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Professional Cookery Stage 3

DT6433

CPD Stage 3 Overview

The CPD Diploma in Professional Cookery Stage 3 is a level 6 programme on the National Framework of Qualifications (NFQ) and promotes entry-level careers as professional chefs. The requirements of a CPD Diploma programme offer a broad and more general range of skills and knowledge, which are necessary for the further development of the creative, practical, and theoretical skills required.  This programme builds on the learning and knowledge acquired in stages one and two of the programme and is designed primarily to enable students to enter the culinary sector and will allow them to demonstrate abilities in the development, preparation, and presentation of food products in a safe, healthy and nutritious manner. Students will develop an awareness of the need for products that are cost-effective and which can provide efficient solutions in a wide variety of settings (outdoor catering production, restaurant retail, and catering establishments etc.). This allows the curriculum design to be flexible in meeting the needs of the professional cookery discipline and includes the domains of knowledge, practice and individual student needs in line with the requirements necessary to operate in a restaurant kitchen or culinary related food outlet.

The aim of stage 3 CPD Diploma is the continual development of effective learning and competency in fundamental culinary skills, and management. In this context, the programme aims to equip participants with the appropriate knowledge and skills and the ability to apply the concepts, theories, and practices from each of the module areas in modern-day culinary operations. Having successfully completed stage three the graduates will have acquired the requisite specialised knowledge, skills, and competencies necessary to operate at an advanced level in a variety of culinary and retail outlets including, restaurants, Hotels, and other catering establishments. Upon graduation, students will be awarded a Higher Certificate in Culinary Arts (Professional Cookery).

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

Content

  • Meat Technology
  • Gastronomy 2
  • Kitchen and Larder 3
  • Wine Studies
  • Food Production and Presentation
  • Food and Beverage Service
  • Meat Processing Theory
  • Culinary Operations Management