Certificate in Culinary Skills (Certificate in Culinary Skills)

Institute of Technology, Tralee (TBC)
Key Programme Details
Award

Minor Award

NFQ Level

Level 6 About NFQ

Delivery Method

Classroom

Mode

Part Time

ECTS Credits

60

Department

Department of Hotel, Culinary Arts & Tourism

General Information
Contact

Mary Stritch

Email

lifelonglearning@staff.ittralee.ie

Phone

+353 (0)66 7191701

Address

Lifelong Learning Department
Room R101
IT Tralee North Campus
Tralee
Co Kerry

Role

Adult Education Co-ordinator

Important Dates
Application Deadline

18/09/2020

Start Date

28/09/2020

End Date

28/05/2021

About this Course

The aim of this programme 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. 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.

Entry Requirements

Applicants must hold a FET/QQI award at NFQ level 5 or equivalent. The Institute’s policy in relation to recognition of prior learning (RPL) also applies. Applicants may also be required to attend for interview.

Long Description

The modules to be completed as part of this programme will include:

Introduction to Culinary Skills;
Introduction to Patisserie;
Learning at Third Level;
Food Safety and Culinary Science;
Patisserie Skills;
Introduction to Live Kitchen Operations;
Information Technology 1;
Nutrition;
Work Placement.

Why Choose This Course

“I chose to study the Certificate in Culinary Arts as I was keen that I wanted to go down this career path. The course was full on and took a lot of dedication and energy but was worth every minute of it. The lecturers were always there to lend a helping hand if needed and the fact it was a part-time course was very convenient as I still had time to work and earn money.
I will be pursuing my studies in Culinary Arts in IT Tralee as the lecturers are top class and the college itself is spectacular”.
Nora Murphy
Student, Certificate in Culinary Skills

Career Opportunities

According to the ITIC (Irish Tourism Industry Confederation) 2017 Report on Overseas Visitors Spend in Ireland, employment in tourism in the Border Region is the fourth highest of the seven regions, after Dublin, East/ Midlands and South West, but is the lowest of the seven regions in terms of visitor spend over 2014 — 16. This is due to the reliance on the domestic and Northern Ireland tourism market, where average spend is lower.

Fáilte Ireland's strategy, as embodied in the development of the Wild Atlantic Way, is to divert more international, higher spend tourists to the northern half of the route away from congested areas further south. In order to attract and develop higher spend markets, product and service provision will need to be enhanced, including training and staff development.

Skills shortages in the sector have been identified in recent reports by the Restaurant Association of Ireland, the Irish Hotels Federation and Expert Group on Future Skills Needs for the Hospitality Sector (as reference above). The main focus of the programme is to ensure that the local pool of potential employees is trained in local institutes of technology and engaged proactively through placement in local businesses/establishments.

Institute-based training focuses on a combination of theoretical and practical knowledge, skills and competencies required of a modern chef, which is reinforced and put into practice during work orientation/placement. The content of the modules has been agreed by all stakeholders.

This programme provides graduates with the opportunity to work both nationally and internationally within different areas of the food industry and hotel and restaurant industry:

Patisserie and Confectionery;
General Kitchen (Commis Chef);
Cruise Liners;
Industrial Catering – hospitals,schools, sports stadia;
Contract Catering;
Artisan Food Producers;
Cafés, food halls, and general food businesses.



Timetable Info

This programme will be delivered part-time from September 2020 to May 2021.

Examinations
Please note students may be required to attend in person on campus to sit end of semester examinations.

Delivery Location

IT Tralee, North Campus

Delivery Notes

Classroom Based Delivery

Admissions Contact Details
Contact Person

Mary Stritch

Address

Lifelong Learning Department
Room R101
IT Tralee North Campus
Tralee
Co Kerry

Phone

+353 (0)66 7191701

Email

lifelonglearning@staff.ittralee.ie

RPL Information

The Institute’s policy in relation to recognition of prior learning (RPL) also applies

Application Procedures

Apply online @ www.springboardcourses.ie

All applicants must submit copies of previous relevant qualifications obtained OTHERWISE applications will not be considered.

Closing date for application to this programme is Friday 18th September 2020.

COST
Fees do not apply to applicants who meet the criteria under the Springboard+ initiative.

Media
Video

Overview of Springboard+ Funded Programmes at IT Tralee