Culinary Skills and Service


This module will provide the learner with the knowledge and skills of the principles and practices of culinary/restaurant operation. The module will develop techniques and skills essential to professional cookery and service in a sustainable manner.

Learning Outcomes

  1. Demonstrate knowledge skills and fundamental theory in relation to the professional kitchen/restaurant.

  2. Apply the principles of dish compilation, quality control, sustainability, waste management and cost control.

  3. Demonstrate technical work practices, teamwork and understand the importance of an efficient, communicative relationship between restaurant and kitchen teams.

  4. Apply professional hygiene and safety practices in accordance with Food Safety Authority of Ireland (FSAI) training standards.

  5. Apply customer service in the practical delivery of restaurant service.

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