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Culinary Arts Level 6 (60 ECTS)

Status: OPEN


Level

06

Duration

1 Year

Department

Hospitality, Tourism & Wellness


Start Date

16/01/2023

Course Type

Flexible & Professional

Location

Limerick

The aim of this programmes is to provide the student with key knowledge, skills and competence necessary for a career in the food and/or culinary sector, to reinforce and enhance the student’s knowledge of scientific principles, processes and technologies through the study of food.

The emphasis is on developing expert knowledge and ability, in a flexible and imaginative manner towards excellence, innovation and artistic merit. Students will have the opportunity to develop and hone their skills throughout the programme, and graduates will have excellent opportunities in the hospitality or broader food industry.

 

What are the entry requirements?

Please note that this is an advanced entry programme - successful applicants enter into Year Two of the Higher Certificate in Culinary Arts. Therefore, all applicants should hold the Certificate in Culinary Skills, Level 6, 60 Credits, or recognised equivalent.

If you do not hold a previous qualification in Culinary Skills, you may be eligible to join the Certificate in Culinary Skills which is also 100% funded in TUS Moylish Campus - full details are available here  https://springboardcourses.ie/details/10762
 

Who can I contact?

What modules will I study?

Programme Content
- Food Safety and Environmental Management
- Food & Beverage Selling Skills
- Modern Gastronomy
- Enhanced Tarts, Desserts & Gateau
- Contemporary Restaurant and A la Carte Cooking
- Global Cuisine
- Enhanced Pastry, Bread and Confectionery
- Volume and Modern Banquet Production Cookery
- Classical and Contemporary Cuisine
- Work Placement

Assessment Information
We place a lot of emphasis on student support and so we aim to provide a learning environment that is both stimulating and academically challenging, whilst also supporting your learning. You will encounter a range of teaching methods- from lectures, workshops and seminars to hands on practical therapy sessions and lab exercises. The course is taught by experienced lecturers with a track record of success in many sectors including the restaurant, hotel and food production industries. We appreciate that different students have different learning styles and so we provide a range of assessment approaches to suit everybody.

Here are some of the ways we will assess your work:
- Mini-projects
- Presentations
- Group work
- Examinations
- Multiple-choice tests
- Essays
- Portfolio work

 

Are there opportunities for further study?

For those who wish to continue their studies there are excellent defined progression routes:
- You could continue your studies and go on to study a BA in Culinary Arts and on to a BA Hons in Culinary Entrepreneurship and eventually a Masters.
- You could also decide to study hotel management where you would be eligible to go into second year of the BA in Hotel and Leisure Management.

What are the career prospects?

Successful completion of the course will open up new opportunities in the culinary service sector.

Many of our graduates work in exciting roles in the hospitality sector, including family run restaurants, Michelin starred restaurants, 5* hotels, cruises, resorts, contract catering and more.

For those who wish to continue their studies there are excellent defined progression routes:
- You could continue your studies and go on to study a BA in Culinary Arts and on to a BA Hons in Culinary Entrepreneurship and eventually a Masters.
- You could also decide to study hotel management where you would be eligible to go into second year of the BA in Hotel and Leisure Management.

More Information

Delivery

Day and time

2 days per week - provisionally Wednesday and Thursday

Times: 

Full days - 9am to 6pm approximately., alternate week 10pm finish on Thursdays

Location:

On campus in TUS, Moylish, Limerick

Duration:

1 full academic year, 2 x semesters

(Programme does not run through the summer)

Start Date:

Week commencing 16th January 2023 TBC

Uniform fitting - week beginning 9th January 2023

Induction for the January 23 programmes takes place (online via Zoom) TBC.  

In advance, you will be required to review Pre-Induction reading material (link to be confirmed)

Assessment

Here are some of the ways we will assess your work:
- Mini-projects
- Presentations
- Group work
- Examinations
- Multiple-choice tests
- Essays
- Portfolio work

Application Deadline

12th December 2022

Qualification

Higher Certificate in Arts in Culinary Arts

For queries relating to course content contact:

Joe Mulcahy, Programme Leader

Email: joe.mulcahy@lit.ie

Fees: 

€7,350

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