Certificate in Culinary Skills
Three great reasons to consider this course
- 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.
- Successful completion of the programme will open up new opportunities in the culinary arts sector.
This one-year part-time 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.
Important notice about this course
The next intake for this course is January 2020.
This course is delivered via 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.
The following topics will be covered on this course:
- Culinary Fundamentals
- Culinary Techniques- Volume Food Production
- Learning to Learn
- Food and Beverage Operations
- Pastry, Bakery and Desserts
- Menu Design and Applied Nutrition Placement
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 to 2.5 days per week followed by a full-time work experience module.
Proposed teaching days per week are Monday and Tuesday (subject to change).
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 institutes RPL process.
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.
|School||School of Business & Humanities|
|Awarding Body||Dundalk Institute of Technology|
|Fees||FREE via the Springboard scheme|
|Starting Date||January 2020|