Culinary Arts - Higher Certificate in Arts

Program Overview

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Culinary Arts – Higher Certificate in Arts

Course Overview

If you are an aspiring chef who would like to work in a restaurant or hotel, or looking to pursue a career in food development, this is the right course for you.

In addition to learning the theory and practice of professional cookery, you will explore gastronomy and innovation in food and expand your understanding of issues such as dietary requirements, menu planning, people management, marketing, communication and managing finances.

If you have an interest in, and/or a flair for, cookery as well as a creative mind-set this course will appeal to you. The Higher Certificate in Culinary Arts combines creativity, artistry and business skills to provide an enjoyable and engaging student experience. The course is strongly linked with industry and includes a work placement in Ireland or overseas – including locations such as Connecticut, Rhode Island, Cape Cod and Nantucket in the United States – between Year 1 and Year 2.

Additional Information

TUS is delighted to be in an academic partnership with the Irish Hospitality Institute (IHI). This partnership offers students of the Department of Hospitality Tourism & Wellness, Moylish, Limerick and the Department of Hospitality, Tourism & Leisure, Athlone campus, complimentary membership of the professional body while they study at TUS. Members are connected with the wider IHI professional network, a great resource for those looking to learn more about the Irish hospitality industry while making valuable connections to support early-stage career decisions. Members have access to a wide range of learning and development resources including the IHI Mentors Matter programme which supports career progression and advancement of members. Graduates benefit from a further year’s complimentary membership of IHI.

Entry Requirements

Leaving Certificate

A minimum of 5 O6/H7 grades in Leaving Certificate subjects, including English or Irish.

Foundation Level Maths at grade F2 or higher is acceptable as meeting the Mathematics requirement for this programme.

Mature Applicants

Candidates applying as mature applicants may be required to attend an interview and may be requested to take an aptitude test to prove their suitability for a place on this programme.

International Applicants

International applicants should apply directly to the International Office at TUS, allowing plenty of time for completing the visa process. Applications for September start should be made by 1st June at the latest to ensure visas are processed in time. You should familiarise yourself with visa processing times for your country of origin to ensure you make a timely application. Find out more here.

Course Modules

Year 1 – Semester 1

• Business Communications & PD (5 credits)
• Culinary Principles (5 credits)
• Culinary Service Techniques (5 credits)
• The Guest Experience & Service Standards (5 credits)
• Larder (5 credits)
• Pastry Fundamentals (5 credits)

Year 1 – Semester 2

• Culinary Developments & Nutrition (5 credits)
• Culinary Operations (5 credits)
• Food Safety (5 credits)
• Pastries & Desserts (5 credits)
• Information Technology & Media (5 credits)
• Product Knowledge & Artisan Food Production (5 credits)

Year 2 – Semester 1

• Classical Cuisine Gastronomy (5 credits)
• Creative Desserts (5 credits)
• Culinary Led Event (10 credits)
• HRM Concepts (5 credits)
• Kitchen & Resource Management (5 credits)
• Taste of Ireland (5 credits)

Year 2 – Semester 2

• Bistronomy (5 credits)
• Business Accounting & Cost (5 credits)
• Chocolate Confectionary & Plated Desserts (5 credits)
• Contemporary Cuisine (5 credits)
• Workplace Learning (5 credits)

Career Opportunities

There is a 100% employment record for graduates of this course. You can pursue work as a professional chef in the hospitality sector in Ireland or overseas, progressing over time to Executive Chef or perhaps running your own restaurant. You may also choose to pursue work opportunities in the wider food sector. A Culinary Arts qualification is a passport to travel. Many graduates hold leading positions with top hospitality brands around the world.

Further Study

On completion of this course graduates can progress to the 1 year level 7 add-on BA in Culinary Arts.

Student Profiles

Jack was awarded “The Caraway Culinary Travel Scholarship 2023” to continue his food journey in his culinary career and is currently working in a new Restaurant in Barcelona called Santo Paladar. It is headed up by TUS Culinary graduate Ciara Kenneally and Killian Bowen formerly of Adare Manor. Jack also won the 2022 World skills Ireland Cookery.

Kieran Bolger won silver at the prestigious Knorr Student Chef of the Year Competition 2024.

Similar Courses

• Culinary Entrepreneurship – BA (Hons)
• Culinary Arts – BA

Program Outline

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Degree Overview:

This Higher Certificate in Culinary Arts is designed for aspiring chefs who wish to work in restaurants, hotels, or pursue careers in food development. The program combines practical cookery skills with theoretical knowledge, exploring gastronomy, food innovation, and essential business skills.

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Objectives:

• To develop practical cookery skills and techniques.
• To develop people management, marketing, communication, and financial management skills.
• To provide a strong link with industry through work placements.

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Description:

The program emphasizes creativity, artistry, and business skills, offering an engaging student experience. It includes a work placement in Ireland or overseas, including locations in the United States, between Year 1 and Year 2. Students are required to pay approximately €450 for class materials, knives, books, uniforms, and safety shoes in the first week of college.

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Outline:

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Year 1 - Semester 1:

• Business Communications & PD (Credits: 5): Focuses on effective communication with stakeholders in the culinary and hospitality sector, personal and career development, and transitioning to independent learning in higher education.
• Culinary Principles (Credits: 5): Introduces core cookery processes, safe knife and equipment use, and essential culinary skills for professional cookery.
Covers food safety, hygiene, and efficient work practices.
• Culinary Service Techniques (Credits: 5): Develops skills for working in a live production kitchen, preparing, cooking, and presenting traditional lunch items in a team-based approach.
• Larder (Credits: 5): Focuses on the principles and techniques of Larder, preparing a range of foods safely, efficiently, and hygienically.
• Pastry Fundamentals (Credits: 5): Introduces fundamental pastry principles and techniques, covering basic preparations, pastes, breads, and biscuits.

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Year 1 - Semester 2:

• Culinary Developments & Nutrition (Credits: 5): Develops skills for producing dishes suitable for breakfast, delicatessen, and healthy option menus.
Focuses on the link between nutrition, diet, and health, and menu composition.
• Culinary Operations (Credits: 5): Applies skills and techniques in a volume kitchen environment, upscaling recipes for volume production menus and service.
Emphasizes teamwork, individual and peer learning.
• Food Safety (Credits: 5): Provides theoretical knowledge of food safety and HACCP, equipping learners to monitor HACCP controls in the workplace.
• Pastries & Desserts (Credits: 5): Builds on Pastry Fundamentals, developing skills in using different pastes and creating hot and cold desserts and sponges.
• Principles of Management & Marketing (Credits: 5): Introduces key concepts and theories of management and marketing, developing an understanding of their role in modern organizations.
• Product Knowledge & Artisan Food Production (Credits: 5): Builds on Larder, exposing learners to Artisan Food Products, producer philosophies, and the environmental impact of food production.

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Year 2 - Semester 1:

• Classical Cuisine Gastronomy (Credits: 5): Develops practical skills and product knowledge in Classical Cuisine, exploring the philosophical, artistic, historical, social, and scientific aspects of Gastronomy.
• Creative Desserts (Credits: 5): Builds on pastry fundamentals and classics, encouraging a creative approach to adapting classical pastry to a contemporary style.
• Culinary Led Event (Credits: 10): Reinforces and consolidates learning from Culinary Service Techniques, requiring students to plan, organize, and execute a complete food preparation, production, and service event.
• HRM Concepts (Credits: 5): Equips students with an understanding of core concepts in HR management, covering the origins, role, and practical operation of HRM in various organizations.
• Kitchen & Resource Management (Credits: 5): Introduces management of resources within a food service business operation.
• Taste of Ireland (Credits: 5): Explores culinary arts through Irish national and regional influences, using authentic ingredients and artisanal produce.

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Year 2 - Semester 2:

• Bistronomy (Credits: 5): Explores the principles of Bistronomy, combining gastronomic excellence with a relaxed bistro atmosphere.
• Business Accounting & Cost (Credits: 5): Introduces core tools and principles for preparing and reviewing business accounts, focusing on the application of accounting information for business decision-making.
• Chocolate Confectionary & Plated Desserts (Credits: 5): Advances pastry skills, focusing on petit fours, afternoon tea pastries, and working with chocolate.
Develops skills for producing modern plated desserts.
• Contemporary Cuisine (Credits: 5): Provides insight into the diversity of modern cookery, preparing contemporary dishes and menus using authentic ingredients and modern methods.

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Careers:

• Career Opportunities: Graduates have a 100% employment record, working as professional chefs in the hospitality sector in Ireland or overseas, progressing to Executive Chef or running their own restaurant.
They can also pursue opportunities in the wider food sector.
• Further Study: Graduates can progress to the 1-year level 7 add-on BA in Culinary Arts.

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Other:

• TUS Partnership with the Irish Hospitality Institute (IHI): Students receive complimentary IHI membership, connecting them with the professional network and providing access to learning and development resources, including the IHI Mentors Matter program.
Graduates receive a further year of complimentary IHI membership.