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Defining and finding ‘Food Education’ in third
level institutions
Food Education in Ireland’s binary third level
system
VET versus HET .... Education versus Training
Programmes, Students, Progression
The Future
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A very broad term: food-related education is rooted
in many disciplines and has many manifestations
◦ Health/Sciences aspect – nutrition, dietetics, food-related
illness
◦ Health and safety/quality control/regulation aspect –
analytical science (testing) /food safety and standards (law)
◦ Food production and processing – Agricultural science,
Food Science and Technology
◦ Cookery/Culinary arts/Hospitality and Tourism
◦ Molecular Gastronomy
◦ Wholesaling/Retailing – Product Development, Sales and
Marketing
◦ Teacher Training - Home Economics
◦ ....... and Research
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At third level, different aspects of food
education offered in Institutes of Technology,
Universities and some specialist institutions
Search Qualifax, the National Learners
Database: http://www.qualifax.ie/
Programmes available in a wide range of
formats: Culinary Arts, Food Science and
Technology, Agricultural Science, Hospitality
and Tourism, Human Nutrition and Dietetics
and many more besides ....
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Ireland has a ‘binary’ third level system:
‘previously established’ universities (+ linked
colleges) and Institutes of Technology
Universities: broad-range of disciplines (arts,
medicine, natural sciences engineering etc);
fundamental/basic research
IoTs: professionally oriented programmes with an
emphasis on producing skilled work-ready
graduates; application of knowledge; close-tomarket purpose driven research; regional focus;
use of technology
Distinctions not always so clear-cut; lines
increasingly blurred
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In terms of food education binary system has
had an impact
Food Science/Agricultural science a shared
space between universities and IoTs;
different emphases; different specialisms
IoT focus on producing work-ready graduates
through applied education programmes has
meant that Tourism, Hospitality and Culinary
Arts programmes are firmly situated here
Focus of this presentation on Culinary Arts on
IoTs
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Binary divide not the only cultural/historical
context of food education in Ireland
Culinary Arts has a strong craft/VET heritage
globally
Place of VET in education systems a subject
of debate
Germanic Tradition (Germany, Switzerland,
Austria): part of school-based upper
secondary education
Elsewhere (USA, Australia, Japan, UK): part of
post-secondary education
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Irish VET firmly located in post-secondary system
Two spaces
◦ Embedded in broader HE system – IoTs
◦ Also in Further education system (PLCs, further
education colleges)
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Culinary Arts inhabits both spaces
As a result has two ‘somewhat’ distinct traditions
◦ Craft-based training; accredited hitherto by FETAC;
offered by some FE colleges and IoTs
◦ Broader HE culinary arts education leading to short-cycle
education awards (Higher Certs, Level 6) and Bachelor
Degrees (Levels 7-8); offered by IOTs; accredited
hitherto by HETAC/IoTs with Delegated Authority
 Irish model has evolved in response to policy and
funding regimes adopted by the state over decades
National Framework of Qualifications/NQAI
determined FE/HE differentiation and distinct
accreditation models for FE and HE
IoTs moved firmly into the HE space (levels 6-10),
while maintaining links with FE and craft-based
training (at FE level 6)
Failte Ireland education policy and funding firmly
located tourism, hospitality and culinary arts in the
field of higher education (IoTs), while maintaining a
strong interest in craft heritage of food education
Result: Programmes offered in IoTs a mix of FE and
HE programmes, including overlaps at Level 6
Programme/ Award
FE/HE Level
Accreditation
Advanced Certificate in
Professional
FE
6
FETAC/QQI
Higher Certificate in Culinary Arts
HE
6
HETAC/QQI –IoTs
with DA
Ordinary Bachelor Degree in
Culinary Arts
HE
7
HETAC/QQI –IoTs
with DA
Honours Bachelor Degree in
Culinary Arts
HE
8
HETAC/QQI –IoTs
with DA
Minor/special purpose awards
HE
6
HETAC/QQI –IoTs
with DA
Level of Award
Name of Programme
Student
Nos. 201112
Student Nos.
2012-13
FETAC 6
Advanced Certificate in
Professional Cookery
209
265
HETAC 6
Higher Certificate in
Culinary Arts
528
546
HETAC 7
BBs /BA Culinary Arts
127
160
HETAC 7
BA Culinary Arts (flexible
delivery)
166
133
HETAC 8
BBs Culinary Arts
8
22
1038
1126
* Athlone IT, Cork IT, Dundalk IT, Galway-Mayo IT, Letterkenny IT, Limerick IT, IT Tralee,
Waterford IT
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Grew out of classical VET/craft-based tradition
One qualification route; 3 modes of
programme delivery (1, 2 and 3 years)
Dual system: employment-based (e.g.
Restaurant, hotel kitchen, hospital catering)
and day release to attend college
◦ Employer nominates work-based mentor
◦ Week long attendance at college (start and end of
each year)
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Accelerated version: Total Immersion Cookery
Programme
◦ 3 days in college/2 days in work
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Focus in Advanced Certificate is on practical
skills
Reflected in Compulsory Modules
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Culinary techniques;
menu design and applied nutrition;
culinary food safety management;
gastronomy;
producing a culinary event;
hospitality business systems;
pastry baking and desserts.
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Vocational in purpose, but embedded in a higher
education institutional learning setting
Regarded as a short-cycle HE qualification in the
context of Bologna process (120 ECTS)
Has a broader based curriculum than Advanced
Certificate
Typical set of compulsory modules might
include:
◦ Culinary skills; culinary operations; pastry; food safety
and culinary science; learning to learn, information
technology; communication; restaurant service; nutrition
◦ Also includes work placements and specialist electives
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In line with NFQ ATP arrangements and the
traditional ‘ladder’ system of the IoTs, both
Higher and Advanced Certs offer progression
opportunities
Typically to BA/BBS in Culinary Arts or other
related tourism/hospitality programmes
And on to Level 8 ..... Level 9 .........
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Classical basic research does not have as
strong tradition in Culinary Arts as other
disciplines
Considerable work going in areas such as
product development and innovation
Other areas of potential for the future:
entrepreneurship and innovation;
interdisciplinary approaches involving areas
such as Food Technology, Molecular
Gastronomy, Health ad Safety, Education and
Teaching and Learning
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The system we have has grown out of
historical policy and funding imperatives
These are constantly changing
Some headline changes
◦ Establishment in 2012 of Qualifications and Quality
Ireland – single qualifications, QA and Accreditation
agency for FE and HE
◦ Implementation of National Strategy for Higher
Education (Hunt Report)
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Single agency may bring about greater
synergies between FE and HE, though much
will depend on interactions between SOLAS,
HEA and QQI
Will existing conceptions of VET (Craft) and
HE-embedded VET retain their significance?
Or will all qualifications, including Culinary
Arts, become neutral constructs against the
NFQ, with different mixes of knowledge, skills
and competence?
Will two award-types continue at Level 6?
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New higher education landscape
◦ Alliances and merger of IoTs – consolidation of
delivery of Culinary Arts training? Centres of
Excellence?
◦ Technological Universities: impact on T & L and
Research; a move up the value chain?
◦ Regional clusters – more institutional collaboration:
opportunities for inter-disciplinary approaches and
research?
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Food education, while it has many timeless
and classical qualities, never stands still
Need for people with culinary arts skills a
constant but sector not hermetically sealed
Impact of knowledge society/ lifelong
learning culture will be felt, and will impact
upon teaching/learning/educational provision
/ funding strategies
Threats and Opportunities
Time to be forward looking and strategic