• » Higher Certificate in Arts in Culinary Arts

    Programme Title  Higher Certificate in Arts in Culinary Arts
    CAO Code  LY346
    LYIT internal code  LY_GACRT_C
    Duration  2 Years
    Standard Code Places:  48
    National Framework Level  6
    Award Type  Major
    Awarding Body  LYIT, under Delegated Authority from QQI
    Funded by Failte Ireland  Yes
    Is this Programme for Me?
    This full-time, two-year programme is the fundamental training programme for aspiring professional chefs.  It prepares participants for entry to the profession in a variety of food preparation establishments, and ensures training in Hygiene and HACCP.
    Minimum Academic Entry Requirements
    • Leaving Certificate requirements
      • MIN. FIVE O6/H7
    • Have obtained a full QQI Level 5 award in any discipline
    • For entry purposes RPL will be considered in accordance with the quality assurance procedures of LYIT.
    • Any applicant applying based on non EU awards/qualifications must apply directly to the International Office at LYIT.  In order to be considered for entry international applicants must present:
      • A qualification that is recognised as being equivalent to a Level 5 Irish qualification.
      • An IELTS qualification of 5.5 minimum.
    • Northern Ireland/UK Applicants click NI/UK
    • Mature Applicants
      Mature applicants may apply for this programme through the CAO www.cao.ie before 1st February in the proposed year of entry. Such mature applicants, for entry into year one of the programme, must be 23 years of age (or older) by the 1st of January in the proposed year of entry. Mature applicants do not need to hold a Leaving Certificate qualification, however, they may be called for interview.
    • Applicants who are interested in taking selected modules only from this programme and/or those interested in studying this programme in a part-time mode, click Part-time Study
    Will I have to pay course fees?
    As Fáilte Ireland is committed to strengthening its recognised role as a major driving force behind the training, education and placement of culinary arts and hospitality students, Fáilte Ireland will fund both the tuition and student contribution fees of this programme
    Applicants who are accepted onto this course will be expected to provide appropriate uniform and knife set, books etc. Exact requirements will be advised to the successful applicants.
    How long will I have to study?
    The Higher Certificate in Arts in Culinary Arts is a two year full time programme which is designed to cover both theory and practice professional kitchen operations.  Work based learning, between year 1 and 2, is an integral component of this programme and students may undertake this in Ireland or abroad.
    What benefits can be gained by undertaking this programme?
    If you are accepted for training you will receive:
    • Training by highly skilled professionals
    • EU-recognised qualification
    What will I have to study?
    Year/SemesterProposed Modules,
    subject to approval
    No of creditsClass hours per week
     1/1  Professional Kitchen Operations Mandatory  10  8
     Baking Techniques  Mandatory  10  8
     Learning and Research for Higher Education Mandatory  5  4
     Information Technology & Business Maths Mandatory  5  3
     1/2  Hospitality Food and Beverage Operations Mandatory  10  8
     Garde-Manger and  Culinary Techniques Mandatory  10  8
     Communications and Professional Development* Mandatory  5  3
     ICT and Descriptive Statistics Mandatory  5  4
      *Includes 12-week summer work placement.
     2/3  Classical European Cuisine Mandatory  10  8
     Contemporary Irish Cuisine Mandatory  5  4
     Food and Beverage Cost Control Mandatory  5  3
     Human Nutrition Mandatory  5  3
     Gastronomy Elective  5  3
     French Language and Culture 1 Elective  5  3
     2/4  Global Cuisine  Mandatory  10  8
     Pastry and Desserts Mandatory  10  8
     Seafood Processing and Culinary Practice Mandatory  5  4
     Management and Organisational Behaviour* Mandatory  5  3
      *Includes 12-week summer work placement.
    Programme Learning Outcomes
    On the successful completion of this programme learners will be able to:
    • Assess current industry trends including major product and market trends affecting the national and international culinary environment.
    • Comprehend and apply fundamental business principles to kitchen and restaurant service operations – Marketing, Merchandising and Sales & Cost Control.
    • Demonstrate professional skills and capabilities in a range of food and beverage operations.
    • Apply information and communications technologies (ICTs) relevant to kitchen operations and the hospitality industry.
    • Display a personal capacity for self-directed and independent learning.
    • Apply written, oral and electronic methods to communicate effectively with a range of stakeholders in both formal and informal settings.
    • Identify and apply appropriate legislation, in relation to: equality, employment, environmental best practice, food safety legislation, health and safety, licensing laws  and management issues
    • Evaluate the need for continuing professional development and locate the resources required to keep abreast of new developments. 
    Are there follow-up programmes available?
    Graduates may progress from this programme to the Bachelor of Arts in Culinary Arts or other compatible Culinary Arts degree programmes.
    What career opportunities will this course provide?
    There is always a need for qualified chefs in hotels, restaurants, licensed trade, cruise ships, industrial and hospital catering and in other food-related businesses. Career promotion can be rapid from Commis Chef to Chef De Partie and ultimately Head Chef or Executive Chef.  These opportunities are open equally to men and woman.  Many past graduates in the area of culinary arts have very successful careers and some have established very successful businesses.
    When does the course commence?
    This course begins in September each year. How to Apply
    Information may be subject to change by agencies other than LYIT.
    LYIT reserves the right to change information provided at any time

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