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 2019 to May 2020

Cost

Fees do not apply to applicants who meet the criteria under the Springboard+ Initiative. Fee paying applicants €7,350

Progression Opportunities

Having successfully completed this programme, candidates can apply for progression to the first year of the Higher Certificate in Arts in Culinary Arts or Bachelor of Arts in Culinary Arts with relevant exemptions.

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
• Work Placement

Springboard+ is co-funded by the Government of Ireland and the European Social Fund as part of the ESF programme for Employability, Inclusion and Learning 2014-2020.

Lifelong Learning Department

Email: email
Phone: 066 7191701