Full-Time Courses

  • » Higher Certificate in Arts in Culinary Arts

    Programme Title  Higher Certificate in Arts in Culinary Arts
    CAO Code  LY346
    LYIT internal code  LY_GACRT_C
    Duration  2 Years
    Standard Code Places:  48
    National Framework Level  6
    Award Type  Major
    Awarding Body  LYIT, under Delegated Authority from QQI
    Funded by Failte Ireland  Yes
    Is this Programme for Me?
    This full-time, two-year programme is the fundamental training programme for aspiring professional chefs.  It prepares participants for entry to the profession in a variety of food preparation establishments, and ensures training in Hygiene and HACCP.
    Minimum Academic Entry Requirements
    • Leaving Certificate requirements
      • MIN. FIVE 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
    Will I have to pay course fees?
    As Fáilte Ireland is committed to strengthening its recognised role as a major driving force behind the training, education and placement of culinary arts and hospitality students, Fáilte Ireland will fund both the tuition and student contribution fees of this programme
    Applicants who are accepted onto this course will be expected to provide appropriate uniform and knife set, books etc. Exact requirements will be advised to the successful applicants.
    How long will I have to study?
    The Higher Certificate in Arts in Culinary Arts is a two year full time programme which is designed to cover both theory and practice professional kitchen operations.  Work based learning, between year 1 and 2, is an integral component of this programme and students may undertake this in Ireland or abroad.
    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/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 and Research for Higher Education Mandatory  5  4
     Information Technology & Business Maths Mandatory  5  3
     1/2  Hospitality Food and Beverage Operations Mandatory  10  8
     Garde-Manger and  Culinary Techniques Mandatory  10  8
     Communications and Professional Development* Mandatory  5  3
     ICT and Descriptive Statistics Mandatory  5  4
      *Includes 12-week summer work placement.
     2/3  Classical European Cuisine Mandatory  10  8
     Contemporary Irish Cuisine Mandatory  5  4
     Food and Beverage Cost Control Mandatory  5  3
     Human Nutrition Mandatory  5  3
     Gastronomy Elective  5  3
     French Language and Culture 1 Elective  5  3
     2/4  Global Cuisine  Mandatory  10  8
     Pastry and Desserts Mandatory  10  8
     Seafood Processing and Culinary Practice Mandatory  5  4
     Management and Organisational Behaviour* Mandatory  5  3
      *Includes 12-week summer work placement.
    Programme Learning Outcomes
    On the successful completion of this programme learners will be able to:
    KNOWLEDGE
    • Assess current industry trends including major product and market trends affecting the national and international culinary environment.
    • Comprehend and apply fundamental business principles to kitchen and restaurant service operations – Marketing, Merchandising and Sales & Cost Control.
    SKILLS
    • Demonstrate professional skills and capabilities in a range of food and beverage operations.
    • Apply information and communications technologies (ICTs) relevant to kitchen operations and the hospitality industry.
    COMPETENCIES
    • Display a personal capacity for self-directed and independent learning.
    • Apply written, oral and electronic methods to communicate effectively with a range of stakeholders in both formal and informal settings.
    • Identify and apply appropriate legislation, in relation to: equality, employment, environmental best practice, food safety legislation, health and safety, licensing laws  and management issues
    • Evaluate the need for continuing professional development and locate the resources required to keep abreast of new developments. 
    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 very successful careers and some have established very successful businesses.
    When does the course commence?
    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 in Culinary Arts (Common Entry)

    INCORPORATING DEGREE AWARD OPTIONS:
    BACHELOR OF ARTS IN CULINARY ARTS - KITCHEN AND LARDER
    BACHELOR OF ARTS IN CULINARY ARTS - BAKERY AND PASTRY

    Programme Title  Bachelor of Arts in Culinary Arts (Common Entry)
    CAO Code  LY317
    LYIT internal code  LY_GCART_D
    Duration  3 Years 
    Standard Code Places:  32
    National Framework Level  7
    Award Type  Major
    Awarding Body  LYIT, under Delegated Authority from QQI
    Is this Programme for Me?
    This full-time, three-year programme is an advanced professional training programme for aspiring professional chefs who wish to extend their education beyond general training into specialised kitchen functions. 
    It prepares participants for particular professional careers in Kitchen and Larder (Savoury) or Bakery and Confectionery (Pastry).
    Minimum Academic Entry Requirements
    • Leaving Certificate requirements
      • Minimum Points Score 160
      • MIN. FIVE 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
    What will I have to study?
    Learners must complete 4 mandatory modules in each semester for year 1. At the end of year 1, subject to the availability of places, you can decide which one of the two areas of specialisation to choose from in year 2 and 3:  Kitchen and Larder or Bakery.
    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 and Research for Higher Education Mandatory  5  4
     Information Technology and Business Maths  Mandatory  5  3
     1/2  Hospitality Food and Beverage Operations Mandatory  10  8
     Garde-manger and Culinary Techniques  Mandatory  10  8
     * Communications and Professional Development Mandatory  5  3
     ICT and Descriptive Statistics Mandatory  5  4
     Includes 12-week summer work placement
     Year 2 and 3  Kitchen and Larder or Bakery and Pastry   
    Programme Learning Outcomes
    On the successful completion of this programme learners will be able to:
    Knowledge
    • Demonstrate knowledge of the major trends and developments in national/international culinary arts and food production.
    • Evaluate a range of business planning and operational decisions and demonstrate an ability to initiate solutions within a culinary arts operations framework.
    Skills
    • Develop professional skills and capabilities from an integrated and interdisciplinary perspective in a wide range of culinary food and beverage professional areas.
    • Systematically address and plan to resolve operational problems with an appreciation of best practice in culinary operations
    Competencies
    • Demonstrate a skills capacity to operate effectively as a technical expert, or at supervisory level in professional culinary arts environment.
    • Evaluate his/her contribution to, and impact on, the effective operation of a professional food production operation.
    • Evaluate the need for continuing professional development and locate the resources required to keep abreast of new developments.
    • Conduct rigorous, independent, critical, autonomous self-directed learning.
    Are there follow-up Programmes Available?
    Upon completion of this programme you can pursue our 1 year add-on Bachelor of Arts (Hons) in Culinary Arts or other compatible level 8 degree programmes.
    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 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 Chocolate, Sugarcraft and Sugar Art Elective   10  6
     Consumer Behaviour and Marketing Decisions  Mandatory  10  5
     The Food Product Development Process Mandatory  10  6
     4/8  Food Products – Design and Development Mandatory  10  7
     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 QQI
    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  5
     Specialised Kitchen & Larder Elective 1  10  6
     Specialised Chocolate, Sugarcraft and Sugar Art  Elective 1  10  6
     Consumer Behaviour and Marketing Decisions 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

  • » Advanced Certificate in Professional Cookery - Traineeship

    Programme Title  Advanced Certificate in Professional Cookery - Traineeship
    CAO Code  Not available through CAO
    LYIT internal code  LY_GAPCK_F
    Duration  2 Years
    Standard Code Places:  16
    National Framework Level  6
    Award Type  Major
    Awarding Body  QQI(FETAC)
    Funded by Failte Ireland  Yes
    Is this Programme for Me?
    This part-time, earn-and-learn programme is offered to industry personnel who wish to gain a professional qualification in food production, formalising training through a combination of on-the-job mentoring and day-release college education.
    Who should apply?
    This course is aimed at anyone who is embarking on a career as a professional chef and who is working in the kitchen of an approved tourism and hospitality establishment.
    Minimum Academic Entry Requirements
    Students must be over 17 years of age, and be of Leaving Certificate standard or equivalent to be eligible to apply for this programme. They must be in current employment in an approved hotel, gastro pub or restaurant.
    How long will I have to study?
    The Traineeship consists of a two year training/education programme undertaken while working as a trainee/commis chef in an approved hotel or restaurant kitchen. Trainees combine the training they receive during their employment with an academic programme delivered in the School of Tourism. The programme is delivered over two academic years, two days per week in Year 1 and one day per week in Year 2, to coincide with levels of activity within the food production and service industries.
    What will I study
    PhaseProposed ModulesMandatory/
    Elective
    No of creditsClass hours
     1/1  Culinary Skills Mandatory  10  3
     Classical and Contemporary Cuisine Mandatory  10  2
     Food Science and Technology Mandatory  5  4
     Meal Service Mandatory  5  3
     Personal Effectiveness Mandatory  15  2
     Spreadsheet Methods 1 Mandatory  7.5  2
     Work Practice Mandatory    16
     1/2  Larder Mandatory  10  2
     Menu Planning and Applied Nutrition Mandatory  10  4
     Pastry Baking and Desserts Mandatory  10  4
     International Cuisine Mandatory  15  4
     Spreadsheet Methods 2 Mandatory  7.5  2
     Work Practice Mandatory  15  16
     2/3  Volume Food Production Mandatory  10  2
     Contemporary Cuisine Mandatory  10  2
     Pastry Baking and Desserts Mandatory  10  4
     Gastronomy Mandatory  5  
     Hospitality Business Systems Mandatory  7.5  
     2/4  Buffet Mandatory  10  2
     Menu Design and Applied Nutrition Mandatory  10  
     Culinary Food Safety Management Mandatory  5  
     Producing a Culinary Event Mandatory  15  4
     Hospitality Business Systems Mandatory  7.5  
     Work Experience Mandatory  15  16
     *International Cuisine Mandatory  15  
    *Note: Mark carried forward from first Year
    Quality Employer Criteria
    Establishments participating in the scheme will:
    • Be approved and registered
    • Appoint an establishment Mentor to guide and support the Trainee
    • Abide by a Professional Code of Practice
    • Release the Trainee to attend college on a day release basis
    Employers interested in this scheme should contact:
    Ciarán ó hAnnracháin, Head of Department of Hospitality & Tourism, School of Tourism (LYIT)
    by E- Mail: ciaran.ohannrachain@lyit.ie Telephone: (074) 9186603
    What benefits can be gained by undertaking this programme?
    Employer
    • Improved employee performance due to highly skilled culinary staff
    • Increased levels of productivity through greater staff commitment to the business
    • Enhanced image for you as an Employer of choice
    • Approved employers may qualify for a training subsidy from Fáilte Ireland
    Trainee
    • Gain an internationally-recognised qualification in your chosen field of study
    • Continue to earn while you learn with an employer of your choice
    • Enrich your job immediately as you acquire more skills and secure a better future within the industry
    • Enhance your employment prospects and career opportunities
    • Access to state-of-the-art training facilities
    • Support for tuition and registration fees by Fáilte Ireland
    Will I have to pay course fees?
    As Fáilte Ireland is committed to strengthening its recognised role as a major driving force behind the training, education and placement of culinary arts and hospitality students, Fáilte Ireland will fund both the tuition and student contribution fees of this programme.  Applicants who are accepted onto this course will be expected to provide appropriate uniform and knife set, books etc.  Exact requirements will be advised to the successful applicants.
    What will I have to study?
    During the two years of this programme trainees learn fundamental culinary techniques, the theory and practice of professional cookery, menu design, cost control, food science and health and safety supported by academic knowledge.
    What is the aim of this programme
    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?
    Trainees who successfully complete the Traineeship may be eligible to progress to Year 2 of the Bachelor of Arts in Culinary Arts which is offered in the School of Tourism.
    What career opportunities will this course provide?
    There are opportunities for trainees according to ability and experience to progress to senior positions such as head chef or executive head chef throughout the Hotel and Catering Industry e.g. 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 an Apprentice 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.

    Completed Applications should be returned to:
    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
    Nomination By Establishment Form
    Code of Practice
    National Traineeship in Professional Cookery.

    Closing date for receipt of completed applications is 1st March.
    Late applications may be accepted at the discretion of the School of Tourism.

    FOR FURTHER INFORMATION:
    or
    This programme has been developed jointly by Fáilte Ireland, IBEC, the Irish Hotels Federation, the Restaurant Association of Ireland, SIPTU and college and certification representatives.
    It requires a high level of commitment from employers, but in return, the benefits that can accrue to you and your business are very attractive.
    Information may be subject to change by agencies other than LYIT.
    LYIT reserves the right to change information provided at any time

  • » Advanced Certificate in Professional Cookery –Immersion

    Programme Title  Advanced Certificate in Professional Cookery –Immersion
    CAO Code  Not available through CAO
    LYIT internal code  LY_GPOCK_F
    Duration  9 months - 1 Year
    Standard Code Places:  16
    National Framework Level  6
    Award Type  Major
    Awarding Body  FETAC
    Funded by Failte Ireland  Yes
    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
    Will I have to pay course fees?
    As Fáilte Ireland is committed to strengthening its recognised role as a major driving force behind the training, education and placement of culinary arts and hospitality students, Fáilte Ireland will fund both the tuition and student contribution fees of this programme. Applicants who are accepted onto this course will be expected to provide appropriate uniform and knife set, books etc. Exact requirements will be advised to the successful applicants.
    What will I have to study?
    This nine month programme is structured as follows
    9 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.
    PhaseProposed ModulesMandatory/
    Elective
    No of creditsClass hours
     1/1  Culinary Techniques (Volume food Production) Mandatory  10  5
     Culinary Techniques (Classical and Contemporary Cuisine) Mandatory  10  5
     Culinary Food Safety Management Mandatory  5  3
     Pastry, Bakery and Desserts Mandatory  10  5
     Gastronomy & Restaurant Service Mandatory  5  4
     Hospitality Business Systems Mandatory    2
     1/2  Culinary Techniques ( Buffet and Larder ) Mandatory  10  5
     Menu Design and Applied Nutrition Mandatory  10  4
     Producing a Culinary Event Mandatory  15  6
     Hospitality Business Systems Mandatory  15  3
     International Cuisines Mandatory  15  6
     1/throughout  Work Experience / Work Placement Mandatory  15  16
    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:
    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
    Nomination By Establishment Form
    Code of Practice
    Total Immersion Chef's Programme.
    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 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, with Delegated Authority from QQI
    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
    • Leaving Certificate requirements
      • MIN. FIVE 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.  Such mature applicants, for entry into 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..
    What will I have to study?
    PhaseProposed ModulesMandatory/
    Elective
    No of creditsClass hours
     1/1  Culinary Fundamentals Mandatory  5  4
     Baking  Techniques Mandatory  10  8
     Learning  and Professional Development Mandatory  5  4
     1/2  Food and Beverage Studies Mandatory  5  4
     Garde-manger and Culinary Techniques  Mandatory  10  8
     ICT and Descriptive Statistics 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 (subject to demand).
    How you I apply?
    This programme is fully funded through Springboard+.  To be eligible to participate on a part-time Springboard+ programme an applicant must be eligible.  Please refer to the eligibility criteria on the Springboard Website  http://springboardcourses.ie/eligibility
    Online application must be made through the Springboard Website 
    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 with Delegated Authority from QQI
    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
    • Leaving Certificate requirements
      • MIN. FIVE 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
    What will I have to study?
    PhaseProposed ModulesMandatory/
    Elective
    No of creditsClass hours
     1/1  Seafood Fundamentals 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
    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 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/SemesterProposed Modules,
    subject to approval
    Mandatory/
    Elective
    No of creditsClass 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  30  
     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:

  • » Primary Food Hygiene

    Programme Title  Primary Food Hygiene
    CAO Code  
    LYIT internal code  
    Duration  8 hours
    Standard Code Places:  
    National Framework Level  
    Award Type  Certificate in Primary Food Hygiene
    Awarding Body  Environmental Health Officers’ Association (EHOA)
    Programme Objectives
    All food handlers need to understand the serious problems that can arise in the preparation, handling, cooking, storage and service of food and the steps that must be taken to prevent food contamination. With this course, developed by the Environmental Health Officers’ Association (EHOA), food handling staff will gain an in-depth, practical understanding of the vital importance of food safety and hygiene.

    The objective of this programme is to give food handling staff the knowledge both to anticipate potential problems and to follow correct procedures with regard to food hygiene.
    Programme Content
    • The importance of food hygiene
    • Food contamination and food poisoning
    • Food delivery and storage
    • Food preparation, cooking and service
    • Personal hygiene
    • Design, layout of food premises and pest control
    • Cleaning
    • An introduction to Hazard Analysis and Critical Control Points (HACCP)
    Duration and Structure
    8 hours plus examination. (4 x 2 hour sessions or 8 x 1 hour sessions)
    Examination
    A one hour examination with multiple choice and short answer questions.
    Certification
    Candidates who are successful in the examination will be awarded a Certificate in Primary Food Hygiene by the Environmental Health Officers’ Association (EHOA).
    Course Fee
    Contact the School of Tourism for current Fees.
    When does the course commence?
    This course begins in September each year subject to demand.
    How do I apply?
    Completed Applications should be returned to:
    Admissions, School of Tourism (LyIT), Shore Road, Killybegs, Co Donegal
    Tel No (074) 9186600 Fax No (074) 9186601
    Primary Cert in Food Hygiene - Application Form.pdf.
    FOR FURTHER INFORMATION:

  • » 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 Professional Kitchen Operations, 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