Certificate in Culinary Skills (Certificate in Culinary Skills)

Waterford Institute of Technology (HCULA)
Key Programme Details
Award

Level 6 Certificate - 60 Credits

NFQ Level

Level 6 About NFQ

Delivery Method

Blended

Mode

Part Time

ECTS Credits

60

General Information
Contact

Springboard Team

Email

springboard@wit.ie

Phone

Please see contact information at www.wit.ie/sprin

Address

Please see contact information at www.wit.ie/springboard

Important Dates
Application Deadline

01/10/2020

Start Date

05/10/2020

End Date

27/08/2021

About this Course

This programme is designed to enable the learner find employment at entry level in the Hospitality and Food sector. The programme is largely skills based. It will equip the learner to a standard that will give him or her the necessary skills to begin a professional career in Culinary Arts and the ability to take up work in a professional kitchen environment. As an entry level programme, the skills acquired will be sufficient to enable the learner to embark on his or her culinary career.

The modules are designed to cover the skills required in professional practice to ensure that the learner can cope with the fast-paced environment of a commercial kitchen at a junior or trainee level. The learning is further enhanced with immersion in the work place through the work-based element of the program. Learners will also acquire key transferable skills in HACCP and manual handling which is a desired requirement of the employer.

Entry Requirements

Applicants should have a Leaving Certificate [ or equivalent major award at Level 5 – see http://www.nfq-qqi.com/index.html )

Applicants who do not currently meet the academic entry requirements may wish to consider using WIT's Recognition of Prior Learning (RPL) mechanism. The Springboard RPL form is available at www.wit.ie/schools/education/springboard_ictskills Please complete the form electronically and submit by email along with all supporting documentation such as education and training certificates etc.

Applicants for whom english is not their first language will, in all cases, be required to submit certification that they meet WIT’s English Language Competency Requirements - please see www.wit.ie/about_wit/documents_and_policies/english_language_requirements

Where there are more applicants than places on the course, a selection interview will take place.

Long Description

This programme is designed to enable the learner find employment at entry level in the Hospitality and Food sector. The programme is largely skills based. It will equip the learner to a standard that will give him or her the necessary skills to begin a professional career in Culinary Arts and the ability to take up work in a professional kitchen environment. As an entry level programme, the skills acquired will be sufficient to enable the learner to embark on his or her culinary career.

The modules are designed to cover the skills required in professional practice to ensure that the learner can cope with the fast-paced environment of a commercial kitchen at a junior or trainee level. The learning is further enhanced with immersion in the work place through the work-based element of the program. Learners will also acquire key transferable skills in HACCP and manual handling which is a desired requirement of the employer.

Semester 1
Culinary Operations 1.1 (5 credits)
Culinary Skills 1.1 (5 credits)
Pastry 1.1 (5 credits)
Food Safety and Culinary Science (5 credits)

Semester 2
Culinary Operations 1.2 (5 credits)
Culinary Skills 1.2 (5 credits)
Pastry 1.2 (5 credits)
Personal Development and Career Planning (5 credits)

Semester 3 Semester 4
Culinary Skills Work Placement (20 credits)

Career Opportunities

Graduates may progress to the Higher Certificate in Culinary Skills and onwards to further professional qualifications.

Graduates may also gain employment in professional kitchen environments as commis chefs/trainee chefs in hotels, restaurants, gastro pubs.

Timetable Info

Wednesday
09.15 to 13.15 Culinary Skills 1.1 with Norbert Thul
13.15 to 14.15 Lunch break
14.15 to 17.15 Food Safety with Norbert Thul

Thursday
09.15 to 13.15 Culinary Operations with Norbert Thul
13.15 to 14.15 Lunch
14.15 to 17.15 Pastry 1.1 with Mathias McGivney

If we get 2 groups then the practical modules will run concurrently with different lecturers.
If numbers do not materialise on this run we should start the second group in January.

Delivery Notes

Blended

RPL Information

https://www.wit.ie/images/uploads/Education_School_PDF/WIT_RP6_Springboard_RPL_Form.docx