Training the Chefs of Tomorrow at DIT

The School of Culinary Arts and Food Technology in Cathal Brugha Street has been in existence for over 50 years, and has an international reputation for the excellence of its graduates. The school successfully provides education, training and research for the culinary and food related industries in Ireland to over 800 students. Graduates work in restaurants, bars, bakeries, food product development, food retailing, and food education as well as opening their own businesses.

The school provides a range of eight programmes, ranging from level 6 to level 9, including higher certificate, degree, masters degree and postgraduate research degrees. Areas of study include culinary performing arts, gastronomy, bakery operations, bar management, food product development, health, hygiene & safety and wine studies. Modules from the full-time programmes are also available as a part-time option for those still in employment to ensure they can develop professionally.

The School offers a wide range of short professional courses designed to meet the needs of industry, and has an active research and development service through its close ties to the DIT Food Product Development Centre. It is also recognised by the World Association of Chefs Society (WACS) as a world leader in culinary higher education.

The campus boasts 11 kitchens, 2 training restaurants, a biolab and a sensory analysis lab which ensures that research and innovation continuously develops in the college.  The state-of-the-art biolab in particular helps with the technological aspects of food research looking at issues such as food shelf life and local food trends.  The sensory analysis lab, where people are fed random food in a booth, also contributes to research with ‘blind tastings’ of new products, and gives an indication as to what consumers want in food products.

Research is highly valued in the recognised innovative centre as interests in the school include, food allergies & anxieties, organic foods, nutrition & wellbeing, value added food products, enterprise & technology, food safety, quality enhancement and the culinary performing arts, new food innovation, food management systems, gastronomy & culture.

The college is also host to a wide variety of events including food and cooking demonstrations and curated food tastings.

For more information on these courses and events you can go to www.dit.ie/culinaryartsandfoodtechnology.

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