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.
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.
This programme will be delivered part-time from September 2021 to May 2022.
Fees do not apply to applicants who meet the criteria under the Springboard+ Initiative. Fee paying applicants €7,350
Having successfully completed this programme, students can apply for progression to the second year of the Bachelor of Arts in Food Business Innovation.
- 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
Phone: 066 7191701