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Culinary Arts (Higher 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

This course is open for applications.

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.

More Information

  • Modules

    Food Safety & Environmental Management

    Covers food safety legislation, HACCP management, microbiology, allergens, and the National Hygiene Partnership Level 3 certification. Also explores environmental sustainability, waste management, energy efficiency, and environmental legislation.

    Food & Beverage Selling Skills

    Introduces professional selling techniques in the food and beverage sector. Topics include customer needs, ethical communication, selling strategies, merchandising, marketplace trends, and sales presentations.

    Modern Gastronomy

    Explores contemporary Irish and global gastronomy, food culture, sustainability, artisan producers, social media influence, food trends, fermentation, tasting analysis, and the evolving role of chefs.

    Tarts, Desserts & Gateaux (Enhanced)

    Develops advanced skills in modern pastry, plated desserts, innovative techniques, and international dessert styles, with a focus on creativity and sustainable ingredient use.

    Contemporary Restaurant & À la Carte Cooking

    Practical restaurant production experience focusing on station management, mise en place, plating, menu design, flavour pairing, cost analysis, and contemporary Irish cuisine.

    Global Cuisine

    Learners research, prepare, and present authentic dishes from global regions while exploring cultural, historical, religious, and geographical influences on cuisine. Includes menu planning, organisational skills, and event-style service.

    Enhanced Pastry, Bread and Confectionery

    Advanced bread, pastry, and confectionery production, including enriched doughs, sourdough, laminated doughs, plant-based alternatives, decorative techniques, and modern confectionery skills.

    Volume and Modern Banquet Production Cookery

    Focuses on large‑scale catering operations, banquet planning, batch cookery, timelines, HACCP, menu engineering, and effective team-based event delivery.

    Classical and Contemporary Cuisine

    Develops specialist skills in modernising classical dishes, recipe innovation, sensory evaluation, sustainable cooking, cost analysis, and contemporary culinary trends.

    Work Placement

    A structured 400‑hour industry placement designed to develop employability skills, workplace communication, teamwork, reflective practice, and professional confidence.

     

  • Minimum Entry Requirements

    Applicants should hold the Certificate in Culinary Skills, Level 6, 60 Credits, or recognised equivalent.

  • 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.

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

     

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

    This course is open for applications, current deadline for applications is 03 September 2026.

     

    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 on www.springboardcourses.ie, the current deadline for applications is 03 September 2026.

    To be apply, click the Apply Now button above.

     

    This programme will be funded by Springboard+ for the academic year 2026/2027.

  • Culinary Skills (Higher Certificate, L6, 60 ECTS)