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Head of Department, Humanities:
Dr. Catriona Murphy, B.Sc, M.Sc, PGDP, Cert Ed., Ph.D
Head of School:
Marian Duggan BBS, FCA, AITI, ACMA, HDPES
CAO Code: LC981
Higher Certificate in Culinary Arts (Level 6)
Programme Description
This two year full-time level 6 programmes gives learners the skills to cook to an appropriate level of competence, and to establish a base for further professional career development. It prepares the learner for employment as a professional chef in the service industry, in a practical, supportive and exciting learning environment to suit a range of learning styles and abilities. Training covers the theory and practice of the culinary arts providing endless rewards and career opportunities for graduates.
Programme Features
This is a practically based programme aimed at learners wishing to pursue careers in culinary arts within the hospitality and industrial catering sectors.
What will I be able to do when I finish this programme?
The programme will qualify the learner to find employment as a 3rd year commis chef in hotels, restaurants, licensed trade, cruise ships, industrial catering and other food-related businesses. Graduates progress, according to ability, to senior positions including Head Chef or Executive Head Chef, Food Stylist, Food Critic, Food and Beverage Management and many other exciting and challenging careers.
What modules will I study?
Year 1: Culinary Skills 1, Culinary Operations, Pastry 1, Culinary Science and Nutrition, Information Technology and Restaurant Service, Communications and Personal Development.
Year 2: Culinary Skills 2, Global and Contemporary Cuisine, Pastry 2, Business Operations, Applied Culinary Science with Gastronomy, Classical Cuisine with Work Based Learning.
Current Entry Requirements
Standard Applicant:
A pass grade D3 or better in ordinary level papers in five Leaving Certificate subjects including English or Irish
or
A pass grade in any FETAC award at level 5 or 6
or
An equivalent qualification
Non-Standard Applicant:
b) The following non-standard applicants can be considered:
● Mature applicants, EU nationals aged 23 on or before January in the year of entry.
● 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.
Duration
2 Years. 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.
Class contact hours
25 hours per week approx.
Part-time (Day-Release) FETAC Option:
This programme is available on a part-time basis over 3 years. For information regarding entry to the part-time programme please contact Mr. Jim O’Meara on 061 208208 /061 208857 or jim.omeara@lit.ie
This National Apprenticeship Programme (NAP) FETAC award in professional cookery consists of a combination of day release, block release and on-the-job training over a three-year period.
Links with Professional Organisations/Professional Bodies
Failte Ireland, Irish Hotels Federation
Fáilte Ireland will continue to offer financial support through the payment of tution and capitation fees for the students of these new programmes. However, Fáilte Ireland will no longer provide student grants, commencing with all first year students in the 2009-2010 academic year.
Students undertaking this new programme maybe eligible for a higher education grant.
For Further Information
Contact: Mr. Joe Mulcahy, Course Director
Tel: 061 208340/ 061 208857
E-mail: Joe.Mulcahy@lit.ie