Kitchen & Larder 2
Quick Programme Summary
| ◊ | Programme Code: | TFCA1022 |
| ◊ | Award: | CPD Certificate |
| ◊ | Duration: | 60 hours |
| ◊ | Fees (2010/11): | 946 Euros |
| ◊ | Fees (2011/12): | To be announced late August |
| ◊ | Location: | DIT Cathal Brugha Street |
| ◊ | Post your application form to ... | School of Culinary Arts & Food Technology, DIT Cathal Brugha Street, Dublin 1 |
| ◊ | Application Closing Date: | 1 September 2011 |
| ◊ | Any queries? | T: (01) 402 4344 or E: scaft@dit.ie |
Description
This module develops the learners’ the skills, art and ability to prepare and cook a range of excellent, safe, tasty and nutritious foods in a professional manner following the classical French cuisine model. It builds on the skills and knowledge acquired in Kitchen & Larder 1 (TFCA1021). This module includes classical sauce cookery, hot and cold soup preparations, fish and shellfish cookery, egg cookery, meats farinaceous and vegetable classifications and garnishes.
Duration
Subject to demand the course will be offered in a flexible format that may include: one day or evening per week (Subject to demand Monday or Tuesday evening, 4-9pm) for one semester 60 hours in total.
Entry Requirements
Entrants should be mature students (23 years +). Applicants below this age threshold can apply and will be considered based on their previous industry experience and or their previous accredited certified learning. No previous experience required for entry level modules. Advanced level modules may have pre-requisite modules or/and relevant industry experience requirements. Applications for exemptions will be considered on a case by case basis. Entrants may be required to attend for an interview.
Award
Certificate in Continuing Professional Development of the Dublin Institute of Technology with the appropriate module title. Students who successfully complete the examinations or skills assessment will be considered for exemption from the equivalent subject on the relevant Degree programme.
How to Apply/Enrol
Completed application forms should be returned to the School of Culinary Arts and Food Technology (address below) by Thursday, 1st September 2011. As the number of places is limited, candidates may be short-listed on the basis of information supplied on the application form. Late applications may be considered should vacancies remain. Candidates will be notified of the outcome or of any short listing procedures.
Please note: All modules are offered subject to the level of demand and availability of facilities.
