Culinary Arts (Year 2 add-on)

If you have a strong passion and interest in food then this culinary arts course is for you. This course will appeal to students who want to make a career for themselves in the hospitality industry. The course is a very dynamic and hands on, which combines theory and practical subjects to equip you for the world of cooking. The hospitality industry is one that is evolving all the time and is very rewarding. This programme will prepare you to work as a professional chef in the tourism and hospitality sector.

Industry
Focus

Our course content is aligned with industry requirements

Online
Delivery

This course is delivered fully online.

Career
opportunities

This course will allow for clear career and educational progression

Be in Demand with Our Professional Courses

Programme Aims

Students in the Department of Hospitality, Tourism and Leisure are eligible to take part in annual international fieldtrips. In the last two years we have visited Italy, Spain, France, China and Dubai.

Find out more about this course and our facilities by attending one of our regular open evenings where you can meet teaching staff and current students.

Online applications can be made at www.ait.ie and clicking Quicklinks and Apply Online.

 

Online/Blended

Classroom

Programme Content

  • This programme teaches students how to cook, prepare and serve food.
  • Each class will teach you specific skills, beginning with basic ingredient identification. Our culinary arts lecturers will help you train your senses, guiding you through an incredible range of tastes and flavours from herbs and condiments to vegetables and meats.
  • Your progression will continue through the development of culinary techniques such as knife skills, cooking processes, pastry and baking, larder and restaurant service.
  • Most of the culinary experience will be on classical French cuisine, however you will get to prepare food from around the world, including Spanish, Greek, Chinese, American and Italian cuisine.
  • Your practical classes will be backed up with theory, for example, food safety and hygiene, menu planning and nutrition.

Minimum Entry Requirements

The part-time programme is aimed at those who are working full time in industry who have work experience. Applicants must have worked for one year full time in a restaurant, hotel or contract catering kitchen or similar. Applicants must apply online and will also be requested to attend interview.

Applicants aged under 23 should have a Level 5 qualification or equivalent. Applicants age 23 and over can apply as mature applicants.

Commencing

Induction – Saturday 11th September 2023

Classes – Week commencing Monday 13th September 2023

Programme Fee

To be confirmed.

Duration

Classroom- 2 x days per week

NFQ Level

Level 6 NFQ , 60 Credits

Enquiries

lifelonglearning@ait.ie

What Our Students Have to Say

TUS Flexible Learning offers access to a network of the greatest bunch of students ever, along with alumni, faculty, and business leaders both local and international. Working in a virtual world has not limited the access to any of these support networks and likely the main reason I have been able to get through the course while balancing work and family commitments. If you are considering taking that next step forward in your career, I would highly recommend the Master of Science program in TUS Flexible Online
Kevin Wall
Master of Science
I found studying at TUS Fexible Learning to be really family friendly. A mix of weekend classes and online content really suited my family circumstances brilliantly and i found the staff to be extremely professional, helpful and easy to engage with
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Kevin Dwayne
Research Masters
The support from lecturers has been incredible. They are always available to answer questions and the assignment work is very practical so you gain really practical skills which you can bring with you to your workplace or new employer. The funded places make it really affordable and the lecturers really work with you so you get the best from the course.
Aishling Casey
Postgraduate Diploma
I found it beneficial that my fellow students came from a variety of different disciplines and backgrounds. It was amazing to see that everybody could contribute their own specialist knowledge and skills while at the same time learning from new perspectives.
Ita Kenny
Master of Science
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How can we help?

Contact our student advisors today for help in choosing your future career.
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