A two year interactive culinary programme with small class sizes, dedicated and experienced chef lecturers, 60% hands-on practical training and 40% theoretical knowledge, and a 12-week work placement
What you will learn
The Higher Certificate in Culinary Arts-Professional Chef Program provides students with the key skills, knowledge and competencies required to work as chefs in a professional kitchen.
This programme will provide the learners with both theoretical knowledge and specialised culinary skills, developed through the acquisition of creative and technical competencies, all within a realistic learning environment.
The education and skills you will develop will be directly linked to best practice with a focus on provenance, seasonality and sustainability.
-Introduction to Live Kitchen Service
-Live Kitchen Service 1
-Professional Cookery Operations
-Fundamentals of Pastry Baking and Desserts
-Learning and Innovation Skills
Elective choices for the first year are:
-Information Technology 1, 2
-French for Foodies 1, 2
-Spanish for Foodies
-Introduction to Accounting and Business Maths
-Modern Classics & Global Cuisines
-Live Kitchen Service 2
-Modern and Innovative Pastry Baking and Desserts
-Essentials of Business
-Food Science and Technology
Elective choices for 2nd year are:
-Charcuterie and Modern Buffet
Who is the course for?
This course is for those who want to develop their culinary skills to be employed as Commis-Chef, Chef de Partie and Sous-Chef and, with relevant experience, may become Head Chef of restaurant and hotel kitchens.
Alumni from the programme are employed in a variety of establishments in the hospitality and food sector, from restaurants, to hotels and industrial catering, in Ireland, Europe and worldwide.
Are you an International student? Contact the International Department for more information: Tel: +353 (0)91 742149. Email: firstname.lastname@example.org