Catering and Hospitality
The aim of this programme is to stimulate interest in the hotel, catering and tourism industry by introducing learners to subject areas such as breakfast cookery, nutrition and healthy options, bread, pastry & desserts, kitchen skills, customer service and meal service. Additionally, this programme provides an opportunity to participate in work experience within the hotel, catering and tourism industry.
As part of the day-to-day learning within this course you will be involved in preparing breakfast and lunch daily for the centre. You will also receive basic food hygiene training as well as knowledge of the principles of HACCP (Hazard Analysis Critical Control Points) and Operating a Dishwasher. Training in the kitchen will require you to wear a full-chef uniform which will be provided and carry out cleaning duties on a daily basis.
QQI Level 3 Special Purpose Award in Culinary Skills
Bread, Pastry and Desserts
Nutrition and Healthy Options
The aim of this training is to help the learner develop the knowledge, skill and competence to work effectively within a professional kitchen. The programme includes identifying components of a healthy, balanced diet and preparation of a variety of meals.
Nutrition and Healthy Options – Level 3
The purpose of the module is to equip the learner with the knowledge, skill and competence to understand food and be able to work in a kitchen preparing a limited range of safe, healthy, balanced meals and providing for special dietary needs.
Bread, Pastry, Desserts – Level 3
The purpose of the module is to equip the learner with the knowledge, skill and competence to make basic pastry, dessert and bakery items.
Culinary Operations – Level 3
The purpose of the module is to equip the learner with the knowledge, skill and competence to prepare, cook and present a limited range of nutritious meals