This is the first Masters programme in Ireland to offer 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 programme will satisfy the growing interest in Food Studies.
By amalgamating shared learning with focused networking opportunities, the programme will develop 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 programme will examine the key forces and policies that influence the modern food system by investigating the impact of history on contemporary foodways.
The MA Gastronomy and Food Studies curriculum aims to equip learners with the knowledge, skills and competence necessary to develop meaningful careers in the broader academic, practical, societal and policy / advocacy areas encompassed by Food and Beverage.
Philosophy and Unique Selling Point of Programme
The philosophy is to develop an epistemic community, a network of confident, competent, critical thinkers who are creatively engaged with Gastronomy and Food Studies at the forefront of learning. This will be achieved by providing many opportunities for conviviality, networking and challenging discussion both among the students and with the broader gastronomic community both nationally and internationally. Some of the unique selling points include: Networking opportunities, masterclasses and workshops, guest speakers, field trips and meal experiences.
Programme Learning Outcomes
In line with the NFQ (Level 9), Graduates of this Masters Programme will be able to:
1. Demonstrate detailed knowledge at the forefront of the field of Gastronomy and Food Studies and apply relevant concepts and theories to a range of issues appropriate to the Programme.
2. Critically examine the power and control that key actors and players exert on different parts of the food chain, from primary production through to consumption, generally informed by knowledge which is at the forefront of learning.
3. Demonstrate a range of standard and specialised research or equivalent tools and techniques of enquiry and communication (digital literacy) appropriate to the field of Gastronomy and Food Studies.
4. Engage in self-directed learning and take significant responsibility for the work of individuals and groups, show leadership and initiative, and act in a wide and often unpredictable variety of professional levels and ill-defined contexts.
5. Demonstrate a critical awareness of the conflicting interests of consumers, producers and markets within the modern food system, and learn to self-evaluate and take responsibility for continuing academic and professional development.
6. Effectively communicate and integrate a broad knowledge base of key issues into an appropriately structured format and scrutinise and reflect on social norms and relationships and act to change them.