Certificate in Culinary Skills (January 2021)

Limerick Institute of Technology (SB20CS)
Key Programme Details
Award

Certificate in Culinary Skills (Certificate, Level 6, 60 ECTS)

NFQ Level

Level 6 About NFQ

Delivery Method

Classroom, Blended

Mode

Part Time

ECTS Credits

60

Department

Department of Sport, Leisure & Tourism

General Information
Contact

Brigid Della Pace

Email

Springboard@lit.ie

Phone

+353 61 293055

Address

Springboard+ Team @ LIT
Flexible Learning Department
Limerick Institute of Technology
Flexible Learning Office (3A.06)
Moylish Park
Limerick
V94 EC5T

Important Dates
Application Deadline

14/12/2020

Start Date

18/01/2021

End Date

13/12/2021

About this Course

Please note this programme will open in MID-OCTOBER for online applications. In the meantime, please read the Programme Information/Entry Requirements & Application Procedures. Please email Springboard@lit to be added to the Interest List. You will receive an email alert when this programme officially opens for online applications
_______________________________________________________________________________________________

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 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.

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 & restaurants.

On successful completion learners will have the ability to:

KNOWLEDGE
1. Describe the organisation, marketing, costing & control elements of running a professional kitchen.
2. Apply scientific principles, technologies & systems to operating a professional kitchen
3. Manage the implementation of food control, food cost, portion & quality control in a professional kitchen

SKILLS
1. Demonstrate a wide range of precision technical culinary skills to produce a variety of classical & contemporary dishes
2. Apply & adapt nutritional knowledge to creative food production & menu planning
3. Analyse appropriate styles of food & beverage service

COMPETENCE
1. Explain the role of gastronomy in the development of culinary arts
2. Operate computer software & systems relevant to the culinary arts
3. Evaluate a range of knowledge, skills & competence to design, organise, serve & evaluate a meal experience
4. 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).
5. Identify key academic & independent learning skills appropriate to the hospitality industry.

Entry Requirements

Entry Requirements

1. Leaving Certificate with 5 passes.

2. Recognised Prior Learning (RPL) / Special Case Registrations: Prospective participants who do not meet the entry requirements for the programme detailed above, but who may qualify for admission by meeting certain other equivalent criteria, should notify the Flexible Learning Office and request consideration under RPL. Please submit your application online and then email all your supporting documents to Springboard@lit.ie

3. EXAMS: No end of year examinations. Continuous assessment assignment and exercises will be set during the programme.

4. ENGLISH LANGUAGE: Applicants who do not have English as their first language must ensure they satisfy English Language requirements. For entry to undergraduate courses, a minimum score of 5.5 in an IELTS exam is required. For postgraduate courses, a minimum of 6.0 is required. It is the responsibility of the applicant to ensure their English proficiency meets these requirements.

5. FEES: This programme is 100% Springboard funded for all successful applicants.




Long Description

Please note this programme will open in MID-OCTOBER for online applications. In the meantime, please read the Programme Information/Entry Requirements & Application Procedures. Please email Springboard@lit to be added to the Interest List. You will receive an email alert when this programme officially opens for online applications
_______________________________________________________________________________________________

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 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.

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 & restaurants.

On successful completion learners will have the ability to:

KNOWLEDGE
1. Describe the organisation, marketing, costing & control elements of running a professional kitchen.
2. Apply scientific principles, technologies & systems to operating a professional kitchen
3. Manage the implementation of food control, food cost, portion & quality control in a professional kitchen

SKILLS
1. Demonstrate a wide range of precision technical culinary skills to produce a variety of classical & contemporary dishes
2. Apply & adapt nutritional knowledge to creative food production & menu planning
3. Analyse appropriate styles of food & beverage service

COMPETENCE
1. Explain the role of gastronomy in the development of culinary arts
2. Operate computer software & systems relevant to the culinary arts
3. Evaluate a range of knowledge, skills & competence to design, organise, serve & evaluate a meal experience
4. 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).
5. Identify key academic & independent learning skills appropriate to the hospitality industry.

What will the time commitment be?
Each 5 credits will normally equate to approximately 100 Total Learning Hours. Total Learning Hours includes the time you spend in class (lectures, tutorials, practical elements) and the time you spend completing work outside of college. The balance between these two varies by discipline, and by level of study. You should bear in mind that the workload will increase at particular times e.g. when assignments are due.

Timetable Info

*** TBC ***

Delivery Location

LIT Moylish, Limerick

Delivery Notes

*** TBC ***

Admissions Contact Details
Contact Person

Brigid Della Pace

Address

Springboard+ Team @ LIT
Flexible Learning Department
Limerick Institute of Technology
Flexible Learning Office (3A.06)
Moylish Park
Limerick
V94 EC5T

Phone

+353 61 293055

Email

Springboard@lit.ie

RPL Information

Recognition of Prior Learning (RPL) may be granted based on relevant experience and training in accordance with LIT's RPL Policy.

Application Procedures

Apply online at www.springboardcourses.ie

To complete your application process you must email Springboard@lit.ie the following supporting documents:

1. Current CV
2. Proof of nationality ie. passport
3. Proof of employment ie. payslip/p60 (amounts can be redacted) / social welfare payment ie. receipt/letter

Please note that places are LIMITED and only COMPLETE applications can be assessed. Please apply online here for your programme and ensure ALL SUPPORTING DOCUMENTS are emailed to Springboard@lit.ie on application. Any missing documents will lead to a delay in processing.

EMPLOYED APPLICANTS: ONE of the following: A recent payslip / most recent P60 / revenue documentation letter from employer confirming this (amounts may be redacted from financial documents) / letter/email from employer / proof from company website etc.

UNEMPLOYED APPLICANTS: Proof of social welfare: Written confirmation from the Department of Employment Social Protection (DEASP) that you are a Social Welfare recipient at the commencement of the course. Name of payment. Receipt from Post Office may suffice.

RETURNERS: 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 notarized affidavit confirming this. Please email Springboard@lit.ie to request this form.

FORMERLY SELF-EMPLOYED: Provide a letter/statement from Revenue stating that the applicant is no longer trading or a similar letter from the applicants (former) accountant should be sufficient.

EXAMS: No end of year examinations. Continuous assessment assignment and exercises will be set during the programme.

FEES: This programme is 100% Springboard funded for all successful applicants.