The Culinary Science Aspect

In September 2018 a new programme with the title BA in Culinary and Gastronomic Science launched in the Galway International Hotel School. And while this program shares the first two years with the Higher Certificate in Culinary Arts it became clear quite early in the first semester that what students anticipated was somewhat different then in the past. This came as no surprise as the students had joint a four year honours degree with the word science in the program title. There was a clear expectation from the students to include more science elements in the practical lectures of the programme.
I am currently apart from my lecturing commitments co-supervising two masters students on the GMIT RISE (Research & Innovation Strategic Endowment) Masters Scholarship. As part of the project the master students have to provide teaching support to the supervisors, which presented an ideal opportunity to develop additional science based material for the students on the BA in Culinary and Gastronomic Science, at he same time allowing the master student to enhance her own skills during the preparation of the learning support material. The material and workshops developed were so successful in the first semester, that we decided to roll them out across all full time culinary programmes in the second semester. The feedback from the students was excellent as it had enhanced and supported their learning.

Below you can find some screenshots of the material developed.