Certificate in Culinary Skills
Three great reasons to consider this course
- FREE COURSE - Springboard funded
- The programme is designed for those who wish to work as a chef in the hospitality/ food retail or contract catering sectors.
- Successful completion of the programme will allow opportunities to progress to the BA in Culinary Arts.
The aim of this one-year Springboard+ 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.
Important notice about this course
NOW CLOSED FOR APPLICATIONS
This course is supported by Springboard+. You can find more information on Springboard by clicking here.
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:
- 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
- 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
- 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+.
The following topics will be covered on this course:
Culinary Foundation - 10 Credits
Academic and Career Skills - 5 credits
Food Safety and Quality Assurance
Culinary Skills and Techniques - 10 Credits
Fundamentals of Accounting - 5 credits
Culinary Nutrition Principles and Applications
This one-year part-time programme combines college-based education in culinary operations with work-based learning in industry.
The course will be delivered during the day-time over 2 full days (Mondays and Tuesdays) per week followed by a full-time work experience module.
Proposed teaching days per week are Monday and Tuesday (subject to change). Please note that these arrangements may be subject to changes due to the Covid-19 situation.
This programme prepares graduates for a variety of roles in food preparation in hotels and restaurant and also in food retail including delicatessens, gastro pubs and catering outlets.
Successful graduates can apply for entry onto the BA in Culinary Arts with the relevant exemptions.
FREE via the Springboard scheme.
Applicants must hold a level 5 qualification or equivalent.
Mature applicants, those over 23 years of age will be assessed through the institute's mature application process. Applicants with the relevant experience can be assessed through the DkIT Recognition of Prior Learning (RPL) policy process.
To apply for this programme via the Springboard+ scheme, you must meet the eligibility criteria (click to read) in addition to the minimum entry criteria listed above.
A 20-credit work placement is a compulsory element of this programme. Placement will take place in approved hospitality or food retail establishments. A total of 400 hours must be completed on placement.
Those interested in a career as a chef in the hotel/ restaurant/ retail or contract catering sector.
|Course Type||Springboard, Flexible & Professional|
|Fees||FREE via the Springboard scheme|
|Starting Date||Monday 26th September 2022|
|School||School of Business & Humanities|
|Awarding Body||Dundalk Institute of Technology|
|Delivery Method||On Campus|
How to Apply
Please remember to upload the required documentation (scanned copies of your existing qualification(s) and your CV) with your online application to expedite academic assessment.