Total Immersion Chef
Programme (TICP) NQAI level: 6 | Places: 16 | Duration: Nine Months Apply directly to the Admissions Office, GMIT
Why study the Total Immersion Chef Programme? This programme was designed in conjunction with Fáilte Ireland. The programme aims to provide learning and skills opportunities for those with a passion for culinary arts and who are considering a career change. Students spend three full days in college (twenty four weeks) developing new skills and knowledge and then two additional days working with industry colleagues. At the end of the programme students spend another twelve weeks working in industry. Examinations take place in May. During this course students will work in training kitchens and will follow an intensive course of study. All practical elements are backed up by theoretical classes. Upon successful completion of this programme students will receive an Advanced Certificate in Professional Cookery.
Programme Modules Food Safety, Culinary Skills, Standards and Nutrition, Classical European Cuisine, Gastronomy and Menu French, Larder, Buffet and Breakfast Cookery, Exploring Cookery, Pastry, Learning Event, Mediterranean, Restaurant Service, Global Cuisine, Communications.
Entry Requirements
Entry is by scored interview and points will be awarded to applicants who demonstrate that they are self-motivated and are willing to take on the rigor of this intensive programme of study. In addition, applicants must have worked for at least two days per week in industry. Applicants should bring a letter from their employer/prospective employer when they attend interview.
Career Opportunities This course provides participants with the necessary skills to be employed in the hospitality industry in a culinary role.
Follow-On Studies
It is possible to pursue studies at the Bachelor of Arts in Culinary Arts (level 7).
Próifílí na gCéimithe / Graduate Profiles
Kevin Ward Executive Chef, Sheraton Athlone Hotel
Kevin studied Professional Cookery in GMIT, having previously worked part-time in the Prince of Wales Hotel, Newpark House Hotel and Castledaly Manor as a teenager. Kevin took to the programme with great enthusiasm and was awarded the title of Chef of the Year in GMIT in 1995.
After graduation, his traditional training began in earnest in kitchens throughout the country. Despite tough times, with plenty of hard work and long hours he emerged as a chef with solid foundations and a strong work ethic.
Kevin took over the role of Executive Chef in the Sheraton Athlone Hotel in October 2008 after working in the Hodson Bay Hotel for 15 years.
Kevin’s positive experience in GMIT prompted him to return to education. He completed a BA in Culinary Arts in 2009, and has recently completed an honours degree while working as Executive Chef in the Sheraton Athlone Hotel.
In his professional life, Kevin ensures that he is developing his skills as necessary, constantly pushing himself to reach the next level. His awards include two rosettes from the AA Food Guide in 2002, two silver medals and one bronze medal from Chef Ireland in 2009, finalist in the Valrhona Pastry Championship in 2009, and one gold medal and one bronze medal from Chef Ireland in 2011. Kevin was also the winner of the Pastry Challenge Competition with GMIT graduate Avril O’Connor, and will represent Ireland in the Mondial Des Art et Sucre Competition in Paris in 2012.
“It’s all about challenging yourself” said Kevin. “And there is no better place than GMIT to be challenged, thanks to the extraordinary support given by all of the Hotel School lecturing staff to students”.
Contact: Frank O’Connor Tel: 091-742293 E-mail:
frank.oconnor@gmit.ie Gerry O’Neill Tel: 091-742232 E-mail:
gerry.oneill@gmit.ie
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