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