Gastronomy & Food Studies - Conversion Course - Grangegorman

Course Title: Master of Arts in Gastronomy and Food Studies
What is... Gastronomy & Food Studies?
This pioneering Masters course in unique in both Ireland and globally in offering graduates a solid underpinning in the three pillars of Gastronomy & Food Studies: History, Society, and Practice. The food landscape in Ireland and indeed globally is under ever-increasing scrutiny from a wide range of commentators and this course will satisfy the growing interest in Food Studies.

By amalgamating shared learning with focused networking opportunities, the course develops transferrable, interpersonal communication skills whilst encouraging creative and critical thinkers who will become life-long learners and advocates for Irish food and international food culture.

The course examines the key forces and policies that influence the modern food system by investigating the impact of history on contemporary foodways. It also explores the social dynamics of food and drink culture, food tourism, contemporary approaches to food education, as well as food writing, media, publishing and sustainable food practices. This Masters course runs as a full-time programme (TU237) over one year, or as a part-time programme (TU233) over two years. The full-time option satisfies student visa requirements for non-EU applicants.

The full-time programme (TU237) runs two days a week over two semesters with the thesis completed over the summer. In Semester 1 each day covers two core modules and one optional module. In semester 2 one day is for modules (2 core and 1 optional) and the other day is for the dissertation research. Some modules are designed as long thin modules to balance the workload across semesters.

Core Modules
• Introduction to Gastronomy and Food Studies
• Global Cultural History of Food
• Politics of the Global Food System
• Post-Graduate Research Methodology
• Food Writing and Media
• History of Irish Food: Applying the Past
• Dissertation (Semester 4)

Optional Modules
• Reading Historic Cookbooks: A Structured Approach
• International Trends in Gastronomic Research and Publishing
• Social Approaches to Wine and Beverage Culture
• Food Tourism
• Food Regulatory Affairs
• Consumer Culture and Branding

Minimum Entry Requirements?
Successful completion of an undergraduate (level 8) degree or equivalent at honours classification (2.1 or higher).

Or

Successful completion of an undergraduate degree (Ordinary or Bachelor) or equivalent (level 7), together with significant industrial or academic experience (Significant industrial experience comprises a minimum of 3 years in a supervisory role/ senior position in a related industry).

In addition, all shortlisted candidates will be required to attend an interview; or in the case of overseas candidates unable to travel, interviews can be conducted online. Applicants are required to produce evidence of the minimum English language proficiency requirement for overseas applicants i.e. a minimum score of 7.0 in IELTS or equivalent.

Applications for courses commencing in September 2024 will open in November 2023.

1 Year
Mode of Study: Full Time
Method of Delivery: On-Campus

Schedule
The full-time version of the Masters in Gastronomy and Food Studies involves two full days in college and at least a further three days of independent learning, reading, research and project writing or field research.

Contact Hours:
• Tuesdays 9am-6pm
• Wednesdays 9am- 6pm

2 years
Mode of Study Part Time
Method of Delivery On-Campus

Commencement Date: September 2024