Professional Cookery

Course details

This course will present learners with the opportunity to develop practical culinary skills and an understanding of the science of food and food hygiene. Students will also develop knowledge of changing kitchen technologies and the business aspects of cooking operations. In completing this course students will also gain an understanding of the theory and practice of culinary arts. All of the culinary modules take place in the kitchens of DIT.

Course Content:The following modules will be offered in 2015/2016 subject to availability and demand:

• Personal Effectiveness
• Meal Service
• Work Practice
• Pastry Baking and Desserts
• Word Processing
• Menu Planning & Applied Nutrition
• Safety and Health at work
• Food Science and Technology
• International Cuisines

Certification:Professional Cookery 5M2088

Career Opportunities:
Graduates of this course may find employment in hotels, restaurants, catering departments, cruise ships and airlines. Graduates will also be well prepared for further studies in the areas of hospitality, culinary arts, tourism and business. This FETAC award will enable participants to apply and progress onto the following newly developed Level 6 suite of Hotel, Catering and Tourism programmes in Culinary Arts, Hospitality, Bar Supervision, Front Office Management, and Tourism. In addition, holders of FETAC Level 5 awards may also be able to apply for other degree courses under Higher Education Link Schemes especially in linked courses in DIT and IT Tallaght.

Entry Requirements:

• Leaving Cert
• LCVP or LCA
• Mature Students of all backgrounds
• Other equivalent qualification