If you have a desire to make a career in the food industry then this is the course for you. Learn the practical skills and knowledge of cooking and food that will allow you to either go straight to work in the catering industry or progress to higher education. The hospitality industry is an exciting dynamic area with employment opportunities all over the world. Students participate in site visits. Practical work is performed in a commercial setting.
- 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)
- Food Safety and Hygience Level 1 and 2
- A fine dining experience
- First Aid
- Fire Safety
Leaving Certificate, LCA or QQI Level 4. Mature students are exempt from Leaving Certificate requirement. All applicants are interviewed. An offer of a place is contingent on the applicant meeting the requirements set out here and satisfactory presentation at interview.
Excellent progression opportunities including:
- CIT: Culinary Studies (CR655)
- CIT: Hospitality Studies (CR657)
- CIT: Hospitality Management (CR042)
- CIT: Culinary Arts (CR640)
Great progression opportunities Higher Education colleges. Special arrangements in place with CIT (CCPS), Tralee IT 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: €750 including QQI examination fees. (Medical card holders exempt from €250). 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.
- Click to view, print or download prospectus page.
Ryan commenced working with Fota Island Resort in May of 2016. Since he started he has progressed from working as prep chef to working in both our Amber Restaurant and also with the Banqueting and Events team assisting with high profile events and weddings.
He has proved to be a valued and creative member of the team. His initial training with the Cork College of Commerce allowed him to progress to continue his studies with Cork Institute of Technology.
My name is Rachel Smith and I have completed the Professional Cookery course in Cork College of Commerce. I have always loved to cook and I have some experience of working in a commercial kitchen previously however the Professional Cookery course showed me new techniques, and new theory that I had never known whilst in a commercial kitchen and it exposed me to different cultures and cuisines around the world. Our instructors have a huge amount of knowledge and I can honestly say from my own experience that the instructors are always pushing you to improve and they are always out for best interest. At the start of the year we were a group of students who had different levels of experience in the kitchen but now we are all efficient, confident and knowledgeable chefs. Enrolling in Cork College of Commerce was one of the best decisions I’ve made I have come out with relevant work qualifications and have a great opportunity to continue onto CIT.
Applying for the Professional Cookery course at the Cork College of Commerce was the best decision I could have made for me. It gave me all the knowledge and confidence that I needed for me to go out and work in the industry and progress onto CIT to complete my degree. All the subjects were very interesting and have helped me in my current course. The lecturers were incredibly helpful and got to know all of us on a personal level. I have made some great friend because of the course and I would highly recommend it to anyone.
The Professional Cookery course was by far the best experience of my life so far. I wasn’t sure what part of the kitchen I wanted to be in before this course and it helped me figure out that I definitely want to be in pastry. We covered every part of the kitchen and even did International Cuisine which was an experience alone. Each and every one of the lectures were amazing and helped in every way possible, I have a learning difficulty and they were able to work around it and I got distinctions in all my exams thanks to them and honestly I couldn’t give them enough praise if I tried. I made friends for life and got a job in a five star hotel out of it which is the best outcome I could have asked for. I would highly recommend this course to anyone who is interested at all in becoming chef or even stuck like I was because it’s an amazing course.
I left school and was not sure what I wanted to do. I was not sure if college was for me. Cork College of Commerce sent me in the right direction in life. I applied with the hope of finding where I wanted to go in life and my time there has inspired me to pursue a career in culinary. I did a course in Professional Cookery that had a really broad choice of modules and I loved every last second of it. I completed this with a distinction. Thank you Deirdre, Siobhan, Anita and Catherine and my other lecturers. I decided to attend Cork Institute Of Technology. I am now attending a Bachelor Of Business In Culinary Arts and I am loving every second of it. I hope to complete my degree and become a culinary lecturer in the future. The staff at College of Commerce I cannot thank enough for their help and amazing standard of lecturing. I could not recommend College Of Commerce enough as I believe it’s sent me on this amazing path of life and can do the same for you.
Hello to all in the professional cookery department, just wanted to let you know, I got my final results from CIT, Culinary studies, passed all my exams with distinction . . . Thanks so much to the crew in the professional cookery department where it all began for me, without which I certainly wouldn’t be here today, thank you Fiona, Deirdre, Siobhan and Katherine, and all the staff of CCOC, from whom i received the very best start in my culinary career, and without whom I wouldn’t have got such good grades. Thank you, Daniel.
I would absolutely recommend this course for anyone who wants to get into the cooking industry or if you just want to pursue a hobby like I did. I met a whole group of new friends from different walks of life and it made the whole year a great one. From cooking in the kitchen to serving people in the dining room you really do learn so much without realising it. The teachers are really encouraging and the facilities the college offer are great. By doing this course I now have a range of opportunities open to me like continuing studying at CIT in Culinary Studies. The year went by too fast and the best part of it was having fun cooking food with the best group of people I now call my friends.
It was so nice to learn new skills in cooking at the start of the year, I was shy and scared of how College was going to be for me. The first few months were hard, but then it got better I got more confidence in my own cooking skills. Thank you to all the teachers for pushing us to get better and for having the passion with us in your subject. All the teachers were nice and always willing to help if I was having trouble with assignments. I enjoyed my time in the Cork College of Commerce and sad that it is now over. I am now looking forward to hopefully fulfilling my dream and spending the next 2 years in CIT studying Culinary Studies