If any applicant has a medically diagnosed food allergy (note; not an intolerance), this programme is not recommended.
Entrants should be (18 years +). No previous experience required for entry level modules. Advanced level modules may have pre-requisite modules or/and relevant industry experience requirements. Applications for exemptions will be considered on a case by case basis. Entrants may be required to attend for an interview
This programme is designed primarily to enable students to enter the culinary sector and will allow them to demonstrate abilities in the development, preparation and presentation of food products in a safe, healthy and nutritious manner. Students will recognise the need for products that are cost effective and efficient in a wide variety of settings (food production, food retail, restaurants, and catering establishments etc). The programme aims to equip participants with an appreciation and the ability to apply the concepts, theories and practices from each of the module areas in modern-day culinary operation. Having completed stage 1 the graduates will be provided with a specialised knowledge and skills necessary to operate at entry level in a culinary retail outlet, restaurant or catering establishment.
- Hygiene & HACCP
- Industry Internship
- Introduction to Marketing
- Kitchen and Larder 1
- Meat Processing
- Pastry 1: Past. & Confectionery
- Theory of Food & Kitchen Organisation
Certificate in Continuing Professional Development of the TU Dublin with the appropriate module title. Students who successfully complete the examinations or skills assessment will be considered for exemption from the equivalent subject on the relevant Degree programme.