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.

Entry Requirements

Applicants must hold a FET/QQI award at NFQ level 5 or equivalent. The Institute’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 2020 to May 2021

Cost

Fees do not apply to applicants who meet the criteria under the Springboard+ Initiative. Fee paying applicants €7,200

Progression Opportunities

Having successfully completed this programme, candidates can apply for progression to the second year of the Higher Certificate in Arts in Culinary Arts.

Modules

• Introduction to Culinary Skills
• Introduction to Patisserie
• Learning at Third Level
• Food Safety and Culinary Science
• Patisserie Skills
• Food and Beverage Service
• Introduction to Live Kitchen Operations
• Information Technology 1
• Nutrition
• Work Placement

Lifelong Learning Department

Email: email
Phone: 066 7191701