Certificate in Culinary Skills (Spring 2022)

Limerick Institute of Technology (SB21-CS-L6-60)
Key Programme Details
Award

Certificate in Culinary Skills

NFQ Level

Level 6 About NFQ

Delivery Method

Classroom

Mode

Part Time

ECTS Credits

60

Department

Tourism and Hospitality

General Information
Contact

Sinéad Liston

Email

springboard@lit.ie

Phone

+353 61 293026

Address

*** The Department of Flexible Learning & Springboard+ Team in TUS Midlands Midwest request that all supporting documents be uploaded to your online application. Thank you.***

Role

Administrator

Important Dates
Application Deadline

10/01/2022

Start Date

19/01/2022

End Date

31/12/2022

About this Course

PLEASE NOTE THAT IT IS THE APPLICANTS RESPONSIBILITY TO READ APPLICATION PROCEDURES CAREFULLY, PARTICULARLY ON SUPPORTING DOCUMENTATION. TUS WILL NOT FOLLOW UP WHERE SUPPORTING DOCUMENTATION IS MISSING/INCOMPLETE/INCORRECT.

This programme is designed to enable the learner find employment at entry level as a Chef in the Hospitality and Food sector. The programme is largely skills based. It will equip the learner to a standard that will give the student the necessary skills to begin a professional career in Culinary Art.

The Certificate in Culinary Skills is designed to provide students with the opportunity to achieve a level 6 minor award in one year, through a combination of college-based learning and structured work-based learning. 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 hotels and restaurants.

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. Learners will also acquire key transferable skills in HACCP and manual handling which is a desired requirement of the employer.

On successful completion learners will have the ability to:

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

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

COMPETENCE
1. Explain the role of gastronomy in the development of culinary arts
2. Operate computer software and systems relevant to the culinary arts
3. Evaluate a range of knowledge, skills and competence to design, organise, serve and evaluate a meal experience.
4. Apply relevant provisions of legislation and regulation relevant to the hospitality business, including health and safety at work legislation, food safety legislation and the principles of Hazard Analysis and Critical Control Points (HACCP).
5. Identify key academic and independent learning skills

Entry Requirements

The minimum entry requirements for the Certificate in Culinary Skills is five passes in the Leaving Certificate. Mature Learners will be invited for interview.

1. Proof of Leaving Certificate qualification or approved equivalent
Current CV *must be up to date
Proof of nationality ie. passport
Proof of employment/social welfare/returner status dated within the last month (see below)

2. Recognised Prior Learning (RPL) / Special Case Registrations: Prospective participants who do not meet the educational qualification 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 here and then email Springboard@lit.ie requesting consideration under LIT’s RPL policy. Please state your unique Springboard reference number, name and chosen course.

3. 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 each applicant to ensure their English proficiency meets these requirements. We do not require proof of IELTS however, each applicant must ensure that their English is to above standard and they will be able to participate without any language barrier.

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

5. FEES: The overall fee for this programme is €7,200. This programme is 100% Springboard funded for ALL successful applicants. *Please note that students will be required to purchase professional chef knives and uniform.* This will be organised by the Programme Leader.

LIT Flexible Learning Policies & Procedures are available through below link. Please copy & Paste into your browser:
https://lit.ie/en-ie/study-at-lit/course-information/flexible-learning-professional-courses/policies-and-procedures

This course will be Springboard funded for 21-22 academic year only. Applicants must complete this programme within this academic year. It is not possible to defer your place to the following academic year as we cannot guarantee that this course will run or be funded again. We would also advise you to review Former Springboard+ Participant guidelines

Successful Springboard applicants will be required to complete registration via the Springboard portal throughout the academic year to secure funding for their place.

Long Description

This programme is designed to enable the learner find employment at entry level as a Chef in the Hospitality and Food sector. The programme is largely skills based. It will equip the learner to a standard that will give the student the necessary skills to begin a professional career in Culinary Art.

The Certificate in Culinary Skills is designed to provide students with the opportunity to achieve a level 6 minor award in one year, through a combination of college-based learning and structured work-based learning. 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 hotels and restaurants.

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. Learners will also acquire key transferable skills in HACCP and manual handling which is a desired requirement of the employer.

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

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

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

COMPETENCE
1. Explain the role of gastronomy in the development of culinary arts
2. Operate computer software and systems relevant to the culinary arts
3. Evaluate a range of knowledge, skills and competence to design, organise, serve and evaluate a meal experience.
4. Apply relevant provisions of legislation and regulation relevant to the hospitality business, including health and safety at work legislation, food safety legislation and the principles of Hazard Analysis and Critical Control Points (HACCP).
5. Identify key academic and independent learning skills

Timetable Info

This programme will be delivered in TUS Midlands Midwest, Limerick campus (TBC) 2 full days per week

Duration: 1 Year (January to December)
Number of Days per week: 2 Full Days per week on Moylish campus
Delivery Days: Wednesday and Thursday (Provisional Days, TBC)
Number of Hours per day: 8 per day (total 16 hours per week)

Delivery Location

TUS Midlands Midwest, Moylish, Limerick campus (TBC)

Delivery Notes

This programme will be delivered in TUS Midlands Midwest, Limerick campus (TBC) 2 full days per week

Duration: 1 Year (January to December)
Number of Days per week: 2 Full Days per week on Moylish campus
Delivery Days: Wednesday and Thursday (Provisional Days, TBC)
Number of Hours per day: 8 per day (total 16 hours per week)

Admissions Contact Details
Contact Person

Sinéad Liston

Address

*** The Department of Flexible Learning & Springboard+ Team in TUS Midlands Midwest request that all supporting documents be uploaded to your online application. Thank you.***

Phone

+353 61 293026

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 here at www.springboardcourses.ie. Once you submit your application you will receive an automated acknowledgement email with a unique reference application number. Please quote this reference number when contacting Springboard in TUS Midlands Midwest, Limerick Campus.

To complete the application process you must upload the following supporting documents:

1. Current CV *must be up to date
2. Proof of existing Leaving Certificate or equivalent
3. Proof of nationality ie. passport
4. Proof of employment/social welfare/returner status dated within the last month (see below)
5. Proof of Residency for 2019, 2020 & 2021: Employed applicants only (see below)

Please note that places are LIMITED and only COMPLETE applications can be assessed by the Programme Team. Please apply online here for your programme and ensure ALL Supporting Documents are uploaded to your application. The onus is on each applicant to ensure ALL documents are uploaded. LIT will not pursue applicants for missing documents.

The overall fee for this programme is €7,200. This programme is 100% Springboard funded for ALL successful applicants. *Please note that students will be required to purchase professional chef knives and uniform.* This will be organised by the Programme Leader.

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. Dated within the last month and display PPS no.

PROOF OF RESIDENCY (EMPLOYED APPLICANTS): Employed applicants are required to upload one document for each of the last 3 years (2019, 2020 & 2021). Proof must show your name, address & must be dated. Examples of acceptable documentation - Utility bill, P60, P21, end of year statement, Revenue correspondence, mortgage/bank statement, lease/rental agreement, proof of an appointment. If you have had the same employer for 2019,2020,2021 one letter from your employer on headed paper showing your name, address & confirmation of employment will suffice.

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. Dated within the last month and display PPS no.

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. Download here and have completed by Peace Commissioner (no charge) or Commissioner of Oaths.

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: Need to check. No end of year terminal examinations. Continuous assessment assignment and projects will be set during the programme.

FEES: The overall fee for this programme is €7,200. This programme is 100% Springboard funded for ALL successful applicants. *Please note that students will be required to purchase professional chef knives and uniform.* This will be organised by the Programme Leader.

LIT Flexible Learning Policies & Procedures are available through below link. Please copy & Paste into your browser:
https://lit.ie/en-ie/study-at-lit/course-information/flexible-learning-professional-courses/policies-and-procedures

This course will be Springboard funded for 21-22 academic year only. Applicants must complete this programme within this academic year. It is not possible to defer your place to the following academic year as we cannot guarantee that this course will run or be funded again. We would also advise you to review Former Springboard+ Participant guidelines

Successful Springboard applicants will be required to complete registration via the Springboard portal throughout the academic year to secure funding for their place.