Certificate in Culinary Skills (Springboard)

Course Overview

1

Year
6

Level

Why take this course?

This course is designed for those who wish to work as a chef in the hotel/ restaurant/ contract catering sectors.
This course includes a mixture of classroom and practical hospitality classes. These are taught in our state-of-the-art facilities, which include dedicated training kitchens, a stylish restaurant and modern classrooms and IT labs.
The course is free for everyone. You will receive a uniform and knife set on registration.

What will I experience?

Core subjects covered including Volume Food production, Culinary Techniques, Pastry and more.
You will learn fundamental culinary skills from our dedicated and highly experience lecturers, taught in our fantastic facilities.
On this course you take a compulsory work placement at the end of your first year.

What opportunities might it lead to?

The Department of Hospitality, Tourism and Leisure offers all students the opportunity to take part in overseas field trips to explore international hospitality. In the last three years our students have visited China, Dubai, Malaysia, Poland, Italy, France and Spain, among others.
Completion of the course will allow you to progress to year 2 of the Higher Certificate in Culinary Arts
Completion of the course will open up new opportunities in the culinary service sector.

Additional Information

Applications to be made on www.springboardcourses.ie
Applicants must also upload supporting documentation with regard to eligibility on the Springboard AMS.
Please contact Ms Georgina Hogan on ghogan@ait.ie with enquiries

Assessment Information

You will be assessed through:

Practical work
Continuous assessment
Attendance
Exams
Presentations
Online.

Course Details

Course Fees:

Free for eligible Springboard participants

Course Duration:

1 Year

Course Commencement Date:

Teaching commences early September, date TBC

Course Award:

Certificate

Course NFQ Level:

Level 6

Department:

Dept of Hospitality, Tourism & Leisure

Minimum Entry Requirements:

Candidates must have a Level 5 (i.e. Leaving Certificate or full Further Education award) to gain admittance for a Level 6 course.
Mature candidates (23+) are also eligible to apply.
Candidates who do not have English as a first language will have to demonstrate competence in ability to complete assignments.
Candidates should have a strong interest in working in the hospitality industry.

Accreditations/Endorsements

Springboard

Link

Lecturer Testimonial

Brian O'Ruairc, Lecturer in Culinary Arts

Brian O'Ruairc is a graduate of the Culnary School in Killybegs, Thames Valley University, Slough & the City and Guilds Advanced Craft Cookery.

Student Testimonial

Patrick Walsh, Advanced Certificate in Professional Cookery

If you are truly passionate about food and want to become a great chef, then AIT is the best college to help you achieve your career goals.

Student Testimonial

AIT hospitality and tourism students in Dubai

"Dubai was an incredible experience for us. It was a place we never thought we would have wanted to visit but now we have a whole new perspective for ourfuture careers! We loved seeing the different culture and learning about the history of Dubai."