Cookery - Professional
This one year course in Culinary Arts combines practical and theoretical modules, designed to enable the learner to secure long-term employment within the catering industry or to progress to Higher Education. Students have the opportunity to gain a solid grounding in areas such as food and beverage services, food preparation and kitchen health and safety. In addition, they will experience the highly energetic and creative environments of the hospitality sector.
| Award Name | Level 5 Certificate (Level 5 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | QQI |
| NFQ Level | Level 5 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Level 5 Certificate (Level 5 NFQ) | Major | QQI | Level 5 NFQ |
Duration
1 year
Entry Requirements
NFQ Level 4 or equivalent when accessing a Level 5 programme. CERFL proficiency at B2 for access to Level 5 courses for those whose first language is not English. Mature Learners may be exempt from the Level 4 entry requirement. Non-EU/EEA applicants may apply and will be subject to full international fees.
Careers / Further progression
Career Opportunities
Graduates of this course may find employment in hotels, restaurants, catering departments, cruise ships and airlines. Graduates will also be well prepared for further studies in the areas of hospitality, professional cookery, tourism and business.
Further information
Fees, grants, fee waivers
Admissions Fee €150
QQI Examination Fee €50 (exempt if you have a Medical Card)
Non-EU/EEA applicants will be subject to full international fees
Learner Supports
SUSI Maintenance Grants available.
Learner support available through the Fund for Students with Disabilities
www.susi.ie
Terms and Conditions
Commencing September 2023 – course will run subject to sufficient numbers.
This Course is designed to
This course will present learners with the opportunity to develop practical culinary skills and an understanding of the science of food and food hygiene. Students will also develop knowledge of changing kitchen technologies and the business aspects of cooking operations. In completing this course student will also gain an understanding of the theory and practice of Professional Cookery.
Course Content
Personal Effectiveness
International Cuisines
Meal Service
Work Practice
Pastry, Baking and Desserts
Word Processing
Menu Planning and Applied Nutrition
Safety and Health at Work
Food Science and Technology
Culinary Techniques
Optional Modules
Learners may also have the opportunity to study English as second language (5N1632) as an extra module.
5M2088 - Professional Cookery
Certification: Professional Cookery 5M2088
Telephone/Fax: (096) 36496
email: office@jmsschoolenniscrone.ie