Bachelor of Arts in Botanical Cuisine (Hons) Level 8
  • 学历文凭

    Bachelor Degree with Honours

  • 专业院系

    食物和招待

  • 开学时间

  • 课程时长

  • 课程学费

    汇率提示

国际学生入学条件

Leaving Certificate Requirements: Subjects 6, Higher 2 H5, Minimum Grade in Maths F2/O6/H7 , English OR Irish O6/H7 To qualify for Advanced Entry applicants must be currently studying, completing, or have successfully completed, studies at Level 6, 7 or 8 in a Higher Education Institution (HEI) or an equivalent, in a related area. You must demonstrate by providing transcripts of results that you have achieved the learning outcomes for each stage you wish to advance past, for example: To enter Year 2 via Advanced Entry, you must demonstrate that you have met the learning outcomes for Year 1. For entry to Year 3, you must demonstrate that you have met the learning outcomes for Years 1 and 2. For entry to Year 4, you must demonstrate that you have met the learning outcomes for Years 1, 2, and 3. International Baccalaureate - Overall IB Score of 24 IELTS - 6.0 with no less than 6 in each component TOEFL Internet Based Test - 80 with no less than 21 in writing and at least 18 in every other section
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雅思考试总分

6.0

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  • 雅思总分:6
  • 托福网考总分:80
  • 托福笔试总分:160
  • 其他语言考试:Pearson PTE Academic - 65
CRICOS代码:TU941
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课程简介

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.<br><br>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.<br><br>Growing their own fruit and vegetables<br>Sustainability<br>Ethical sourcing of food<br>Zero Waste<br>Health and wellness in menu design<br>Plant-based cuisine, where vegetables are taking centre stage on the menu and meat and fish are treated as a ‘side’ on the plate<br>Chef self-care and positive kitchen culture
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学校排名

世界排名

801

数据源:泰晤士高等教育世界大学排名

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