Culinary Arts

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

Awarding Body

• QQI - Professional Cookery Award Level 5 5M2088

Career & Employment Opportunities

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.

Progression

Successful students may choose to go on to full-time QQI - Level 6 courses at TU Dublin. 

Minimum Entry Requirements

Leaving Certificate/Leaving Certificate Applied or equivalent standard of education. Exemptions may be granted to mature students. 

Subjects

Practical

• Pastry, Baking & Desserts
• International Cuisines
• Culinary Techniques
• Spreadsheet Methods
• Work Experience

Theory

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

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Crumlin College Erasmus+ Programme for Culinary Arts Students

Crumlin College is linked by the Erasmus Programme with  students from Nooderpoort College and both groups have enjoyed visits to each college.

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 experience at all levels of the hospitality sector leading to a higher proficiency level in Culinary Arts.

Awarding Body

• 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.

Progression

Graduates of this course are eligible to apply through the CAO system for entry into a range of higher certificate and degree programmes at third level.

Minimum Entry Requirements

QQI Level 5 Culinary Arts or equivalent standard of education. Exemptions may be granted to mature students. 

Subjects

Practical:

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

Theory:

• Menu Design & Applied Nutrition
• Gastronomy
• Hospitality Business Systems
• Culinary Food Safety Management

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The culinary events sector has been steadily growing here in Ireland and abroad. Demand for experienced front and back of house employees has increased as hospitality event organisations have expanded into larger venues catering for larger events.

This course offers students the opportunity to develop the necessary skills and knowledge to prepare for a career in this specialised hospitality sector. It also focuses on developing skills in business administration, marketing, organisation, planning, IT and time management.  It also provides a foundation in practical culinary techniques, meal service and a capstone module of producing a culinary event staged in a real world environment.

Awarding Body

QQI - Level 5 5M2102 Business Studies Award

Career & Employment Opportunities

Graduates of this course are highly employable and will have a wide range of opportunities to choose from within the hospitality events sector in music, sports, corporate events and festivals. Graduates may be employed as Commi chefs, waiting staff, Bookings Assistant, Office Administrators, P.A to Event Co-ordinators and Events Sales & Marketing Aides.

Progression

• Advanced Certificate in Event Management Level 6
• Management & Marketing in Tourism Level 6
• Commi Chef Apprenticeship Course Level 6

Minimum Entry Requirements

Leaving Certificate Vocational, Leaving Certificate applied or QQI LEVEL 5 Qualifications. Leaving Certificate is not a requirement for mature students and appropriate experience can be considered as being equivalent. 

Subjects:

    5N1374 Event Production
    5N0635 Meal Service
    5N2085 Menu Planning & Applied Nutrition
    5N0630 Culinary Techniques/ 5N1909 Food Preparation
    5N06972 Customer Service
    5N1400 Marketing Practices
    5N1977 Spreadsheet Methods
    5N1610 Business Administration Skills
    5N1433 Work Practice

Modules are subject to change.

This is a one year course ideally suited to the practically oriented student. On completion of this course, students may gain work and apply for the Apprentice Chef programme.

Awarding Body

QQI - Professional Cookery Award Level 5 5M2088

Career & Employment Opportunities

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.

Progression

Successful students may choose to go on to full-time QQI - Level 6 courses at third level. 

Minimum Entry Requirements

Leaving Certificate/Leaving Certificate Applied or equivalent standard of education. Exemptions may be granted to mature students. 

 Subjects: 

• 5N1390 Personal Effectiveness     
• 5N1433 Work Practice
• 5N0630 Culinary Techniques
• 5N0635 Meal Service 
• 5N2084 Pastry, Baking & Desserts 
• 5N2085 Menu Planning & Applied Nutrition 
• 5N0730 Food Science & Technology
• 5N1977 Spreadsheet Methods
• 5N0632 International Cuisines

Modules are subject to change.

Crumlin College in association with the Irish Hotel Federation is delighted to bring this two year apprenticeship programme.  Succesful candidates obtain an advance Level 6 QQI Qualification in Culinary Arts.  This course is a combination of practical skills and essential theory, both on and off the job, which fosters a comprehensive understanding of the key principles of our trade. Strong industrial experience, coupled with professional links to industry, is a key part of this course.   Apprentices will develop the underpinning theory, science and culinary skills and refine and perfect these competencies to a professional standard while under the direction of experienced, qualified chefs.

Awarding Body

QQI - Professional Cookery Award Level 6 6M2099

Subjects

Practical

• Pastry, Baking & Desserts
• International Cuisines
• Culinary Innovation & Techniques
• Global Cuisines
• Buffet Skills
• Volume Food Production
• Food & Beverage Service
• Spreadsheet Methods

Theory

• Menu Planning & Applied Nutrition
• Personal Effectiveness
• Food Science & Technology
• Meal Service
• Computer Essentials
• Health & Saftey

To Apply & Further Information:

For more information & to apply please visit https://commischefapprenticeship.ie/

Aprenticeship Programme Stories:

The course itself was very beneficial in both knowledge and practical side of the working in kitchens also including safety of working in a kitchen environment. Helping us back up what we’re cooking with the correct practices and history behind the dishes. People met along the way was a big bonus. (AZ)

The apprenticeship helped me in many ways it gave me a knowledge and an insight into how a business should be ran from top to bottom, it also gave me strong IT skills to help me progress in my job not only this but it gave me a new understanding of food and a different view of the industry. When I started the course I was a chef de partie in my job. The course gave me the chance to progress in my job and I've become a sous chef for a brand new kitchen working closely with my executive chef on running the kitchen. (IB)

Culinary Arts Students Discuss their Erasmus Experience in Noorderport College in the Netherlands

Click on CC to see subtitles

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

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.

Aprenticeship Programme Stories

The course itself was very beneficial in both knowledge and practical side of the working in kitchens also including safety of working in a kitchen environment. Helping us back up what we’re cooking with the correct practices and history behind the dishes. People met along the way was a big bonus. (AZ)

The apprenticeship helped me in many ways it gave me a knowledge and an insight into how a business should be ran from top to bottom, it also gave me strong IT skills to help me progress in my job not only this but it gave me a new understanding of food and a different view of the industry. When I started the course I was a chef de partie in my job the course gave me the chance to progress in my job and I ve became a sous chef of a brand new kitchen working close with my executive chef on running the kitchen. (IB)