Certificate in Culinary Skills (Certificate in Culinary Skills)

Galway-Mayo Institute of Technology (CertCulinarySkills)
Key Programme Details
Award

Certificate in Culinary Skills

NFQ Level

Level 6 About NFQ

Delivery Method

Online, Classroom, Blended

Mode

Part Time

ECTS Credits

60

Department

Galway International Hotel School

General Information
Contact

Peter Butler

Email

springboard@gmit.ie

Phone

0858053691 Monday to Friday 09:00 to 17:00

Address

Graduate and Professional Development
Galway-Mayo Institute of Technology | Galway Campus | Dublin Rd. | Galway | Ireland

Important Dates
Application Deadline

18/09/2020

Start Date

02/10/2020

End Date

28/05/2021

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.


Full details of the course, including course documentation, can be found at www.gmit.ie/culinary-arts/certificate-culinary-skills-springboard

Entry Requirements

Leaving Certificate with 5 passes if <23 years of age, no academic qualification required if >23 years of age.
All candidates will be contacted by phone in mid-August.

Applications are processed in the sequence in which they are received and offers made in the sequence in which all of the required documents have been uploaded confirming that applicant has met the entry requirements. The application deadline is moved only when there are remaining places not yet filled, so please do not delay in applying if you wish to do the course.

Long Description

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

KNOWLEDGE Describe the organisation, understand 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.

Why Choose This Course

This programme is designed for anyone wishing to work as professional chef or for those individuals whom are working in professional kitchens and wish to upskill and pursue a higher education qualification. Key practical kitchen skills will be taught in professional cookery operations, pastry, baking and desserts and live kitchen operations supported by theory in food safety and nutrition. Upon successful completion of this programme candidates may apply to progress to year two of the Higher Certificate in Culinary Arts programme. Candidates will be required to undertake a work placement as part of this programme. This will be arranged by GMIT.

Career Opportunities

Graduates of this programme find employment in many different types of environments from professional kitchens in hotels, bars, restaurants or cafes, to bakeries, hospital kitchens or industry kitchens.

Timetable Info

Practical classes will take place on campus 2 days per week with theory delivered on-line. Days of week will be determined in August on receipt of applications.

Delivery Location

Galway International Hotel, GMIT, Dublin Road, Campus

Delivery Notes

Blended

Admissions Contact Details
Contact Person

Peter Butler

Address

Graduate and Professional Development
Galway-Mayo Institute of Technology | Galway Campus | Dublin Rd. | Galway | Ireland

Phone

0858053691 Monday to Friday 09:00 to 17:00

Email

springboard@gmit.ie

Application Procedures

You must upload all of the required documents with your application to complete the application.