Culinary Arts - Professional Chef - Kerry
This course is designed for upskilling/advanced skilling purposes and is suitable for anyone currently working at commis chef/chef de partie level with significant prior learning or related work experience.
| Award Name | Level 6 Higher Certificate (Level 6 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | Munster Technological University |
| NFQ Level | Level 6 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Level 6 Higher Certificate (Level 6 NFQ) | Major | Munster Technological University | Level 6 NFQ |
Duration
1 year, part-time.
Course Delivery
This is a part-time course that will be delivered with a blended learning approach. This course will be delivered from September 2026 to May 2027 during the day for approximately 16 hours per week (over 2 days) from 9am to 6pm.
Entry Requirements
Applicants must already have obtained the Certificate in Culinary Skills (60 credits previously offered through Springboard+ or equivalent). The University’s policy in relation to recognition of prior learning (RPL) applies. Applicants may also be required to attend for interview.
All programmes are delivered through English, therefore, a good knowledge of the language is essential. For all applicants applying for this programme who do NOT have English as their first language or who have NOT completed a major academic award equivalent to a minimum of level 4 on the Irish NFQ, that is delivered and assessed through the medium of English, are required to review the minimum criteria @ https://mtu.ie/international/non-eu/kerry-campus/
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.
Careers / Further progression
Progression
Having successfully completed this programme, students can apply for progression to the third year of the Bachelor of Arts in Culinary Arts on a full-time basis.
Further information
This course will be delivered from September 2026 to May 2027.
Fees do not apply to applicants who meet the eligibility criteria under the Springboard+ (see https://springboardcourses.ie/eligibility). For applicants who do not meet the Springboard+ eligibility criteria the fee is €8,500.
Application Deadline 7th August 2026
This course is designed for upskilling/advanced skilling purposes and is suitable for anyone currently working at commis chef/chef de partie level with significant prior learning or related work experience.
The aim of the programme is to provide learners with the knowledge and advanced skills and competencies necessary for a successful and progressive career in the culinary arts sector. Learners will be taught essential practical skills underpinned with the academic knowledge required of a modern-day professional chef.
Modules
Culinary Calculations
Garde Manger & Larder
Pastry Trends and Innovations
Food Safety and Culinary Science
Science of Food and Health
Culinary Techniques
Live Restaurant 2
Work Placement (400 Hours)
Lifelong Learning Office
Tel: 353 (0)66 719 1701
Email: parttimekerry@mtu.ie