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Certificate in Culinary Skills

Programme Code: CR_OCUSK_6
Mode of Delivery:Full Time, Part Time, ACCS
No. of Semesters:2
NFQ Level:6
Embedded Award:No
Programme Credits:60
programmeReviewDate:September 2022
Field of Study:Tourism

Programme Outcomes

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

PO1 Knowledge - Breadth
  (a) Describe the organisation, marketing, costing and control elements of running a professional kitchen.
PO2 Knowledge - Kind
  (a) Apply scientific principles, technologies and systems to operating a professional kitchen.
PO3 Skill - Range
  (a) Demonstrate a wide range of precision technical culinary skills to produce a variety of classical and contemporary dishes.
PO4 Skill - Selectivity
  (a) Apply and adapt nutritional knowledge to creative food production and menu planning.
PO5 Competence - Context
  (a) Explain the role of gastronomy in the development of culinary arts.
PO6 Competence - Role
  (a) Evaluate a range of knowledge, skills and competence to design, organise and evaluate a meal experience.
PO7 Competence - Learning to Learn
  (a) Apply relevant provisions of legislation and regulation relevant to the hospitality business, including health and safety at work legislation, food safety legislation and the principles of Hazard Analysis and Critical Control Points (HACCP).
PO8 Competence - Insight
  (a) Identify key academic and independent learning skills appropriate to the hospitality industry.

Semester Schedules

Stage 1 / Semester 1

Module Code Module Title
HOSP6002 Culinary Arts Principles
HOSP6086 Pastry Principles & Techniques
HOSP6087 Larder Techniques & Principle
CMOD6001 Creativity Innovation&Teamwork

Stage 1 / Semester 2

Module Code Module Title
INFO6014 Business IT Skills
HOSP6098 Fundamental Culinary Skills
HOSP6124 Work Placement
HOSP6100 Intro. to Food Safety&Cul. Sc.

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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Email: help@cit.edu.ie