Professional Kitchen Management - Killybegs
This programme equips learners with techniques which will enable them to become more efficient in the operation of their kitchen, thereby improving the overall kitchen performance. The course covers concepts such as sustainability, food wastage, costing, food purchasing, along with revenue management, talent acquisition and the management of staff.
| Award Name | Degree - Honours Bachelor (Level 8 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | Atlantic Technological University |
| NFQ Level | Level 8 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Honours Bachelor (Level 8 NFQ) | Major | Atlantic Technological University | Level 8 NFQ |
Duration
1 year part-time, online.
Study Hours
It is recommended that students should try to allow for 10-12 hours study per week per 10 credit module.
On-Campus Attendance
6 days during the academic year at Killybegs campus.
Entry Requirements
Applicants must have a relevant Level 7 award with 180 ECTS credits and appropriate learning outcomes in culinary or a related area. Equivalent qualifications will be considered.
Further information
Total Fees €3,000
Who should apply?
This programme is suitable for anyone interested in progressing to management level in the culinary field or those currently working in a managerial role who would like to develop their general education and business skills. The programme is best suited to those who have already acquired a significant amount of culinary education or culinary experience and are interested in progressing their career in the hospitality industry.
Modules
Contemporary Diet & Nutrition
Strategic Workforce
Management and Wellbeing
Lean Six Sigma for Hospitality
QA & Food Regulatory Affairs
Kitchen Revenue Management
Applied Business Project
Examination & Assessment
100% continuous assessment.
Admissions: admissions.donegal@atu.ie