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Higher Certificate in Arts in Culinary Studies

Higher Certificate in Arts
Programme Code: CR_OCULS_6
Mode of Delivery:Full Time, Part Time, ACCS
No. of Semesters:4
NFQ Level:6
Embedded Award:No
Programme Credits:120
programmeReviewDate:September 2021
Field of Study:Hospitality

Programme Outcomes

Upon successful completion of this programme the graduate will be able to demonstrate... :

PO1 Knowledge - Breadth
  (a) professionalism and customer focus in the provision of culinary services in the hospitality sector. Comprehend and apply fundamental business principles to hospitality operations.
PO2 Knowledge - Kind
  (a) appreciation of the importance of and demonstrate the ability to meet industry standards in relation to social and relationship skills, personal presentation, grooming and customer care, in the provision of the appropriate services in culinary environments.
PO3 Skill - Range
  (a) competence and creativity in the practice of the required skills in culinary operations. Apply appropriate Information Technology skills, and operate packages relevant to the culinary area.
PO4 Skill - Selectivity
  (a) appropriate product knowledge in the provision of culinary services and the general hospitality sector. communicate effectively both verbally and through a range of media with customers, colleagues, and external organisations.
PO5 Competence - Context
  (a) recognition of industry trends in both product and markets as they effect the culinary sector and respond with creativity to customer expectations. respond to national and international trends in relation to hygiene, health and safety, environment, and other emerging trends.
PO6 Competence - Role
  (a) operation to the appropriate standards within the areas of legislation and best practice operations applicable to hospitality and culinary skills
PO7 Competence - Learning to Learn
  (a) appropriate skills for employment seeking and career planning. Capacity to reflect on achievement to date and make realistic plans to achieve personal life goals
PO8 Competence - Insight
  (a) Ability to operate within a high paced culturally diverse environment in a professional manner.

Semester Schedules

Stage 1 / Semester 1

Module Code Module Title
HOSP6048 Core Culinary Skills
HOSP6050 Food Safety & Culinary Science
HOSP6049 Introduction to Volume Cookery
HOSP6086 Pastry Principles & Techniques
INFO6014 Business IT Skills
CMOD6001 Creativity Innovation&Teamwork

Stage 1 / Semester 2

Module Code Module Title
HOSP6014 Food Service Operations
HOSP6060 Core Culinary Practice
HOSP6053 Volume Cookery Practice
HOSP6052 Nutrition
HOSP6087 Larder Techniques & Principle
Module Code Module Title
HOSP6055 Communications & Customer Care
FREE6001 Free Choice Module

Stage 2 / Semester 1

Module Code Module Title
PLAC6004 Work Based Learning
HOSP6077 Essential Food Theory
HOSP6081 Classical Cuisine
HOSP6056 Culinary Learning Event
HOSP6057 Pastry & Confectionery
Module Code Module Title
HOSP6047 Culinary Business Skills
FREE6001 Free Choice Module

Stage 2 / Semester 2

Module Code Module Title
HOSP6061 Culinary Leadership
HOSP6071 International Modern Cuisine
HOSP6075 Modern Pastry Techniques
HOSP6074 Buffet Presentation
HOSP6073 Applied Culinary Science
Module Code Module Title
MATH6025 Business Maths for Hospitality
FREE6001 Free Choice Module

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie