Higher Certificate
Programme Code: DK_HCULA_6
Mode of Delivery:Full Time, Part Time
No. of Semesters:4
NFQ Level:6
Language of Instruction:English
Department:Hospitality Section

Programme Outcomes

On successful completion of this programme the learner should be able to :

PO1Knowledge - Breadth
 (a)Specialised knowledge across a variety of areas
 (b)Demonstrate a professionalism and customer focus within the provision of culinary arts and hospitality.
 (c)General knowledge of health and safety and good working practices
 (d)Awareness of the context of the culinary arts industry
 (e)Basic knowledge of general culinary arts areas; culinary fundamentals, gastronomy, culinary science, nutrition.
 (f)Basic knowledge of sustainability and the importance of meeting today's industry needs while protecting and enhancing human and natural resources for future generations
PO2Knowledge - Kind
 (a)Some theoretical concepts and abstract thinking, with significant underpinning theory.
 (b)Some theoretical concepts and an introduction to creative thinking evidenced in project led activities, which reflect experimental approaches to practices.
 (c)Appreciate the importance of, and demonstrate the ability to meet industry standards in relation to social/ relationship skills, personal presentation/ grooming and customer care.
 (d)Demonstrate personal attributes and skills that form the basis of an entrepreneurial mindset
PO3Skill - Range
 (a)Demonstrate comprehensive range of specialized skills and tools.
 (b)Demonstrate a range of Specialised skills in Culinary Arts, including Culinary Skills, Culinary knowledge and Restaurant Service
 (c)Communicate effectively with individuals and peer groups using information and communication technologies.
PO4Skill - Selectivity
 (a)Formulate responses to well-defined abstract problems
 (b)Demonstrate an ability to; 1. Respond to a set brief in an original/personal way and have a product outcome. 2. articulate problems. 3. be open and receptive to new ideas. 4. engage in debate.
 (c)Develop critical skills in terms of personal work and in the broader creative sphere
 (d)Observe and undertake a basic analysis of information and experiences
PO5Competence - Context
 (a)Act in a range of varied and specific contexts involving creative and non-routine activities; transfer and apply theoretical concepts and /or technical or creative skills to a range of contexts
 (b)Recognize current industry trends including major product and market trends affecting the national and international culinary arts industry.
 (c)Demonstrate the adaptability and flexibility required to work with the various sectors of the culinary arts industry
 (d)Respond appropriately to health and safety, emergency situations and adhering to the principles of HACCP.
PO6Competence - Role
 (a)Exercise substantial personal autonomy and often take responsibility for the work of others and/for allocation of resources;form, and function within, multiple complex and heterogeneous groups
 (b)Demonstrate an ability to communicate through written,visual and oral communications. Formulate responses to peers and tutors, interact effectively with others through collaboration, team-work and negotiation.
 (c)Self-directed in terms of time, motivation and planning; and self-awareness to be open and sensitive to others
PO7Competence - Learning to Learn
 (a)Learn to evaluate own learning and identify needs within a structured learning environment; assist others in identifying learning needs.
 (b)Develop a range of individual learning processes
 (c)Learn to study independently
 (d)Identify personal needs and commence developing individual strengths
PO8Competence - Insight
 (a)Express an internalized personal world view, reflecting engagement with others
 (b)Awareness of social, community and ethical issues in an culinary arts context.
 (c)Operate effectively within a culturally-diverse environment.

Semester Schedules

Stage 1 / Semester 1

Module Code Module Title
CULN B6027 Culinary Fundamentals 1
CULN B6023 Culinary Science and Food Safety
IDST B7001 Introduction to the Industry
COMM B7008 Communication Skills for Success

Stage 1 / Semester 2

Module Code Module Title
CULN B6025 Culinary Fundamentals 2
COMM B7Z08 Communications and Professional Development for the Service Industry
ACCT B7Z09 Fundamentals of Accounting
CULN B6024 Culinary Science and Nutrition
CULN B6031 Placement Preparation For Hospitality
CULN B6026 Restaurant Service

Stage 2 / Semester 1

Module Code Module Title
PLCE B6Z03 Placement for Hospitality Section (Higher Certificate)
CULN B6034 Classical Cuisine
CULN B6028 Foundations of Gastronomy
CULN B6033 The Art of Garde Manger

Stage 2 / Semester 2

Module Code Module Title
CULN B6035 Culinary Event
CULN B6032 Financially Based Decision Making
CULN B6038 Contemporary Cuisines
CULN B6039 Global Cuisine