This course is designed to equip the learner with the relevant knowledge, skills and competence to work using a range of specialised skills in a professional kitchen. The course provides the student with an opportunity to obtain experience in a wide range of specialised areas such as food and beverage services, bakeries, and busy restaurants while gaining a sound general knowledge in areas needed to function in the hotel and catering environment.

This course leads to a FETAC Level 6 Advanced Certificate in Professional Cookery and includes the modules:

• Culinary Techniques
• Menu Design and Applied Nutrition
• Culinary Food Safety Management
• Gastronomy
• Culinary Event
• Hospitality Business
• International Cuisine
• Work Experience
• Pastry Baking and Desserts