Application Deadline

31/10/2017

Start Date

11/09/2017

This course will begin in January 2018

This programme is designed to enable the learner find employment at entry level in the Hospitality and Food sector.
The programme is largely skills based. It will equip the learner to a standard that will give him or her the necessary skills to begin a professional career in Culinary Arts and the ability to take up work in a professional kitchen environment.
As an entry level programme, the skills acquired will be sufficient to enable the learner to embark on his or her culinary career. The modules are designed to cover the skills required in professional practice to ensure that the learner can cope with the fast-paced environment of a commercial kitchen at a junior or trainee level. The learning is further enhanced with immersion in the work place through the work-based element of the program.
Learners will also acquire key transferrable skills in HACCP and manual handling which is a desired requirement of the employer.

Any student who has achieved his or her Leaving Certificate [ or equivalent major award at Level 5] will be considered for this programme.
International students may apply and must present with Leaving Certificate equivalent and must reach the appropriate Institute English-language requirements.
The procedure for the selection of candidates who do not possess the Leaving Certificate or equivalent will mirror the existing Institute Mature Applicants process, which is well-established in customised Springboard form to be considered for RPL.
Where there are more applicants than places on the course, a selection interview will take place.

This programme is designed to enable the learner find employment at entry level in the Hospitality and Food sector.
The programme is largely skills based. It will equip the learner to a standard that will give him or her the necessary skills to begin a professional career in Culinary Arts and the ability to take up work in a professional kitchen environment.
As an entry level programme, the skills acquired will be sufficient to enable the learner to embark on his or her culinary career. The modules are designed to cover the skills required in professional practice to ensure that the learner can cope with the fast-paced environment of a commercial kitchen at a junior or trainee level. The learning is further enhanced with immersion in the work place through the work-based element of the program.
Learners will also acquire key transferrable skills in HACCP and manual handling which is a desired requirement of the employer.

Campus/Classroom

Campus/Classroom

Instructor

Neil Quinlan/Joan Mangan

Address

Waterford Institute Of Technology,
Cork Road,
Waterford.

Phone

051-302849

Email

springboard@wit.ie