Is this course for me?
This programme aims to equip learners with the necessary entry level skills to become competent in food preparation and artisan bakery operations within the hospitality sector.
The programme is designed for practicing chefs who wish to upskill or specialise in the technical and artistic field of pastry and bakery.
The programme will provide learners with the knowledge, skills and competence necessary for a career in a professional cookery environment.This will be achieved by providing learners with the essential practical skills and knowledge required of modern day professionals working in kitchen environments.
Entry Requirements
Certificate in Culinary Skills, Level 6, or equivalent
Or
Advanced Certificate in Professional Cookery (QQI FET Level 6), or equivalent
Or
Recognition of Prior Experiential Learning (RPEL)
Fee
The fee for this course is €2000.
| Module Overview |
Content Description |
| Semester 1 |
Breads and Savoury Goods |
| Semester 1 |
Professional Cakes |
| Semester 1 |
Human Nutrition |
| Semester 1 |
Food and Beverage Cost Control |
| Semester 2 |
Pastry and Desserts |
| Semester 2 |
Sweet Enriched Doughs and Viennoiserie |
| Semester 2 |
Social Media Applications |
| Semester 2 |
Management and Organisational Behaviour |
| |
Work Placement (400 hours) |