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Culinary Arts - Higher Cert

Course Code: LC298


Level

6

Duration

2 Years

Department

Hospitality, Tourism & Wellness


CAO Points

215

Course Type

Undergraduate - CAO

Location

Limerick

This Level 7 degree programme provides a unique blend of practical application and theory that immerses the student in Culinary Arts with an emphasis on developing innovative and knowledgeable chefs who are able to excel in a wide range of increasingly dynamic and competitive environments.

The programme covers the theory and practice of professional cookery and includes work placements in Year 2 and Year 3. Students have the option to complete their work placement with world-renowned resorts in many international locations including Cape Cod, Paris, London and Dubai.

Note: Students will require €450 approx. for class materials, knives, books, uniforms and safety shoes in the first week of college.

What are the entry requirements?

Leaving Certificate

A minimum of 5 O6/H7 grades in Leaving Certificate subjects, including English or Irish.

Foundation Level Maths at grade F2 or higher is acceptable as meeting the Mathematics requirement for this programme.

Mature Applicants

Candidates applying as mature applicants may be required to attend an interview and may be requested to take an aptitude test to prove their suitability for a place on this programme.

Who can I contact?

View our Culinary Arts & Hospitality CAO presentation and Q&A

Click here to view

What modules will I study?

  • Year 1

    Title: Culinary Operations 1

    Credits: 10

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    The aim of this module is to introduce learners to the essential and fundamental professional culinary operations and its related theoretical knowledge. The approach to learning is practice structured with hands on food preparation and production methods in a realistic work environment.


    Title: Culinary Skills

    Credits: 10

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    This module introduces and concentrates on many of the techniques and processes essential to the fundamentals of professional cookery, some health aspects to dish production and the related theory. The approach to learning is practice structured around some demonstrations with hands on food preparation methods. It will also provide learners with a basic appreciation of appropriate commodities.


    Title: Food Safety and Nutrition

    Credits: 5

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    The aim of this module is to provide learners with the theoretical knowledge underpinning food safety and HACCP. It will equip learners with the necessary skills to monitor HACCP controls in the workplace. The module will also develop a basic understanding of the principles in relation to food nutrition and an ability to appreciate the relationship between food and good health. 


    Title: Information Technology

    Credits: 5

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    The aim of this module is to provide the learner with a formal grounding in general computing software applications as they apply to the hotel, restaurant and licensed trade industry.


    Title: Larder and Product Knowledge

    Credits: 10

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    This module is designed to give the learner the opportunity to understand and apply the practical techniques associated with larder fabrication. It also focuses on the practices, quality points and properties of food.


    Title: Media Communications and Personal Development

    Credits: 10

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    The aim of this module is to introduce personal, academic and career development within the context of the student’s programme of study, previous experiences and future aspirations. It will enable learners to communicate effectively with a variety of stakeholders in a commercial context. A particular focus on the development of knowledge, understanding and skills for communicating. Formal lectures and tutorials will introduce core concepts and explore application to case studies of work based problems. Active learning will support work-based learning, with participants acting as 'critical friends' to one another as they apply of theoretical learning to live scenarios. Students will be required to practice communication skills in particular real life situations and to present written reviews of same.


    Title: Pastry 1 Foundation

    Credits: 10

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    This module is designed to give the learner the opportunity to understand and apply the principles and techniques necessary to produce a range of pastry products. It specifically focuses on building the foundations necessary to develop and expand on the skills to follow in Pastry 2.


  • Year 2

    Title: Business Management for the Service Industry

    Credits: 10

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    The aim of this module is to introduce learners to the core principles of business studies ( management, accounting and economics) and their application in the services sector.


    Title: Catering Systems and Resource Management

    Credits: 5

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    Introduction to Catering systems and management of resources within a food service business operation.


    Title: Classical Cuisine and Gastronomy

    Credits: 10

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    This module enables the learner to gain the practical skills and product knowledge in the area of Culinary Classics while also providing the learner with the philosophical, artistic, historical, social and scientific aspects of gastronomy. The link between the classics and gastronomy is synonymous and this module provides the learner with an integrated approcah that employs both practical experiential learning with the theoritical knowledge required to appreciate this particular area of study.


    Title: Culinary Operations 2

    Credits: 10

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    This module allows learners to reinforce and consolidate the learning advanced in the Stage 1 module Culinary Operations 1. Learners are expected to plan, organize and execute the complete food preparation, production and service for a particular market segment. This module requires that students, individually or in groups, lead an event in terms of design and organisation. However students will work in teams to produce the event.


    Title: Global and Contemporary Cuisine

    Credits: 10

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    This module offers learners the opportunity to explore and experience some of the international cuisines of the world and contemporary cooking. The module will offer learners the opportunity to add significant new knowledge to their previous repertoire of dishes from a Global and Contemporary perspective. Learners will prepare traditional international dishes using authentic ingredients and utilising methods and equipment commonly found in these cuisines. Emphasis will be placed on teamwork, co-operative learning, peer and group learning with guidance from the lecturer. Learners will be encouraged to explore the various ethnic and modern cuisines under study by tasting, interpreting and reflecting on the dishes prepared with their peers and its knowledge.


    Title: Pastry 2 Intermediate

    Credits: 10

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    The aim of this module is for learners to further develop competence in both theory and practical skills. This module also focuses on learners ability to demonstrate with confidence and creativity the skills required for working within a pastry environment. Emphasis is based on advancing practical techniques achieved in Pastry 1 Foundation.


    Title: Workplace Learning

    Credits: 5

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    The student will complete a work placement in a suitable hospitality outlet. This module enables the learner to develop an awareness of the working environment and to apply practical and theoretical knowledge gained through their studies. The module allows the learner to develop inter-personal skills, a high level of client awareness, an integrated knowledge base and a strong professional identity through experiential learning.


What are the career prospects?

On successful completion of the Culinary Arts Programme, students will be prepared for employment as professional chefs in the tourism and hospitality industry. Graduates can look forward to 100% employment and significant career opportunities over time, such as progressing to Executive Chef of a hotel or running their own restaurant.  

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