Certificate in Culinary Skills

Program Overview

Certificate in Culinary Skills

Course Overview

The aim of this course is to provide learners with the knowledge, skills & competence necessary for a career in a professional cookery environment. This will be achieved by providing learners with the essential practical skills & knowledge required of modern-day professionals working in kitchen environments. The primary focus of the course is to prepare graduates for a variety of roles in food preparation in food retail outlets including hotels, gastro pubs, catering outlets & restaurants.

Entry Requirements

• Candidates must have a Level 5 (i.e. Leaving Certificate or full Further Education award) to gain admittance for a Level 6 course.
• Mature candidates (23+) are also eligible to apply.
• Candidates who do not have English as a first language will have to demonstrate competence in ability to complete assignments.
• Candidates should have a strong interest in working in the hospitality industry.

Course Content

Modules

• Core subjects covered including Volume Food production, Culinary Techniques, Pastry and more.
• You will learn fundamental culinary skills from our dedicated and highly experienced lecturers, taught in our fantastic facilities.
• On this course you take a compulsory work placement at the end the year.

More Information

Delivery

• This programme will be delivered primarily face to face, TUS Athlone Campus

Why Choose This Course

• After completion 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

Career Opportunities

• Completion of the course will open up new opportunities in the culinary service sector.
• Many of our graduates work in exciting roles in the hospitality sector, including family run restaurants, Michelin starred restaurants, 5* hotels, cruises, resorts, contract catering and more.
• Graduates of this programme will be eligible to apply for advanced entry to year two of the Higher Certificate in Culinary Arts, which may be funded by Springboard+ in the academic year 2026/27.

Timetable Info

• Duration: One year: Monday and Tuesday 9am to 6pm on campus in TUS Athlone.
• Commencing: Week commencing 08 September 2025

Fees

• This course has been submitted for funding under Springboard+ for the academic year 2025/26. We expect to know the outcome of this in May/June 2025. Please add your details to the Register Your Interest link above and we will contact you when we receive notification of the funding status.

Program Outline

Degree Overview:

The Certificate in Culinary Skills is a one-year part-time program designed to equip learners with the knowledge, skills, and competence necessary for a career in a professional cookery environment. The program focuses on providing learners with essential practical skills and knowledge required of modern-day professionals working in kitchen environments. The primary goal is to prepare graduates for a variety of roles in food preparation in food retail outlets, including hotels, gastro pubs, catering outlets, and restaurants.

Outline:

• Modules: The program covers core subjects including Volume Food production, Culinary Techniques, Pastry, and more.
• Work Placement: The program includes a compulsory work placement at the end of the year.

Teaching:

• Faculty: The program is taught by dedicated and highly experienced lecturers.
• Facilities: The program utilizes fantastic facilities.

Careers:

• Opportunities: Completion of the course will open up new opportunities in the culinary service sector.
• Outcomes: Graduates work in exciting roles in the hospitality sector, including family run restaurants, Michelin starred restaurants, 5 hotels, cruises, resorts, contract catering, and more.
• Advanced Entry: Graduates of this program are eligible to apply for advanced entry to year two of the Higher Certificate in Culinary Arts, which may be funded by Springboard+ in the academic year 2026/26.

Other:

• Program Delivery: The program is delivered primarily face-to-face.
• Program Duration: The program is one year in duration.
• Program Start Date: The program commences in the week commencing September 9th, 2023.
• Program Focus: The program focuses on providing learners with essential practical skills and knowledge required of modern-day professionals working in kitchen environments.
• Program Goal: The program aims to prepare graduates for a variety of roles in food preparation in food retail outlets, including hotels, gastro pubs, catering outlets, and restaurants.
• Program Content: The program covers core subjects including Volume Food production, Culinary Techniques, Pastry, and more.
• Program Teaching: The program is taught by dedicated and highly experienced lecturers.
• Program Facilities: The program utilizes fantastic facilities.
• Program Work Placement: The program includes a compulsory work placement at the end of the year.
• Program Outcomes: Graduates work in exciting roles in the hospitality sector, including family run restaurants, Michelin starred restaurants, 5 hotels, cruises, resorts, contract catering, and more.
• Program Advanced Entry: Graduates of this program are eligible to apply for advanced entry to year two of the Higher Certificate in Culinary Arts, which may be funded by Springboard+ in the academic year 2026/26.