| Course Name |
Culinary Arts - Professional Chef Programme - Kerry Campus |
| Course Provider |
MTU - Kerry Campus |
| Alternative Provider(s) |
MTU - Munster Technological University |
| Course Code |
113754 (Assigned by Qualifax. Not an official code) |
| Course Type |
Lifelong Learning |
| Qualifications |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
| Level 6 Higher Certificate (Level 6 NFQ)
More info...
|
Major |
Munster Technological University |
Level 6 NFQ |
|
| Apply To |
Course provider |
| Attendance Options |
Part time |
| Location (Districts) |
Tralee |
| Enrolment and Start Dates Comment |
Register with Springboard https://springboardcourses.ie |
| Application Date |
Closing Date: 19th August 2022. |
| Application Weblink |
Web Page - Click Here |
| Duration |
This programme will be delivered part-time from September 2022 to May 2023. |
| Course Fee |
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 €7,350. |
| 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. |
| Comment |
Award Type: Major Award |
| Course Content |
Expand+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 ...
Hide-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.
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| Subjects Taught |
Modules
• Food Safety Management
• Buffet Presentation
• Global Cuisine
• Fundamentals of Food Cost and Control
• Innovation in Food Production Service
• Food Science
• Menu Development and Engineering
• Innovative Food Techniques and Technologies
• Pastry and Baking Practice 2 |
| Number of Credits |
60 |
| Careers or Further Progression |
Progression Opportunities
Having successfully completed this programme, students can apply for progression to the third year of the Bachelor of Arts in Food Business Innovation on a full-time basis. |
| Further Enquiries |
Lifelong Learning Office
E: parttimekerry@mtu.ie
T: 353 (0)66 719 1701 |
| Location |
MTU Kerry North Campus. |
| Course Web Page |
Web Page - Click Here |
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