This site uses a number of third party cookies. By continuing to use this site you consent to the use of cookies in accordance with our Cookie Policy


Professional Cookery Stage 2


If any applicant has a medically diagnosed food allergy (note; not an intolerance), this programme is not recommended. 

Stage 2 Overview

The programme is aimed primarily at graduates who have successfully completed stage one of the CPD in professional Cookery as well as those who are currently employed in the broader culinary industry but have no formal qualification and are now looking to update their skills and education, in order to progress into professional cookery and the wider food related industry. The programme is also aimed at people wishing to develop a career in professional cookery, and who have no previous skills or culinary experience and would like to change career direction in the future, the programme offers participants the opportunity to continue studying and progressing to stage 3 of the programme.  On completion of this stage 2, the student will receive a DIT CPD Diploma Award.

The overall aim of this stage 2 CPD Diploma is the continual development of effective learning and competency in fundamental culinary skills and related subjects. In this context, the programme aims to build on the skills and knowledge acquired in stage one CPD programme, by introducing the students to the necessary concepts, theories and practical skills which in turn will equip participants with an appreciation and the ability to apply the practices and learning for each of the specialised modules in a modern-day culinary operations environment.  Having completed stage two of the programme graduates will have acquired the appropriate specialised knowledge and skills necessary to operate in a variety of culinary retail outlets including, restaurant or other catering establishments

Entry Requirements

Entrants should be (18 years +). 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.


  • Kitchen & Larder 2


    Introduction to Nutrition and Diet Therapy
  • Cost Control and Purchasing
  • French Culinary & Wine Terminology
  • Gastronomy 1
  • Pastry 2
  • Industry Internship