Higher Certificate in Culinary Arts (L6, 60 ECTS)

– Food Safety and Environmental Management
– Food & Beverage Selling Skills
– Modern Gastronomy
– Enhanced Tarts, Desserts & Gateau
– Contemporary Restaurant and A la Carte Cooking
– Global Cuisine
– Enhanced Pastry, Bread and Confectionery
– Volume and Modern Banquet Production Cookery
– Classical and Contemporary Cuisine

– Culinary Business Management
– Work Placement

This programme will be delivered primarily face to face on Campus at TUS Athlone.

• Level 6 Programme (60 ECTS)
• Advanced Entry to Year Two for eligible applicants – see entry criteria below.
• Face to Face Delivery
• Personal and supportive approach to teaching and learning
• Problem Based Learning (PBL) based approaches will be used to challenge and expand the student’s knowledge, skills and competence.
• The programme addresses to a significant level all four key areas, which have been deemed by government as being of critical importance at this time: digital skills, transversal skills, management and leadership skills and the workplace of the future.
• You will be taught in our state-of-the art facilities which includes training kitchens, a production kitchen, training restaurant and polytunnel.

This is a Springboard+ Funded Programme.

This programme will be fully funded for eligible applicants.

Successful 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.

For those who wish to continue their studies there are excellent defined progression routes:

– You could continue your studies and go on to study a BA in Culinary Arts and on to a BA (Hons) in Culinary Entrepreneurship and eventually a Masters.

– You could also decide to study hospitality where you would be eligible to go into second year of the BA (Hons) in Hospitality Management (with International Placement).

This course is expected to open for applications on Tuesday 3rd June on www.springboardcourses.ie

To apply simply click the Apply Button above

The aim of this programmes is to provide the student with key knowledge, skills and competence necessary for a career in the food and/or culinary sector, to reinforce and enhance the student’s knowledge of scientific principles, processes and technologies through the study of food.

The emphasis is on developing expert knowledge and ability, in a flexible and imaginative manner towards excellence, innovation and artistic merit. Students will have the opportunity to develop and hone their skills throughout the programme, and graduates will have excellent opportunities in the hospitality or broader food industry.

The course will also comprise of learning in the area of professional development and career planning.

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

Commencing
Week commencing 08 September 2024

Induction
Induction for the September 2025 programmes takes place on Saturday 6 September 2025 from 9.00am to 1.00pm.
In advance, you will be required to review Pre-Induction reading material, available to students before induction.

During Induction, you will be given the opportunity to:
– Meet your programme lecturers, programme co-ordinator and students
– Overview of the programme handbook, programme’s modules, assessments and delivery timetable
– Introduction to TUS learning systems including MS Office, Zoom, Moodle etc
– Outline of the learning supports available to you during the programme

This programme will be funded/part-funded by Springboard+ for the academic year 2025/2026.  It will open for applications on Tuesday 3rd June at 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.