Study Catering at Crumlin College of Further Education

Culinary Arts (Professional Cookery) - Level 5

This is a one year course ideally suited to the practically oriented student. On completion of this course, students sit FETAC Examinations. Successful candidates will go on to further training in DIT or ITs. Students may also seek direct entry to the Catering Industry. Work experience forms an integral part of the course.

Awarding Body:

Further Education & Training Awards Council (FETAC)/QQI - Professional Cookery Award Level 5 5M2088

Career & Employment Opportunities:

Successful students may choose to go on to full-time FETAC - Level 6 courses in various Institutes of Technology. Students may also gain employment in industry as Commis Chefs & obtain placement on the National Apprenticeship Programme in Professional Cookery. This would be a natural progression for students who complete this course in Crumlin College.

Minimum Entry Requirements:

Leaving Certificate/Leaving Certificate Applied or equivalent standard of education. Exemptions may be granted to mature students. All entry is subject to interview/assessment.

Subjects:

Practical
Pastry, Baking & Desserts
International Cuisines
Culinary Techniques
Spreadsheet Methods

Theory
Menu Planning & Applied Nutrition
Personal Effectiveness
Food Science & Technology
Meal Service

Study Culinary Arts (Professional Cookery) at Crumlin College of Further Education

Culinary Arts (Professional Cookery)- Level 6

This is a one year full time advanced cookery course ideally suited to students who wish to expand and enhance their skills, knowledge and creativity for a career in the Catering Industry. Students have the opportunity to achieve a solid grounding in specialised areas of Culinary Techniques, Food Safety Management and Producing a Culinary Event. In addition, students will participate in work expereince at all levels of the hospitality sector leading to a higher proficiency level in Culinary Arts.

Awarding Body:

Further Education & Training Awards Council (FETAC)/QQI - Professional Cookery Award Level 6 6M2099

Career & Employment Opportunities:

Employment in the Catering Industry remains steady and graduates from this course will find themselves in great demand. Graduates will be competent to take up employment as professional chefs in a wide range of hospitality establishments. Graduates of this course are eligible to apply through the CAO system for entry into a range of higher certificate and degree programmes at Institutes of Technology and Universities.

Minimum Entry Requirements:

Leaving Certificate/Leaving Certificate Applied or equivalent standard of education. Exemptions may be granted to mature students. All entry is subject to interview/assessment.

Subjects:

Practical
Pastry, Baking & Desserts
International Cuisines
Culinary Techniques
Producing a Culinary Event

Theory
Menu Planning & Applied Nutrition
Gastronomy
Hospitality Business Systems
Culinary Food Safety Management
Work Experience

National Traineeship in Professional Cookery
Stage 1 in Professional Cookery
(Catering Industry Only)

Click here for an application form

The National Chef Traineeship is designed to enable chefs to learn on the job while formalising their training on a day release basis in Crumlin College. The course is based on a solid foundation of practical culinary skills and techniques reinforced by a formal academic qualification -Advanced Certificate in Professional Cookery. Successful graduates of Stage 1 may then advance onto the BA in Culinary Arts (HETAC) Level 7 in participating Institutes of Technology.

The Programme:

During the first two years of the course trainees learn fundamental culinary techniques, the theory & practice of professional cookery, menu design, cost control, food science and health & safety supported by academic knowledge. Crumlin College students with their CATEX awards

Competitions

Crumlin students often take part in the National Chef Competition (CATEX) and won two silver medals and two Certificate of Merit awards. Gordon Carberry won overall silver medal for the Mystery Basket competition and Certificate of Merit for Cupcakes. Iulian Sucic won silver medal for the Senior Lamb competition and Edvin Bogdanous won Certificate of Merit in the Junior Pasta competition.

Awarding Body:

Further Education & Training Awards Council (FETAC)/QQI - Professional Cookery Award Level 6 6M2099

Structure:

Trainees work full time as a chef in the kitchen of an approved tourism & hospitality establishment and attend Crumlin College one fixed day a week, with a 1 week period of college in September and May. Employers support the trainees in paid employment for the duration of the programme and must nominate a dedicated mentor to support the trainee. All work based learning is supported by the College's programme.

Delivery:

This course is delivered by a combination of work based learning with college based attendance on a day release basis. The work place learning must be supported throughout the first two years by an appointed mentor in the workplace.

Enrolment Information:

Application forms are available to download or to collect from the College from March onwards and should be returned as soon as possible. Applicants will be notified in August/September and called for interview.

Successful applicants will be notified in August and may be called for interview. Applicants must be currently employed in an approved establishment.

Formation of Classes:

The formation of classes depends on the demand. Crumlin College reserves the right under unavoidable circumstances to alter the time or day of a course & to substitute any teacher or instructor where necessary.
Study Catering at Crumlin College of Further Education

Testimonial

My name is Ross Farrell. I am a past pupil of Crumlin College. I originally heard about Crumlin College when I was in sixth year in Terenure College, from a teacher who suggested to me that I apply to the college so I had a backup plan in place in case my Leaving Cert exams didn't go to plan and I didn't get enough points. I studied the Culinary Arts (Professional Cookery) course whilst at Crumlin College.

The subjects on my course were very interesting. Culinary Techniques is largely about developing our skills as chefs, improving our cutting skills and learning to do more than one task at a time which can be a vital part of working in a kitchen depending on where you work. International Cuisine was one of my favorite subjects. Every week we would cook dishes from a different country; one week, we would cook Spanish food, like tapas and paella, the next week we would cook Japanese food such as sushi. It was always an interesting class.

Pastry, Baking, and Desserts was another favorite subject that included baking soda bread to making meringues, to making orange chocolate pudding and passion fruit souffles. I thoroughly enjoyed this module and feel I developed my skills a lot. We had feedback from our practical exams which was very good because by getting the feedback it helped us focus on the areas that needed improvement for the next practical exam.

Meal Service is a module based around the front of house tasks of a restaurant. Every week after Christmas, the restaurant in the college opens for the staff to come and have a meal. Our task was to run the restaurant, to meet and greet, take orders and serve plates to the table. We were in charge whilst under the watchful eye of Ruairi Kerr, who encouraged us each week to preform to our full potential. I feel this module will also stand to me because in college this year, I'll be working in the Scholars restaurant in IT Tallaght. First Aid is vital skill to have especially when working in a kitchen so it was beneficial to study it in Crumlin. If one of my colleagues cut themselves, I'd know what to do in that situation.

My lecturers, Freda and Mark, were great. They were always there to help you, if and when you needed it. Throughout the year I could always talk to Freda about the assignments. If I needed some advice or was struggling, she would always help me, even staying back after college and reading through the assignments or helping when I was typing up the assignments in the library. Freda was always willing to help in any way possible. Mark was also just as helpful and encouraging in class. If I was doing something wrong he'd let me know and he'd show me how to do it properly.

The resources in the college were good. There were computers available for student use in the library and also if a student didn't have a laptop at home, they could get a laptop from the college to use at home. Student support was excellent, Thelma, the student specific needs manager, was very helpful. I had a lot of support from her. A reader and reading facility were organised on my behalf by Thelma for the end of year exams.

Student life in Crumlin was very sociable. My group enjoyed each other's company on nights out and quite a number of us are still in contact today. When we first joined the college people were shy but as we all got to know each other and become more comfortable, we became good friends.

I am currently a student at IT Tallaght studying Culinary Arts. Crumlin College gave me the basic skills I needed to work in the catering industry and has set me up to excel in the course I am currently studying. I will be forever grateful to Crumlin College and its lecturers.

I would strongly recommend Crumlin College to anyone currently considering applying to the college. Don't feel uncomfortable because by the end of the year Crumlin College will feel like home.

Ross Farrell, Chef, Culinary Arts Professional Cookery 2016, IT Tallaght Student