City scape

Gastronomy & Food Studies

Programme Description

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.

Programme Aims

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.

Entry requirements

Who Should Apply?

The programme is open to graduates from diverse disciplines (Culinary Arts, Hospitality, Tourism, Sociology, History, Literature, Media, Business, Marketing, Art and Design, Liberal Arts etc.) and from practitioners in the broader food sector, from chefs and hospitality professionals to government agencies, entrepreneurs, educators, and the agri-food industry.

Minimum Entry Requirement

Successful completion of an undergraduate (level 8) degree or equivalent at honours classification (2.1 or higher).
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 via Skype. 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.


2 Year Part-Time (Level 9) Programme.

Careers or further progression

Career Opportunities

Graduates of this MA Gastronomy and Food Studies Programme will be uniquely positioned and equipped to seek employment opportunities in an ever-expanding range of disciplines and to pursue a multitude of career paths. The strength of the graduate will lie in their diversity of knowledge and exposure to a range of subject areas. Successful graduates will be able to contribute to the arenas of Food Policy (government agencies, NGOs, advocacy, non-profit and philanthropic organisations), Art and Media, Food Writing and Communications, Teaching and Academia, Food and Beverage Consultancy, Food Tourism or as Brand Ambassadors. In addition, graduates may move into creative and entrepreneurial leadership roles within the broader culinary and food industries.

Modules Linkages and Progression

The Programme committee is conscious of the need to create a clear path of progression for graduates; to this end the proposed Masters Programme will offer opportunities for consideration for progression on to a Doctoral programme.

Further enquiries

For Further Information

Dr. Máírtín Mac Con Iomaire (Programme Chair)
Culinary Arts and Food Technology, (SCAFT) Dublin Institute of Technology
College of Arts and Tourism
DIT Cathal Brugha St Dublin 1
T: 01 402 4432

School Office
T: 01 402 4344

Subjects taught

In semesters 1, 2 and 3 students will take two (2) core modules and choose one (1) further optional module. The final semester will be reserved for Dissertation research and writing, supervisor meetings and workshops.

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


Qualification Awarded: MA in Gastronomy and Food Studies (Level 9).

Location: School of Culinary Arts and Food Technology, DIT, Cathal Brugha St Dublin 1

Application date

Closing Date: The general closing date is 30th April 2019. Please note that late applications may be accepted subject to availability.

Enrolment and start dates

Start Date: September 2019

Induction on Wednesday the 13th September in Cathal Brugha Street

Location: School of Culinary Arts and Food Technology, DIT, Cathal Brugha St Dublin 1

Remember to mention gradireland when contacting institutions!