Special Purpose Award
Level 6 About NFQ
Tourism & Hospitality
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.
Work placement will be coordinated and managed through a work placement coordinator within the Department of Tourism & Hospitality. Once students start on the programme, the placement coordinator will discuss options on an individual basis.The work placement can be undertaken throughout the year or in the summer at the end of the two semesters. Regardless of timing, students must complete at least 400 hours of work placement which allows flexibility for the learner depending on their individual situation.
Leaving Certificate with 5 passes. Mature learners will be invited for interview
On successful completion of this programme, 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.
Candidates may be assessed through CIT's established RPL process
Apply online through www.springboardcourses.ie