Certificate in Culinary Skills (Certificate in Culinary Skills)

Athlone Institute of Technology (Hospitality Culinary Arts)
Key Programme Details
Award

Certificate in Culinary Skills

NFQ Level

Level 6 About NFQ

Delivery Method

Classroom, Blended

Mode

Part Time

ECTS Credits

60

Department

Hospitality, Tourism and Leisure

General Information
Contact

Dr Tony Johnston

Email

ajohnston@ait.ie

Phone

090 647 1894

Address

Department of Hospitality, Tourism and Leisure Studies
Dublin Road
Athlone Institute of Technology
Co Westmeath

Role

Head of Department

Important Dates
Application Deadline

01/09/2020

Start Date

21/09/2020

End Date

31/08/2021

About this Course

Key Features:
• Level 6 Programme (60 ECTS)
• Classroom based delivery supported by our Virtual Learning Environment - Moodle.
• Developed in partnership with the Midlands Regional Skills Manager and relevant industry partners.
• Personal and supportive approach to teaching and learning
• Problem Based Learning (PBL) based approaches will be used to challenge and expand the students knowledge, skills and competence.
• The programme addresses to a significant level all four key areas, which have been deemed by government as being of critical importance at this time: digital skills, transversal skills, management and leadership skills and the workplace of the future.
• Includes a Work Placement.
• You will be taught in our state of the art facilities which includes training kitchens, a production kitchen, training restaurant and polytunnel.



The aim of this course 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 course is to prepare graduates for a variety of roles in food preparation in food retail outlets including hotels, gastro pubs, catering outlets & restaurants.

Objectives

Core subjects covered including Volume Food production, Culinary Techniques, Pastry and more.
You will learn fundamental culinary skills from our dedicated and highly experienced lecturers, taught in our fantastic facilities.
On this course you take a compulsory work placement at the end of your first year.

Entry Requirements

Candidates must have a Level 5 (i.e. Leaving Certificate or full Further Education award) to gain admittance for a Level 6 course.
Mature candidates (23+) are also eligible to apply.
Candidates who do not have English as a first language will have to demonstrate competence in ability to complete assignments.
Candidates should have a strong interest in working in the hospitality industry.

Long Description

The aim of this course 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 course is to prepare graduates for a variety of roles in food preparation in food retail outlets including hotels, gastro pubs, catering outlets & restaurants.

On successful completion of this prog. learners will have the ability to:
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
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
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

Why Choose This Course

You will learn fundamental culinary skills from our dedicated and highly experience lecturers, taught in our fantastic facilities. Core subjects covered including Volume Food production, Culinary Techniques, Pastry and more. On this course you take a compulsory work placement at the end of your first year. The Department of Hospitality, Tourism and Leisure offers all students the opportunity to take part in overseas field trips to explore international hospitality. In the last three years our students have visited China, Dubai, Malaysia, Poland, Italy, France and Spain, among others.



Career Opportunities

Completion of the course will open up new opportunities in the culinary service sector.

Many of our graduates work in exciting roles in the hospitality sector, including family run restaurants, Michelin starred restaurants, 5* hotels, cruises, resorts, contract catering and more.

Completion of the course will also allow you to progress to year 2 of the Higher Certificate in Culinary Arts (optional).

Timetable Info

Mondays and Tuesdays, on campus. Classes will run between 9.00-18.00 both days.

Delivery Location

Athlone Institute of Technology

Delivery Notes

Blended, with majority of class time in practical labs (kitchens) in AIT

Admissions Contact Details
Contact Person

Ms Georgina Hogan

Address

Department of Hospitality, Tourism and Leisure Studies
Dublin Road
Athlone Institute of Technology
Co Westmeath

Phone

0906471871

Email

ghogan@ait.ie

Application Procedures

This is a FREE programme for those that meet funding eligibility criteria.

AIT operates a two stage application process. You must complete both stages in order for your application to be assessed.

STAGE ONE – ACADEMIC ELIGIBILITY
You must make your course application here on www.springboardcourses.ie
You must upload a copy of your highest/most relevant qualification, as per the entry requirements above to this application system.

STAGE TWO – FUNDING ELIGIBILITY
When making your application (or as soon as possible after) you complete an eligibility declaration here:

https://tinyurl.com/yawowndq (please copy and paste this link into the address line of your browser)

On receipt of your completed course application and completed declaration an initial assessment will be made and you will receive a request from AIT to upload required documentation to a secure folder. You must complete this request as soon as possible after you receive it. It will expire after 5 days.

This request will ask for a scan/clear photo of the following documents to be uploaded:
Your most recent passport/drivers licence to verify your identity.
A copy of your highest/most relevant qualification, as per the entry requirements for your chosen course.

You must also upload a scan / photo of one of the following documents to demonstrate your funding eligibility.
1) If you are employed: a recent payslip / most recent P60 / letter from your employer confirming this (amounts must be redacted/blacked out from financial documents).
2) If you are unemployed: a DSP payment slip / letter from DSP confirming your payment type/what you are signing for.
3) If you are a returner who has been on home or other caring duties for 9 of the last 12 months OR you are economically dependent on a partner or spouse and have been unemployed for 9 of the last 12 months you must supply a notarised affidavit confirming this (a template for this is available here: INSERT AFFADAVIT LINK )
4) If you were previously self-employed: a letter/statement from Revenue stating that you are no longer trading or a similar letter from your (former) accountant.

Applicants that do not complete this declaration cannot be assessed for a place on the programme. Places are limited on all programmes, therefore it is imperative that you complete this when making your application (or as soon as possible afterwards).

Please contact Janine King, AIT if you have any queries in relation to this - email jking@ait.ie

The personal data being collected is required for assessing your eligibility for a place on this programme. If you are successful and accept an offer of a place then the details required for registration will be retained in line with our Student Privacy Policy – www.ait.ie/gdpr. Your redacted payslip/ P60 record will be held securely by AIT for at least 6 years, in line with ESF funding requirements. If you are not successful, or if you withdraw from the programme within six weeks of commencement, your data will be destroyed securely.