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Subject Guide - Cookery / Culinary Arts

Use this guide is a starting point for finding information either from library resources or through selected web sites from the appropriate Subject Internet Gateway. Please select an option below.

Subject Support Liaison Librarian

The library liaison for Humanities is Niamh Walker-Headon BA, MSc LIS, ALAI.

Contact details


Find Materials in the Library

  • Use the library online catalogue to check what books, journals, videos, student projects etc. are in the library
  • My Library Account tells you view what items you have on loan, here you can place requests for items on loan to by another user & view your own loans.
  • The library's Electronic resources provide access to: full text peer reviewed journal articles, abstracts, conferences and standards.
  • The Internet is also a source of information.  To assist you we have selected some web-sites and search portals for your subject area on the Subject Portals. These contain links to Subject Internet Gateways which list preselected links to web pages, so you don't have to do the searching.
If you require assistance, contact your Subject Librarian


Journals for this subject area are available in both print and electronic formats.

Print copies are available in the library journal area to the left of the library entrance.

Electronic journals are available:

Relevant Databases & Electronic Resources

are listed on the Humanities Subject Portal and the Culinary Arts/Cookery Internet Gateway .

Useful web sites & Professional Organizations

are available via the Subject Internet Gateways .

Relevant Class Numbers

Class numbers are used to shelve library items in numerical order. Each number represents a subject. All the books on the same subject should be found together. Normally we will have added the first three letters of the surname of author to the class number, to make them easier to find.

Just follow the signage until you reach the number you require, and then follow the numbers on the spines of the books until you find the book you want.

Topic - Cookery Class Numbers
Cooking 641.5
Cooking Customs 392.37
Vegetables 641.351
Processing 664.8
Food Technology 664.36
Cooking Utensils 641.5028
Outdoors 641.578
Restaurants 647.95
Nutrition / Food Science 613.2
Food Customs 394.1
Health 613.2
Additives 641.3 - see also 664.06
Food Guides 641.31
Food industry law 343.076
Food Inspection 363.19264
Food Safety 363.192
Herbs 641.657
Spices 641.3383
Beverages 641.2
Food Costing 641.31
Kitchen Organization 643.3
Menu Planning 642
Patisserie 641.865
Chinese Cooking 641.5951
French Cooking 641.5944
Indian Cooking 641.5954
Irish Cooking 641.59415
Italian Cooking 641.5945
Spanish Cooking 641.5946
Thai Cooking 641.59593
Vegetarian Cooking 641.5636
Christmas Cooking 641.568

Reference Materials

This material is located in the reference section of the library, near the library desk.

This material cannot be removed from the library.

Title Class Number
OAG Gazetteer Reference 338.4971
Dictionaries Reference 400 to Reference 499
The Nutrition and Health Dictionary Reference 613.2
The Foods and Nutrition Encyclopedia Reference 641.03
Wine Appreciation Reference 641.22
Classic Spirits of the World Reference 641.25
Bridgestone Irish Food Guide Reference 641.31
World Encyclopedia of Cheese Reference 641.373
Larousse Gastronomic Reference 641.5
Cassell Food Dictionary Reference 641.5
Dessert au Creux de l'Aissitte Reference 641.8
Patisserie Reference 641.815
Hotel and Restaurant Guides Reference 641.94
Student Projects Reference 647 (In Silent study area)
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