Higher Certificate in Culinary Arts - Professional Chef ProgrammeA two year interactive culinary programme with small class sizes, dedicated and experienced chef lecturers, 60% hands-on practical training and 40% theoretical knowledge, and a 12-week work placement
Discipline: Culinary Arts
Location: Galway - Dublin Road
NFQ Level: 6
Programme Duration: Two years
Mode of Study: Full time
Application Route: Apply through the CAO
CAO Round 1 Points: 200 (2016)
The Higher Certificate in Culinary Arts-Professional Chef Program provides students with the key skills, knowledge and competencies required to work as chefs in a professional kitchen.
Alumni from the programme are employed in a variety of establishments in the hospitality and food sector, from restaurants, to hotels and industrial catering, in Ireland, Europe and worldwide.
Galway International Hotel School’s industry links will allow you to get essential insights into the culinary sector and will enable you to establish connections and contacts that may influence your career.
This programme will provide the learners with both theoretical knowledge and specialised culinary skills, developed through the acquisition of creative and technical competencies, all within a realistic learning environment.
The education and skills you will develop will be directly linked to best practice with a focus on provenance, seasonality and sustainability.
- Introduction to Live Kitchen Service
- Live Kitchen Service 1
- Professional Cookery Operations
- Fundamentals of Pastry Baking and Desserts
- Learning and Innovation Skills
- Food Safety
- Restaurant Service
Elective choices for the first year are:
- Information Technology 1, 2
- French for Foodies 1, 2
- Spanish for Foodies
- Introduction to Accounting and Business Maths
- Financial Accounting
- Modern Classics & Global Cuisines
- Live Kitchen Service 2
- Modern and Innovative Pastry Baking and Desserts
- Essentials of Business
- Food Science and Technology
Elective choices for 2nd year are:
- Charcuterie and Modern Buffet
- Management Accounting
Graduates can be employed as Commis-Chef, Chef de Partie and Sous-Chef and, with relevant experience, may become Head Chef of restaurant and hotel kitchens.
Graduates may also continue their studies and progress into Year 3 of the BA in Culinary and Gastronomic Sciences (L7) or to the BB in Food Innovation and Enterprise (L7).
Upon successful completion of that year they can continue to the final year of BA (Hons) in Culinary and Gastronomic Sciences or the BB (Hons) in Food Innovation and Enterprise
This programme offers an introductory work experience (12 weeks) between Year 1 and Year 2.
Students of the Galway International Hotel School can incur additional costs (PDF).
Dr Clare Gilsenan, PhD, BA.
Tel: +353 (0)91 742542
Email: Clare Gilsenan