Cookery - Professional Cookery - Stage 1 - Tallaght
This is an upskilling course aimed at people working in the culinary and hospitality industry who are seeking to advance and develop their careers. It covers a broad range of content from compliance and health and safety matters to skills and professional development.
| Award Name | Continuing Professional Development Diploma |
|---|---|
| NFQ Classification | |
| Awarding Body | Technological University Dublin |
| NFQ Level |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Continuing Professional Development Diploma | Technological University Dublin |
Duration
3 years part-time
Method of Delivery Classroom
This course is delivered one day per week over a 3-year period. Attendance is based on a semesterised calendar of 12 weeks September to December and 12 weeks January to May.
Participants are required to attend on the day of delivery.
Entry Requirements
Minimum Entry Requirements?
Entrants should be (18 years +). No previous experience required for entry level modules. Advanced level modules may have pre-requisite modules or/and relevant industry experience requirements. Applications for exemptions will be considered on a case by case basis. Entrants may be required to attend for an interview
Careers / Further progression
On successful completion of the course, candidates will receive a level 6 Diploma in Professional Cookery Skills from Technological University Dublin. This is an internationally recognised qualification.
Successful candidates can choose to extend their academic qualifications with progression opportunities to the following:
Graduates
CPD Diploma in Professional Cookery Skills (Level 6)
BA Culinary Arts (Level 7) 2 years One Day/Week
BA (Hons) Botanical Cuisine (Level 8) 1 year One Day/Week
MSc in Applied Culinary Nutrition (Level 9) 2 years 2 Evenings/Week
Further information
Commencement Date September 2023
Tallaght
What is... Professional Cookery (Stage 1)?
This is an upskilling course aimed at people working in the culinary and hospitality industry who are seeking to advance and develop their careers. It covers a broad range of content from compliance and health and safety matters to skills and professional development. It is designed primarily to empower employees to develop knowledge, skills and competencies for modern-day culinary operations.
Year 1
Semester 1 (Sept – Dec)
Kitchen & Larder 1
Cost Control and Purchasing
Culinary Science- Food Safety 1
Semester 2 (Jan – May)
Pastry 1
Industry Internship
Introduction to Marketing
Management Principles
Year 2
Semester 1 (Sept – Dec)
Kitchen & Larder 2
Introduction to Nutrition and Diet Therapy
Theory of Food & Kitchen
Semester 2 (Jan – May)
French Culinary & Wine Term
Gastronomy 1
Pastry 2
Industry Internship
Year 3
Semester 1 (Sept – Dec)
Meat Technology
Gastronomy 2
Kitchen and Larder 3
Wine Studies
Semester 2 (Jan – May)
Food Production and Presentation
Food and Beverage Service
Introduction to Business
Culinary Operations Management
school of Culinary Arts & Food Technology
scaft@tudublin.ie
01 220 5775