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The TU Dublin School of Culinary Arts and Food Technology (formerly DIT School of Culinary Arts and Food Technology) is a part of the Technological University Dublin (formerly Dublin Institute of Technology).
Originally opened as Saint Mary's College of Domestic Science in Cathal Brugha Street in 1941, [1] it became the Dublin College of Catering in the 1950s. [2] The Faculty of Tourism and Food was founded in 1977. [3] In 1999, the School became the first culinary college to offer a Bachelor's Degree in Culinary Arts. [3] [4] The School sits within the Faculty of Tourism and Food.
When the Dublin Institute of Technology merged with IT Tallaght and IT Blanchardstown on 1 January 2019 to become Ireland's first Technological University, the School of Culinary Arts and Food Technology became part of the TU Dublin City Campus. [5] In 2021, the School moved to the new Grangegorman Campus, where it operates a number of kitchens, bakeries, sensory labs, as well as two restaurants and a retail outlet. [6]
The TU Dublin School of Culinary Arts and Food Technology, based on the TU Dublin Grangegorman campus, Central Quad, provides education, training and research for the culinary, food, beverage and hospitality industries. [6]
The School offers programmes from Level 6 Higher Certificate up to Level 10 PhD on the Irish National Framework of Qualifications. Undergraduate programmes and disciplines include Culinary Arts, Culinary Entrepreneurship, Culinary Science, Baking and Pastry Arts Management, Bar and Restaurant Management, and Food Management and Entrepreneurship. [7] [8] Postgraduate programmes currently offered are an MSc in Culinary Innovation and Food Product Development, [4] MA in Gastronomy and Food Studies, [9] and a PG Diploma in Global Food and Drink Leadership. [10]
In 2009, Máirtín Mac Con Iomaire became the first Irish chef to earn a PhD at the School,with a dissertation entitled 'The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900–2000: An Oral History'. [11] Since then, a dozen PhD researchers have graduated from the School, while a further fourteen are pursuing PhD research as of late 2021 in areas as diverse as wine and food writing, historic whiskey mash bills, culinary education and emotion in food product design. [12]
As part of its academic and practical training offers, the School runs two training restaurants, the Musgrave Marketplace Restaurant [13] and the Ballymaguire Foods Restaurant. Both are working classrooms designed as a restaurant setting, in which the students prepare and serve food and drink to paying customers. The training restaurants have long been a feature of the School, [8] [14] dating back to the Cathal Brugha Street location. They are on principle open to the public; however, they are a classroom environment, and the primary objective is to facilitate student learning. [15] The School also operates a Culinary Shop in the Central Quad building that sells baked goods, pastries, cookies and confectionary items produced by the students on site to the public, students, and staff on campus at a reduced price. Opening hours vary according to production levels. [16]
Dublin Institute of Technology was a major third-level institution in Dublin, Ireland. On 1 January 2019 DIT was dissolved and its functions were transferred to the Technological University Dublin, as TU Dublin City Campus. The institution began with the establishment of the first technical education institution in Ireland, in 1887, and progressed through various legal and governance models, culminating in autonomy under a statute of 1992.
Cathal Brugha Street is a street on the northside of Dublin, Ireland.
The Faculty of Tourism and Food of the Dublin Institute of Technology (DIT) is located at Cathal Brugha Street in Dublin.
L'Ecrivain was a restaurant on Lower Baggot Street in Dublin, Ireland, which was awarded one Michelin star from 2003 to 2020. The Michelin Guide awarded the restaurant the "Red M", indicating "good food at a reasonable price", from 1996 to 1999.
The Russell Hotel or Hotel Russell is a defunct hotel located at 101–104 St. Stephen's Green South in Dublin, Ireland. The hotel had a fine dining restaurant that was awarded one Michelin star in 1974.
Dunderry Lodge was a restaurant in Dunderry, Navan, County Meath, Ireland. It was a fine dining restaurant that was awarded one Michelin star in the period 1986–1989. The Michelin Guide awarded the restaurant the "Red M", indicating 'good food at a reasonable price', in the period 1981–1985. The Egon Ronay Guide awarded the restaurant one star in the period 1983-1985 and 1987–1988.
Chez Hans is a restaurant located on Moor Lane in Cashel in County Tipperary, Ireland. It is a fine dining restaurant that was awarded one Michelin star 1983. The Michelin Guide awarded the restaurant the "Red M", indicating 'good food at a reasonable price', in the period 1981–1982, 1985-1986 and 1996. The Egon Ronay Guide awarded the restaurant one star in 1982.
The Cashel Palace Hotel is a palladian mansion now operating as a 61 bedroom hotel and restaurant in Cashel, County Tipperary, Ireland.
The Yeats Room of Ballymaloe House is a restaurant located in Shanagarry in County Cork, Ireland. It is a fine dining restaurant that was awarded one Michelin star for each year in the period 1975–1980. The Michelin Guide awarded the restaurant the "Red M", indicating 'good food at a reasonable price', in the period 1981–1994. The Egon Ronay Guide awarded the restaurant one star in the periods 1975–1981, 1983-1984 and 1987–1988.
Máirtín Mac Con Iomaire is an Irish lecturer and professional chef. He was awarded Ireland's first PhD on food history, in October 2009.
Declan Ryan is a former chef, manager and hotel-owner in Cork, Ireland. In the period 1971-1999 he and his family were owners of the Michelin star winning Arbutus Lodge. From 1999 he is owner of Arbutus Breads.
Myrtle Allen was an Irish Michelin star-winning head chef and co-owner of the restaurant The Yeats Room at Ballymaloe House in Shanagarry, County Cork. Besides her career in cooking, she had also been a writer, hotelier and teacher.
Paolo Luigi Mario Tullio was a writer and a Michelin star-winning head chef of the former restaurant Armstrong's Barn in Annamoe, County Wicklow.
Hans Peter (Hans) Matthiae was a German Michelin star winning head chef and owner of the restaurant Chez Hans in Cashel, County Tipperary, Ireland.
Gerry Kirwan is an Irish head chef. He was the head chef of the Michelin starred restaurant The Commons Restaurant on St. Stephen's Green in Dublin, Ireland. He was responsible for earning the star in 1994.
Michael Bolster is an Irish head chef. He was the head chef of the Michelin starred restaurant The Commons Restaurant on St. Stephen's Green in Dublin, Ireland. He was responsible for retaining the star in 1995. The cooking style of Bolster is described as modern food with classical references, using speciality Irish ingredients enhanced by traditional French produce.
Colin O'Daly was an Irish Michelin star-winning head chef of the restaurant Park.
Catherine Healy was an Irish Michelin star winning head chef during her spell in the kitchen of restaurant Dunderry Lodge.
Sébastien Masi is a French head chef and Michelin star winning restaurateur with restaurant Locks Brasserie.
Technological University Dublin or TU Dublin is Ireland's first technological university, established on 1 January 2019, and with a history stretching back to 1887 through the amalgamated Dublin Institute of Technology which progressed from the first technical education institution in Ireland, the City of Dublin Technical Schools. It is the second-largest third-level institution in Ireland, with a student population of 28,500.