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Culinary Skills (L6, 60 ECTS)

Status: OPEN




1 Year


Hospitality, Tourism & Wellness

Start Date


Course Type

Flexible & Professional



The Certificate in Culinary Skills is designed to provide students with the opportunity to achieve a level 6 minor award in one year, through a combination of college-based learning and structured work-based learning. The primary focus of the programme is to prepare graduates for a variety of roles in food preparation in food retail outlets including delicatessens, gastro pubs, catering outlets hotels and restaurants.

What are the entry requirements?

1. Leaving Certificate with 5 passes.

2. Recognised Prior Learning (RPL) / Special Case Registrations: Prospective participants who do not meet the entry requirements for the programme detailed above may qualify for admission by meeting certain other equivalent criteria.

Please submit your application online and then email to request RPL consideration.

Who can I contact?

What modules will I study?

The modules are designed to cover the skills required in professional practice to ensure that the learner can cope with the fast-paced environment of a commercial kitchen at a junior or trainee level. Learners will also acquire key transferable skills in HACCP and manual handling which is a desired requirement of the employer.

On successful completion of this prog. learners will have the ability to:

1. Describe the organisation, marketing, costing & control elements of running a professional kitchen
2. Apply scientific principles, technologies & systems to operating a professional kitchen
3. Manage the implementation of food control, food cost, portion & quality control in a professional kitchen

1. Demonstrate a wide range of precision technical culinary skills to produce a variety of classical & contemporary dishes
2. Apply & adapt nutritional knowledge to creative food production & menu planning
3. Analyse appropriate styles of food & beverage service

1. Explain the role of gastronomy in the development of culinary arts
2. Operate computer software & systems relevant to the culinary arts
3. Evaluate a range of knowledge, skills & competence to design, organise, serve & evaluate a meal experience
4. Apply relevant provisions of legislation & regulation relevant to the hospitality business, including health & safety at work legislation, food safety legislation & the principles of Hazard Analysis & Critical Control Points (HACCP)
5. Identify key academic & independent learning skills appropriate to the hospitality industry

More Information


Delivery days: 2 Days per week - provisionally Wednesday and Thursday

Times:  9am to 6pm approximately

Location: on campus in TUS, Moylish, Limerick

Duration: 1 full academic year, 2 x semesters (The course does not run through the summer)

Start date: Week commencing 16th January 2023.  

Uniform fittings - week commencing 9th January 2023

Induction: Induction for the January 2023 programme takes place TBC


Continuous assessment assignment and projects will be set during the programme

Application Deadline

12th December 2022


Certificate in Culinary Skills (Special Purpose Award, Level 6, 60 Credits).

For queries relating to course content contact:

Joe Mulcahy, Programme Leader




This programme will be 100% Springboard funded in 2022-23 for eligible applicants

Please note that students will be required to purchase professional chef knives and uniform. This will be organised by the Programme Leader.

Please see here for eligibility criteria details.

Click here for all Flexible Learning Policies and Procedures

Springboard+ is co-funded by the Government of Ireland and the European Social Fund as part of the ESF programme for employability, inclusion and learning 2014-2021