Professional Cookery Stage 2Chócaireacht Ghairmiúil (Céim 2)

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.

The course is aimed primarily at graduates who have successfully completed stage one of the CPD in professional Cookery as well as those who are currently employed in the broader culinary industry but have no formal qualification and are now looking to update their skills and education, in order to progress into professional cookery and the wider food related industry. The course is also aimed at people wishing to develop a career in professional cookery, and who have no previous skills or culinary experience and would like to change career direction in the future, the programme offers participants the opportunity to continue studying and progressing to stage 3 of the course. On completion of this stage 2, the student will receive a TU Dublin CPD Diploma Award.

The overall aim of this stage 2 CPD Diploma is the continual development of effective learning and competency in fundamental culinary skills and related subjects. In this context, the course aims to build on the skills and knowledge acquired in stage one CPD programme, by introducing the students to the necessary concepts, theories and practical skills which in turn will equip participants with an appreciation and the ability to apply the practices and learning for each of the specialised modules in a modern-day culinary operations environment. Having completed stage two of the course graduates will have acquired the appropriate specialised knowledge and skills necessary to operate in a variety of culinary retail outlets including, restaurant or other catering establishments

• Kitchen & Larder 2  Introduction to Nutrition and Diet Therapy
• Cost Control and Purchasing
• French Culinary & Wine Terminology
• Gastronomy 1
• Pastry 2
• Industry Internship

This course is delivered one day per week over a 3-year period - Sem 1 Tuesday Class Delivery & Sem 2 Monday Class Delivery. Attendance is based on a semesterised calendar of 12 weeks September to December and 12 weeks January to May.

Applications are now open. Apply Online

Detailed information regarding the application process can be found on the part-time section of our website.

Students who successfully complete the examinations or skills assessment will be considered for exemption from the equivalent subject on the relevant Degree programme.