Culinary Studies is a course designed to meet the needs of students who wish to pursue careers as Professional Chefs.
Graduates go on to take up positions in hotels, restaurants, catering and events, along with many who set up their own businesses such as bistros, café-delicatessens, stylish cafes and restaurants.
About the Course
The course is mainly practical in nature and is supported by theory subjects relating to the world of cookery. Approximately 70% of the class time is spent in practical classes and kitchens covering subjects such as cookery techniques, classical and traditional cookery, along with specialist cookery from the Mediterranean, the Orient and other interesting world foods. Pastry, Larder, Confectionery and Buffet Work are also explored.
Along with practical classes, formal lectures, guest lectures, site visits and group projects are also used to ensure students receive a fully rounded study environment. The formal, paid work placement allows the student to put into practice the skills which they have learned while in college and students are awarded academic marks for this important component of their course.
The Tourism and Hospitality buildings are of a leading standard and include modern Demonstration and Production Kitchens, IT Laboratories, a Demonstration Theatre, Training Restaurants, a Training Bar and well equipped classrooms. In addition students have easy access to the wider Institute facilities such as an excellent library, IT facilities, sports and recreation facilities.
Administration and support facilities are offered in an environment where students have direct access to an experienced and qualified lecturing team. Students have participated and succeeded in the “Knorr Chef of the Year”, TV3’s “Head Chef” and the “Dunhill Cuisine Award for Best Commercial Food Product”, along with the annual AEHT, Eurotoque, and CATEX competitions.
Formal work experience is provided over the summer period at the end of Year 1. All students will have a formal, paid work placement of a minimum of 12 weeks, in a good quality hotel or restaurant kitchen, which will be matched to the student’s area of interest and skill level, where they will work under the guidance of an expert chef. The work placement is a formal component of the programme and is awarded academic marks and credits.
Suitable qualified graduates can progress to:
What is the difference between Culinary Arts and Culinary Studies?
Culinary Studies is the course designed for students who aspire to become a professional chef and it focuses on the key skills required by chefs in all kitchen types, whether a large upmarket hotel kitchen or a smaller specialist restaurant operation.
Culinary Arts provides a broad range of learning which combines the skills of business management with the skills of culinary activity. This provides an ideal combination of skills for the successful operation of many food related business enterprises.
What are the facilities like for this course in CIT?
The facilities at the Department of Tourism and Hospitality are of the highest European standard. The Department operates to the highest level of industry recognised Hygiene and Environment management requirements.
If I want to become a chef is CR 655 the best study route to take?
The Higher Certificate in Culinary Studies is the ideal course of study for becoming a professional Chef, the course has a high concentration on the necessary practical skills, provided in some of the best practical kitchen facilities available.
All students are advised to consider pursuing additional and more advanced qualifications, either on graduation from the current course or by pursuing one of the programmes specifically designed for working chefs to attend part-time study.