Culinary Skills for Hospitality Managers


The aim of this module is to introduce students to professional cookery, kitchen management, and health and safety in a kitchen environment. Students will prepare and cook dishes for service in a realistic working environment, within a production kitchen. Learners will experience simulated time deadlines associated with a working kitchen in industry. Attention is given to current restaurant food trends, utilisation of ingredients, minimising waste, culinary skill development, portion control, plate presentation, and teamwork.

Learning Outcomes

  1. Ability to design and plan a menu using a variety of dishes in a restaurant production kitchen, customer expectations, operational constraints, and sales/profit objectives. 

  2. Apply cookery techniques, practical skills to a specification, to standardise quality, consistency, and portion control.

  3. Apply professional allergen, hygiene and safety practices in accordance with Food Safety Authority of Ireland (FSAI) training standards and waste/recycling policy.  

  4. Demonstrate the leadership ability to organise, delegate and supervise the team during the production of a menu. 

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