Certificate in Culinary Arts and Professional Cookery (January 2017)

Galway Mayo Institute of Technology (CertCulinaryArtsProfCook)
Key Programme Details

Certificate in Culinary Arts

NFQ Level

Level 6 About NFQ

Delivery Method

Classroom - Daytime


Part Time


ECTS Credits



College of Arts & Tourism

General Information

Peter Butler or Mary Russell




091 742328 or 091 742145


Lifelong Learning Centre
Galway Mayo Institute of Technology
Dublin Road, Galway

Important Dates
Application Deadline


Start Date


About this Course

The course will introduce students to the advanced culinary skills required to work at advanced entry level Commis Chefs in the culinary sector. It will immerse students in a deep understanding of culinary techniques, theory and practice. In addition this award will provide the building blocks of future engagement with culinary programme.

Entry Requirements

Applicants should hold a National Framework award at Level 5 or level 6 and have an interest and aptitude for working in Culinary Arts. They should have some experience of working in kitchens, including food safety and food preparation.

Long Description

The course consists of the following modules:
- Food Safety (Culinary) (5 credits)
- Professional Cookery Operations (10 credits)
- Fundamentals of Pastry Baking and Desserts (10 credits)
- Industry Work Based Learning (5 credits)
- Food Safety (Culinary) (5 credits)

This module will provide learners with the theoretical knowledge underpinning microbiological food safety and HACCP and an understanding of the scientific principles associated with culinary arts. The learnig outcomes include:
1. Demonstrate an understanding of the principles of microbiology and Hygienic work practices as they relate to the provision of safe food.
2. Demonstrate an understanding of the principles of food safety in line with the FSAI Level 2 Training Standard and IS :340
3. Demonstrate knowledge of the steps involved and the controls used, in designing a food safety management system.
4. Identify and explain the development and enforcement of food safety legislation.
5. Demonstrate knowledge of the principal pieces of legislation applying to food and the food sector

- Professional cookery operations (10 credits)
This module will provide the learner with the knowledge and understanding of the principles and practices of culinary arts operation, enabling them to produce safe, sound and wholesome foods. The module will develop techniques and processes essential to professional cookery within a controlled environment. The learning outcomes include:
1. Apply professional hygiene and safety practices in accordance with Food Safety Authority of Ireland (FSAI) training standards.
2. Demonstrate knowledge and understaning of the techniques and fundamental theory in relation to classical cusine.
3. Apply a range of food production styles and evaluate the most appropriate for specific operations and markets.
4. Understand and apply the principles of dish compilation, quality control and costing.
5. Demonstrate a competent level of skills and theorietical knowledge in food preparation in relation to classical cuisine food preparation.

- Fundamentals of pastry baking and desserts (10 credits)
This module ensures that all students are competent in the production of breads, gateaux and pastries with particular emphasis on the scientific principles, production processes underpinning this discipline, seasonality of products, procurement processes and modern trends. Learning outcomes include:
1. Develop an understanding of the scientific principles underpinning all the processes used in pastry productions.
2. Have knowledge of the commodities, equipment, techniques and the range of artisan, seasonal and locally available products related to pastry production.
3. Comprehend and apply cost and quality control procedures as they apply to the production of pastry products.
4. Apply the processes and techniques necessary to produce a range of pastes, breads and sponge products.
5. Apply the processes and techniques necessary to produce a range of hot and cold desserts.

- Industry Work Based Learning (5 credits)
The learner will undertake an industry work placement in a professional working environment for 400 hours. The placement programme will enable the learner to develop an awareness of the working environment and to apply theoretical knowledge and practical skills gained in their studies. This placement is supported by a member of the academic staff, together with a workplace mentor. The aim of the placement is to introduce the learner to structured employment at operational level in their respective field of study and for the learner to develop an understanding of the organisation and its procedures in a real world environment. The learning outcomes include:
1. Recognise the nature of work and be able to adapt to the needs of the professional working environment;
2. Apply and build on a range of professional skills, knowledge, and attributes that are essential for the professional working environment;
3. Recognise areas of learning that are important for effective professional standards and best practice. Reflect on and analyse this learning and experience;
4. Determine the importance of teamwork as part of a total quality management approach to improve quality and performance to meet customer needs and expectations;
5. Identify how work is planned and organised at different levels within the organisation;
6. Contribute effectively to the business organisation, working professionally at a level commensurate with full time employment in a first post.
7. Critically reflect upon his/her own application of theoretical knowledge and practical skills based on personal performance during the professional work placement.

Timetable Info

Mondays & Tuesdays (all day) and Wednesday mornings

Delivery Notes

On campus

Admissions Contact Details

Lifelong Learning Coordinator


Lifelong Learning Centre
Galway Mayo Institute of Technology (GMIT),
Dublin Road,


+353 (0)91 742328



RPL Information

GMIT adopted a policy on RPL in 2009 which is actively applied to all courses offered. If an applicant has completed any of the modules they may be granted exemption for that module based on prior certified learning. The process for this is set out in GMIT's Code of Practice No 8 (RPL).