Culinary Innovation & Food Product Development - Grangegorman

Course code: TU231
QQI level: Level 9
NFQ type: Level 9 NFQ
Duration: 1 year Mode of Study Full Time Method of Delivery On-Campus Schedule Full-time learners have an average of twelve contact hours per week. Modules will normally be on Monday and Wednesday. In addition, there may be a requirement for learners to attend on other occasions and at other times. In general students complete 30 ECTS in Semester 1 (Sept-Jan), 30 in Semester 2 (Feb-May) and 30 in Semester 3 (June-Aug) for the dissertation. The course starts in September. 2 years Mode of Study Part Time Method of Delivery On-Campus Schedule Part-time learners are normally have an average of six contact hours per week, comprising lectures, tutorials and practical sessions. Modules will normally be delivered on one day/evening per week (part-time).
Attendance: Daytime
CAO points: —

Degree - Masters (Level 9 NFQ)

Dublin

NFQ Level 9

Course summary

The MSc in Culinary Innovation and Food Product Development is an exciting one-year course, designed to uniquely bridge the knowledge gap between science, business and the culinary arts. The course will enhance the learner’s ability to think critically, manage group dynamics, plan strategically and approach problem solving through the lens of both innovation and integrity in order to develop safe, healthy and innovative food products.