Final-year students on the BA (Hons) in Culinary Arts programme at SETU have released a digital cookbook packed with delicious recipes. This book is available for digital download and features a variety of recipes including mixed berry cheesecake, salmon risotto, lamb neck ragu, and custard tart.
Year four Culinary Arts students were tasked with constructing a recipe suitable for general circulation using food styling and photography skills as part of the ‘Media & Visual Arts: Food Promotion, Imagery & Design’ module. This module, facilitated by culinary lecturer Edward Hayden, allowed students to experience a variety of different in-class workshops in relation to food styling and instructional writing techniques.
To compile this cookbook, the class took part in a professional photography masterclass with Harry Weir in Dublin. This seminar allowed the students to develop their skills relating to lighting, food styling, camera angles, and enhancing the visual appeal of food.
This experience provided students with a creative outlet to express their artistic vision and experiment with different styles and compositions and was funded through SATLE (Strategic Alignment of Teaching and Learning Enhancement Funding in Higher Education).
Mark Gaffney, Course Leader BA (Hons) Culinary Arts programme, commented on the photography masterclass: “It was a most enjoyable seminar and I have no doubt that the personal fulfillment will be of tremendous benefit to the students going forward.”
The student cookbook can be downloaded below.
