- Culinary Techniques 5N0630 – Learn cooking methods carried out in a professional production kitchen where all aspects of the operation of the commercial kitchen are experienced. Classical and contemporary cooking methods.
- Food Science and Technology 5N0730 – Study a range of industrial catering equipment including the working principle of each. Learn about food commodities (meat, fish, eggs etc.) and their use in catering.
- International Cuisines 5N0632 -Identify the basic ingredients and palette of flavours from selected regions of the world. Experience food commodities, cooking techniques and cooking equipment associated with world cuisines. Produce a meal from selected regions. Demonstrate principles of food safety and hygiene.
- Meal Service 5N0635 – Explore factors that contribute to creating a meal experience. Learn the sequence of service, record reservations, take orders, serve food and wine, handle complaints, present the bill and evaluate guest feedback.
- Menu Planning and Applied Nutrition 5N2085 – Apply nutritional knowledge to creative menu planning while considering the need for variety and balance in ingredients, flavours and textures. Understand common food allergies and intolerances and identify ingredients relevant to various food allergies. Explore the impact of nutrients on good health and their role in relation to illness.
- Pastry, Baking and Desserts 5N2084 – prepare a range of baked dishes, a range of breads, hot and cold desserts, sponges etc. Prepare a cheeseboard using appropriate accompaniments.
- Personal Effectiveness 5N1390 – Reflect on your own personal role in a workplace including the skills needed for your job, personal strengths and weaknesses and the people issues and work practices which influence how you do your work.
- Word Processing 5N1358 – Create and edit documents to a professional standard. Utilise Memos and Mailmerge for streamlining customer communication
- Work Practice 5N1433 – Participate in a minimum of 2 months work practice/placement undertaking a range of catering related roles.
- Manual handling training and certification (requirement for work experience): Manual handling training is required under Regulation 13 of the 1993 (General Application Regulations) and 1993 Manual Handling Regulations. This training programme is aimed at providing all persons at work with proper techniques when lifting, carrying, loading, pushing and supporting. It provides employees with good work practices such as proper lift Manual Handling Techniques. The course includes being aware of the necessity for safe methods of manual handling to reduce the risk of injury and understanding the need to avoid manual handling by using mechanical aids where possible. Furthermore, assessing the task using the TILE criteria (task, individual, load, environment) and implementing the correct method of lifting ensuring minimal risk to self and co-workers will also be included. Finally, knowing how to safely execute all relevant workplace manual handling tasks will be demonstrated. A certificate will be issued to learners who successfully complete the course.
- Food Safety Net Ireland Level 1: The learners are trained to the standards set out by The Food Safety Authority of Ireland. The course includes Food Safety legislation, controlling Food Safety Hazards & Food Poisoning prevention, Safe Food handling – delivery to service and an introduction to HACCP. In addition, allergen awareness, personal hygiene the importance of cleaning & pest control and the recording of information is included. On completion of this programme, there is a Multipliable Choice Questionnaire and Certificate of Attendance is awarded.
- Food Safety Net Ireland Level 2: Learners will attain knowledge on the principles of food hygiene and how to apply them to their workplace. The course includes Food Safety legislation & food hygiene, bacteria contamination and food poisoning prevention, premises and equipment and food safety hazards & controls – HACCP. Additionally, critical control points from delivery to service, personal hygiene, cleaning & pest control will be outlined. Allergen awareness and maintaining records and relevant documentation will be included. On completion of this programme there is a written exam and certification of completion is awarded.
- A fine dining experience
- First Aid Workshop: This First Aid workshop will introduce the learner to the principles of First Aid. On successful completion of this course you will be a vital link in the chain of survival. The course includes identifying the role and responsibilities of the first Aider, understanding the principles of infection control. In addition, learners will describe and demonstrate how to assess a casualty- by conducting an initial check, physical examination, by obtaining a SAMPLE history, assessing levels of Response (AVPU) and identifying problems that are an immediate threat to life. Finally, learners will describe the requirements for a handover to other health care practitioners.
- Fire Safety: This Fire Safety training course helps you to comply with the Fire Safety Regulations 2005. This Course covers basic fire safety training, fire extinguisher training, fire risk assessment training and fire warden training. The participant will learn to recognise the hazards that may lead to a fire, and how to react safely and responsibly in the event of one breaking out. Our aim is to inform Fire Wardens of their responsibilities in running a fire drill effectively and safely. It also details the steps involved in developing an Emergency Plan for the workplace. The course includes an introduction to fire safety and to the legal framework Additionally, responsibilities, Fire science and Fire risk assessment are outlined. Furthermore, how do people react in an emergency, the different classes of fire and types of fire extinguishers and equipment and their use. Emergency plans and evacuation, movement of people and Hazard Analysis is also discussed. On completion of the course and assessment, participants will receive a Certification which is valid for 3 years.
Leaving Certificate, LCA or QQI Level 4. Mature students are exempt from Leaving Certificate requirement. All applicants will undergo a processing stage during which further information will be gathered in relation to their application. An offer of a place on this course is contingent on the applicant meeting the entry requirements set out here and satisfactory completion of the processing stage.
Excellent progression opportunities including:
- MTU Cork: Culinary Studies (MT665)
- MTU Cork: Hospitality Studies (MT654)
- MTU Cork: Hospitality Management (MT554)
- MTU Cork: Culinary Arts (MT555)
Great progression opportunities Higher Education colleges. Special arrangements in place with MTU Cork (CCPS), MTU Kerry and Waterford IT for preferential entry for College of Commerce students. Up to 390 CAO points for any Institute of Technology can be attained by successful completion of this course. See Progressions for details.
Kitchen staff in bars, hotels and restaurants, contract caterers, bakeries, tea rooms and cafes, kitchens in hospitals and nursing homes, B&Bs and deli managers.
- Duration: September to May
- Fees: €550 including QQI examination fees. (Medical card holders exempt from €50). €120 approx. for uniform. See Payment for details.
- QQI Level 5 Certificate in Professional Cookery 5M2088
- QQI Component Maths 5N1833 (available as option in evening for learners needing Maths for progression)
- CCOC Manual handling training and certification (requirement for work experience).
- Food Safety and Hygiene Level 1 and 2
- Fire Safety Certification
- Work Experience: Students must fulfill a minimum of 40 days work practice which is carried out 1 day per week in our training kitchen and restaurant and in a block placement in an industrial setting.