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.
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.
This programme will be delivered part-time from September 2020 to May 2021
Fees do not apply to applicants who meet the criteria under the Springboard+ Initiative. Fee paying applicants €7,200
Having successfully completed this programme, candidates can apply for progression to the second year of the Higher Certificate in Arts in Culinary Arts.
- 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
- Work Placement
Lifelong Learning Department
Phone: 066 7191701