TOTAL IMMERSION CHEF PROGRAMME (TICP)

Why study the Total Immersion Chef Programme (TICP)?
The primary aim of this programme is to fast track more mature or career change students to a high technical level. The programme consists of three days a week in college ( 24 contact hours) and two days in industry for twenty four weeks. This experience is then followed by a twelve week work placement. Revision and exams take place in early September after the work placement. On successfully completing the programme participants receive a level 6 FETAC award.

Career Opportunities
This course gives participants the necessary skills to be employed in the hospitality industry leading to chef de partie, sous chef and head chef positions.

Programmes Modules
Food Safety, Culinary Skills, standards and nutrition, Classical European Cuisine, Gastronomy and Menu French, Larder, Buffet and Breakfast Cookery, Exploring Cookery, Pastry, Learning Event, Mediterranean, Restaurant Service, Global Cuisine, Communications.

Follow-on Studies
It is possible to pursue studies at the BA in Culinary Arts level 7, part- time.