| Course Name |
Culinary Arts |
| Course Provider |
Drogheda Institute of Further Education |
| Alternative Provider(s) |
Louth & Meath ETB |
| VTOS Information |
Click to View |
| Course Code |
5M2088 |
| Course Type |
PLC Post Leaving Cert |
| Qualifications |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
| Level 5 Certificate (Level 5 NFQ)
More info...
|
Major |
QQI |
Level 5 NFQ |
|
| Apply To |
Course provider |
| Attendance Options |
Full time, Daytime |
| Location (Districts) |
Drogheda |
| Course Content |
This one year course aims to provide students with the necessary practical skills and theoretical knowledge to pursue a career in Culinary Arts. This course was developed in response to the recognised skills and employment shortages currently being experienced within this industry in Ireland. |
| FET Code |
5M2088 - Professional Cookery |
| Duration |
1 year |
| Course Fee |
2016/17 fees were:
€200 registration fee - paid by all students
€200 PLC Government Levy - exemptions for medical card holders, those in receipt of a student grant e.g. SUSI and social welfare recipients e.g. Back to Education Allowance
€20 QQI Examination fee - exemptions for medical card holders
Knife and Utensils Set €150
Chefs Uniforms €120
Ingredients €200
Total €920 |
| Financial Support |
Further Education Students are eligible to apply for a means tested grant. Application is made to SUSI www.susi.ie |
| Interview |
Interviews take place in May and September |
| Application Date |
Expand+Applications for all courses can be made online at www.dife.info
All applications will be acknowledged by post or email. Applications will be accepted from January 2017 for the first round of interviews each, usually held in May. All applicants wi...
Hide-Applications for all courses can be made online at www.dife.info
All applications will be acknowledged by post or email. Applications will be accepted from January 2017 for the first round of interviews each, usually held in May. All applicants will be invited to an interview to ascertain their suitability for the course. Further applications are accepted over the summer months and similar interviews take place in early September for any remaining vacancies. All applicants will be notified by post as to the results of the interview.
|
| Application Weblink |
Web Page - Click Here |
| Enrolment and Start Dates Comment |
Courses commence Early September 2017 |
| Subjects Taught |
•Culinary Techniques
•Meal Service
•Pastry, Baking and Desserts
•International Cuisine
•Menu Planning and Applied Nutrition
•Personal Effectiveness
•Work Practice
•Food Science and Technology
•Word Processing |
| Mature Entry Places |
Mature students with relevant experience or related qualifications or an interest in the area. |
| Entry Requirements |
Applications are invited from those who have completed Leaving Certificate or equivalent.
Mature students and recent school leavers are also welcome to apply.
Students should have an aptitude for the relevant area of study.
All applicants will be interviewed. |
| Careers or Further Progression |
Graduates may opt to progress directly into employment as junior chefs in hotels, restaurants, bars and other organisations involved in the food and beverage industry. Alternatively graduates are eligible to apply to Culinary Arts Level 6 here in DIFE or to a range of Culinary Arts Degree Programmes in Institutes of Technology nationwide including DKIT, and DIT - Cathal Brugha street. |
| Further Enquiries |
Contact Admissions Office or Course Co-ordinator,
Drogheda Institute,
Tel: 041 983 7105
Fax: 041 984 1653
Web: www.dife.info
email: info@dife.info |
| Course Web Page |
Web Page - Click Here |
|
|