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Culinary Skills (Certificate, L6, 60 ECTS)

  • Status: Apply Now

  • Location: Athlone

  • years: 1

  • Fees: This programme is funded/part-funded by Springboard+ for the academic year 2026.

  • Level 6

  • Course Type Flexible and Professional Learning

  • Study Mode Part Time

  • Department Hospitality, Tourism and Leisure

  • Start Date 12/09/2026

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Course Overview

The aim of this course is to provide learners with the knowledge, skills & competence necessary for a career in a professional cookery environment. This will be achieved by providing learners with the essential practical skills & knowledge required of modern-day professionals working in kitchen environments. The primary focus of the course is to prepare graduates for a variety of roles in food preparation in food retail outlets including hotels, gastro pubs, catering outlets & restaurants.

More Information

  • Garde Manger and Culinary Techniques (10 ECTS)
    Introduces core professional kitchen skills, with a focus on larder work, meat, poultry and seafood preparation. Learners develop practical cookery techniques, menu planning awareness, food presentation skills, and apply food safety and hygiene standards in a live kitchen environment.
    Culinary Fundamentals (5 ECTS)
    Covers essential culinary knowledge and safe working practices. The module focuses on health and safety legislation, knife skills, basic food preparation methods, and fundamental cookery processes used in casual dining and hospitality settings.
    Learning and Professional Development (5 ECTS)
    Supports learners in developing academic, personal and professional skills for third-level study and employment. Topics include study skills, time management, academic writing, presentation skills, reflective practice, civic engagement, and preparation for work placement.
    Baking Techniques (10 ECTS)
    Develops professional bakery and pastry skills grounded in both theory and practice. Learners produce a wide range of breads, pastries, cakes, desserts and traditional Irish baking, while exploring the scientific principles behind baking processes and food safety requirements.
    Food and Beverage Studies (5 ECTS)
    Provides an overview of the hospitality and food and beverage sector. Learners study restaurant and bar operations, beverage production, customer service, service styles, food and beverage law (including RSA), and current and emerging industry trends.
    ICT and Descriptive Statistics (5 ECTS)
    Builds digital and numerical skills relevant to hospitality and tourism. Learners use spreadsheets and presentation software, apply basic statistical concepts, and develop an understanding of data analysis, costing, and communication technologies used in industry.
    Work Placement (20 ECTS)
    A supervised industry placement where learners apply their skills in a professional culinary setting. The module emphasises workplace communication, teamwork, reflective practice, and career development, supported by a structured placement portfolio and employer feedback.

     

  • Minimum Entry Requirements

    Candidates must have a Level 5 (i.e. Leaving Certificate or full Further Education award) to gain admittance for a Level 6 course.

    Mature candidates (23+) are also eligible to apply.

    Candidates who do not have English as a first language will have to demonstrate competence in ability to complete assignments.

    Candidates should have a strong interest in working in the hospitality industry.

  • This programme will be delivered primarily face to face, TUS Athlone Campus

  • Each 5 credits will normally equate to approximately 100 Total Learning Hours. Total Learning Hours includes the time you spend in class (lectures, tutorials, practical elements) and the time you spend completing work outside of college. The balance between these two varies by discipline, and by level of study. You should bear in mind that the workload will increase at particular times e.g. when assignments are due.

  • Completion of the course will open up new opportunities in the culinary service sector.

    Many of our graduates work in exciting roles in the hospitality sector, including family run restaurants, Michelin starred restaurants, 5* hotels, cruises, resorts, contract catering and more.

    Graduates of this programme will be eligible to apply for advanced entry to year two of the Higher Certificate in Culinary Arts, which may be funded by Springboard+ in the academic year 2027/28.

  • This programme is funded/part-funded by Springboard+ for the academic year 2026.

    This course is open for applications on www.springboardcourses.ie

    This programme will be fully funded for eligible applicants.

    Places are allocated on a first come first served basis, prioritising Unemployed and Returner applicants (see www.springboardcourses.ie for full details of applicant types).  Applications will be closed once the maximum number of applicants has been reached.

  • This course is open for applications, the current deadline for application is 5 April 2026.

  • Culinary Skills (Certificate, L6, 60 ECTS)