Program Overview

Higher Certificate in Culinary Arts (L6, 60 ECTS)

Course Overview

This course is designed to provide students with key knowledge, skills, and competence necessary for a career in the food and/or culinary sector. The program aims to reinforce and enhance students' knowledge of scientific principles, processes, and technologies through the study of food.

Entry Requirements

Applicants should hold the Certificate in Culinary Skills, Level 6, 60 Credits, or recognized equivalent.

Course Content

Modules

• Food Safety and Environmental Management
• Food & Beverage Selling Skills
• Modern Gastronomy
• Enhanced Tarts, Desserts & Gateau
• Contemporary Restaurant and A la Carte Cooking
• Global Cuisine
• Enhanced Pastry, Bread and Confectionery
• Volume and Modern Banquet Production Cookery
• Classical and Contemporary Cuisine
• Culinary Business Management
• Work Placement

More Information

Delivery

This program will be delivered primarily face-to-face on campus at TUS Athlone.

Why Choose This Course

• Level 6 Programme (60 ECTS)
• Advanced Entry to Year Two for eligible applicants
• Face-to-Face Delivery
• Personal and supportive approach to teaching and learning
• Problem-Based Learning (PBL) based approaches will be used to challenge and expand the student's knowledge, skills, and competence
• The program addresses to a significant level all four key areas, which have been deemed by government as being of critical importance at this time: digital skills, transversal skills, management and leadership skills, and the workplace of the future
• Students will be taught in state-of-the-art facilities, including training kitchens, a production kitchen, training restaurant, and polytunnel

Career Opportunities

Successful completion of the course will open up new opportunities in the culinary service sector. Many graduates work in exciting roles in the hospitality sector, including family-run restaurants, Michelin-starred restaurants, 5-star hotels, cruises, resorts, contract catering, and more.

Objectives

The aim of this program is to provide students with key knowledge, skills, and competence necessary for a career in the food and/or culinary sector, to reinforce and enhance students' knowledge of scientific principles, processes, and technologies through the study of food.

Timetable Info

• Duration: One year
• Study Mode: Part-time
• Start Date: 08/09/2025
• Induction: Saturday, 6 September 2025, from 9:00 am to 1:00 pm

Fees

This program will be funded/part-funded by Springboard+ for the academic year 2025/2026. It will be fully funded for eligible applicants. Places are allocated on a first-come, first-served basis, prioritizing Unemployed and Returner applicants. Applications will be closed once the maximum number of applicants has been reached.