Culinary Skills
The aim of this programme is to provide learners with the knowledge, skills and competence necessary for a career in a professional cookery environment. This will be achieved by providing learners with the essential practical skills and knowledge required of modern day professionals working in kitchen environments.
| Award Name | Special Purpose Certificate (Level 6 NFQ) |
|---|---|
| NFQ Classification | Special Purpose |
| Awarding Body | Dundalk Institute of Technology |
| NFQ Level | Level 6 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Special Purpose Certificate (Level 6 NFQ) | Special Purpose | Dundalk Institute of Technology | Level 6 NFQ |
Duration
1 Year
The course will be delivered during the day-time over 2 to 2.5 days per week followed by a full-time work experience module.
Proposed teaching days per week are Monday and Tuesday (subject to change).
Entry Requirements
Minimum Entry Requirements
Applicants must hold a level 5 qualification or equivalent.
Mature applicants, those over 23 years of age will be assessed through the institute’s mature application process. Applicants with the relevant experience can be assessed through the DkIT Recognition of Prior Learning (RPL) policy process.
To apply for this programme via the Springboard+ scheme, you must meet the eligibility criteria in addition to the minimum entry criteria listed above.
Careers / Further progression
Career Opportunities
This programme prepares graduates for a variety of roles in food preparation in hotels and restaurant and also in food retail including delicatessens, gastro pubs and catering outlets.
Successful graduates can apply for entry onto the BA in Culinary Arts with the relevant exemptions.
Further information
Registration for a part-time course at DkIT could not be easier.
Just click on dkit.ie/parttime or dkit.ie/postgraduate to search for your course and follow the ‘How To Apply’ instructions on the course page.
Please note that early registration is advisable as the number of places on many courses are limited. Applications will be dealt with in order of receipt of completed application and appropriate fee. Applicants must notify the Lifelong Learning Centre in writing in the event of your withdrawal from any course for any reason.
If you have any questions about registering for a course, contact our Lifelong Learning Team on parttime@dkit.ie or call us on +353 (0)42 9370290
FREE COURSE - Springboard funded
Tax Relief / Other Funders
Tax relief at the standard rate of tax (20%) is available for certain tuition fees on courses which lead to third-level awards.
For further information visit revenue.ie to receive a copy of form IT31. This applies only to students who are funding their studies from their own income. Always retain your receipt of payment from DkIT for tax purposes.
In certain circumstances students may receive financial aid in paying their fees from County Enterprise Boards, Leader Partnerships, Department of Social Protection and other organisations.
The course 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.
Participants on the programme will engage in part-time study and part-time employment in Fáilte Ireland registered establishments, including hotels (Irish Hotels Federation), Restaurants (Restaurant Association of Ireland or Euro-toques). They will be embarking on their culinary training on commencement of the programme.
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.
On successful completion of this programme learners will have the ability to:
Describe the organisation, marketing, costing and control elements of running a professional kitchen
Manage the implementation of food control, food cost, portion and quality control in a professional kitchen
Demonstrate a wide range of precision technical culinary skills to produce a variety of classical and contemporary dishes
Apply and adapt nutritional knowledge to creative food production and menu planning
Analyse appropriate styles of food and beverage service
Operate computer software and systems relevant to the culinary arts
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).
Who Should Apply?
Those interested in a career as a chef in the hotel, restaurant, retail or contract catering sector.
Course Content
Culinary Foundation
Academic and Career Skills
Food Safety and Quality Assurance
Culinary Skills and Techniques
Fundamentals of Accounting
Culinary Nutrition Principles and Applications
A 20-credit work placement is a compulsory element of this programme. Placement will take place in approved hospitality or food retail establishments. A total of 400 hours must be completed on placement.
Springboard+ Courses at DkIT:
Free and subsidised* part-time and conversion courses.
For the academic year 21/22, Springboard+ will offer free and subsidised places on a variety of courses at DkIT which lead to awards at certificate, degree and postgraduate level. Courses include a mixture of one year and two year programmes and are open to all eligible applicants regardless of their employment status.
Springboard+ is managed by the Higher Education Authority on behalf of the Department of Education and Skills.
The following are eligible to apply for courses (subject to the applicant meeting all requirements, e.g. academic requirements):
- Returners (formerly known as homemakers)
- People in employment
- The unemployed or formerly self-employed
*Please note that a 10% course fee contribution for Level 7, 8, and 9 courses is applicable for employed participants. This is payable directly to the provider. Level 6 courses are free to all.
For full course information and eligibility criteria please see springboardcourses.ie or dkit.ie/springboard
Brianáin Erraught (Head of Department of Hospitality Studies)
Phone: +353 42 9370256
Email: brianain.erraught@dkit.ie
Sara Farrell (Lifelong Learning Centre)
Phone: +353 (0)42-9370291
Email: springboard@dkit.ie