Certificate in Culinary Skills (January 2020 Intake)

Dundalk Institute of Technology (DK_BCULS_6)
Key Programme Details
Award

Level 6 Minor Award

NFQ Level

6 About NFQ

Delivery Method

Classroom - Daytime

Mode

Part Time

ECTS Credits

70

Department

Department of Hospitality Services

General Information
Contact

Michael McNamara

Email

Michael.mcnamara@dkit.ie

Phone

+353 42 9370578

Address

Department of Hospitality Studies
Dundalk Institute of Technology
Dublin Road
Dundalk
Co. Louth

Role

Programme Director

Important Dates
Application Deadline

30/11/2019

Start Date

20/01/2020

End Date

31/01/2021

About this Course

The Certificate in Culinary Skills programme is designed for those who wish to work as an entry-level chef in the hotel, restaurant or contract catering sector. The certificate in Culinary skills is designed to provide students with the opportunity to achieve a level 6 minor award in one year, through a combination of college-based learning and structured work-based learning.

Participants on the programme will engage in part-time study and part-time employment in Fáilte Ireland registered establishments, including hotels (Irish Hotels Federation), Restaurants (Restaurant Association of Ireland or Euro-toques). They will be embarking on their culinary training on commencement of the programme.

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 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.

Entry Requirements

Applicants must hold a Level 5 qualification or equivalent.

Mature applicants, those over 23 years of age, will be assessed through the Institute's mature application process. Applicants with the relevant experience can be assessed through the institutes RPL process.

Mature learners will be invited for interview

Long Description

This proposal is a consortium proposal led by LYIT, in conjunction with Dundalk IT, Cork IT, Athlone IT, Galway/Mayo IT and Tralee IT.
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.

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
* 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 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.

Timetable Info

This one year part-time programme combines college-based education in culinary operations with work-based learning in industry.

The course will be delivered during the day-time over 2 to 2.5 days per week followed by a full-time work experience module.

Proposed teaching days per week are Monday and Tuesday (subject to change).

Delivery Location

Dundalk Institute of Technology

Admissions Contact Details
Contact Person

Sara Farrell

Address

Springboard Courses
Lifelong Learning Centre
Dundalk Institute of Technology
Dublin Road
Dundalk
Co. Louth

Phone

042-9370291

Email

springboard@dkit.ie