CIT - Cork Institute of Technology

Full-time course duration:

2 years (4 semesters)

Admission Requirements:

Grade D3 at Ordinary Level in five subjects including English or Irish. Mathematics must be passed at Grade D3 ordinary or Grade B2 at Foundation Level or better.

Work Placement

Formal work experience is provided over the summer period between Years 1 and 2.

Course summary

This course is designed to meet the requirements of students who wish to pursue careers as Professional Chefs.

Department(s)

Tourism & Hospitality Studies

Further Study Courses

Bachelor of Business in Culinary Arts > Full time

Bachelor of Arts in Culinary Arts > Part time

Admission Requirement

FETAC awards accepted: Any full FETAC Level 5 qualification is acceptable.

Mature Students: Mature students (23 on the 1st Jan on year of entry to Course) and holders of the Leaving Certificate (Applied) with one year's relevant industrial experience should apply as Special Category Applicants through the CAO. They may be required to undertake an Institute interview.

This course provides the perfect learning for a career in the wide world of cookery and food preparation, particularly for those who want to be a professional chef. Students will cover a course that is largly practical and is supported by theory subjects relating to the world of cookery. Aproximatly 70% of the classes will be spent in practical classes and kitchens covering subjects such as cookery techniques, classical and traditional cookery, as well as specialist cookery from the Mediterranean, the Orient, other interesting world foods, pastry and confectionery larder and cold buffet.

Students will support their learning with classes about nutrition and food science, the business and enterprise of restaurants and other food operations, food knowledge and gastronomy and applied computing skills. During the course the students work both individually and in teams preparing food and cooking for both small and large numbers of customers and participating in events.

The teaching and learning facilities at Department of Tourism and Hospitality Studies in CIT are recognised as being to the best European standard.

The course is supported by lectures from well known and specialist chefs and artisan food producers, as well as large food companies. Students will have the opportunities to visit both restaurants and food providers during the course.

Over the first summer, all students will have a formal paid work placement in a good quality hotel or restaurant kitchen, which will be matched to the students area of interest and skill level, where they will work under the guidance of an expert chef.

Students will graduate as professional chefs ready to embark on exciting opportunities to develop their skills further whether at home or abroad.

There is a part time 3 year Day Release (ACCS) version of this programme for students working at an appropriate level as trainee Chefs in industry. Applications for this mode is directly to the Department of Tourism and Hospitality

There is also an accelerated programme available to mature learners. Applications for this mode is directly to the Department of Tourism and Hospitality.