Certificate in Culinary Skills

Cork Institute of Technology (CR_OCUSK_6)
Key Programme Details
Award

Certificate

NFQ Level

6 About NFQ

Delivery Method

Classroom - Daytime, Classroom - Evening

Mode

Part Time

ECTS Credits

70

Department

Tourism & Hospitality

Skills Area

Services

General Information
Contact

Roisin Clancy

Email

roisin.clancy@cit.ie

Phone

0214335820

Address

Dept. of Tourism & Hospitality,
Rossa Ave.,
Bishopstown,
Co Cork

Role

Department Secretary

Important Dates
Application Deadline

21/09/2018

Start Date

09/2018

End Date

08/2019

About this Course

This course is aimed at participants with a passion for cookery, who wish to pursue a career as a professional chef.The aim of this programme is to provide learners with the knowledge, skills and competence necessary for a career in a professional cookery environment. The course provides participants with the benefits of personal attention, instant feedback, hands-on experience and reinforcement, so that each carefully planned class provides participants with the tools for working in the catering sector.

Entry Requirements

Leaving Certificate or FETAC Level 5. Mature applicants by Interview

Long Description

This course providing learners with the essential practical skills and academic knowledge required of modern day professionals working in kitchen environments. On successful completion of this programme learners will have the ability to:

KNOWLEDGE
1. Describe the organisation, marketing, costing and control elements of running a professional kitchen

2. Apply scientific principles, technologies and systems to operating a professional kitchen

3. Manage the implementation of food control, food cost, portion and quality control in a professional kitchen

SKILLS
4. Demonstrate a wide range of precision technical culinary skills to produce a variety of classical and contemporary dishes

5. Apply and adapt nutritional knowledge to creative food production and menu planning

6. Analyse appropriate styles of food and beverage service

COMPETENCE
7. Explain the role of gastronomy in the development of culinary arts

8. Operate computer software and systems relevant to the culinary arts

9. Evaluate a range of knowledge, skills and competence to design, organise, serve and evaluate a meal experience

10. 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)

11. Identify key academic and independent learning skills appropriate to the hospitality industry.

Timetable Info

16.000000, Full Day

Delivery Location

Bishopstown,

Delivery Notes

Blended

Admissions Contact Details
Address

Bishopstown
Cork

Phone

(021) 4335040

Email

Admissions@cit.ie

RPL Information

http://www.cit.ie/rpl

Application Procedures

Apply through www.springboardcourses.ie