Butchery Skills Development Stage 1

TU Dublin - City Campus

 

Course Name Butchery Skills Development Stage 1
Course Provider TU Dublin - City Campus
Alternative Provider(s) TU Dublin - Technological University Dublin
Course Code DT6006
Course Type Lifelong Learning
Qualifications
Award NameNFQ ClassificationAwarding BodyNFQ Level
Continuing Professional Development Diploma TU Dublin None
Apply To Course provider
Attendance Options Part time
Location (Districts) Dublin City Centre
Enrolment and Start Dates Comment Programme Start Date: September 2018
Application Date Application Closing Date: August 2018

Paper Application Only

Post Application Form To:
School of Culinary Arts & Food Technology, DIT Cathal Brugha Street, Dublin 1
Application Weblink Web Page - Click Here
Duration 1 year. Students are required to attend college twice a week.
Link to Course Fee Web Page - Click Here
Entry Requirements The minimum entry requirement is as follows:

Irish Leaving Certificate in five subjects with at least Grade OD3 or higher on ordinary or higher level subjects or An equivalent qualification.
OR
Applicants with an Applied Leaving Certificate and FETAC Level 5 or 6 in any discipline. Applicants may be required to attend for an interview.
Mature Applicants Mature Applicants (must be 23 years by 1st January of year of application) who meet certain criteria with regard to work and educational experience, hobbies and interests and general suitability. Mature learners may be interviewed.
Comment Qualification Awarded: CPD Diploma
Course Content

Expand+Programme Description
The proposed CPD Diploma in Butchery Skills Development Stage 1 is a level 6 programme on the (National Framework of Qualifications) NFQ and promotes entry level careers as Butchery practitioners. The requirements of a CPD Dipl...

Subjects Taught

Expand+Content
Carcase and stock evaluation and selection. Quality specifications, preparation for breaking and cutting

Beef carcase breaking / Fore quarter cutting, identification of main bone structure, muscle, retail cuts and culinary uses

Mutton ...

Assessment Method Examinations
Components Percentage Required
Assessment 1 20% 40%
Assessment 2 20% 40%
Examination 60% 40%
Careers or Further Progression

Expand+Career Opportunities
Graduates of this programme may expect to gain employment in one of the following meat trade and meat processing sectors:

Graduates may gain employment in the traditional retail meat trade with the potential of completing a b...

Further Enquiries Any Queries:
Geraldine Kelly/Michelle Gahan
T: 01 4024340/4024344
E: scaft@dit.ie
Location DIT Cathal Brugha Street.
Course Web Page Web Page - Click Here