Professional Cookery Level 6 (6M2099)

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  • 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