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The programme integrates lessons on nutrition, food systems, and the cultural significance of food, providing a comprehensive understanding of how we relate to what we eat.

MTU has partnered with James Whelan Butchers to deliver a top-notch sustainable butchering course.

An innovative butchery and gastronomy degree has been launched at Munster Technological University (MTU) with the aim of fostering Ireland’s future food leaders and to connect with global principals in the sector.

The Bachelor of Arts in Sustainable Butchery and Gastronomy programme - the first degree of its kind in Ireland and described as a major step forward for the craft - is the result of a collaboration between James Whelan Butchers and MTU, and which will build on the existing programmes and apprenticeships that have been the backbone of the industry for generations.

As the result of over two years of engagement between industry and academia, with a shared mission to cultivate future leaders in the butchery and gastronomy sectors, it emphasises sustainable practices, ethical considerations, and a connection to agriculture and nature, with a curriculum that integrates leadership development, culinary arts, animal science, and ethical business practices.

“Building on existing fundamental craft programmes, it is envisaged that this programme will develop the knowledge and expertise of those working in the sector and empower them to be the organisational and industry leaders of the future,” explained Dr Noel Murray, Head of Department of Tourism and Hospitality at MTU.

“Ireland is fortunate to have strong and globally respected butchery and gastronomy knowledge and skills and we look forward to nurturing a new cohort of leaders within their organisations to become innovative industry thinkers.” 

Dr Murray added that MTU is honoured to work with one of Ireland’s butchery leaders in Pat Whelan, CEO of James Whelan Butchers, who has been pivotal in sector innovation and who has gathered his global network of industry thought leaders to facilitate academia and industry to connect and collaborate in a meaningful way.

“We have really great people working in the sector, but they really don’t have an educational pathway to better themselves. We did a lot of work with industry and focus groups, nationally and internationally, to get a sense of what skillset people needed and where were the areas they could must benefit from.” The reaction to the programme has been more that enthusiastic from the various sectors, Dr Murray pointed out. 

Dr Noel Murray, Head of Department of Tourism and Hospitality at MTU.

“The reaction to our launch of the programme in May has been incredible, not only across Ireland, but also from the UK, France and Argentina - all of which are very interested in contributing to how we can really develop the space.” Given the fact that a third of all food produced in the world goes to waste, the sustainability aspect of the programme adds further to its appeal. “This programme is about looking at ‘the nose to tail’ philosophy and how can every aspect of the carcass be used for something more. We are very lucky in MTU to have the Department of Biological Sciences and many people with an agricultural science background, which allows us to leverage expertise across the university.” 

Pat Whelan acknowledged the benefits of this collaboration with MTU: “This programme will build on the existing great programmes and apprenticeships that have been the backbone of the industry for generations. Thanks to Dr Noel Murray and his team at MTU we can move the dial from training and management within the industry to education and leadership.” He added that this BA programme is a significant step to support Ireland’s ability to nurture a new generation of global culinary leaders which will in turn allow Ireland’s food industry to solidify its efforts to forge new international networks for learning.

“I believe that by collaborating with great global leaders like those who joined us in Cork, as well as many more that we have forged connections with while developing this programme, we can build an international network of expertise and resources to nurture the industry leaders of tomorrow and to shape a sustainable future for our industry,” he said.

Developing academic links with global leaders 

 The two-year programme will be delivered through hybrid learning and will suit those who are interested in or are already working in supervisory and management roles within the meat and other related industries, who wish to elevate their knowledge and skills to become a leader within their organisation.

By bridging the gap between culinary arts, agriculture, business and sustainability, graduates will be prepared to inspire and innovate within their organisations and the industry at large. In addition to the butchery programme launch, a Letter of Intent was signed between the University of Buenos Aires and MTU to allow for closer academic links between Argentina and Ireland, two leaders in the beef industry.

Attending from Buenos Aires in Argentina was Luis Barcos, founder of the ICOCA, The Science of Meat Institute, and Dr Alejo Perez Carrera, Dean of Faculty of Veterinary of Veterinary Sciences of University of Buenos Aires.

The Buenos Aires team developed a world’s first Meat Sommelier Programme and both universities now look forward to collaborating, sharing knowledge and expertise to bring those skills to the Irish market. The keynote speaker was Leandro Gentini of the International Meat Sommelier Association - a recognised figure in the world of Wagyu, celebrated for his expertise in Wagyu beef and his esteemed role as a meat sommelier. Amongst the other international guests were representatives from Bouchers et Culottés in France and the UK based Aubery Allen, Leiths Cookery School and the Oxford Cultural Collective, as well as Edwards of Conwy of Wales.

Building on existing fundamental craft programmes, it is envisaged that this programme will develop the knowledge and expertise of those working in the sector and empower them to be the organisational and industry leaders of the future.

Participants will gain insights into the current and future challenges and trends influencing the industry which will enable them broaden their knowledge and develop their strategic thinking across a number of key areas. The programme also integrates lessons on nutrition, food systems, and the cultural significance of food, providing a comprehensive understanding of how we relate to what we eat.

It terms of potential career options, it is expected that employers across the meat and retail sectors will provide significant, well-paid and progressive career opportunities for graduates of this programme. In addition, it will accelerate opportunities within the leadership levels of organisations within the meat sector, either directly managing a team or working directly with a senior member of the management team.

Minister of State at the Department of Rural and Community Development Jerry Buttimer said the programme will help in supporting a “sustainable future for our food industry, while nurturing the next generation of industry leaders.” He added that: “I see first-hand every day the vital role the agri-food sector plays in rural communities, from the small artisan to the large scale producers, who share a deep sense of passion and pride in what they do. They are the backbone of our communities. I’m excited to watch how this new programme supports the food industry with innovative skills and knowledge and continues to establish the Irish brand of passionate food leaders at home and abroad, with the support of our valued international industry partners.”