Certificate in Culinary Skills

Course details

The Certificate in Culinary Skills is designed to provide candidates with immediate entry level job opportunities as Commis Chefs in the food service industry. This programme provides the knowledge, skill and competencies required to work autonomously in a professional kitchen using a range of essential practical skills. The modules included in this programme are designed to allow constant reinforcement of intensive practical skills ensuring graduates are job ready.

The delivery of the programme will be supported by mentoring in the workplace, a critical role that supports the student in applying the skills and lessons learnt in college to working in a professional hospitality establishment. The student’s mentor will be responsible for allocating time each week to the student, ensuring the student is gaining valuable and relevant practical experience and guiding the student through the programme. In addition, student reflective journals and guidelines for independent study will be in place for the student to complete and follow.

These will include exercises to facilitate the achievement, in conjunction with college learning, of a number of programme learning outcomes.

Entry Requirements

• Applicants who hold a National Framework of Qualifications (NFQ) award at level 5 or a FETAC award at NFQ level 6 or equivalent. The Institute’s policy in relation also applies.