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Culinary Skills - Cork

Lifelong Learning
Award Name Minor Certificate (Level 6 NFQ)
NFQ Classification Minor
Awarding Body Munster Technological University
NFQ Level Level 6 NFQ
Award Name NFQ Classification Awarding Body NFQ Level
Minor Certificate (Level 6 NFQ) Minor Munster Technological University Level 6 NFQ
Course Provider:
Cork City
Attendance Options:
Part time, Daytime, Blended
Apply to:
Course provider
Number of credits:


Duration & 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 16 hours per week (over 2 days). Mandatory induction/training will take place in advance of classes commencing.

Entry Requirements

Admission 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.

Course Web Page

Further information

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.

Online and MTU Bishopstown Campus, 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. 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:

• 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

• 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

• 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.

Certificate in Culinary Skills (Level 6, 60 ECTS on the National Framework of Qualifications.

Síle Hammond
Laura Dorney

Course Provider:
Cork City
Attendance Options:
Part time, Daytime, Blended
Apply to:
Course provider
Number of credits: