Professional Cookery - Culinary Skills
This one year full time Pathways programme equips the learner with the vocational skills and knowledge to pursue a career in the catering trade and in hospitalities, the course aims to provide the learner with the opportunity to develop their own natural abilities in professional cookery and to gain experience in the catering trade, explore their creative ability, develop confidence in working within the catering industry.
| Award Name | Level 5 Certificate (Level 5 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | QQI |
| NFQ Level | Level 5 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Level 5 Certificate (Level 5 NFQ) | Major | QQI | Level 5 NFQ |
Duration
1 year full-time.
Entry Requirements
Education: NFQ Level 4 or equivalent when accessing a Level 5 programme. CERFL proficiency at B2 for access to Level 5 courses for those whose first language is not English Mature learner entry requirements available via the local ETB pathway Additional requirements may apply to non-EU/EEA Applicants and may be subject to full international fees (Please refer to Information for International Learners) *Each provider may have additional requirements, not outlined above.
Aptitude: Applicants must have a motivation to learn, an interest in the subject and the ability to acquire the knowledge, skills and competencies set out in the course.
Previous Experience: Applicants must be able to demonstrate a moderate range of knowledge, skills and competencies relevant to the course, be able to work with responsibility and demonstrate the ability to work on their own initiative.
Further information
Start Date: 07/09/2026 End Date: 28/05/2027
Learning Outcomes
- To enable the learner to explore professional cookery with a view to reskilling or upskilling and exploring concepts and subject areas that may interest the learner in future programmes or employment
- To enable the learner to demonstrate a broad range of knowledge of the role and organisation of a
professional kitchen and an understanding the concept of the meal experience
- To enable the learner to demonstrate knowledge of the scientific principles, technologies and systems
associated with the culinary arts and application of nutritional knowledge to food production and menu
planning
- To enable the learner to demonstrate an understanding of the food control cycle and how the principles
of food cost, portion and quality control are implemented in a professional kitchen
- To assist the learner to utilise a range of skills and tools in producing a range of classical and
contemporary dishes and baked goods while implementing safe and hygienic practices in relation to food
safety
- To provide a programme of learning that is vocational in nature and flexible in structure so that the
learner has the maximum opportunity to improve his/her academic and vocational literacy, numerical, ICT
and planning skills while participating in the programme
- To afford the learner opportunities to enhance his/her confidence and ability to develop the skills to
reach his/her full potential
- To support the learner to further develop his/her interpersonal, team working, problem solving and time
management skills, as appropriate, so that the learner is enabled to take responsibility for his/her own
learning and to support progression including future participation in education and employment
- To provide the learner with vocationally specific knowledge, skills and competence at this level, thus
affording the learner the opportunity to progress to programmes leading to awards at level 6 or above
- To encourage the learner to reflect on and evaluate his/her performance while participating in the
programme
Personal Effectiveness Personal Effectiveness (5N1390) QQI
Work Practice Work Practice (5N1433) QQI
Food Science And Technology Food Science & Technology (5N0730) QQI
Menu Planning And Applied Nutrition Menu Planning & Applied Nutrition (5N2085) QQI
Meal Service Meal Service (5N0635) QQI
Pastry, Baking And Desserts Pastry, Baking & Desserts (5N2084) QQI
International Cuisines International Cuisines (5N0632) QQI
Cullinary Techniques Culinary Techniques (5N0630) QQI
Word Processing Word Processing (5N1358) QQI
Building on Key Skills
5M2088 - Professional Cookery.
Phone: 061578100 1800707077
Email: cfet.admissions@lcetb.ie