Professional Cookery Operations


This module will provide the learner with the knowledge and understanding of the principles and practices of culinary arts operation, enabling them to produce safe, sound and wholesome foods. The module will develop techniques and processes essential to professional cookery within a controlled environment.

Learning Outcomes

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

  2. Demonstrate knowledge and understaning of the techniques and fundamental theory in relation to classical cusine.

  3. Apply a range of food production styles and evaluate the most appropriate for specific operations and markets.

  4. Apply the principles of dish compilation, quality control and costing.

  5. Demonstrate a competent level of skills and theorietical knowledge in food preparation in relation to classical cuisine food preparation.

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