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NFQ Level:  6
Credits: 70
Award Type: Minor Award
Application: Apply Now
Closing Date: 21st July 2023
Modules: View Modules

Course Description

The aim of this programme is to provide learners with the knowledge, skills and competence necessary for a career in a professional cookery environment. This will be achieved by providing learners with the essential practical skills and knowledge required of modern-day professionals working in kitchen environments. This one-year part-time programme combines college-based education in culinary operations with work-based learning in industry. The primary focus of the programme is to prepare graduates for a variety of roles in food preparation in food retail outlets including delicatessens, gastro pubs, catering outlets and restaurants.

Modules

  • Introduction to Food Preparation and Cooking Techniques
  • Fundamental Patisserie Skills
  • Introduction to Food Science and Safety
  • Food Production Operations
  • Patisserie Skills Development
  • Food and Nutrition
  • Health and Wellbeing
  • Information Technology 
  • Work Placement

Entry Requirements

Applicants must hold an FET/QQI award at NFQ level 5 or equivalent. The University’s policy in relation to recognition of prior learning (RPL) also applies.  Applicants may also be required to attend for interview.

Duration

This programme will be delivered part-time from September 2023 to May 2024.

Cost

Fees do not apply to applicants who meet the eligibility criteria under the Springboard+ initiative. For applicants who do not meet the Springboard+ eligibility criteria, the fee is €7,350.

Progression Opportunities

Having successfully completed this programme, students can apply for progression to the second year of the Bachelor of Arts in Food Business Innovation or to Year 2 in the Higher Certificate in Arts in Culinary Arts.

Lifelong Learning Department

Email: email
Phone: 066 7191701