Program Overview

Program Details

Overview

The Higher Certificate in Arts in Culinary Arts (Professional Cookery Practice) is a Level 6 Award on the National Framework of Qualifications (NFQ) that promotes entry-level careers as professional chefs.

Program Description

This program enables students to enter the culinary sector and demonstrate abilities in the development, preparation, and presentation of food products in a safe, healthy, and nutritious manner. Students will develop an awareness of the need for products that are cost-effective and can provide efficient solutions in a wide variety of settings.

Program Aims

The aim of this program is to facilitate the learner with continual development of effective learning and competency in fundamental culinary skills and management. The program aims to equip participants with the appropriate knowledge and skills and the ability to apply the concepts, theories, and practices from each of the module areas in modern-day culinary operations.

Program Outcomes

Upon graduation, students will be awarded a Higher Certificate in Arts in Culinary Arts (Professional Cookery Practice). Graduates will have acquired the requisite specialized knowledge, skills, and competencies necessary to operate at an advanced level in a variety of culinary and retail outlets, including restaurants, hotels, and other catering establishments.

Program Structure

The program consists of three years, with each year divided into two semesters.

Modules

Year One

• Hygiene and HACCP (Mandatory)
• Kitchen & Larder 1 (Mandatory)
• Meat Processing (Mandatory)
• Theory of Food and Kitchen Organisation 1 (Mandatory)
• Introduction to Business (Mandatory)
• Pastry 1: Pastry and Confectionery (Mandatory)
• Industry Internship (Mandatory)

Year Two

• Introduction to Nutrition and Diet Therapy (Mandatory)
• Kitchen and Larder 2 (Mandatory)
• Cost Control and Purchasing (Mandatory)
• Work-based Learning - Professional Cookery (Mandatory)
• Pastry 2 (Mandatory)
• French Culinary terms and Wine terminology (Mandatory)
• Gastronomy 1 (Mandatory)

Year Three

• Wine Studies 1 (Mandatory)
• Kitchen and Larder 3 (Mandatory)
• Meat Technology (Mandatory)
• Gastronomy 2 (Mandatory)
• Food Production and Presentation (Mandatory)
• Management Principles (Mandatory)
• Culinary Operations Management (Mandatory)
• Food and Beverage Service (Mandatory)

Admission Criteria

Year 1 Entry

• Leaving Certificate or an equivalent qualification
• A FETAC Level 5 or 6 in any discipline
• Applicants with relevant Recognition of Prior Learning (RPL) can apply for entry to the first year of the program

Year 2 or 3 Advanced Entry

• Applicants with relevant Recognition of Prior Learning (RPL) based on consideration of learning outcomes achieved through prior certificated or experiential learning

Tuition Fees

• €2,500 per year
• SUSI Funding is available

Career Opportunities

Graduates will have acquired the requisite specialized knowledge, skills, and competencies necessary to operate at an advanced level in a variety of culinary and retail outlets, including restaurants, hotels, and other catering establishments. Career opportunities include:

• Newly qualified commis Chefs
• Experienced Chefs (without a prior formal qualification) may progress from their current position to more advanced roles, such as Demi-Chef, Chef de Partie, Sous Chef, or Head Chef

Progression

Students who successfully complete the program will be offered a place on the TU942 BA in Culinary Arts and similar programs in school through a facilitated entry process.