• » 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:
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    Information may be subject to change by agencies other than LYIT.
    LYIT reserves the right to change information provided at any time