Culinary Skills
This programme is designed to enable the learner find employment at entry level in the Hospitality and Food sector. The programme is largely skills based. It will equip the learner to a standard that will give him or her the necessary skills to begin a professional career in Culinary Arts and the ability to take up work in a professional kitchen environment. As an entry level programme, the skills acquired will be sufficient to enable the learner to embark on his or her culinary career.
The modules are designed to cover the skills required in professional practice to ensure that the learner can cope with the fast-paced environment of a commercial kitchen at a junior or trainee level. The learning is further enhanced with immersion in the work place through the work-based element of the program. Learners will also acquire key transferrable skills in HACCP and manual handling which is a desired requirement of the employer.
This programme is FREE for Jobseekers, Homemakers, and previously self-employed people - please see more on eligibility at https://springboardcourses.ie/eligibility
Culinary Skills Course Structure
| Semester 1 | Semester 2 |
|---|---|
| Culinary Operations 1.1 (Practical, Lab-based: 5 credits) | Culinary Operations 1.2 (Practical, Lab-based: 5 credits) |
| Culinary Skills 1.1 (Practical, Lab-based: 5 credits) | Culinary Skills 1.2 (Practical, Lab-based: 5 credits) |
| Pastry 1.1 (Practical, Lab-based: 5 credits) | Pastry 1.2 (Practical, Lab-based: 5 credits) |
| Food Safety and Culinary Science (5 credits) | Personal Development and Career Planning (5 credits) |
| Semester 3 | Semester 4 |
|---|---|
| Culinary Skills Work Placement (Practical, Industry-based: 20 credits) |
Culinary Skills Entry Requirements
Any student who has achieved his or her Leaving Certificate [ or equivalent major award at Level 5] will be considered for this programme.International students may apply and must present with Leaving Certificate equivalent and must reach the appropriate Institute English-language requirements.
The procedure for the selection of candidates who do not possess the Leaving Certificate or equivalent will mirror the existing Institute Mature Applicants process, which is well-established in customised Springboard form to be considered for RPL. Where there are more applicants than places on the course, a selection interview will take place.
Graduates may progress to the Higher Certificate in Culinary Skills and onwards to further professional qualifications.
Graduates may also gain employment in professional kitchen environments as commis chefs/trainee chefs in hotels, restaurants, gastro pubs.
Course Leader(s)
Judith Hickey
Email: jhickey@wit.ie
Springboard Coordinator
Email: springboard@wit.ie
Ask a Course Question
If you need to contact the course leader directly, please use the email address listed above.
If you are considering applying for this course and have particular questions about it or the application process, please use the form below to ask your question. To ensure your question is answered more speedily, please try to choose the relevant contact point in the drop down menu. If you are unsure of your contact point, please choose "General".