Higher Certificate in Arts in Culinary Arts in Culinary Arts
Type of Qualification:
Field of Study
Hotel, restaurant and catering,Travel, tourism and leisure
Type of Study:
Application Closing Date:
About the Course
TA006 - Higher Certificate in Culinary Arts
Course Duration: 2 years
Length of Course: 2 years
Recent minimum CAO Points: 235
Recognised in Europe. Mature Students Welcome.
Aim of the programme
The aim of the Culinary Arts course is to give participants the knowledge, skills and competence necessary for a career in culinary arts in the hospitality sector. This will be achieved by providing the learner with the essential practical skills and academic knowledge required of modern day professionals working in kitchen environments.
There is an industry placement requirement of 16 weeks (480 hours approx) during and/or following Year 1 but prior to commencement of Year 2.
Fáilte Ireland provided funded support to students taking the Higher Certificate in Arts (Culinary Arts)
What do I Need?
Minimum Entry Requirements
Students apply for entry to this programme through the CAO. At least Grade D3 (ordinary level) in five subjects in the Leaving Certificate. The subjects must include either English or Irish.
A pass grade in any FETAC award at Level 5 or 6
An Equivalent qualification
The following non-standard applicants can be considered.
Recognition of Prior Learning (RPL) can be considered where applicants can demonstrate sufficient learning gained in a relevant work-based context. The Leaving Certificate Applied does not meet the minimum entry requirement, but applicants with a post qualification Level 5 award or with appropriate work-based learning can be considered under the RPL route.
B.A. Degree in Culinary Arts
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
How To Apply
Apply through CAO.
For further information on this course contact:
Annette Sweeeney, Culinary Arts Lecturer, ITT Dublin. Tel: 01-4042826
Please visit the Dept of Humanities Website
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Semester 1Food Safety & Culinary Science
Learning to Learn
Semester 2Culinary Skills
Bread & Pastry Techniques
Semester 3Global Cuisine
Work Based Learning
Food & Beverage Cost Control
Semester 4Applied Culinary Skills
Classical & Contemporary Desserts
Classical & Contemporary
Applied Culinary Science