Certificate in Culinary Skills

The Certificate in Culinary Skills programme is designed for those who wish to work as an entry-level chef in the hotel, restaurant or contract catering sector. The course is designed to provide students with the opportunity to achieve a Level 6 Minor Award in one year, through a combination of college-based learning and structured work-based learning.

Participants on the programme will engage in part-time study and part-time employment in Fáilte Ireland registered establishments, including hotels (Irish Hotels Federation), Restaurants (Restaurant Association of Ireland or Euro-toques). They will be embarking on their culinary training on commencement of the programme.

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.

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 hotels and restaurants.

On successful completion of this programme learners will have the ability to:

Knowledge:

• Describe the organisation, marketing, costing and control elements of running a professional kitchen
• Apply scientific principles, technologies and systems to operating a professional kitchen
• Manage the implementation of food control, food cost, portion and quality control in a professional kitchen

Skills:

• Demonstrate a wide range of precision technical culinary skills to produce a variety of classical and contemporary dishes
• Apply and adapt nutritional knowledge to creative food production and menu planning
• Analyse appropriate styles of food and beverage service

Competence:

• Explain the role of gastronomy in the development of culinary arts
• Operate computer software and systems relevant to the culinary arts
• Evaluate a range of knowledge, skills and competence to design, organise, serve and evaluate a meal experience.
• Apply relevant provisions of legislation and regulation relevant to the hospitality business, including health and safety at work legislation, food safety legislation and the principles of Hazard Analysis and Critical Control Points (HACCP).
• Identify key academic and independent learning skills appropriate to the hospitality industry.

Please note: This programme is funded for eligible applicants via Springboard+.