Skip to main content

Course Search

Course Search

Course Search

Culinary Arts – Higher Certificate

  • Status: Applications Open 01 July 2024

  • Campus: Athlone

  • years: 2


Course Overview

The Higher Certificate (Level 6) in Culinary Arts is a dynamic course which aims to provide students with the knowledge and skills necessary for a career in the food and/or culinary sector. The practical nature of this programme will provide learners with the necessary competencies and knowledge required of culinary professionals to succeed in a range of businesses. This course is also suitable for individuals who wish to advance in their current position.

The course is taught in our modern facilities on the TUS Athlone Campus which include:

  • Two large-scale production kitchens
  • Three Individual teaching kitchens and a specialised pastry kitchen
  • 120-seat lecture and culinary demonstration theatre
  • Bright and contemporary 100-seater training restaurant
  • Licenced training bar
  • Large open-plan reception area
  • The Department also boosts a polytunnel, a wormery, a hydroponic propagator and vertical aeroponic tower gardens.

 

Students will also have the opportunity to achieve the following external accreditations:

  • Environmental Health Officers (EHAI) Food Safety Level 2 Certificate – Food Handlers
  • Environmental Health Officers (EHAI) Food Safety Level 3 Certificate – Head Chefs & Hospitality Managers
  • Pre-Hospital Emergency Care Council (PHECC) First Aid Responders Certificate

Note: Additional fees are required for TUS uniforms including safety shoes, knives and other materials in the first week of college.

Contact Details

Dr. Emma Reardon

Head of Department

Email: Emma.Reardon@tus.ie

Telephone: (090)6468001

Entry Requirements

Leaving Certificate

Minimum Entry Requirements: Minimum O6 grades in the Leaving Certificate examination. One of the six subjects presented must include English.

QQI

Any QQI-FET level 5 qualification is acceptable.

Mature Applicants

Applicants are considered ‘mature’ once they are 23 years or over on 1 January in the year they wish to begin studying. In the event that the number of applicants exceeds the number of available places you may be contacted for further information or interview. 

International Applicants

International applicants should apply directly to the International Office at TUS, allowing plenty of time for completing the visa process. Applications for September start should be made by 1st June at the latest to ensure visas are processed in time. You should familiarise yourself with visa processing times for your country of origin to ensure you make a timely application. Find out more here.

Course Modules

  • Fundamental Culinary Practice

    Credits: 5

    This practical module allows learners to develop basic culinary skills and operational knowledge of a food preparation environment.  Attention is given to sustainability, waste reduction, portion control, and key skills development.

  • Fundamentals of Artisan Patisserie and Bakery

    Credits: 5

    This module ensures that all learners are competent in the production of pastries, breads, sponge products, and desserts. Particular emphasis is placed on the scientific principles and production processes underpinning this discipline.

  • Learning and Development for Higher Education

    Credits: 5

    This module aims to support learners in their transition to becoming independent learners in higher education by enabling them to develop a range of skills and strategies essential for success.

  • Introduction to Computer Applications

    Credits: 5

    This module introduces the learner to fundamental computer application skills required to work in a service-oriented business.

  • Culinary & Restaurant Skills

    Credits: 5

    This module aims to provide learners with the necessary knowledge, skills and competencies to prepare, cook, present and serve a range of dishes necessary to deliver a professional standard of food and beverage service in a range of restaurant operations.

  • Food Safety & Risk Management

    Credits: 5

    This module is divided into three distinct components: Food Safety Management, Health & Safety Management and PHECC First Aid Course. This module will provide learners with detailed theoretical knowledge and practical engagement underpinning food safety and food safety management systems to become competent in and work to standards of best practice within the Food Service Environment.

  • Culinary & Restaurant Operations

    Credits: 5

    This module aims to provide learners with the necessary knowledge, skills and competencies to prepare, cook, present and serve a range of dishes necessary to deliver a professional standard of food and beverage service in a range of restaurant operations. Learners will experience simulated time deadlines associated with a working kitchen and restaurant.

  • Contemporary Artisan Patisserie and Bakery

    Credits: 5

    This module aims to build on the skills learned in the first semester (Fundamentals of Artisan Patisserie and Bakery). The programme provides invaluable pastry and baking training in a purpose-built learning environment.

  • Nutrition and Menu Planning

    Credits: 5

    This module is twofold in structure which focuses on the blending of food science and the culinary arts which prepares the student to work in the culinary sector and possible progression into food product development and innovation.

  • Hospitality Business Management

    Credits: 5

    This module seeks to introduce the learner to sustainable and fair business structures and practices in the hospitality industry. It will further develop the skills and attributes necessary for creative, perceptive, collaborative and equitable leadership in an interconnected and diverse global business world.

  • Hospitality Cost Control

    Credits: 5

    This module will introduce the theory and application of the control cycle, cost classification systems and accounting-based pricing methods in the context of hospitality and tourism.

  • Work Based Learning

    Credits: 5

    The placement aims to introduce the learner to structured employment at the operational and supervisory levels in the licensed trade sector and for the learner to develop an understanding of the organisation and its procedures.

  • Food Safety and Environmental Management

    Credits: 5

    This module will serve as a framework in which learners can acquire the skills, knowledge and understanding necessary to be competent in and to assure the provision of safe food whilst also promoting shared responsibility for the production, supply and consumption of nutritious food.

  • Contemporary Restaurant and A la Carte Cooking

    Credits: 5

    This Module will reinforce cooking fundamentals, ratios, and formulas from year one. Learners will further develop their ability to organise an assigned station based on preparation methods while focusing on the production of menu items, plate presentations, and cooking techniques as applied to specific cuisines in a professional kitchen environment.

  • Enhanced Tarts, Desserts & Gateau

    Credits: 5

    This pastry, tarts, desserts and gateaux-focused module will build on the knowledge and experience gained in previous modules and be conducted with the use of teamwork in a learner-friendly setting. Specialised bakery and pastry equipment and apparatus will be utilised to allow the learners to produce a variety of tarts, desserts and gateaux.

  • Modern Gastronomy

    Credits: 5

    This module will introduce students to modern gastronomy and explore the key issues shaping the Irish food and beverage sectors.

  • Food & Beverage Selling Skills

    Credits: 5

    This module introduces learners to the concepts and skills of professional selling; and builds commercial acumen and an awareness of selling opportunities for food and beverage products.

  • Hospitality Financial Accounting

    Credits: 5

    This module builds on hospitality cost control in year 1 and presents the accounting cycle and related theory in the context of tourism and hospitality.

  • Global Cuisine

    Credits: 5

    The learners while working in groups of two or three will be allowed to research, prepare, taste, serve and evaluate ethnic dishes from a select number of countries from around the world.

  • Enhanced Pastry, Bread and Confectionery

    Credits: 5

    This pastry, bread and confection-focused module will build on the knowledge and experience gained in previous modules and be conducted with the use of teamwork in a learner-friendly setting.

  • Volume and Modern Banquet Production Cookery

    Credits: 5

    Following on from Contemporary Restaurant and A la Carte Cooking in semester on.  Learners will prepare a menu during each practical session, following the principles and techniques associated with preparing and serving food to large groups.

  • Classical and Contemporary Cuisine

    Credits: 10

    This module is designed to enable learners to develop specialist expertise and creative ability in the areas of classical and contemporary cuisine. It will enable the learner to compare and contrast classical and contemporary styles of food production and analyse the current trends within the culinary environment.

  • Hospitality Management Accounting

    Credits: 5

    Building on the learners’ prior experience of accounting, this module introduces and develops an understanding of the nature, function and application of management accounting to tourism and hospitality.

What can you do after this programme?

Our graduates have proven to be highly employable across a wide range of industries, not just within the food and/or culinary sector, both in Ireland and abroad. Recent Higher Certificate in Culinary Arts graduates have entered employment in roles such as:

    • Hotels and restaurants
    • Food marketing and product development
    • Pastry and confectionery
    • Food/Culinary Entrepreneurship

Upon successful completion of the Higher Certificate in Arts in Culinary Arts, students who wish, may progress, if eligible, to the third year of the BA (Hons) in Culinary Entrepreneurship.