Culinary Skills - 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 | Special Purpose Certificate (Level 6 NFQ) |
|---|---|
| NFQ Classification | Special Purpose |
| Awarding Body | Atlantic Technological University |
| NFQ Level | Level 6 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Special Purpose Certificate (Level 6 NFQ) | Special Purpose | Atlantic Technological University | Level 6 NFQ |
Duration
1 year part-time, blended.
Recommended Study Hours per week
16 contact hours over two days from January to December
On-Campus Attendance Requirement
Note: Check programme Examination and Assessment requirements, as they may involve examinations to be taken on campus.
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.
Semester Module Details Credits Mandatory / Elective
1 Academic and Professional Skills (SC:HC) 05 Mandatory
2 Placement Reporting and Reflection 1 05 Mandatory
Year Culinary Skills and Service 10 Mandatory
Year Sustainable Food Practices 10 Mandatory
Year The Art of Pastry, Baking and Desserts 1 10 Mandatory
Year Introduction to Food Science and Nutrition 10 Mandatory
Year Information and Digital Technologies 10 Mandatory
Examination and Assessment
Note: Where assessment on the programme involves examinations, these are held on campus or at another exam venue in the Republic of Ireland. There are typically two exam periods: January and May. Times scheduled for examinations (face to face / online exams ) are in GMT.
Galway International Hotel School
Department of Culinary Arts & Services Industries
Head of Department: Jacinta Dalton