Culinary Arts – Higher Certificate

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.