Certificate in Culinary Skills (Certificate in Culinary )

South East Technological University (WD_HCULA_D)
Key Programme Details
Award

Certificate

NFQ Level

Level 6 About NFQ

Delivery Method

Classroom, Blended

Mode

Part Time

ECTS Credits

60

General Information
Contact

Lorraine Quirke

Email

lorraine.quirke@setu.ie

Phone

051834137

Address

C/o Lifelong Learning Office SETU Waterford

Important Dates
Application Deadline

31/08/2022

Start Date

26/09/2022

End Date

30/08/2023

About this Course

Course Description:

The aim of this programme is to provide learners with the knowledge, skills, and competence necessary for a career in a professional cookery environment. Learners will be provided with the essential practical skills and knowledge required of modern-day professionals working in kitchen environments.

Key Features:

This one-year part-time programme combines college-based education in culinary operations with work-based learning in industry. The primary focus of the programme is to prepare graduates for a variety of roles in food preparation in food retail outlets including delicatessens, gastro pubs, catering outlets and restaurants.

On successful completion of this programme learners will have the ability to:

KNOWLEDGE
Describe the organisation, marketing, costing, and control elements of running a professional kitchen
Apply scientific principles, technologies, and systems to operating a professional kitchen
Manage the implementation of food control, food cost, portion, and quality control in a professional kitchen
Demonstrate a wide range of precision technical culinary skills to produce a variety of classical and contemporary dishes
Apply and adapt nutritional knowledge to creative food production and menu planning
Analyse appropriate styles of food and beverage service

COMPETENCE
Explain the role of gastronomy in the development of culinary arts
Operate computer software and systems relevant to the culinary arts
Evaluate a range of knowledge, skills, and competencies to design, organise, serve and evaluate a meal experience.
Apply relevant provisions of legislation and regulation relevant to the hospitality business, including health and safety at work legislation, food safety legislation and the principles of Hazard Analysis and Critical Control Points (HACCP).
Identify key academic and independent learning skills appropriate to the hospitality industry.

All IoTs involved in the group are currently undergoing Periodic Programme Evaluations, which requires consultation with industry, both regionally and nationally. In their 2019 submission to the Joint Oireachtas Committee Business, Enterprise, and Innovation, The Restaurant Association of Ireland (RAI) indicated in 2021 that “there is also a current shortage of 7,000 chefs”, the Expert Group on Future Skills Needs (EGFSN) identified a deficit of 5,000 chef trainees annually. In 2019, that estimate is at 7,500 (pg2).

We need our tourism and hospitality sectors to be ready for the challenges post-COVID and to ensure they can remain sustainable in the future."" (Harris 2021).This programme will address these problems by applying a more flexible and assessable course to culinary chefs who want to up skill and remain competitive in the hospitality field.

As the industry emerges from the impact of COVID-19, staff and skills shortages within the tourism and hospitality industry remains a major concern. The requirement for Higher Education to deliver industry relevant education has never been more crucial and this programme aims to address skills gaps identified and support the industry as it rebuilds post-pandemic.

Entry Requirements

The minimum entry requirements for the Certificate in Culinary Skills is 5 O6/H7 in the Leaving Certificate or QQI FET Level 5, or equivalent qualification.
Candidates who do not meet the above entry requirements may be admitted to the programme on the grounds of mature years (23 years old on or before 1 January in the proposed year of entry) if they are deemed to have attained appropriate education and experience.

Long Description

Course Description:
The aim of this programme is to provide learners with the knowledge, skills, and competence necessary for a career in a professional cookery environment. Learners will be provided with the essential practical skills and knowledge required of modern-day professionals working in kitchen environments.

Key Features:

This one-year part-time programme combines college-based education in culinary operations with work-based learning in industry. The primary focus of the programme is to prepare graduates for a variety of roles in food preparation in food retail outlets including delicatessens, gastro pubs, catering outlets and restaurants.



On successful completion of this programme learners will have the ability to:

KNOWLEDGE
Describe the organisation, marketing, costing, and control elements of running a professional kitchen
Apply scientific principles, technologies, and systems to operating a professional kitchen
Manage the implementation of food control, food cost, portion, and quality control in a professional kitchen

SKILLS
Demonstrate a wide range of precision technical culinary skills to produce a variety of classical and contemporary dishes
Apply and adapt nutritional knowledge to creative food production and menu planning
Analyze appropriate styles of food and beverage service

COMPETENCE
Explain the role of gastronomy in the development of culinary arts
Operate computer software and systems relevant to the culinary arts
Evaluate a range of knowledge, skills, and competencies to design, organise, serve and evaluate a meal experience.
Apply relevant provisions of legislation and regulation relevant to the hospitality business, including health and safety at work legislation, food safety legislation and the principles of Hazard Analysis and Critical Control Points (HACCP).
Identify key academic and independent learning skills appropriate to the hospitality industry.

All IoTs involved in the group are currently undergoing Periodic Programme Evaluations, which requires consultation with industry, both regionally and nationally. In their 2019 submission to the Joint Oireachtas Committee Business, Enterprise, and Innovation, The Restaurant Association of Ireland (RAI) indicated in 2021 that œthere is also a current shortage of 7,000 chefs, the Expert Group on Future Skills Needs (EGFSN) identified a deficit of 5,000 chef trainees annually. In 2019, that estimate is at 7,500 (pg2).

We need our tourism and hospitality sectors to be ready for the challenges post-COVID and to ensure they can remain sustainable in the future."" (Harris 2021).This programme will address these problems by applying a more flexible and assessable course to culinary chefs who want to up skill and remain competitive in the hospitality field.

As the industry emerges from the impact of COVID-19, staff and skills shortages within the tourism and hospitality industry remains a major concern. The requirement for Higher Education to deliver industry relevant education has never been more crucial and this programme aims to address skills gaps identified and support the industry as it rebuilds post-pandemic.

Timetable Info

Please not students will be required to attend the SETU Waterford campus each Wednesday and Thursday
for two full days per week in Semester one and Semester two.

Delivery Location

Tourism and Leisure Building
Cork Road
South East Technological University Waterford
EIRCODE: X91 KOEK

https://www.wit.ie/about_wit/contact_us/how_to_find_us/

Delivery Notes

Please not students will be required to attend the SETU Waterford campus each Wednesday and Thursday
for two full days per week in Semester one and Semester two.