Culinary Arts (Professional Cookery Practice)Ealaíona Cócaireachta (Cleachtas Cócaireachta Gairmiúil)

The Higher Certificate in Arts in Culinary Arts (Professional Cookery Practice) is a Level 6 Award on the National Framework of Qualifications (NFQ) and promotes entry-level careers as professional chefs. The requirements of a Higher Certificate programme offer a broad and more general range of skills and knowledge, which are necessary for the further development of the creative, practical, and theoretical skills required. This programme enables students to enter the culinary sector and allow them to demonstrate abilities in the development, preparation, and presentation of food products in a safe, healthy and nutritious manner. Students will develop an awareness of the need for products that are cost-effective and which can provide efficient solutions in a wide variety of settings (outdoor catering production, restaurant retail, and catering establishments etc.). This allows the curriculum design to be flexible in meeting the needs of the professional cookery discipline and includes the domains of knowledge, practice and individual student needs in line with the requirements necessary to operate in a restaurant kitchen or culinary related food outlet.

The aim of this programme is to facilitate the learner with continual development of effective learning and competency in fundamental culinary skills, and management. In this context, the programme aims to equip participants with the appropriate knowledge and skills and the ability to apply the concepts, theories, and practices from each of the module areas in modern-day culinary operations. Having successfully completed this programme, graduates will have acquired the requisite specialised knowledge, skills, and competencies necessary to operate at an advanced level in a variety of culinary and retail outlets including, restaurants, Hotels, and other catering establishments. Upon graduation, students will be awarded a Higher Certificate in Arts in Culinary Arts (Professional Cookery Practice).

Year 1 Entry - Minimum entry requirements:

Leaving Certificate or an equivalent qualification.
Or
A FETAC Level 5 or 6 in any discipline.
Or
Applicants with relevant Recognition of Prior Learning (RPL) can apply for entry to the first year of the programme. Applicants must provide supporting evidence of prior experiential learning achieved.

Applicants may be required to attend an interview. Applications for exemptions will be considered on a case-by-case basis. Entrants may be required to attend an interview.

Year 2 or 3 Advanced Entry - Minimum entry requirements:

Applicants with relevant Recognition of Prior Learning (RPL) based on consideration of learning outcomes achieved through prior certificated or experiential learning.

Having successfully completed this programme graduates will have acquired the requisite specialised knowledge, skills, and competencies necessary to operate at an advanced level in a variety of culinary and retail outlets including, restaurants, Hotels, and other catering establishments as newly qualified commis Chefs, or for experienced Chefs (without a prior formal qualification) it may lead to progression from their current position to more advanced roles, for example - Demi-Chef, Chef de Partie, Sous Chef or Head Chef, advanced roles specifically relate to the terms and conditions of their workplace. Upon graduation, students will be awarded a Higher Certificate in Arts in Culinary Arts (Professional Cookery Practice).

Day and Evening Delivery.

Applications are now closed.

Detailed information regarding the application process can be found on the part-time section of our website.

Students who successfully complete the programme will be offered a place on the TU942 BA in Culinary Arts and similar programmes in school through a facilitated entry process.