Professional Cookery Traineeship

Course details

The primary aim of this day release programme is to allow students to develop their skills and, while working in the industry, gain a FETAC level 6 qualification in advanced professional cookery.

Programme Modules

This programme covers a number of modules over the two years including: Culinary Techniques: Culinary Skills, Classical Cuisine, Larder, Pastry Baking and Desserts, Menu Planning and Applied Nutrition, Food Science and Technology, Meal Service, International Cuisines, Personal effectiveness, Spreadsheet Methods, Volume Food Production, Contemporary Cuisine, Buffet, Pastry, Baking and Desserts, Menu Design and Applied, Culinary

Food Safety Management, Gastronomy, Hospitality Business Systems, Producing a Culinary Event, Work Experience

Follow-on Studies:

Students who successfully complete this programme may progress to the HETAC Level 6 Higher Certificate of Arts in Culinary Arts, Year 2 (modular programme).

Essential Information:

It is a requirement that students work full time in the hospitality industry throughout their two years of study. Upon successful completion of this programme, students will receive an Advanced Certificate in Professional

Cookery.

Entry Requirements:

Entry is by scored interview and points will be awarded to applicants who demonstrate that they are self-motivated and are willing to take on the rigor of this intensive programme of study. Entry to this programme requires a minimum of an appropriate Level 4 qualification or recognised equivalent. Relevant work experience and/or life skills will be considered in lieu of a formal qualification through the RPL process. Applicants must be employed in a Fáilte Ireland registered establishment or in an establishment which is a member of the Restaurants Association of Ireland (RAI).