TA006 - Higher Certificate in Culinary Arts

About the Course

The course will qualify the student to find employment as a 3rd year commis chef in hotels, restaurants, licensed trade, cruise ships, industrial catering and other food-related businesses.

TA006 - Higher Certificate in Culinary Arts
Course Duration: 2 years

Aim of the programme
chefs

The aim of the Culinary Arts course is to give participants the skills to cook to an appropriate level of competence, and to establish a base for further professional career development. It prepares the student for employment as a professional chef in the tourism and hospitality industry, and brings the student to a standard equivalent to completing two years of the four-year chef apprenticeship. Training covers the theory and practice of professional cookery and includes over ten months paid work placement in the industry.

Year 1 - 28 weeks in the Institute, followed by a 6 month placement in industry.
Year 2 - 26 weeks in the Institute, followed by a 4 month placement in industry.

What do I Need?

culinary3 Minimum Entry Requirements
At least Grade D3 (ordinary level) in five subjects in the Leaving Certificate. The subjects must include either English or Irish.

Progression Opportunities
B.A. Degree in Culinary Arts

Career Opportunities

The course will qualify the student to find employment as a 3rd year commis chef in hotels, restaurants, licensed trade, cruise ships, industrial catering and other food related businesses.

Further Information - http://www.careersportal.ie/courses/college_dept.php?client_id=70

http://www.picktourism.ie/en/Multimedia-Library/Failte-Ireland-You-Tube-Media/?videoid=518

Graduate Profiles

Select here for graduate profiles

Course Subjects

Year 1
Cookery Processes, Exploring the science and technology involved in cooking, Culinary Skills and Standards, Larder, Mediterranean Cuisine & Healthy Options, Pastry, Food Safety & Nutrition, Computers, Communications, Culinary French, Restaurant Service.

Year 2
Culinary Classics, Cuisines of the world, Pastry, Buffet Presentation, Catering Systems, Nutrition & Menu Planning, Communications, Computer Applications, Tourism, Marketing, Food Costing, Culinary French.