Funders Logo's 2021

Department of Hotel, Culinary and Tourism

Certificate in Culinary Skills

NFQ Level:  6
Credits: 60
Award Type: Minor Award
Application: Apply Now
Closing Date: 20th August 2021
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  businesses including delicatessens, gastro pubs, catering outlets, hotels and restaurants.

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 2021 to May 2022.

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, students can apply for progression to the second year of the Bachelor of Arts in Food Business Innovation.

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
  • Work Placement

Lifelong Learning Department

Email: email
Phone: 066 7191701