Culinary Arts – Higher Certificate in Arts

The aim of this module is to enable learners to communicate effectively with a variety of stakeholders in the culinary & hospitality sector. The module will introduce personal, academic and career development within the context of the student’s programme of study, previous experiences and future aspirations. The module will also support students in their transition to becoming independent learners in higher education by enabling them to develop skills and strategies essential for success at this level while instilling the value of personal development and self-management.

This module introduces and focuses on the main cookery processes, the correct and safe use of knives and associated equipment and the principle culinary skills necessary in professional cookery. It also introduces the learner to the standards necessary to ensure safe food production, hygienic and efficient work practices. The approach to learning will include practical classes with some demonstrations and a variety of hands on food preparation methods with related theory.

The aim of this module is to allow the learner to focus primarily on the skills associated with working in a live production kitchen. This module is delivered in a volume kitchen environment where, under direction, in a team-based approach, students prepare, cook and present a variety of traditional lunch items using the associated cookery processes. This kitchen services a student operated dining room,Taste.

The aim of this module is to enable learners to use Information and Communications Technology (ICT) to communicate effectively with a variety of stakeholders in the culinary and hospitality sector.  This module will combine the theoretical and practical elements of ICT.  Social media, security and data privacy measures and the organisational impact of the changing telecommunications environment will also be examined in this module.

This module will provide learners with the knowledge and comprehension relating to the principles and techniques associatedwith Larder. It also focuses on the quality points and practices of preparing a range of foods in a safe, efficient and hygienic manner.

This module is designed to give the learner the opportunity to understand and apply the fundamental principles and techniques necessary to produce a range of pastry products. It specifically focuses on basic pastry preparations, pastes, breads and biscuits.

The aim of this module is to develop the skills necessary to produce a range of dishes suitable for breakfast, delicatessen, and healthy option menu items. . The module will focus on understanding the link between nutrition, diet and health while considering the composition of a range of menus to suit the needs of the customer. Theory related to this module will be delivered in a classroom set-up.

The aim of this module is to apply skills and techniques in a volume kitchen environment. Learners will be directed in upscaling recipes for volume production menus and service. Emphasis will be placed on teamwork, individual and peer learning with guidance from the lecturer on its associated theoretical knowledge.

The aim if this module is to provide learners with the theoretical knowledge that underpins food safety and HACCP. Equipping the learner with the necessary skills to monitor HACCP controls in the workplace.

This module builds on the skills and knowledge achieved in the module Pastry Fundamentals and further develops skills in the use of different pastes. It specifically focuses on the creation of hot and cold desserts and sponges.

The aim of this module is to provide learners with an introduction to the ley concepts and theories of management and marketing and to develop an understanding of the role of marketing and management in modern organisations. The module aims to develop the student’s ability to apply knowledge, techniques and skills in order to solve marketing and management problems.

This module will build on the learner’s knowledge and skills gained in the previous module, Larder. Learners will be exposed to Artisan Food Products, the producers philosophies and how they demonstrate an awareness of the environmental impact of food production in Ireland and internationally. On successful completion of this module, learners will have gained the additional knowledge and skills associated with a wide range of food commodities, their scientific properties and artisan food products.

This module enables the learner to gain practical skills and product knowledge in the area of Classical Cuisine while alsoproviding the learner with the philosophical, artistic, historical,social and scientific aspects of Gastronomy. The link betweenClassical cooking and Gastronomy is synonymous and this and this module provides the learner with an integrated approachthat employs both practical and experiential learning to appreciate this area of study.

This module is designed to build on the fundamentals and classics at stage 1. It allows for further development of pastrytechniques encouraging a more creative approach. Emphasis is based on adapting classical pastry to a more contemporarystyle in line with industry trends.

This module allows learners to reinforce and consolidate the learning attained in Stage 1 module, Culinary Service Techniques. The module will be delivered as a live practical event supported with theoretical and planning sessions. Learners are expected to plan, organise and execute the complete food preparation, production and service of an event. This module requires that students, individually or in groups, lead an event in terms of design and organisation. The students will work in teams to produce the event.

This module equips students with an understanding of the core concepts in HR management, taking students on a journey fromthe earliest origins of the discipline to the present day role of HR as an operational and strategic organisational function. Students will develop a strong applied knowledge of HRM systems, processes and best practice in the planning, staffing andreward of employees. They will appreciate the practical operation of HRM in small, medium and large organisations, as well asthe increased devolution of HR activities to line management. Students will also develop practical people management skillsthrough in-class and assessment activities, as well as highly transferable soft skills.

Introduction to management of resources within a food service business operation.

This module offers learners the opportunity to explore and experience culinary arts through Irish national and regionalinfluences. It will offer learners the opportunity to add new knowledge to their previous culinary repertoire within a modern Irishperspective using authentic ingredients and artisanal produce. Learners will be encouraged to explore and cope with the variouseffects created during their learning through practical production, tasting, interpreting, undertaking and reflecting on the dishesprepared, with their peers and its related theory.

Bistronomy is a partnership of gastronomic excellence in the comfortable relaxed atmosphere of a bistro.

It includes the following principles, Affordable prices, Freedom, Spirit, sharing, multiple courses, phenomenal produce, Terroir and a love of food. It puts the fun back in dining and banishes the sense of pomp associated with Haute cuisine.

The aim of this module is to introduce learners to the core tools and principles required to prepare and review a set of business accounts.  The module will be delivered in the context of the application and accurate use of the accounting information from a business decision making perspective

The aim of this module is to further develop competence in pastry skills. Emphasis is based on advancing practical techniques in the production of petit fours, afternoon tea pastries and an introduction to working with chocolate. This module also focuses on learner’s ability to demonstrate with confidence and creativity the skills required to produce modern plated desserts while applying the production processes underpinning this discipline.

The aim of this module is to give the learner a taste and insight into the diversity of modern cookery through the culinary professionals’ perspective. Learners will prepare contemporary dishes and menus using authentic ingredients and utilising methods and equipment commonly found in these styles of cooking. They will also develop their coping skills while engaging in mindful cookery, teamwork, co operative learning with their peers and the theory required, with guidance from the lecturer.

The student will complete a work placement in a suitable hospitality outlet either nationally or internationally. The placement shall normally run over a three month period at the end of stage one. This module enables the learner to develop an awareness of the working environment and to apply practical and theoretical knowledge gained through their studies. The module allows the learner to develop inter-personal skills, a high level of client awareness, an integrated knowledge base and a strong professional identity through experiential learning.