Higher Certificate in
Arts in Culinary Arts Programme Code: GA361 NQAI level: 6 | Places: 48 | Duration: Two years
Why study Culinary Arts? This programme replaces the Advanced Certificate in Professional Cookery and will provide students with the knowledge, skills and competencies necessary to work in the culinary arts field. Graduates from this programme can be found working in locations all over the world and have led culinary teams in establishments ranging from Michelin star restaurants to global catering companies. This programme will enable learners to develop specialised culinary skills through the acquisition of artistic and technological competencies, within a realistic working environment.
Programme Modules This award covers a number of essential modules including: Culinary Skills, Culinary Operations, Pastry, Learning to Learn Food Safety and Culinary Science, Information Technology, Restaurant Service, Nutrition, Global Cuisine, Essentials of Business, Gastronomy, Work-Based Learning, Buffet Presentation, Classical and Contemporary Cuisine, Applied Culinary Science.
Other Essential Information Work Placement At the end of year one, there is a twelve week mandatory work placement in an Irish hotel or other approved property, organised by the LINKS office in conjunction with the student.
Career Opportunities
Graduates gain employment at Commis Chef, Chef de Partie and Sous Chef levels and, with relevant experience, may become Head Chef of small and medium sized kitchens.
Follow on Studies
Students who are successful in their final examinations may be admitted directly to the Bachelor of Businesss in Culinary Arts programme or, if employed in a professional kitchen, may apply to the level 7 Bachelor of Arts in Culinary Arts programme.
Higher Certificate in Arts
in Hospitality Studies Programme Code: GA362 NQAI level: 6 | Places: 20 | Duration: Two years
Why study Hospitality Studies? This programme provides an excellent introduction to the world of hospitality management. Students will have many opportunities to work in the School’s practical training facilities and study-related business modules. Through your work in the training restaurants, bar and rooms facilities, you will gain excellent professional technical skills essential for all hospitality professionals. In addition, as a result of your work in these departments you will gain a full understanding of the role of quality service in the industry ensuring that you provide an outstanding service experience for all visitors to your place of work. Finally, students on this programme can expect to participate in a number of field visits to local and national properties which will support their college-based learning activities.
Programme Modules Learning to Learn, Food & Beverage Operations, Information Technology, Language, Personal Development, Culinary Skills, Accommodation Operations, Facility Operations, Communication and Customer Care, Work-Based Learning, Advanced Food and Beverage Operations, Front Office Operations, Human Resource Management Training, Food and Beverage Cost Control, Event Concepts, Management Principles.
Other Essential Information Work Placements At the end of year one, there is a twelve week mandatory work placement in an Irish hotel or other approved property, organised by the LINKS office in conjunction with the student. As students will have worked in several different departments during their time in college, work placement opportunities should be plentiful and well within the capabilities of the student.
If students are considering an international career, the School would encourage students to study an international language during their two years of study and to complete their international placement in a location that supports the development of the language.
Career Opportunities
Graduates gain employment in the operational aspect of the hospitality industry such as restaurant service, bar, front office and accommodation.
Follow-on Studies
Upon successful completion of this programme, graduates may progress to the Bachelor of Business in Hotel and Catering Management (Block Release 3) Level 7.
Contact: Gerry O’Neill Tel: 091 752232 E-mail:
gerry.oneill@gmit.ie
88
Contact: Gene Raftery Tel: 091-742011 E-mail:
gene.raftery@gmit.ie Gerry O’Neill Tel: 091-742232 E-mail:
gerry.oneill@gmit.ie
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