Cúrsaí Lánaimseartha

  • » Higher Certificate in Arts – Culinary Arts

    Programme Title Higher Certificate in Arts – Culinary Arts
    CAO Code LY346
    LYIT internal code LY_GACRT_C
    Duration 2
    Standard Code Places: 32
    National Framework Level 6
    Award Type Major
    Awarding Body LYIT, under Delegated Authority from HETAC
    Is this Programme for Me?
    This two year programme is for those with a passion for and interest in culinary arts and food. If you want to become Ireland’s next ‘top chef’, this may be the programme for you and this is most definitely the school in which to learn these skills. The course requires a lot of hard work and dedication but the rewards are endless. As a professional chef you need to be creative with food. You also have to understand the science of food (including food safety), changing kitchen technologies and the business aspects of catering operations. The kitchen is at the heart of all sectors of tourism and hospitality and with a never-ending sequence of meals to prepare for customers, work can be demanding. In return, a good chef will enjoy status, respect and a rewarding salary.
    Minimum Academic Entry Requirements
    Grade D3 at Ordinary level in a minimum of five subjects in the Leaving Certificate examination; either Irish or English.
    • FETAC applicants click FETAC
    I am a mature person, can I apply?
    Applicants who will be 23 years of age or older by the 1st January in the year of entry and who have appropriate work experience in the hospitality or related industry, may be exempted from the academic requirements outlined above and admitted to the programme following an interview, provided they have applied, via CAO, before February 1st.
    How long will I have to study?
    The Higher Certificate in Arts – Culinary Arts is a two year full time semesterised programme which is designed to cover both theory and practice. Work based learning is an integral component of this programme and students may undertake this in Ireland or indeed internationally.
    Other modes of study for obtaining a qualification in professional cookery include the Total Immersion Chefs Programme (9 months Intensive Programme), 3 days in College and 2 days in industry, or the National Apprenticeship Programme in Professional Cookery on a day/block release basis over 3 years (1 day a week in College/4 days in industry). Graduates of the Certificate in Culinary Skills Programme gain exception from year 1 of the National Apprenticeship Programme and can complete the programme on a part-time basis over 2 years. The 9 month Intensive Programme and the National Apprenticeship Programme both have to be applied for directly through the School of Tourism.
    What benefits can be gained by undertaking this programme?
    If you are accepted for training you will receive:
    • Training by highly skilled professionals
    • EU-recognised qualification
    What will I have to study?
    Year/Semester Proposed Modules,
    subject to approval
    Mandatory/
    Elective
    No of credits Class hours per week
     1/1  Culinary Fundamentals Mandatory  5  3
     Culinary Processes Mandatory  5  5
     Bakery & Confectionery 1 Mandatory  5  4
     Food Safety & Culinary Science Mandatory  5  4
     Learning to Learn Mandatory  5  3
     Introduction to ICT Mandatory  5  3
     1/2  Culinary Techniques Mandatory  5  3
     Culinary Practice Mandatory  5  5
     Bakery & Confectionery 2 Mandatory  5  4
     Nutrition Mandatory  5  4
     Restaurant Mandatory  5  5
     Communications Mandatory  5  3
     2/3  Culinary Learning Event 1  Mandatory  5  5
     Classical & Innovative Dessert 1  Mandatory  5  4
     Cuisines of the World (European) Mandatory  5  4
     Gastronomy Mandatory  5  3
     Introduction of Management Mandatory  5  3
     Work Based Learning Mandatory  5 3
     2/4  Culinary Learning Event 2 Mandatory  5  5
     Classical & Innovative Dessert 2 Mandatory  5  4
     Cuisines of the World (Asia, Africa, Americas) Mandatory  5  4
     Buffet Presentations Mandatory  5  3
     Applied Culinary Science Mandatory  5  3
     HRM Mandatory  5  3
    What is the aim of this programme?
    This programme prepares you for employment as a professional chef in the tourism and hospitality industry.
    Are there follow-up programmes available?
    Graduates may progress from this programme to the Bachelor of Arts in Culinary Arts or other compatible Culinary Arts degree programmes
    What career opportunities will this course provide?
    There is always a need for qualified chefs in hotels, restaurants, licensed trade, cruise ships, industrial and hospital catering and in other food-related businesses. Career promotion can be rapid from Commis Chef to Chef De Partie and ultimately Head Chef or Executive Chef. These opportunities are open equally to men and woman. Many past graduates in the area of culinary arts have had very successful careers and also opened their own businesses.
    When does the course commence?
    This course begins in September each year.
    How do I apply?
    FOR FURTHER INFORMATION:
    • Contact Deirdre McCole, Head of Department of Gastronomy & Culinary Arts, Letterkenny Institute of Technology by
    • E- Mail: deirdre.mccole@lyit.ie
    • Telephone: (074) 97 41202

  • » Bachelor of Business in International Culinary Enterprise

    Programme Title Bachelor of Business in International Culinary Enterprise
    CAO Code LY317
    LYIT internal code LY_GINCE_D
    Duration 3 Years ab initio
    Standard Code Places: 32
    National Framework Level 7
    Award Type Major
    Awarding Body LYIT, under Delegated Authority from HETAC
    Is this Programme for Me?
    This new semesterised, full-time programme, is designed to advance and promote best practice in the culinary and related industries and to develop learners equipped with the business, technical and culinary knowledge, understanding and competence to stimulate the innovation required of competitive culinary entrepreneurs in the 21st Century.
    Minimum Academic Entry Requirements
    Grade D3 at Ordinary level in a minimum of six subjects in the Leaving Certificate examination; including Mathematics and either Irish or English and achieving a minimum of 120 points.
    • FETAC applicants click FETAC
    • Applicants presenting non-Irish exams as a basis for entry, please check the IOTCEF listing to search for the entry relevant to your country
    • Applicants who are interested in taking selected modules only from this programme and/or those interested in studying this programme in a part-time mode, click Part-time Study
    Mature applicants
    Applicants who will be 23 years of age or older by the 1st January in the year of entry and who have appropriate work experience in the hospitality or related industry, may be exempted from the academic requirements outlined above and admitted to the programme following an interview, provided they have applied, via the CAO, before February 1st.
    What will I have to study?
    There are six semesters in total. Each semester consists of six modules ie 4 business modules plus 2 specialist modules.
    Learners will have the opportunity to complete a 320 hour mentored professional internship in registered establishments at the end of year 1.
    Year/Semester Proposed Modules,
    subject to approval
    Mandatory/
    Elective
    No of credits Class hours per week
     1/1  Culinary Operations I Mandatory  5  4
     Hygiene/Health & Safety Mandatory  5  4
     International Tourism and Hospitality Mandatory  5  3
     IT App and Business Maths 1 Mandatory  5  3
     Accounting Practice Mandatory  5  3
     Learning Lifestyle and Communication Skills Elective  5  3
     Gaeilge Elective  5  3
     1/2  Culinary Operations II Mandatory  5  4
     Nutrition\Diet and Healthy Eating Mandatory  5  4
     Introduction to Management Mandatory  5  3
     IT App and Business Maths 2 Mandatory  5  3
     Facilities Operations Mandatory  5  3
     French Level 1 Elective  5  3
     Spanish Level 1 Elective  5  3
     English Elective  5  3
     2/3  Culinary Operations III Mandatory  5  4
     Human Resource Management I Mandatory  5  3
     Principles of Marketing Mandatory  5  3
     Business Law Mandatory  5  3
     Culture Behaviour and Tourism Elective  5  3
     French Level II Elective  5 3
     Spanish Level II Elective  5 3
     Rural Tourism Elective  5 3
     Gastronomy Elective  5 3
     2/4  Culinary Operations IV Mandatory  5  4
     Employment Legislation Mandatory  5  3
     Services Marketing Mandatory  5  3
     Management Accounting Mandatory  5  3
     Applied Economics for Tourism and Hospitality Industry Elective  5  3
     Waste Management Elective  5  3
     Sustainable Tourism Elective  5  3
     International Beverage Studies Elective  5  3
     Quality Assurance and Food Technology Elective  5  3
     3/5  Global Trends and Culinary Innovation Mandatory  5  3
     E-Business for Tourism and Hospitality Mandatory  5  3
     Accounting Information for Decision Making Mandatory  5  3
     Employee Relations Elective  5  3
     Legal Case Studies for Tourism and Hospitality Elective  5  3
     Energy and Water Management Elective  5  3
     Food Product Development Elective  5  3
     International Food and beverage Service Trends Elective  5  3
     Regional Tourism Development Elective  5  3
     3/6  Product and Process Research Mandatory  5  3
     Effective (SMTE) Management Mandatory  5  3
     New Enterprise Development Mandatory  5  3
     Quality Management and Business Excellence Elective  5  3
     Competitive Advantage in the Tourism Sector Elective  5  3
     E-Marketing for Tourism and Hospitality Elective  5  3
     Food Critique Photography and Design Elective  5  3
     Tourism Operations Policy Formulation Implementation and Review Elective  5  3
    Learning Outcomes
    To advance and promote best business practice in the culinary and related industries and to develop learners equipped with the business, technical and culinary knowledge, understanding and competence to stimulate the innovation required of competitive culinary entrepreneurs in the 21st Century.
    Are there follow-up Programmes Available?
    This programme has been designed to develop learners' core business knowledge, skills and competencies thus providing the opportunity for transfer and access to a range of related programmes. Graduates will be well positioned to take full advantage of progression route opportunities within the National Framework of Qualifications including Level 8 Honours Bachelor of Business programmes.
    Career Opportunities
    The focus of the programme ultimately is to facilitate persons who may wish to develop their own business in a Tourism related area. Very many career opportunities exist in current professions in Tourism both in Ireland and overseas.
    This course begins in September each year.
    FOR FURTHER INFORMATION:
    • Contact Deirdre McCole, Head of Department of Gastronomy & Culinary Arts, Letterkenny Institute of Technology by
    • E- Mail: deirdre.mccole@lyit.ie
    • Telephone: (074) 97 41202

  • » Bachelor of Science in Culinary Science (Common Entry)

    Incorporating Degree Award Options:
    BSc in Culinary Science – Food Technology
    BSc in Culinary Science – Bakery and Confectionery Technology

    Programme Title  Bachelor of Science in Culinary Science
    CAO Code  LY337
    LYIT internal code  
    Duration  3 Years 
    Standard Code Places:  26
    National Framework Level  7
    Award Type  Major
    Awarding Body  LYIT, under Delegated Authority from QQI
    Is this Programme for Me?
    By choosing the Bachelor of Science in Culinary Science(BSc), you will become one of the creative food experts who dedicate their career to developing new products and introducing them onto the international food market.  The food industry is an industry that many consumers take for granted, but healthier, tastier and innovative food products are appearing on our supermarket shelves almost daily.  With this huge product range and the consumers’ increasing demand for variety, the need for food technologists is growing rapidly.
    Major food companies are investing heavily in innovative approaches to develop novel high quality foods and need Culinary Science graduates, who understand, the microbiological and chemical composition of food, the characteristics and flavour profiles of food products and the scientific approaches to ensuring nutritious and safe food production processes.  Currently many food businesses employ both chefs and scientists but a graduate who has skills and knowledge of both disciplines would readily gain employment as a Development Chef or Food Technologist.  The Food Industry needs to satisfy the demands of consumers requiring value added, high quality tasty and enjoyable food products.  The BSc in Culinary Science will produce graduates who will be able to satisfy the demands of Government policy, the Food Industry and Society.  Graduates of the programme will have developed the knowledge and skills necessary to operate in the wider food industries or operate their own food business.
    This is a fantastic challenge for creative, technically-minded 'foodies'.  As there are currently fewer graduates than job openings, food technology graduates have the luxury of choice on the job market, which is a significant consideration when choosing a programme of study.
    This programme is jointly offered by the Department of Hospitality, Tourism and Culinary Arts in Killybegs and the Department of Science in Letterkenny.  The BSc in Culinary Science is a three year full-time programme.
    "This multi-disciplinary approach to Culinary Science has been developed to recognise a niche gap in an in demand and highly desired career - blending culinary arts, food science and creativity.  Food manufacturing companies, large multi-national organisations and high-end dining establishments have created a huge need for culinary professionals with a strong food and science background.  This course will be pioneering in offering first-class education and training in state-of-the-art facilities."
    Ciarán ó hAnnracháin, Head of department of Hospitality, Tourism and Culinary Arts.
    Minimum Academic Entry Requirements
    • Leaving Certificate requirements
      • Minimum Points Score 160
      • Minimum Five O6/H7
      • Maths F2/O6/H7 
      • English or Irish O6/H7
      Or
    • Have obtained a full QQI Level 5 award in any discipline
      Or
    • For entry purposes RPL will be considered in accordance with the quality assurance procedures of LYIT.
      Or
    • Any applicant applying based on non EU awards/qualifications must apply directly to the International Office at LYIT.  In order to be considered for entry international applicants must present:
      • A qualification that is recognised as being equivalent to a Level 5 Irish qualification.
      • An IELTS qualification of 5.5 minimum.
      Or
    • Northern Ireland/UK Applicants click NI/UK
      Or
    • Mature Applicants
      Mature applicants may apply for this programme through the CAO www.cao.ie before 1st February in the proposed year of entry. Such mature applicants, for entry into year one of the programme, must be 23 years of age (or older) by the 1st of January in the proposed year of entry. Mature applicants do not need to hold a Leaving Certificate qualification, however, they may be called for interview.
      Or
    • Applicants who are interested in taking selected modules only from this programme and/or those interested in studying this programme in a part-time mode, click Part-time Study
    Mature Applicants
    Mature applicants may apply for this programme. Such mature applicants, for entry into year one of the programme, must be 23 years of age (or older) by the 1st of January in the proposed year of entry. Mature applicants do not need to hold a Leaving Certificate qualification.
    Programme Delivery
    This programme uses the resources of both the School of Tourism (Killybegs) and the School of Science (Letterkenny).  We advise students to base themselves in Killybegs for Year 1 and Letterkenny for Years 2 and the first semester of Year 3 (Semester 2 of Year 3 is an internship).   Classes are held in both locations during the week, and LYIT provide transportation between the campuses where required.
    What will I have to study?
    Year/SemesterProposed Modules,
    subject to approval
    Mandatory/
    Elective
    No of creditsClass hours per week
     1/1  Professional Kitchen Operations*** Mandatory  10  8
     Baking Techniques Mandatory  10  8
     Learning & Professional Development** Mandatory  5  4
     Fundamentals of Food Science – Biology* Mandatory  5  5
     Year 1/Sem2
     Year 2 & 3

    Food Technology, Bakery and Confectionery Technology
    *This module is a combination of two x 5 credit modules undertaken by students in the School of Science. In order to prepare students for progression this intensive module requires additional time.
    **Includes 12-week summer work placement.
    **CA is portfolio based on 12-week summer work placement.
    ***Module includes mandatory Environmental Health Officers Association Primary Food Hygiene Examination
    Programme Learning Outcomes
    On successful completion of this programme learners will be able to:
    KNOWLEDGE
    • Engage with subject specific contemporary food related theoretical concepts and be able to apply such concepts in an operational setting.
    • Identify and interpret the key components and inter-linking nature of the food industry’s organisational structures, functions and responsibilities.
    • Contribute to the planning of a food industry’s organisation to include current reports and evaluate current debates.
    • Appraise scientific principles as they apply to health, safety, nutrition and quality in the food innovation process.
    SKILLS:
    • Demonstrate appropriate specialised technical skills and the ability to utilise appropriate tools to ensure excellent standards of professional service and customer care.
    • Utilise written, oral and electronic methods to communicate effectively with a range of stakeholders in both formal and informal settings.
    • Identify and assess operational challenges and exercise appropriate judgement in the planning and development of solutions to same.
    • Critically evaluate food products from a nutritional and safety perspective in a food laboratory
    COMPETENCIES:
    • Use diagnostic and creative skills to organise and coordinate a variety of functions within a range of contexts in the food industry.
    • Accept accountability for determining and achieving personal and group outcomes and take responsibility for the work of others within defined areas of work.
    • Take the initiative to identify and address personal learning needs and train and develop team members’ technical skills to deliver the highest service delivery standards required in the food industry.
    Progression
    Upon completion of this programme, graduates will be awarded a degree in one of the above areas.  Each graduate will have an opportunity to progress to an existing add-on level 8 programme as follows:
    BSc in Culinary Arts (Food Technology) BSc (Hons) Culinary Arts and Food Technology
    BSc in Culinary Arts (Bakery and Confectionery Technology) BSc (Hons) Culinary Arts and Food Technology
    The programme has been designed to include an exit award at the end of year 2 – HETAC Level 6 award Higher Certificate in Culinary Arts and Food Technology.
    Career Opportunities
    The programme provides graduates with the knowledge and practical skills necessary to operate as a Food Technologist, Development or Concept Chef, Food Production Manager or Quality Controller for food companies engaged in food product development.  The programme builds on the strong links between; food and culinary industries providing students with the opportunity to work in dynamic food industries through our internship programme.  Graduates of the programme will also have opportunities to work in the culinary industry as chefs, in food research and development, and as food business managers.
    How to Apply
    This course begins in September each year. How to Apply
    FOR FURTHER INFORMATION:
    or
    Information may be subject to change by agencies other than LYIT.
    LYIT reserves the right to change information provided at any time

  • » Bachelor of Science (Hons) in Culinary Arts and Food Technology

    Programme Title  Bachelor of Science (Hons) in Culinary Arts and Food Technology
    CAO Code  
    LYIT internal code  LY_GFOOD_B
    Duration  1 Year add-on  
    Standard Code Places:  32
    National Framework Level  8
    Award Type  Major
    Awarding Body  LYIT, under Delegated Authority from QQI
    Is this Programme for Me?
    The BSc (Hons) in Culinary Arts and Food Technology has been developed in collaboration with industry representatives to provide industry with multi-skilled graduates who can play a leading role in competing successfully in an increasingly competitive and global market. A key element of the programme is a structured internship or European study abroad opportunity to enable students apply their skills in an education and research setting or in the workplace. 
    In the recent past the retail food sector has moved away from an emphasis solely on convenience, shelf-life and mass production to a food chain that recognises consumer choice, food trends, clean labelling, the use of natural preservatives and emphasis on flavour and taste.  A focus on product liability, food standards and an increasing public interest in health and nutrition have also resulted in commercial demands for graduates who are competent in the areas of Food Production Methods, Food Science and Technology, Food Safety, Food Quality, Nutrition, and Business and Management.
    The course is aimed at students with a strong interest in food and food product development, nutrition and health and are interested in developing a diverse range of entrepreneurial skills and business acumen. 
    Student learning will focus on key skills associated with Food Product Development, Food Processing Innovation, Strategic Management, Food Marketing and Consumer Behaviour and Research Skills.
    Programme Delivery
    This programme uses the resources of both the School of Tourism (Killybegs) and the School of Science (Letterkenny). 
    Minimum Academic Entry Requirements
    Access to this programme is on successful completion of the BSc in Culinary Science – Food Technology or Bakery and Confectionery Technology.
    What will I have to study?
    Year/SemesterProposed Modules,
    subject to approval
    Mandatory/
    Elective
    No of creditsClass hours per week
     4/7  Specialised Kitchen and Larder Elective  10  6
     Specialised Pastry Elective   10  6
     Food Fermentation Elective  10  6
     Marketing Decisions and Consumer Behaviour Mandatory  10  5
     The Food Product Development Process Mandatory  10  6
     4/8  Food Products – Design and Development Mandatory  10  6
     Strategic Marketing Management Mandatory  10  5
     Quality Assurance & Food Regulatory Affairs Mandatory  10  5
    Learning Outcomes
    Having completed this programme, the graduate will be able to:
    • Demonstrate and critically evaluate specialised artistic skills, scientific knowledge and competencies, as appropriate for the holder of an honours degree in culinary arts with food technology.
    • Evaluate and analyse the choices concerning the visual, organoleptic, textural and nutritional qualities in the selection of commodities and culinary processes in producing and presenting food.
    • Recognise the roles of science and gastronomy and appreciate the historical and contemporary influences on culinary arts and food consumption.
    • Demonstrate an appropriate expertise in visual thinking skills and be able to communicate visual concepts effectively.
    • Critically apply the food science and technology principles to the development of new and innovative food products.
    • Demonstrate best practice in terms of health and safety at work, food safety and general work practices to British Retail Consortium (BRC) standard. 
    • Evaluate appropriate processing and packaging options for food production, storage and distribution.
    • Illustrate entrepreneurial flair in product or process design, and have confidence to explore new business opportunities.
    • Apply marketing techniques to contribute to the marketing strategy of an organisation from market research to promotions and sales.
    Career Opportunities
    This course will provide huge opportunity for the graduates as they will have the skill sets to work in new product development or innovation in either large existing food companies or in entrepreneurial situations.
    How to Apply
    This course begins in September each year. How to Apply
    FOR FURTHER INFORMATION:
    or
    Information may be subject to change by agencies other than LYIT.
    LYIT reserves the right to change information provided at any time

  • » Bachelor of Arts (Hons) in Culinary Arts

    Programme Title  Bachelor of Arts (Hons) in Culinary Arts
    CAO Code  
    LYIT internal code  LY_GCART_B
    Duration  1 Year Add-on
    Standard Code Places:  32
    National Framework Level  8
    Award Type  Major
    Awarding Body  LYIT, under Delegated Authority from HETAC
    Is this Course for You?  
    This 1 year add-on programme extends the education and training of the professional food production manager, providing an academic focus through applied culinary research while extending expertise in either savoury or pastry professional practice.  Modules on Food Product Development and Food Regulatory Affairs ensure that graduates are ideally placed to take on leadership roles in culinary business management.
    Minimum Entry Requirements
    Access to this programme is on successful completion of the BA in Culinary Arts or equivalent.
    What will I study?
    Learners must complete 1 mandatory module and 2 elective modules in semester 1. In semester 2 they are required to complete 3 mandatory modules.
    Year/SemesterProposed ModulesMandatory/
    Elective
    No of creditsClass hours per week
     4/7  Strategic Entrepreneurship and Global Trends in Culinary Innovation Mandatory  10  8
     Specialised Kitchen & Larder Elective 1  10  8
     Specialised Pastry Elective 1  10  8
     Marketing Decisions and Consumer Behaviour Elective 2  10  5
     Managing People in Tourism Elective 2  10  5
     4/8  Artisan Food Products - Design & Development Mandatory  10  6
     Applied Research Project Mandatory  10  5
     Quality Assurance and Food Regulatory Affairs Mandatory  10  5
    Learning Outcomes
    Having completed this programme, the graduate will be able to:
    • Demonstrate and critically evaluate specialised artistic skills, knowledge and competencies, as appropriate for the holder of an honours degree in Culinary Arts.
    • Evaluate and analyse the choices concerning the visual, organoleptic, textural and nutritional qualities in the selection of commodities and culinary processes in producing and presenting food.
    • Recognise the role of gastronomy and appreciate the historical and contemporary influences on culinary arts.
    • Demonstrate an appropriate expertise in visual thinking skills and be able to communicate visual concepts effectively.
    • Demonstrate theoretical knowledge, practical skills, personal attribute and competencies that will be required for management positions in culinary enterprises.
    • Undertake research within the field of hospitality in general and the professional culinary environment in particular, including the ability to complete an extended research study.
    • Evaluate financial, legal, managerial and technical principles that relate to the culinary/hospitality industry.
    • Illustrate entrepreneurial flair in product or process design, and have confidence to explore new business opportunities.
    • Research and develop an innovative food product to standard recipe stage, to meet the needs of specifically identified markets.
    • Contribute to the strategic management of any hospitality organisation through the application of marketing skills or people management skills.
    Career Opportunities
    This programme provides the qualifications, knowledge and skills required to be successful in a variety of career opportunities. The programme recognises the diversity of Culinary Arts in the Hospitality and Food Service Industries and career paths open to graduates include: Culinary Arts/Restaurant Management, Chefs, Entrepreneurs (owners & managers, consultancy), Media, Teaching, Education, Research, Food Writing and Food Product Development.
    How to Apply
    This course begins in September each year. How to Apply
    FOR FURTHER INFORMATION:
    or
    Information may be subject to change by agencies other than LYIT.
    LYIT reserves the right to change information provided at any time

  • » National Apprenticeship in Professional Cookery

    Programme Title  National Apprenticeship in Professional Cookery
    CAO Code  
    LYIT internal code  LY_GAPCK_F
    Duration  3 Years - Part Time
    Standard Code Places:  20
    National Framework Level  6
    Award Type  Major
    Awarding Body  FETAC
    Is this Programme for Me?
    This programme is designed for full-time employees working in registered establishments, who wish to acquire knowledge and skills while working in industry. As course participants are already employed within the industry and in a working environment in which practical skills are already being applied, the emphasis of the college-based components of the course is upon the development of theory (knowledge and understanding) rather than on the repetitive skills development or simulation of the work environment.
    Minimum Academic Entry Requirements
    You must be at least 17 years of age by December 31st in the year of entry. You must also be working in the food production area in a Fáilte Ireland registered establishment and you must continue to work in the industry for the duration o the programme.
    What will I have to study?
    The advanced Certificate in Professional Cookery is full-time over 2 years, approximately 6 months in College and 4/6 months in industry each year.
    Year Proposed Modules Mandatory/
    Elective
    No of credits Class hours per year
     1  Culinary Skills and Standards Mandatory    64
     Scientific Principles/ Exploring Cookery Part 1 Mandatory    18
     Food Safety 1 Mandatory    12
     Larder Mandatory    38
     Mediterranean Cuisine/ Healthy Options Mandatory    28
     Pastry 1 Mandatory    20
     Breakfast/Brunch Cookery Mandatory    12
     Nutrition 1/Menu Planning Mandatory    24
     Introduction to Business Mandatory    6
     Communications and Personal Development Mandatory    42
     Introduction to Information Technology Mandatory    30
     2  Culinary Classics Mandatory    40
     Introduction to Business 2 Mandatory    42
     Catering Systems Mandatory    30
     Food Safety 2 Mandatory    16
     Scientific Principles/ Exploring Cookery Part 2 Mandatory    16
     Nutrition 2/Menu Analysis Mandatory    28
     Gastronomy – An Introduction Mandatory    12
     Restaurant Service Mandatory    24
     Healthy Options Mandatory    18
     Pastry 2 Mandatory    15
     Pastry 3 Mandatory    25
     3  Classical European and Global Cuisines Mandatory    48
     Introduction to Business 3 Mandatory    42
     Information Technology Mandatory    60
     Pastry 4 Mandatory    24
     Gastronomy – History and Development Mandatory    16
     Buffet Presentations Mandatory    38
     Learning Event Mandatory    20
     Culinary French Mandatory    Integrated
    Programme Aim
    The aim of this programme is to provide participants with a level of knowledge, skills and understanding to enable them to build successful careers in today’s fast growing, ever changing Culinary Arts and Hospitality Industry.
    Are there follow-up Programmes Available?
    Graduates may progress from this programme to compatible Culinary Arts degree programmes.
    Career Opportunities
    There are opportunities for apprentices according to ability and experience to progress to senior positions such as head chef or executive head chef throughout the Hotel and Catering Industry.
    How you I apply?
    Applications forms are available directly from the College. Contact the College on 074 – 9731120.
    FOR FURTHER INFORMATION:
    • Contact Deirdre McCole, Head of Department of Gastronomy & Culinary Arts, Letterkenny Institute of Technology by
    • E- Mail: deirdre.mccole@lyit.ie
    • Telephone: (074) 97 41202

  • » Intensive 9 Month Professional Cookery

    Programme Title  9 month Intensive Professional Cookery
    CAO Code  
    LYIT internal code  
    Duration  9 months
    Standard Code Places:  16
    National Framework Level  6
    Award Type  Major
    Awarding Body  FETAC
    Is this Programme for Me?
    The programme is an adaption of Failte Ireland’s flagship Advanced Certificate in Professional Cookery (Fetac Level 6). It is designed to be delivered as an intensive nine month immersion programme, integrating theory and practice. It has been developed to provide a relevant professional qualification for those who wish to embark on a career in professional cookery.
    This premier programme offers high quality hands-on education where both theory and practical elements are delivered in state-of-the art professional culinary facilities.
    As part of the programme, participants work in industry in a professional production kitchen and learn the practical skills of professional cookery. Work experience is directly aligned to the learning in college to ensure that the skills and knowledge are reinforced and embedded for the enhancement of the overall learning experience.
    Minimum Academic Entry Requirements
    • Leaving Certificate (any type) standard.
    • Industrial experience is desirable.
    • Must be aged 17 in the year of entry Or
    • Hold a National Skills Certificate
    What will I have to study?
    This nine month programme is structured as follows
    6 months- 3 days in college and 2 days working in industry with an employer of choice
    3 months- intensive structured industry training with an employer of choice.
    Phase Proposed Modules Mandatory/
    Elective
    No of credits Class hours
     Learning the Fundamentals  Induction/Food Safety Mandatory    20
     Culinary Skills, Standards & Nutrition Mandatory    100
     Classic European Cuisine/ Gastronomy Mandatory    80
     Exploring Techniques  Larder / Buffet / Breakfest Cookery Mandatory    60
     Exploring Cookery:
    Culinary Science and Technology
    Mandatory    20
     Pastry Mandatory    60
     Learning event 1
    The Professional Kitchen:
    Organization, Teamwork & Timing
    Mandatory    60
     Refining Culinary Service  Mediterranean Cuisine Mandatory    36
     Restaurant Service Mandatory    8
     Global Cuisine Mandatory    36
     Fundamental Business Principles Mandatory    8
     Communications Mandatory    16
     Learning Event 2
    Refining Techniques and Service
    Mandatory    72
    2 Review/ Final Exams Mandatory    24
    Programme Aim
    This programme prepares you for employment as a professional chef in the tourism and hospitality industry. Training covers the theory and practice of professional cookery and includes 3 months work placement.
    Are there follow-up Programmes Available?
    Graduates may progress from this programme to compatible Culinary Arts degree programmes.
    Career Opportunities
    This programme will qualify you to find professional employment as a 3rd year commis chef in hotels, restaurants, licensed trade, cruise ships, industrial and hospital catering and in other food-related businesses.
    How you I apply?
    Application should be made directly to the School of Tourism. Your application should include a Student Application Form and a Registration of Establishment Form. Applicants who are unable to meet the employment requirements for the duration of the programme will not be considered.
    Closing date for receipt of completed applications is 1st March.
    Late applications may be accepted at the discretion of the School of Tourism.
    Completed Applications should be returned to:< br /> Admissions, School of Tourism (LyIT), Shore Road, Killybegs, Co Donegal
    Tel No (074) 9186600 Fax No (074) 9186601
    Advanced Certificate in Professional Cookery - Application Form

    Total Immersion Chef's Programme.
    FOR FURTHER INFORMATION:
    • Contact Deirdre McCole, Head of Department of Gastronomy & Culinary Arts, Letterkenny Institute of Technology by
    • E- Mail: deirdre.mccole@lyit.ie
    • Telephone: (074) 9186604
    or
    • Contact Donna Mulligan, Admissions, School of Tourism (LYIT) by
    • E- Mail: donna.mulligan@lyit.ie
    • Telephone: (074) 9186613

  • » Certificate in Culinary Skills

    Programme Title  Certificate in Culinary Skills
    CAO Code  Not available through CAO
    LYIT internal code  LY_GCSKL_C
    Duration  1 Year
    Standard Code Places:  
    National Framework Level  6
    Award Type  Special Purpose
    Awarding Body  LYIT
    Is this Programme for Me?
    This one year part-time programme combines college based education in culinary operations with work based learning in industry.  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 and restaurants..
    Minimum Academic Entry Requirements
    • 5 Ordinary Level D3 in the Leaving Certificate, including Maths and English or Irish, FETAC Level 5 or equivalent.
    • Or
    • Recognition of Prior Experiential Learning (RPEL)
    What will I have to study?
    PhaseProposed ModulesMandatory/
    Elective
    No of creditsClass hours
     1/1  Culinary Fundamentals Mandatory  5  4
     Culinary Techniques - Volume Food Production Mandatory  10  8
     Learning to Learn Mandatory  5  4
     1/2  Food and Beverage Operations Mandatory  5  4
     Pastry, Bakery and Desserts Mandatory  10  8
     Menu Design and Applied Nutrition Mandatory  5  4
       Work Placement (400 hours) Mandatory  20  
    Examinations
    Modules will be examined by a combination of continuous assessments, assignments, practical exercises and final exams.
    Benefits of this programme
    On successful completion of this programme learners will have the ability to:
      KNOWLEDGE
    • Describe the organisation, marketing, costing and control elements of running a professional kitchen
    • Apply scientific principles, technologies and systems to operating a professional kitchen
    • Manage the implementation of food control, food cost, portion and quality control in a professional kitchen
      SKILLS
    • 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
      COMPETENCE
    • Explain the role of gastronomy in the development of culinary arts
    • Operate computer software and systems relevant to the culinary arts
    • Evaluate a range of knowledge, skills and competence to design, organise, serve and evaluate a meal experience
    • 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)
    • Identify key academic and independent learning skills appropriate to the hospitality industry.
    Are there follow-up Programmes Available?
    On successful completion of this programme, learners will be able to apply for Direct Entry to Year 2 of the BA in Culinary Arts.
    When does the course commence?
    This course begins in January and September each year.
    How you I apply?
    For the 2016/2017 academic year this programme is fully funded through Springboard+.  To be eligible to participate on a part-time Springboard+ programme an applicant must be a jobseeker.
    Further details and online application process are through the Springboard website. Springboard Courses
    FOR FURTHER INFORMATION:
    or
    Information may be subject to change by agencies other than LYIT.
    LYIT reserves the right to change information provided at any time

  • » Certificate in Marine Tourism and Seafood Fundamentals

    Programme Title  Certificate in Marine Tourism and Seafood Fundamentals
    CAO Code  
    LYIT internal code  
    Duration  6 Months (one semester – 13 weeks)
    Standard Code Places:  32
    National Framework Level  6
    Award Type  Special Purpose
    Awarding Body  LYIT
    Is this Programme for Me?
    This programme has been developed as a Level 6 Special Purpose Award by LYIT’s School of Tourism in collaboration with Donegal County Council and Údarás na Gaeltachta.  The programme forms part of a larger ‘Donegal Atlantic Coastal Trail Project’.  The project is funded under the Department of Agriculture, Food and the Marine Commission for the Economic Development of Rural Areas scheme (CEDRA) and Údarás na Gaeltachta.
    Donegal’s Atlantic Coastal Trail is an innovative food and marine tourism project focused on marine leisure and seafood experiences, which will advance rural, coastal and island economic development in County Donegal.  The programme has been developed to assist owners and employees of all types of tourism enterprises located in County Donegal.  If you are interested in seafood and marine/coastal tourism and wish to gain a greater understanding of these areas, this programme is designed for you
    Minimum Academic Entry Requirements
    • Applicants must have achieved 5 Ordinary Level D3 in the Leaving Certificate, including English or Irish (in 2017 these will become 5 O6/H7 grades), Full QQI Level 5 Award in any discipline or equivalent.
    • Or
    • Recognition of Prior Experiential Learning (RPEL) or mature students over 23
    What will I have to study?
    PhaseProposed ModulesMandatory/
    Elective
    No of creditsClass hours
     1/1  Seafood Processing and Culinary Practice Mandatory  5  4
     Marine Tourism Mandatory  5  3
    Progression
    On successful completion of this programme, learners will be able to apply for exemptions from related modules on the BA Hospitality and Tourism (Common Entry) and BA Culinary Arts or other similar programmes offered by the School of Tourism.
    Career Opportunities
    This programme specialises in developing skills and competencies across areas pertaining to seafood processing and marine tourism, with particular reference to operating a tourism related business in costal/rural location.  Specifically, graduates of this programme will have developed key skills which can be used in a variety of tourism enterprises including seafood production, hotels, restaurants, bars and tourism activity providers related to a wide range of marine tourism activities.
    How you I apply?
    Application should be made directly to the School of Tourism.
    Completed Applications should be returned to:

    Admissions, School of Tourism (LyIT), Shore Road, Killybegs, Co Donegal
    Tel No (074) 9186600 Fax No (074) 9186601
    Marine Tourism and Seafood Fundamentals - Application Form
    FOR FURTHER INFORMATION:
    or

  • » Bachelor of Arts in Culinary Arts

    Programme Title  Bachelor of Arts in Culinary Arts
    CAO Code  
    LYIT internal code  LY_GCART_D
    Duration Part-time over a 2/3 Year period
    Standard Code Places:  
    National Framework Level  7
    Award Type Major
    Awarding Body LYIT, under Delegated Authority from HETAC
    Is this Programme for Me?
    For many of us, cooking is an absolute passion. So, whether you’re the chef, the sous chef or the person who runs the show, the Culinary Arts degree has a lot to offer. It is designed as an add-on to the Certificate in Professional Cookery, and focuses on the application of culinary art and innovation in an industrial context.
    You will acquire the knowledge and skills to be an effective team leader and production specialist, at an operational and technical level. The programme provides a rigorous technical and artistic education and training in the culinary arts. You will also have a choice of streams to pursue, which allows you to pick the one that’s of most interest to you.
    Minimum Academic Entry Requirements
    Graduates of the Advanced Certificate in Professional Cookery FETAC level 6 or equivalent who have at least one year post certificate experience or experienced practicing chefs are eligible to apply for this programme.
    Mature applicants
    Applicants who are 23 years or over on or before the 1st January in the year of entry are considered to be mature applicants. Such applicants my not be required to have the minimum entry requirements however appropriate work experience in the hospitality industry is taken into account.
    What will I have to study?
    Learners must decide which stream they wish to pursue ie Pastry or Kitchen and Larder. Learners must complete five mandatory modules plus two elective modules from either stream to be awarded the Bachelor of Arts. Single Subject Certificates will be awarded for successful completion of individual modules.
    Year/Semester Proposed Modules,
    subject to approval
    Mandatory/
    Elective
    No of credits Class hours per week
     1,2,3/  Culinary Leadership and Training Mandatory  10  90
     Gastronomy Mandatory  10  90
     Food Product Development Mandatory  10  90
     Synoptic Module (Dissertation) Mandatory  10  70
     Work Based Learning Mandatory  10  
     Streams:
     Pastry and Confectionery Part 1 Elective  10  130
     Pastry and Confectionery Part 2 Elective  10  130
     Or
     Classical and Contemporary Cuisine Elective  10  130
     Specialised Kitchen and Larder Elective  10  130
    Learning Outcomes
    As a graduate you will be able to:
    • Apply specialised artistic skills, knowledge and competencies.
    • Make informed choices concerning the visual, organoleptic, textural and nutritional qualities in the producing and presenting of food.
    • Know the role of gastronomy and appreciate its historical influences.
    • Possess visual thinking skills and be able to communicate visual concepts effectively
    • Apply the principles of product development and demonstrate best practice in terms of health and safety at work, food safety and general work practices.
    • Use relevant information technology to enhance research, art and efficiency.
    Are there follow-up Programmes Available?
    Upon completion of this programme you can pursue compatible level 8 degree programmes
    Career Opportunities
    Within the culinary industry, in Ireland or abroad, you will be employed in head of Section, Chef de Partie or sous chef positions. The skills that you bring to such positions will allow you to establish a very promising career.
    This course begins in September each year. How to Apply
    FOR FURTHER INFORMATION:
    • Contact Deirdre McCole, Head of Department of Gastronomy & Culinary Arts, Letterkenny Institute of Technology by
    • E- Mail: deirdre.mccole@lyit.ie
    • Telephone: (074) 97 41202

  • » Intensive 9 Month Professional Cookery

    Programme Title  9 month Intensive Professional Cookery
    CAO Code  
    LYIT internal code  
    Duration  9 months
    Standard Code Places:  16
    National Framework Level  6
    Award Type  Major
    Awarding Body  FETAC
    Is this Programme for Me?
    The programme is an adaption of Failte Ireland’s flagship Advanced Certificate in Professional Cookery (Fetac Level 6). It is designed to be delivered as an intensive nine month immersion programme, integrating theory and practice. It has been developed to provide a relevant professional qualification for those who wish to embark on a career in professional cookery.
    This premier programme offers high quality hands-on education where both theory and practical elements are delivered in state-of-the art professional culinary facilities.
    As part of the programme, participants work in industry in a professional production kitchen and learn the practical skills of professional cookery. Work experience is directly aligned to the learning in college to ensure that the skills and knowledge are reinforced and embedded for the enhancement of the overall learning experience.
    Minimum Academic Entry Requirements
    • Leaving Certificate (any type) standard.
    • Industrial experience is desirable.
    • Must be aged 17 in the year of entry Or
    • Hold a National Skills Certificate
    What will I have to study?
    This nine month programme is structured as follows
    6 months- 3 days in college and 2 days working in industry with an employer of choice
    3 months- intensive structured industry training with an employer of choice.
    Phase Proposed Modules Mandatory/
    Elective
    No of credits Class hours
     Learning the Fundamentals  Induction/Food Safety Mandatory    20
     Culinary Skills, Standards & Nutrition Mandatory    100
     Classic European Cuisine/ Gastronomy Mandatory    80
     Exploring Techniques  Larder / Buffet / Breakfest Cookery Mandatory    60
     Exploring Cookery:
    Culinary Science and Technology
    Mandatory    20
     Pastry Mandatory    60
     Learning event 1
    The Professional Kitchen:
    Organization, Teamwork & Timing
    Mandatory    60
     Refining Culinary Service  Mediterranean Cuisine Mandatory    36
     Restaurant Service Mandatory    8
     Global Cuisine Mandatory    36
     Fundamental Business Principles Mandatory    8
     Communications Mandatory    16
     Learning Event 2
    Refining Techniques and Service
    Mandatory    72
    2 Review/ Final Exams Mandatory    24
    Programme Aim
    This programme prepares you for employment as a professional chef in the tourism and hospitality industry. Training covers the theory and practice of professional cookery and includes 3 months work placement.
    Are there follow-up Programmes Available?
    Graduates may progress from this programme to compatible Culinary Arts degree programmes.
    Career Opportunities
    This programme will qualify you to find professional employment as a 3rd year commis chef in hotels, restaurants, licensed trade, cruise ships, industrial and hospital catering and in other food-related businesses.
    How you I apply?
    Application should be made directly to the School of Tourism. Your application should include a Student Application Form and a Registration of Establishment Form. Applicants who are unable to meet the employment requirements for the duration of the programme will not be considered.
    Closing date for receipt of completed applications is 1st March.
    Late applications may be accepted at the discretion of the School of Tourism.
    Completed Applications should be returned to:< br /> Admissions, School of Tourism (LyIT), Shore Road, Killybegs, Co Donegal
    Tel No (074) 9186600 Fax No (074) 9186601
    Advanced Certificate in Professional Cookery - Application Form

    Total Immersion Chef's Programme.
    FOR FURTHER INFORMATION:
    • Contact Deirdre McCole, Head of Department of Gastronomy & Culinary Arts, Letterkenny Institute of Technology by
    • E- Mail: deirdre.mccole@lyit.ie
    • Telephone: (074) 9186604
    or
    • Contact Donna Mulligan, Admissions, School of Tourism (LYIT) by
    • E- Mail: donna.mulligan@lyit.ie
    • Telephone: (074) 9186613

  • » Higher Diploma in Arts in Food Product Development

    (Incorporating a Certificate in Industrial Studies – Minor Award)

    Programme Title  Higher Diploma in Arts in Food Product Development
    CAO Code  
    LYIT internal code  
    Duration  1 Year
    Standard Code Places:  16
    National Framework Level  8
    Award Type  Major
    Awarding Body  LYIT, under Delegated Authority from QQI
    Is this Programme for Me?
    The Higher Diploma in Food Product Development is a conversion programme aimed at graduates to meet the needs of those progressing from undergraduate qualifications in science, the social sciences and humanities as well as from more applied and inter-disciplinary undergraduate programmes such as business and management.  The course is also focussed to meet the career and personal development needs of professionals from the public, private, community or voluntary sectors.  This programme has been designed to promote and encourage the synthesis of advanced knowledge and skills in the area of food product innovation, planning, design and development.  The programme takes a broad entrepreneurial view of food product development, exploring issues and problems relevant to a wide range of situations and issues that managers and other professionals are likely to face.
    The aim of this programme is to equip participants with the necessary expertise to manage, co-ordinate and develop food product development businesses and projects in Ireland and abroad and develop the knowledge, skills and competencies required for food innovation professionals who can contribute strategically to the creation of unique food products.
    Minimum Academic Entry Requirements
    This course will be available to applicants who meet the following criteria: Applicants should hold a honours bachelor degree in a non-cognate discipline or a bachelor degree in a related discipline.
    What will I have to study?
    PhaseProposed ModulesMandatory/
    Elective
    No of creditsClass hours
     1/1  Culinary Practice for Food Product Development* Mandatory  5  4(+4)
     Consumer Behaviour in Food Marketing Mandatory  5  3
     Food Product Innovation Mandatory  10  4
     Quality Assurance and Food Regulatory Affairs Mandatory  10  5
     1/2  Food Products – Design and Development Mandatory  10  6
     Strategic Marketing Management Mandatory  10  5
     Work Placement Mandatory  10  6
    *Additional bridging, including four hours of Culinary Fundamentals, for participants with no food industry experience may be made available as required.
    Career Opportunities
    Nowadays, consumers increasingly demand healthy, safe and tasty foods. As a food product developer, you analyse consumers and their demands in terms of marketing, product quality and culinary skills.  Market research, knowledge of production processes and product properties, and, perhaps most importantly, understanding what happens in the human body when we consume food, are crucial in developing new foodstuffs. You study the chemical, microbiological and chemical composition of food, while you also dive into the fascinating world of nutrition, flavour, trends, trade and health.
    How you I apply?
    Application should be made directly to the School of Tourism.
    Completed Applications should be returned to:
    Admissions, School of Tourism (LyIT), Shore Road, Killybegs, Co Donegal
    Tel No (074) 9186600 Fax No (074) 9186601
    Direct Entry Application Form
    FOR FURTHER INFORMATION:
    or

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