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This course is delivered over two years full-time. This is the course to train and develop you for the role of professional chef in the world of tourism and hospitality. As a chef you need to be creative with food, aware of cost and food safety in the kitchen environment. On completing this course you will have the foundation and knowledge to further your career in today’s fast growing industry. Training covers theory and practice in professional cookery. Worked based learning would take place during the summer months in catering establishments throughout the country.
Students will have to obtain chefs uniforms,culinary equipment and text books upon registering on this course
Estimated cost of uniforms - €200
Estimated cost of equipment - €150
Estimated cost of text books - €200
| Semester 1 | Semester 2 |
|---|---|
| Academic Learning | Career planning and work placement |
| Culinary Skills 1.1 | Cost Control for Culinary Operations |
| Exploring Cookery | Culinary IT |
| Food Safety & Culinary Science | Culinary Skills 1.2 |
| Live Service 1.1 | Live Service 1.2 |
| Pastry 1.1 | Pastry 1.2 |
| Semester 3 | Semester 4 |
|---|---|
| Applied Culinary Science | Bakery |
| Gastronomy | Classical & Contemporary |
| Global Cuisine | Essentials of Business |
| Learning Event 2.1 | Food and Beverage operations for Culinary Arts |
| Nutrition | Learning Event 2.2 |
| Pastry 2.1 | Pastry 2.2 |
5 subjects: O6/H7
English or Irish: O6/H7
Be qualified to work in various catering establishments i.e., resturants/hotels/gastro bars/cruise ships/contract catering/factory catering/food development
Travel abroad as the qualification is recognised worldwide.
Main Campus Cork Road, Waterford City, 
