CPD Diploma in Professional Cookery Stage 3

Program Overview

This one-day-per-week program provides students with the skills and knowledge necessary for careers in the culinary and hospitality industries. Over two semesters, students learn about meat technology, gastronomy, kitchen and larder techniques, wine studies, food production and presentation, food and beverage service, management principles, and culinary operations management. Graduates may qualify for exemption from equivalent subjects in relevant Degree programs.

Program Outline

Outline:

• Course Content:
• Meat Technology
• Gastronomy 2
• Kitchen and Larder 3
• Wine Studies
• Food Production and Presentation
• Food and Beverage Service
• Management Principles
• Culinary Operations Management
• Schedule:
• Delivered one day per week - Monday Class Delivery
• Attendance based on a semesterised calendar of 12 weeks September to December and 12 weeks January to May

Careers:

• Graduates may expect to develop careers as qualified professionals in the culinary, foodservice and hospitality industries (including hotels, restaurants, industrial catering, food retail outlets, licensed trade, cruise liners and other food related industries) and advance towards positions as fully qualified chefs and catering supervisors/managers.

Other:

• Students who successfully complete the examinations or skills assessment will be considered for exemption from the equivalent subject on the relevant Degree programme.

€2,500 per year