PROFESSIONAL COOKERY: NATIONAL APPRENTICE PROGRAMME (NAP) DAY RELEASE
Why study Professional Cookery (Day Release)?
The primary aim of this day release programme is to allow students to develop their skills while working in the industry gain a FETAC level 6 qualification in advanced professional cookery.
Programmes Modules
This course covers a number of modules over the three years including Culinary skills and Standards, Scientific Principles, Food Safety, Larder, Mediterranean, Pastry, breakfast, Nutrition and Menu Planning, Introduction to business, communications and Personal Development, Introduction to Information Technology, Culinary Classics, Catering systems, Gastronomy, Restaurant Service, Healthy Options, Classical European and Global Cuisines, Introduction to Business, Buffet Presentations, Learning Event, Culinary French.
Other Essential Information
Work Placements
It is a requirement that students work full time in the hospitality industry throughout their three years of study.
It is possible to pursue studies at BA Culinary Arts level 7 part time and continue to work full time.