoes. The programme benefits from an academic partnership between TUS and the Irish Hospitality Institute (IHI). Students receive complimentary membership of the professional body during their studies, providing access to the wider IHI professional network, professional development resources, and initiatives such as the Mentors Matter programme. Graduates also receive a further year of complimentary IHI membership to support ongoing career progression.
