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.
- Growing their own fruit and vegetables
- Sustainability
- Ethical sourcing of food
- Zero Waste
- Health and wellness in menu design
- Plant-based cuisine ,where vegetables are taking centre stage on the menu and meat and fish are treated as a ‘side’ on the plate
- Chef self-care and positive kitchen culture
This; 'hands-on' programme 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
Michelin- starred chefs from Copenhagen, Finland and Ireland inspired the programme design. It is recognised by industry as an exciting development in culinary education.
- An industry placement of 16 weeks (approx. 400 hours) during and/or following Year 1 (but before starting Year 2) will give you lots of practical,real-world experience.
