Program Overview

Course Overview

The Higher Certificate (Level 6) in Culinary Arts is a dynamic course which aims to provide students with the knowledge and skills necessary for a career in the food and/or culinary sector. The practical nature of this programme will provide learners with the necessary competencies and knowledge required of culinary professionals to succeed in a range of businesses. This course is also suitable for individuals who wish to advance in their current position.

Course Details

Location

Athlone

Duration

2 years

Course Code

US630

Level

6

Course Type

Undergraduate

Study Mode

Full Time

Department

Hospitality, Tourism & Leisure

Entry Requirements

Leaving Certificate

Minimum Entry Requirements: Minimum O6 grades in the Leaving Certificate examination. One of the six subjects presented must include English.

QQI

Any QQI-FET level 5 qualification is acceptable.

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.

Course Modules

Year 1 – Semester 1

• Fundamental Culinary Practice (5 credits)
  • This practical module allows learners to develop basic culinary skills and operational knowledge of a food preparation environment. Attention is given to sustainability, waste reduction, portion control, and key skills development.
• Fundamentals of Artisan Patisserie and Bakery (5 credits)
  • This module ensures that all learners are competent in the production of pastries, breads, sponge products, and desserts. Particular emphasis is placed on the scientific principles and production processes underpinning this discipline.
• Learning and Development for Higher Education (5 credits)
  • This module aims to support learners in their transition to becoming independent learners in higher education by enabling them to develop a range of skills and strategies essential for success.
• Introduction to Computer Applications (5 credits)
  • This module introduces the learner to fundamental computer application skills required to work in a service-oriented business.
• Culinary & Restaurant Skills (5 credits)
  • This module aims to provide learners with the necessary knowledge, skills and competencies to prepare, cook, present and serve a range of dishes necessary to deliver a professional standard of food and beverage service in a range of restaurant operations.
• Food Safety & Risk Management (5 credits)
  • This module is divided into three distinct components: Food Safety Management, Health & Safety Management and PHECC First Aid Course. This module will provide learners with detailed theoretical knowledge and practical engagement underpinning food safety and food safety management systems to become competent in and work to standards of best practice within the Food Service Environment.

Year 1 – Semester 2

• Culinary & Restaurant Operations (5 credits)
  • This module aims to provide learners with the necessary knowledge, skills and competencies to prepare, cook, present and serve a range of dishes necessary to deliver a professional standard of food and beverage service in a range of restaurant operations. Learners will experience simulated time deadlines associated with a working kitchen and restaurant.
• Contemporary Artisan Patisserie and Bakery (5 credits)
  • This module aims to build on the skills learned in the first semester (Fundamentals of Artisan Patisserie and Bakery). The programme provides invaluable pastry and baking training in a purpose-built learning environment.
• Nutrition and Menu Planning (5 credits)
  • This module is twofold in structure which focuses on the blending of food science and the culinary arts which prepares the student to work in the culinary sector and possible progression into food product development and innovation.
• Hospitality Business Management (5 credits)
  • This module seeks to introduce the learner to sustainable and fair business structures and practices in the hospitality industry. It will further develop the skills and attributes necessary for creative, perceptive, collaborative and equitable leadership in an interconnected and diverse global business world.
• Hospitality Cost Control (5 credits)
  • This module will introduce the theory and application of the control cycle, cost classification systems and accounting-based pricing methods in the context of hospitality and tourism.
• Work Based Learning (5 credits)
  • The placement aims to introduce the learner to structured employment at the operational and supervisory levels in the licensed trade sector and for the learner to develop an understanding of the organisation and its procedures.

Year 2 – Semester 1

• Food Safety and Environmental Management (5 credits)
  • This module will serve as a framework in which learners can acquire the skills, knowledge and understanding necessary to be competent in and to assure the provision of safe food whilst also promoting shared responsibility for the production, supply and consumption of nutritious food.
• Contemporary Restaurant and A la Carte Cooking (5 credits)
  • This Module will reinforce cooking fundamentals, ratios, and formulas from year one. Learners will further develop their ability to organise an assigned station based on preparation methods while focusing on the production of menu items, plate presentations, and cooking techniques as applied to specific cuisines in a professional kitchen environment.
• Enhanced Tarts, Desserts & Gateau (5 credits)
  • This pastry, tarts, desserts and gateaux-focused module will build on the knowledge and experience gained in previous modules and be conducted with the use of teamwork in a learner-friendly setting. Specialised bakery and pastry equipment and apparatus will be utilised to allow the learners to produce a variety of tarts, desserts and gateaux.
• Modern Gastronomy (5 credits)
  • This module will introduce students to modern gastronomy and explore the key issues shaping the Irish food and beverage sectors.
• Food & Beverage Selling Skills (5 credits)
  • This module introduces learners to the concepts and skills of professional selling; and builds commercial acumen and an awareness of selling opportunities for food and beverage products.
• Hospitality Financial Accounting (5 credits)
  • This module builds on hospitality cost control in year 1 and presents the accounting cycle and related theory in the context of tourism and hospitality.

Year 2 – Semester 2

• Global Cuisine (5 credits)
  • The learners while working in groups of two or three will be allowed to research, prepare, taste, serve and evaluate ethnic dishes from a select number of countries from around the world.
• Enhanced Pastry, Bread and Confectionery (5 credits)
  • This pastry, bread and confection-focused module will build on the knowledge and experience gained in previous modules and be conducted with the use of teamwork in a learner-friendly setting.
• Volume and Modern Banquet Production Cookery (5 credits)
  • Following on from Contemporary Restaurant and A la Carte Cooking in semester one. Learners will prepare a menu during each practical session, following the principles and techniques associated with preparing and serving food to large groups.
• Classical and Contemporary Cuisine (10 credits)
  • This module is designed to enable learners to develop specialist expertise and creative ability in the areas of classical and contemporary cuisine. It will enable the learner to compare and contrast classical and contemporary styles of food production and analyse the current trends within the culinary environment.
• Hospitality Management Accounting (5 credits)
  • Building on the learners’ prior experience of accounting, this module introduces and develops an understanding of the nature, function and application of management accounting to tourism and hospitality.

Career Opportunities

• Hotels and restaurants
• Food marketing and product development
• Pastry and confectionery
• Food/Culinary Entrepreneurship

Further Study

Upon successful completion of the Higher Certificate in Culinary Arts, students who wish may progress, if eligible, to the third year of our Bachelor of Arts (Level 7) in Culinary Arts.