Culinary Arts - Galway
The aim of this course is to provide you with the knowledge, skills and competence necessary for a career in a professional cookery environment.
| Award Name | Level 6 Higher Certificate (Level 6 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | Atlantic Technological University |
| NFQ Level | Level 6 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Level 6 Higher Certificate (Level 6 NFQ) | Major | Atlantic Technological University | Level 6 NFQ |
Duration
2 years part-time, on-campus.
On-Campus Attendance
The programme is delivered over 2 days per week on-campus supported by some synchronous and asynchronous blended learning.
Entry Requirements
Applicants may have previously undertook the Certificate in Culinary Skills or gained skills via work based learning. The programme is designed for those currently working in a kitchen environment and are seeking to upskill and progress in their career in the food industry.
Further information
Flexible learning courses are popular, and they fill on a first come, first served basis. There are two major intake periods throughout the academic year, September and January.
For January start courses, applications typically open in October, and for September start courses, applications typically open in February. Closing dates for applications are listed on the individual course webpage.
The aim of this course is to provide you with the knowledge, skills and competence necessary for a career in a professional cookery environment. This will be achieved by providing you with the essential practical skills and knowledge required of modern day professionals working in kitchen environments. The primary focus is to prepare you for a variety of roles in food preparation in food retail outlets including delicatessens, gastro pubs, catering outlets and restaurants.
Who should apply?
This programme allows students to enhance their skill level through advanced practical skills and competencies, it also exposes students to entrepreneurial skills which allos them to explore their potential as food business entrepreneurs of the future while under the guidance of their lecturers and mentors. Graduates of this programme can secure employment at chef de partie level in a range of sectors from retail to professional hospitality kitchens to food manufacturing.
*This course will run subject to approved funding and sufficient student numbers
Modules
Classic & Contemporary Cuisine
Pastry & Baking 2
Culinary Practice 2
Environmental Management & Food Safety
Global Cuisine
*For the full list of modules, please see the course webpage.
Admissions: learn.galwaymayo@atu.ie