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Certificate in Culinary Skills

  • Status: Apply Now

  • Campus: Athlone

  • years: 1

  • Fees: This is a Springboard+ Funded Programme. This programme will be fully funded for eligible applicants. For full details of eligibility criteria and to apply, go to

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.

Contact Details

General Queries


Telephone: 0906468119

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.

Course Content

Core subjects covered including Volume Food production, Culinary Techniques, Pastry and more.
You will learn fundamental culinary skills from our dedicated and highly experienced lecturers, taught in our fantastic facilities.
On this course you take a compulsory work placement at the end the year.

More Information

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

After completion learners will have the ability to:

– Describe the organisation, marketing, costing and control elements of running a professional kitchen
– Apply scientific principles, technologies and systems to operating a professional kitchen
– Manage the implementation of food control, food cost, portion and quality control in a professional kitchen
– Demonstrate a wide range of precision technical culinary skills to produce a variety of classical and contemporary dishes
– Apply and adapt nutritional knowledge to creative food production and menu planning
– Analyse appropriate styles of food and beverage service
– Explain the role of gastronomy in the development of culinary arts
– Operate computer software and systems relevant to the culinary arts
– Evaluate a range of knowledge, skills and competence to design, organise, serve and evaluate a meal experience.
– Apply relevant provisions of legislation and regulation relevant to the hospitality business, including health and safety at work legislation, food safety legislation and the principles of Hazard Analysis
and Critical Control Points (HACCP).
– Identify key academic and independent learning skills

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 2026/26.

The 2024-2025 programme has not yet opened for applications.

If you would like to receive notification when applications open for the next intake then please submit your details on the Register Your Interest form by clicking the Register your Interest Button on this page.

One year: Monday and Tuesday 9am to 6pm on campus in TUS Athlone.

Week commencing 9th September 2023

TBC for 2024-2025 Academic Year

This is a Springboard+ Funded Programme. This programme will be fully funded for eligible applicants. For full details of eligibility criteria and to apply, go to

Fee Policy