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).