Culinary Skills - Cork
The aim of this programme is to provide students with the knowledge, skills and competence necessary for a career in a professional cookery environment.
| Award Name | Special Purpose Certificate (Level 6 NFQ) |
|---|---|
| NFQ Classification | Special Purpose |
| Awarding Body | Munster Technological University |
| NFQ Level | Level 6 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Special Purpose Certificate (Level 6 NFQ) | Special Purpose | Munster Technological University | Level 6 NFQ |
Duration
1 year Part-time, Online, Blended.
Course Delivery
This is a part-time course that will be delivered with a blended learning approach. This course will take place during the day for approximately 15 hours per week (over 2 days) Wednesdays and Thursdays, 9 am to 6 pm (January to May, and September to December). Mandatory induction/training will take place in advance of classes commencing.
Award: Certificate in Culinary Skills (Level 6, 60 ECTS on the National Framework of Qualifications).
Entry Requirements
The minimum entry requirements for the Certificate in Culinary Skills is five passes in the Leaving Certificate examination or QQI Level 5. Mature Learners will be invited for interview. The University’s policy in relation to recognition of prior learning (RPL) applies.
What is RPL?
Recognition of Prior Learning (RPL) is when formal recognition is given for what you already know prior to starting on a programme or module. With recognition of prior learning the focus is on learning and not on experience as such. You can apply for RPL in any MTU accredited programme or module. Programmes which are accredited by professional bodies or any external awarding bodies may have their own procedures for RPL which you should refer to. Go to https://www.mtu.ie/admissions/undergraduate/recognition-of-prior-learning/
Further information
Start Date: 16/09/2026. End Date: 28/05/2027.
MTU Bishopstown Campus, Cork, Online.
Application Deadline: 4th September 2026.
Application Procedure
You must register with Springboard and apply for Certificate in Culinary Skills course. Once your application on the Springboard website has been accepted, MTU Admissions office will be in contact with you to complete your registration.
To apply go to "Application Weblink" above.
The aim of this programme is to provide students with the knowledge, skills and competence necessary for a career in a professional cookery environment. This will be achieved by providing students with the essential practical skills and knowledge required of modern-day professionals working in kitchen environments.
Key features:
This one-year part-time programme combines college-based education in culinary operations with work-based learning in industry. The primary focus of the programme is to prepare graduates for a variety of roles in food preparation in food retail outlets including delicatessens, gastro pubs, catering outlets and restaurants.
After completion, learners will have the ability to:
Knowledge:
• Describe the organisation, marketing, costing and control elements of running a professional kitchen
• Apply scientific principles, technologies and systems to operating a professional kitchen
• Manage the implementation of food control, food cost, portion and quality control in a professional kitchen
Skills:
• Demonstrate a wide range of precision technical culinary skills to produce a variety of classical and contemporary dishes.
• Apply and adapt nutritional knowledge to creative food production and menu planning
• Analyse appropriate styles of food and beverage service
Competence:
• Explain the role of gastronomy in the development of culinary arts
• Operate computer software and systems relevant to the culinary arts
• Evaluate a range of knowledge, skills and competence to design, organise, serve and evaluate a meal experience.
• Apply relevant provisions of legislation and regulation relevant to the hospitality business, including health and safety at work legislation, food safety legislation and the principles of Hazard Analysis and Critical Control Points (HACCP). Identify key academic and independent learning skills
Award
Certificate in Culinary Skills (Level 6, 60 ECTS on the National Framework of Qualifications)
Roisin Clancy
Tel: 021 4335820
Email: hospitalitycork@mtu.ie