Introduction to Culinary Science

Quick Programme Summary

◊	Programme Code:	TFCS1021
◊	Award:	CPD Certificate
◊	Duration:	36 hours
◊	Location:	DIT Cathal Brugha Street
◊	Application Closing Date:	1 September 2011
◊	School:	Culinary Arts & Food Technology
◊	Any queries?	T: (01) 402 4344 or E: scaft@dit.ie

Description

This module provides the learner with a basic theoretical and practical knowledge of Culinary Science and Technology. The learner is introduced to the study of carbohydrates, fats, proteins, plant cells, classification of fruit & vegetables, enymes in food, chemistry and physics of water. Practical studies includes safety regulations, use of microscopes, emulsion stability effect of heat on milk proteins, emulsion stability, chemical reactions of a range of fruit and vegetables.

Duration

Subject to demand the course will be offered in a flexible format as follows: one morning, afternoon or evening per week for one semester (36 hours in total).

Fees

To be announced. Please contact the school for further details.

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.

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.