Higher Certificate in Culinary Arts – Consortia Programme (Higher Certificate in Culinary Arts (Consortium - Midlands Athlone Lead))

ATU Donegal (TBC)
Key Programme Details
Award

Higher Certificate in Culinary Arts

NFQ Level

Level 6 About NFQ

Delivery Method

Classroom

Mode

Part Time

ECTS Credits

60

Department

Hospitality, Tourism and Culinary Skills

General Information
Contact

Nicola Dunnion

Email

nicola.dunnion@lyit.ie

Phone

0749186613

Address

Killybegs Campus, Killybegs, Co Donegal

Important Dates
Application Deadline

18/09/2022

Start Date

19/09/2022

End Date

05/05/2023

About this Course

This programme provides learners with a modern, academically rigorous and industry relevant educational experience. The scope of the programme covers customer service, operations, and management of hotel, restaurant, food production and food retail enterprises in a modern dynamic business environment. Key pillars evident throughout the programme include Equality, Diversity and Inclusion (EDI), Sustainability, Internationalisation (both at home and overseas), The Learner Experience, Engagement with Community and Industry and Educational Provision.

If you have a strong passion and interest in food, then this culinary arts course is for you. This course will appeal to students who want to make a career for themselves in the hospitality industry. The course is very dynamic and hands on, which combines theory and practical subjects to equip you for the world of cooking. The hospitality industry is one that is evolving all the time and is very rewarding. This programme will prepare you to work as a professional chef in the tourism and hospitality sector.
The aim of the programme is to provide learners with the knowledge and advanced skills and competencies necessary for a successful and progressive career in the culinary arts sector. Learners will be taught essential practical skills underpinned with the academic knowledge required of a modern-day professional chef. Each class will teach you specific skills, beginning with basic ingredient identification.
Our culinary arts lecturers will help you train your senses, guiding you through an incredible range of tastes and flavours from herbs and condiments to vegetables and meats. Your progression will continue through the development of culinary techniques such as knife skills, cooking processes, pastry and baking, larder and restaurant service. Most of the culinary experience will be on classical French cuisine, however you will get to prepare food from around the world, including Spanish, Greek, Chinese, American and Italian cuisine. Your practical classes will be backed up with theory, for example, food safety and hygiene, menu planning and nutrition.

Entry Requirements

The part-time programme is aimed at those who are working full time in industry and those wish to work full time in industry. Candidates will likely have either least 3 years' work experience and pass an interview, or 60 credits at level 6 in a culinary subject area. Applicants are likely to come from the Certificate in Culinary Skills and this programme is an established progression route for these students.

Recognition of Prior Learning (RPL) will be in keeping with the ATU Donegal RPL Policy. Applications will be considered on a case by case basis.

Long Description

The programme prepares graduates from diverse academic backgrounds for rewarding careers in the industry, in food production, catering and hospitality roles. This programme give learners the knowledge, skills and competencies necessary for employment in management and/or support positions within the hotel and food service sector.

This programme provides learners with a modern, academically rigorous and industry relevant educational experience. The scope of the programme covers customer service, operations, and management of hotel, restaurant, food production and food retail enterprises in a modern dynamic business environment. Key pillars evident throughout the programme include Equality, Diversity and Inclusion (EDI), Sustainability, Internationalisation (both at home and overseas), The Learner Experience, Engagement with Community and Industry and Educational Provision.

The programme is developed in response to industry needs to meet the demands of a vibrant and thriving tourism in Ireland. Innovation and creativity are required to support the post-covid19 recovery and to address many of the challenges faced by the tourism industry, including the decarbonisation of the economy, rapid digital transformation, the UN SDGs and the challenges in the labour market. Graduates from this programme are well-rounded, with strong transversal skills, excellent communication abilities and high levels of competency with IT and numeracy.

Timetable Info

TBC

Delivery Notes

TBC

Admissions Contact Details
Application Procedures

Applications can be made via the Springboard website www.springboardcourses.ie. All applicants are required to
provide
a copy of their C.V
a copy of their highest education qualification certificate
documentary evidence of their eligibility for Springboard including residency (i.e. that they have been ordinarily resident in Ireland or the state EEA/EU/UK/Switzerland for 3 out of the last 5 years).

Eligibility criteria for Springboard is available on the Springboard website at https://springboardcourses.ie/eligibility.