Certificate in Plant Based Cooking & Sustainable Practices (Certificate in Plant Based Cooking & Sustainable Practices)

South East Technological University (TBC)
Key Programme Details
Award

Special Purpose Award - Certificate in Plant Based Cooking & Sustainable Practices

NFQ Level

Level 6 About NFQ

Delivery Method

Blended

Mode

Part Time

ECTS Credits

35

Department

Humanities

General Information
Contact

Lorraine Quirke

Email

Lorraine.Quirke@setu.ie

Phone

051 834137

Address

LORRAINE QUIRKE
SPRINGBOARD ADMINISTRATOR
SCHOOL OF EDUCATION & LIFELONG LEARNING
SOUTH EAST TECHNOLOGICAL UNIVERSITY
WATERFORD
X91 KOEK

Important Dates
Application Deadline

31/08/2022

Start Date

12/09/2022

End Date

12/05/2023

About this Course

The Certificate in Plant-Based Cooking and Sustainable Practices is a short course designed to upskill existing culinary staff and potential new entrants in the skills required to serve the growth in demand for newer, plant-based menu options in the hospitality and broader food service sector, and do so in a sustainable way. It provides an upskilling opportunity for existing staff, equally an opportunity for a first qualification directed to people looking to develop a career in hospitality and food sector.

The plant-based food sector is worth about $30 billion globally and is forecast to explode to more than $160 billion with growth driven across environmental, health, nutrition, and animal welfare concerns. Bord Bia (2021) estimates that 8% of the Irish population are now vegetarian, while 2% are vegan whilst 16% are flexitarian. Deliveroo Ireland saw plant-based food orders increase 187% during the COVID-19 lockdown period reflecting diversity in food choices. Waterford Chamber Skillsnet (2022), Chef Network Ireland (2022) identified areas for upskilling chefs and deficits in knowledge areas such as food costing, sustainability and vegan, vegetarian menu planning.

This programme seeks to address this opportunity for innovative culinary graduates to increasingly enter employment opportunities in food industries with skills that better match the needs of industry. The National Skills Bulletin 2021 outlines Governments commitment to address vacancy notifications and difficult-to-fill vacancies, including skilled crafts such as culinary arts . Equally, Failte Irelands latest Labour Research Report (2022) identifying considerable difficulty in the recruitment of skilled chefs with 88% of businesses citing severe shortages of chefs.

Prior to the onset of the pandemic, employment was growing strongly for chefs. The national number of chefs and cooks employed nationally was an average 28,500 (CSO 2018). The sector was decimated by Covid-19 pandemic. Numbers employed, declined in the year since 2019. The report outlined ˜people who found themselves unemployed due to COVID-19 with the skills required to re-enter the workforce is a priority through upskilling to include career changers wishing to retrain for alternative job opportunities in the food industry post Covid -19.

SOLAS Skills and Labour Market Research Unit (SLMRU) identified the demand is rising for skilled staff in the hospitality sector, but supply has fallen with companies focusing on investing and retraining existing staff as much as hiring new ones. SERSF Demand from Industry for Skills Report 2021 identified specific skills shortages, such as chefs and the need to upskill staff in specific disciplines. Employers identified planning, costing and sustainability as key areas for upskilling chefs.

The programme addresses and recognises diverse industry needs. A further context for the development of this programme is the strategic importance of the hospitality and tourism sector, to the South East region. There is an estimated 24,800 employed regionally. Primary research in the South East region, indicate demand for enrolment and participation in a sustainable plant based driven culinary specialism area ˜to build upon existing skills and meet the demand of modern consumer preferences (Cliff House; The Vee; Lady Anne; Momo; Everetts 2022).

Course Modules
Plant Based Culinary Skills & Product Knowledge
Develop specialist techniques and reflecting the importance of plant-based cooking skills; detailed understanding
of commodity usage. Explore a range of vegetables, fruit, nuts, seeds, grains and pulses, gaining expert knowledge.

Food Safety & Technology
Provide students with the theoretical knowledge underpinning microbiological food safety, kitchen technology and food safety enforcements authorities.
Students will also be able to investigate and establish technological principles.
Plant Based Nutrition: Provide learners with a comprehensive understanding, based on current research, of how the adoption of a plant-based diet
can largely contribute to better and sustained health over the lifespan.

Plant Based Pastry & Confectionery
Develop expertise and artistic ability in the area of pastry and confectionery, specifically vegan, vegetarian and
plant-based alternatives. Focus on adaptation and recipe modification of pastes, breads, cakes, ices, chocolate work etc.

Food, Energy & Sustainable Practices in Culinary Arts
Provide students with skills, knowledge, and a more In-depth understanding of environmental, social, political,
economic and ethical principles and issues related to the transformation of current societies to ones that are sustainable.

Costing & Budgeting for Culinary Operations
This module aims to give the student an overview of the concepts and uses of cost accounting within a culinary management context.

Work Placement (12 Weeks)
Provides students with a professional placement opportunity in a culinary setting and provide them with an opportunity
to develop crucial expertise.

This new course is currently completing the academic validation process within SETU. Formal offers of SETU academic places will only be made following successful completion of the validation process.’

Entry Requirements

Applicants should have:

- a Leaving Certificate or equivalent major award at Level 5 please see http://www.nfq-qqi.com/index.html.
- at least two years food preparation experience

Applicants who do not meet the academic entry requirements on the basis of certified learning may wish to consider using WIT's Recognition of Prior Learning (RPL) mechanism if they have equivalent experiential and/or certified learning. The Springboard RPL form is available at www.wit.ie/schools/education/springboard_ictskills. Please complete the form electronically and submit by email along with all supporting documentation such as education and training certificates etc.

Applicants for whom English is not their first language will, in all cases, be required to submit certification that they meet WITs English Language Competency Requirements - please see www.wit.ie/about_wit/documents_and_policies/english_language_requirements

Where there are more applicants than places on the course, a selection interview will take place.

Long Description

The Certificate in Plant-Based Cooking and Sustainable Practices is a short course designed to upskill existing culinary staff and potential new entrants in the skills required to serve the growth in demand for newer, plant-based menu options in the hospitality and broader food service sector, and do so in a sustainable way. It provides an upskilling opportunity for existing staff, equally an opportunity for a first qualification directed to people looking to develop a career in hospitality and food sector.

The plant-based food sector is worth about $30 billion globally and is forecast to explode to more than $160 billion with growth driven across environmental, health, nutrition, and animal welfare concerns. Bord Bia (2021) estimates that 8% of the Irish population are now vegetarian, while 2% are vegan whilst 16% are flexitarian. Deliveroo Ireland saw plant-based food orders increase 187% during the COVID-19 lockdown period reflecting diversity in food choices. Waterford Chamber Skillsnet (2022), Chef Network Ireland (2022) identified areas for upskilling chefs and deficits in knowledge areas such as food costing, sustainability and vegan, vegetarian menu planning.

This programme seeks to address this opportunity for innovative culinary graduates to increasingly enter employment opportunities in food industries with skills that better match the needs of industry. The National Skills Bulletin 2021 outlines Governments commitment to address vacancy notifications and difficult-to-fill vacancies, including skilled crafts such as culinary arts. Equally, Failte Irelands latest Labour Research Report (2022) identifying considerable difficulty in the recruitment of skilled chefs with 88% of businesses citing severe shortages of chefs.

Prior to the onset of the pandemic, employment was growing strongly for chefs. The national number of chefs and cooks employed nationally was an average 28,500 (CSO 2018). The sector was decimated by Covid-19 pandemic. Numbers employed, declined in the year since 2019. The report outlined people who found themselves unemployed due to COVID-19 with the skills required to re-enter the workforce is a priority through upskilling to include career changers wishing to retrain for alternative job opportunities in the food industry post Covid -19.

SOLAS Skills and Labour Market Research Unit (SLMRU) identified the demand is rising for skilled staff in the hospitality sector, but supply has fallen with companies focusing on investing and retraining existing staff as much as hiring new ones. SERSF Demand from Industry for Skills Report 2021 identified specific skills shortages, such as chefs and the need to upskill staff in specific disciplines. Employers identified planning, costing and sustainability as key areas for upskilling chefs.

The programme addresses and recognises diverse industry needs. A further context for the development of this programme is the strategic importance of the hospitality and tourism sector, to the South East region. There is an estimated 24,800 employed regionally. Primary research in the South East region, indicate demand for enrolment and participation in a sustainable plant based driven culinary specialism area to build upon existing skills and meet the demand of modern consumer preferences (Cliff House; The Vee; Lady Anne; Momo; Everetts 2022)

Career Opportunities

This course provides an upskilling opportunity for existing staff, equally an opportunity for a first qualification directed to people looking to develop a career in hospitality and food sector. SOLAS Skills and Labour Market Research Unit (SLMRU) identified the demand is rising for skilled staff in the hospitality sector, but supply has fallen with ‘companies focusing on investing and retraining existing staff as much as hiring new ones.’ The South east regional skills Forum ‘Demand from Industry for Skills Report 2021’ identified specific skills shortages, such as chefs and the need to upskill staff in specific disciplines. Employers identified planning, costing and sustainability as key areas for upskilling chefs. Similarly, feedback from the hospitality industry in the South East indicates demand for specialist sustainable plant-based culinary training ‘to build upon existing skills and meet the demand of modern consumer preferences’ (Cliff House; The Vee; Lady Anne; Momo; Everetts 2022)

Timetable Info

The course will be delivered over two semesters starting in September 2022.
Students will be required to attend on site at WIT for one day per week (Day TBC) for 12 weeks in each semester
The programme is delivered 65% on-site and 35% online.

Delivery Location

TOURISM & LEISURE BUILDING
CORK ROAD
SOUTH EAST TECHNOLOGICAL UNIVERSITY
WATERFORD
X91 KOEK

Delivery Notes

The course will be delivered over two semesters starting in September 2022. Students will be required to attend on site at the SETU Waterford campus for
one full day per week (Mondays – TBC) for 12 weeks in each semester. There will be a further half day per week TBC.

Admissions Contact Details
Contact Person

Lorraine Quirke

Address

SPRINGBOARD ADMINISTRATOR
SCHOOL OF EDUCATION & LIFELONG LEARNING
SOUTH EAST TECHNOLOGICAL UNIVERSITY
WATERFORD
X91 KOEK

Phone

051 834137

Email

Lorraine.Quirke@setu.ie

RPL Information

Recognition of Prior Learning - SETU Waterford Campus | formerly Waterford Institute of Technology (wit.ie)

Application Procedures

Apply via www.springboardcourses.ie.

It is important that you support your application with the following required electronic/scanned copies of supporting documents:

1. An up-to-date CV.

2. Scanned copies of all of your official educational qualification, parchments or a transcript of the results showing the results you achieved in each module.

3. Those in receipt of a qualifying Department of Social Protection payment will be required to provide evidence of this payment (Pay slip or letter).

• Returners: will be required to provide a letter / statement signed by a Commissioner of Oaths confirming their status as a homemaker.

• Employed candidates: are required to provide proof or employment. This can include a recent copy of the following: a pay slip, letter or statement from revenue demonstrating your current employment.

• Self - Employed: a recent letter from your solicitor or accountant confirming your self - employment status.

4. Proof of Identification, a copy of your passport or driving license.

5. Applicants whose first language is not English must submit evidence of competency in English,
please see WITs English Language Requirements please see: www.wit.ie/englishrequirements

* To take a course through Springboard+ you will need to:
1. be living fulltime in the Republic of Ireland
2. have your own, valid PPS Number
3. meet the nationality/visa requirement
• You are an EU/EEA/UK/Swiss national or:
• You have permission to remain in Ireland as a family member of an EU citizen or;
• You have Stamp 4 or Stamp 4 EU FAM on your GNIB residence card or;
• You have official refugee status in Ireland / are here on the basis of refugee family reunification or;
• You have been granted Humanitarian Leave to Remain in the State (prior to the Immigration Act 1999) or;
• You have permission to remain following the Minister’s decision not to make a deportation order.
4. have lived in either the EU, the EEA, the UK or Switzerland for at least 3 out of the last 5 years
• If you are a Stamp 4 or Stamp 4 EU FAM holder, residency is calculated from the date you received your stamp. Any time before this cannot be counted
• If you have refugee status in Ireland, residency is counted from the date you applied for International Protection