Higher Certificate in Culinary Arts (Year 2 add-on)
About:

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. Features of this programme are • Advanced Entry to Year Two for eligible applicants - see entry criteria below.

• Face to Face Delivery
• Personal and supportive approach to teaching and learning
• Problem Based Learning (PBL) based approaches will be used to challenge and expand the student’s knowledge, skills and competence.
• The programme addresses to a significant level all four key areas, which have been deemed by government as being of critical importance at this time: digital skills, transversal skills, management and leadership skills and the workplace of the future.
• You will be taught in our state-of-the art facilities which includes training kitchens, a production kitchen, training restaurant and polytunnel.

Level
6
Credits
60
Fee
SB+
Location
Midlands Campus
Start Date
Sep-24
Campus
1 Year
Area
Culinary Arts
Aim:
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.
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
  • Culinary Business Management
  • 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 & demonstrations
Delivery:
On Campus (Athlone)
Entry Requirements:
Applicants should hold the Certificate in Culinary Skills, Level 6, 60 Credits, or recognised equivalent.
Progression:
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 hospitality where you would be eligible to go into second year of the BA (Hons) in Hospitality Management (with International Placement).
Category:
Culinary Arts
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