Classroom - Daytime
Department of Hospitality and Tourism
Hospitality, Food & Beverage
Sean DuffyEmail Phone
+353 (0)74 918 6602
Letterkenny Institute of Technology, Port Road, Letterkenny, County Donegal, Ireland, F92 FC93
About this course
This programme is designed to enable participants find employment at entry level in the Hospitality and Food sector. The programme is largely skills based and a key feature of the programme is the practical classroom environment. 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. Learners will also acquire key transferrable skills in HACCP and manual handling which is a desired requirement of the employer.
Students on this programme will be supplied with a uniform, safety shoes and a knife set and will be able to gain a qualification in Primary Food Hygiene from the Environmental Health Officers’ Association, so whether you wish to work in the industry or from home you will be ready to take on that challenge
Why Choose this course
At LYIT Killybegs Campus we offer a range of courses across an array of subject areas at many different levels of academic study. The courses we provide offer you the opportunity to gain new qualifications to advance your career, or possibly to find a new interest and meet new people. The Institute is committed to providing a high quality and relevant education service to all our students. The friendly and welcoming atmosphere on campus is created by our students and staff. Our Student Services team offer a wide range of services to make sure that the transition to third level is as smooth as possible.
Leaving Certificate or FETAC Level 5. Mature applicants by Interview.
This one year part-time programme combines college based education in culinary operations with work based learning in industry. The aim of this programme is to provide learners with the knowledge, skills and competence necessary for a career in a professional cookery environment. This will be achieved by providing learners with the essential practical skills and knowledge required of modern day professionals working in kitchen environments.
The modules on the programme are:-
• Culinary Fundamentals
• Baking Techniques
• Learning and Professional Development
• Food and Beverage Studies
• Garde-manger and Culinary Techniques
• ICT and Descriptive Statistics
• Employability Skills Workshop
On successful completion of this programme learners will have the ability to:
• 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
• Explain the role of gastronomy in the development of culinary arts
• Evaluate a range of knowledge, skills and competence 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.
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, hotels and restaurants. The option of a professional placement is a key feature of the programme. Placements will be identified through the college placement office in collaboration with the participant to ensure the best fit. 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. Alternatively, the programme equips participants with the skills to enhance their culinary expertise for home or voluntary / charity environments or to start a home-based production unit. The learning is further enhanced with immersion in the work place through the work-based element of the program.
Step 1: Register on springboardcourses.ie
Step 2: Log-in on Springboard website and apply for course(s).
Step 3: Kathleen Mulvin-Brady will respond to your application and request all relevant documentation. Note your application will not be processed until all documentation has been received.
Gather all required documentation(required documentation differs depending on course):
- social welfare receipt, letter from social welfare or letter from commissioner of oaths
- Photo or Scanned original copy of your transcripts/college results
- Photo or Scanned copy of passport to verify ID and full legal name
- Any other relevant documentation to support your application, such as a CV or professional certificates.
All requested documentation are compulsory documents. It can take time to gather these documents so please do so prior to submitting your application.
Step 4: Once your documentation has been uploaded and received it will be sent to the Head of Department and reviewed.
Step 5: You will received an email letting you know if your application is successful or unsuccessful.
Step 6: Log-in to Springboardcourses.ie to accept your offer.
Kathleen Mulvin BradyAddress
Registry, Letterkenny Institute of Technology - Port Road - Letterkenny - County Donegal - IrelandPhone
074 918 6177Email
RPL: Recognition of Prior Learning Prior learning can be Certified or Experiential. Prior Certified Learning is where an applicant has already been awarded a qualification for a formal programme taken at an institution or training organisation. This prior learning can be recognised on the National Framework of Qualifications and may entitle the applicant to: Admission to a programme or course of study, The award of advanced academic standing, The award of exemptions from some parts of a programme. Recognition of Prior Experiential Learning involves the awarding of credit for learning from experience. In this case, the candidate must demonstrate that the learning experience has occurred by producing a Portfolio of Evidence to support the claim for access, exemption or credit (in some instances the assessor may decide to use an alternative method of assessment, e.g. project or exam.