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Cavan Institute
Professional Cookery

The Professional Cookery course will enable students to develop practical culinary skills and an understanding of food science, food technology and food hygiene.

Professional Cookery

5M2088

Course Fees

€1,500

Students will develop an understanding of menu planning and meal serv­ice. Students will be given the opportunity to gain EHAI (Envi­ronmental Health Association of Ireland) certification in Food Safety. Valid for a period of five years, it is a legal requirement for anyone working with food in a range of sectors to hold such certification.

About This Course

Course Content

Entry Requirements

Leaving Certificate or Leaving Certificate Applied or LCVP or QQI Level 4 Award. Equal consideration will be given to mature applicants (those aged over 23) who do not meet these entry requirements.

Further Study

At Cavan Institute: 

Graduates of this course in Professional Cookery may progress to the Commis Chef apprenticeship course, a two-year, level 6 programme where you earn as you learn.


Elsewhere: 

Graduates are also eligible to apply through the CAO and/or the Higher Education Links Scheme for entry to year one of a range of higher certificate and degree programmes at Institutes of Technology and Universities (please check with the particular institution regarding local eligi­bility requirements).

Career Opportunities

This course in Professional Cookery is aimed at students interested in finding employ­ment in the catering industry.

Certification

QQI Level 5 Certificate in Professional Cookery

5M2088

5M2088

QQI Level 5 Certificate in Professional Cookery

Culinary Techniques                                                      

International Cuisines                                                   

Meal Service                                                                     

Pastry, Baking and Desserts                                      

Word Processing                                                            

Food Science and Technology

Choice of French, German or Spanish ab initio

Menu Planning and Applied Nutrition

Personal Effectiveness

Work Practice

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Emma Dowd

Emma Dowd

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Emma Dowd

Emma Dowd

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