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NFQ Level:  6
Credits: 60
Award Type: Major Award
Application: Apply Now
Closing Date: Applications are now closed for 2022
Modules: View Modules

Course Description

This course is designed for upskilling/advanced skilling purposes and is suitable for anyone currently working at commis chef/chef de partie level with significant prior learning or related work experience. The aim of the programme is to provide learners with the knowledge and advanced skills and competencies necessary for a successful and progressive career in the culinary arts sector. Learners will be taught essential practical skills underpinned with the academic knowledge required of a modern-day professional chef.

Modules

  • Food Safety Management   
  • Fundamentals of Food Cost and Control  
  • Innovation in Food Production Service 
  • Food Science   
  • Menu Development and Engineering   
  • Innovative Food Techniques and Technologies
  • Buffet Presentation
  • Global Cuisine
  • Pastry and Baking Practice 2 

Entry Requirements

Applicants must already have obtained the Certificate in Culinary Skills (60 credits previously offered through Springboard+ 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 2022 to May 2023.

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 third year of the Bachelor of Arts in Food Business Innovation on a full-time basis.

Lifelong Learning Department

Email: email
Phone: 066 7191701