COURSE CONTENT
The following modules are subject to change due to availability and demand:
- Culinary Techniques
- Food Science & Technology
- International Cuisine
- Meal Service
- Menu Planning & Applied Nutrition
- Pastry Baking & Desserts
- Professional Effectiveness
- Safety & Health at Work
- Word Processing
- Work Practice
- Project Management
WHAT IS THIS COURSE?
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 QQI 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, and Pastry Baking and Desserts.
CERTIFICATION
6M2099 – Professional Cookery
ENTRY REQUIREMENTS
One of the following
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Level 5 QQI Award in Professional Cookery (or equivalent) in a related course
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Proficiency in Computer Skills
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Applicants with relevant work experience will also be considered
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For Mature Applicants (aged 21 or over) – appropriate experience will be considered in lieu of formal qualifications.
All applicants will be interviewed regardless of previous qualifications.
Apply directly using the button below.
EXAMPLES OF HIGHER EDUCATION PROGRESSION:
COURSE FEES
Course fees of €200 are to be paid before registration and include course materials, examination fees and a €30 non-refundable deposit.