Course Title: Higher Certificate in Culinary Arts (Professional Cookery Practice)
2022 CAO Points: All Qualified Applicants (AQA)
Leaving Certificate Requirements:
Minimum Number of
Minimum Grade in
English OR Irish
QQI/FET Award Required
|Any full Level 5 or 6 award||None|
Further details at www.tudublin.ie/qqi
Applications from mature students (23+) are welcome. Further details at www.tudublin.ie/mature
|If any applicant has a medically diagnosed food allergy (note; not an intolerance), this course is not recommended.|
This program integrates the theoretical and practical elements of culinary arts education to develop the knowledge, skills and understanding for you to build successful careers in today’s fast-growing, ever-changing culinary arts, hospitality and food industries.
This two-year course includes a period of culinary work experience. The course is built around three core areas of the culinary arts disciplines: Culinary practice in kitchen and pastry work, and restaurant operations. The culinary practice is underpinned with a range of supportive related theory and technologies. Core culinary modules such as kitchen & larder, pastry, restaurant and wine studies are married with modules in gastronomy, food and beverage theory, nutrition, food safety, introduction to business and culinary information systems.
On graduation, you may expect to pursue a career as a qualified professional in the culinary, food service and hospitality industries – including hotels, restaurants, industrial catering, food retail outlets, licensed trade, cruise liners and other food-related industries – and advance towards becoming a fully qualified chef or catering supervisor or manager.
If you successfully complete this course, you’ll be eligible to apply to transfer to the BA in Culinary Arts, the BSc in Culinary Entrepreneurship and similar courses in TU Dublin.
This course facilitates student entry into national and international culinary competitions and offers student bursaries and awards throughout the course.
Our internship programme provides students with opportunities to undertake a work placement in Ireland, some students do opt to undertake the placement abroad.
Students complete work placements at Michelin star restaurants, hotels, bakeries and confectioners, and other food related.
Graduates may expect to develop careers as qualified professionals in the culinary, foodservice and hospitality industries (including hotels, restaurants, industrial catering, food retail outlets, licensed trade, cruise liners and other food related industries) and advance towards positions
- Catering supervisors/Managers
The course is of two years duration and includes a period of industry work experience. The course is built around three core areas of the culinary arts disciplines namely:
- Culinary Arts Performance
- Culinary Science
- Management and Information Technology
Core culinary modules such as kitchen & larder, pastry and wine studies are married with modules in gastronomy, aesthetics, nutrition, culinary science, culinary information systems, languages and business studies.
The course is offered in a modular format: On the successful completion of year one and two, graduates are awarded a Higher Certificate in Culinary Arts (Professional Cookery Practice).
- Kitchen & Larder 1&2
- Pastry 1
- Practical Larder Work
- Theory of Food and Kitchen Organisation
- French Culinary & Wine Terminology
- Hygiene & HACCP
- Culinary Information Systems
- Food & Beverage Studies
- The Science of Food & Cooking
- Gastronomy 1
- Kitchen & Larder 3 & 4
- Gastronomy 2
- Introduction to Food Costing
- Practical Restaurant Operation
- Food Production & Presentation
- Intro to Nutrition & Diet Therapy
- Pastry 3
- Wine Studies 1
- Introduction to Business
- Culinary Operations Management
"TU643 was a great starting off point for me. As it gave me basic cooking techniques to produce great food. Also, the TU643 course gave me a great foundation into the science behind food and why it is important to have the basic cooking techniques. It gave me the fundamentals about food and also how to work with a team because not one person can run a kitchen by themselves, it takes a whole team. Currently I am a Chef de Partie at MacNean House and restaurant. I love my job here and I walk into the kitchen everyday looking forward to another day of work"
Ryan Malone, Chef de Partie, McNean House & Restaurant
Please see below for list of progression options.