Higher Certificate Culinary Arts (Professional Culinary Practice) DT432A
- Level 6
- 2 Years
- Cathal Brugha Street
- School of Culinary Arts and Food Technology
- College of Arts and Tourism
See DIT website
for details on
how to apply
This programme is designed primarily to enable students to become culinary arts professionals, capable of demonstrating abilities in selection, combination, preparation, cooking, presentation and service of food in a safe, healthy and nutritious manner in a cost effective and efficient manner in a wide variety of settings (including hotels, restaurants, bars, banqueting, food retail etc). The rationale for the programme is based on Barnett et al's (2001) model for Professional Subjects Schema'. This allows curriculum design to be flexible in meeting the needs of a professional discipline and includes the domains of knowledge, practice and individual student needs. The model permits the interpretation and integration of all three domains in a holistic culinary context. The proposed Higher Certificate in is structured on three core areas of the culinary arts disciplines, namely: - Culinary Arts Performance for the hotel and catering industry - Culinary Arts Science including health, nutrition, food safety and technology - Management, Languages and Information Technology
Students may be required to attend classes at locations across the Institute.
Please note that the catalogue is provided as a guide to modules in DIT. Not all modules listed will necessarily be offered every year and new modules may also be added. Information subject to change. For detail on specific programmes/modules please contact the relevant School directly.