Certificate in Culinary Skills (Certificate in Culinary Skills)

Letterkenny Institute of Technology (TBC)
Key Programme Details
Award

Certificate

NFQ Level

Level 6 About NFQ

Delivery Method

Blended

Mode

Part Time

ECTS Credits

60

Department

School of Tourism, Killybegs

General Information
Contact

Dr. Ciaran O hAnnrachain

Email

ciaranohannrachain@lyit.ie

Phone

0749186600

Address

LYIT, School of Tourism, Killybegs, Co Donegal

Role

Head of Department

Important Dates
Application Deadline

28/09/2020

Start Date

28/09/2020

End Date

31/08/2021

About this Course

This proposal is a consortium proposal led by LYIT, in conjunction with AIT, CIT, Dundalk IT, GMIT, LIT, Tralee IT & WIT. The aim of this prog. is to provide learners with the knowledge, skills & competence necessary for a career in a professional cookery environment. This will be achieved by providing learners with the essential practical skills & knowledge required of modern day professionals working in kitchen environments. The primary focus of the prog. is to prepare graduates for a variety of roles in food preparation in food retail outlets including delicatessens, gastro pubs, catering outlets & restaurants. On successful completion of this prog. learners will have the ability to: KNOWLEDGE Describe the organisation, marketing, costing & control elements of running a professional kitchen . Apply scientific principles, technologies & systems to operating a professional kitchen. Manage the implementation of food control, food cost, portion & quality control in a professional kitchen SKILLS Demonstrate a wide range of precision technical culinary skills to produce a variety of classical & contemporary dishes Apply & adapt nutritional knowledge to creative food production & menu planning Analyse appropriate styles of food & beverage service COMPETENCE Explain the role of gastronomy in the development of culinary arts Operate computer software & systems relevant to the culinary arts Evaluate a range of knowledge, skills & competence to design, organise, serve & evaluate a meal experience. Apply relevant provisions of legislation & regulation relevant to the hospitality business, including health & safety at work legislation, food safety legislation & the principles of Hazard Analysis & Critical Control Points (HACCP). Identify key academic & independent learning skills appropriate to the hospitality industry

Entry Requirements

Leaving Certificate with 5 passes. Mature learners will be invited for interview

Long Description

This proposal is a consortium proposal led by LYIT, in conjunction with AIT, CIT, Dundalk IT, GMIT, LIT, Tralee IT & WIT. The aim of this prog. is to provide learners with the knowledge, skills & competence necessary for a career in a professional cookery environment. This will be achieved by providing learners with the essential practical skills & knowledge required of modern day professionals working in kitchen environments. The primary focus of the prog. is to prepare graduates for a variety of roles in food preparation in food retail outlets including delicatessens, gastro pubs, catering outlets & restaurants. On successful completion of this prog. learners will have the ability to: KNOWLEDGE Describe the organisation, marketing, costing & control elements of running a professional kitchen Apply scientific principles, technologies & systems to operating a professional kitchen Manage the implementation of food control, food cost, portion & quality control in a professional kitchen SKILLS Demonstrate a wide range of precision technical culinary skills to produce a variety of classical & contemporary dishes Apply & adapt nutritional knowledge to creative food production & menu planning Analyse appropriate styles of food & beverage service COMPETENCE Explain the role of gastronomy in the development of culinary arts Operate computer software & systems relevant to the culinary arts Evaluate a range of knowledge, skills & competence to design, organise, serve & evaluate a meal experience. Apply relevant provisions of legislation & regulation relevant to the hospitality business, including health & safety at work legislation, food safety legislation & the principles of Hazard Analysis & Critical Control Points (HACCP). Identify key academic & independent learning skills appropriate to the hospitality industry

Timetable Info

Blended: 2 consecutive days per week on Campus, 9:30 – 18:

Delivery Notes

Predominantly lab classes (Kitchen for Culinary Skills, and Bar and Restaurant for Food and Beverage) with some IT classes and general education theory classes. Predominantly assessed through Continuous Assessment.

Admissions Contact Details
Contact Person

Dr Nigel McKelvey

Email

springboard@lyit.ie