The BA (Hons) in Botanical Cuisine is a new unique honours culinary arts based course offered by TU Dublin and is the first degree of its kind in Europe. This 'Farm to Plate' culinary degree course is aimed at producing contemporary chefs to meet the rapidly changing trends in food and to creatively and confidently innovate plant-based food production and service.
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' course 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 course design. It is recognised by industry as an exciting development in culinary education.