YOU THINK YOU MIGHT WANT TO STUDY:

CULINARY ARTS

PROFESSIONAL
COOKERY

FOOD HYGIENE

214 GASTRONOMY & CULINARY ARTS

 C ou r s e L I S T I N G

Higher Certificate in Arts in

Culinary Arts

Bachelor of Arts in Culinary Arts

Bachelor of Arts (Hons) in

Culinary Arts

Advanced Certificate in
Professional Cookery Traineeship

Advanced Certificate in
Professional Cookery Immersion

Management of Food Hygiene

Primary Certificate in Food Hygiene

DEPARTMENT OF

Gastronomy &
Culinary Arts
Head of Department: This department is a hub of activity for courses
Ciarn hAnnrachin
covering the practical elements of professional cookery
School Administrator:
Pauline Gavigan and the business disciplines required for employment
Telephone in the wider hospitality and tourism industry.
074 918 6612
Email The departments courses are designed to channel your
pauline.gavigan@lyit.ie
enthusiasm for all things culinary so that you become
a highly skilled professional with excellent knowledge
and experience ready to work anywhere in the world,
in different organisations or as an entrepreneur running
your own business. The department is part of the School
of Tourism which is based on our Killybegs campus.

215
CULINARY ARTS

course title Is this the course for you? Career opportunities

Higher Certificate This two year course is for those with a There is always a need for qualified
in Arts in Culinary Arts passion for and an interest in culinary chefs in hotels, restaurants, licensed
arts and food. If you want to become trade, cruise ships, industrial and
national framework level Irelands next top chef , this may be hospital catering and in other food-

6 the course for you and this is most

definitely the school in which to learn
related businesses. Career promotion
can be rapid from Commis Chef to Chef
cao code these skills. The course requires a lot de Partie and ultimately Head Chef or
ly346 of hard work and dedication but the Executive Chef. These opportunities are
rewards are endless. As a professional open equally to men and woman. Many
duration chef you need to be creative with food. past graduates in the area of culinary arts
2 years You also have to understand the science have had very successful careers and also
of food (including food safety), changing opened their own businesses.
number of places kitchen technologies and the business
Follow-up courses
48 aspects of catering operations. The
Graduates may progress from this
kitchen is at the heart of all sectors
awarding body
course to Year 3 of the Bachelor of Arts
of tourism and hospitality and with
in Culinary Arts or other compatible
lyit a never-ending sequence of meals to
culinary arts degree courses.
prepare for customers, work can be
points in recent years demanding. In return, a good chef
year final median will enjoy status, respect and a
2009/10 n/a n/a rewarding salary.
2010/11 aqa 200 Students are assisted through our
2011/12 aqa 185 dedicated placement office in arranging
a Three-month Summer Work
Orientation between Year 1 and Year 2,
with opportunities to experience the
hospitality industry at home or abroad.

Minimum entry requirements

Pass (od3 or better) in 5 Leaving
Certificate subjects.
or
FETAC Level 5 in any discipline.

216
 DEPARTMENT OF GASTRONOMY & CULINARY ARTS

What will I study?

Class
Year/ Proposed Mandatory No. of hours
Semester Modules /Elective credits per week

1|1 Culinary Fundamentals M 10 8

Bakery & Pastry M 10 8
Learning to Learn M 5 4
Desktop Publishing & Business Maths M 5 4

1|2 Hospitality Food & Beverage Operations M 10 8

Culinary Operations M 10 8
Communications M 5 4
Information Technology &
Descriptive Statistics M 5 4

2|3 Culinary Techniques, Nutrition & Science M 10 8

International Cuisine M 10 8
French Language & Culture 1 M 5 3
Management & Organisational Behaviour M 5 3

2|4 Culinary Events Planning & Promotion M 10 8

Bakery & Desserts M 10 8
Gastronomy M 5 3
Food & Beverage Cost Control M 5 3

217
 CULINARY ARTS

course title Is this the course for you? Minimum entry requirements
Bachelor of Arts IN For many of us, cooking is an absolute Entry requirements are Leaving
RK
WOEMENTC
Culinary Arts passion. So, whether youre a chef, Certificate, 5 od3 including English/
PL A
the sous chef or the person who runs Irish (minimum 140 points)
national framework level the show, the Culinary Arts degree
or
7 has a lot to offer. It is designed to
combine fundamental training with an FETAC Level 5 in any discipline.
cao code opportunity to work or study abroad Career opportunities
ly317 and to specialise in the application Within the culinary industry, in Ireland
of culinary art and innovation in an or abroad, you will be employed as Head
duration international context. of Section, Chef de Partie or Sous Chef
3 years You will acquire the knowledge and positions. The skills that you bring to
skills to be an effective team leader and such positions will allow you to establish
number of places
production specialist, at an operational a very promising career.
32 and technical level. The programme Follow-up courses
provides a rigorous technical and artistic Upon completion of this course you can
awarding body
education and training in the culinary
lyit pursue compatible Level 8 degrees.
arts. You will also have a choice of
points in recent years
streams to pursue, which allows you to
pick the one thats of most interest
year final median
to you.
2009/10 115 255
2010/11 110 300
2011/12 340 350

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 DEPARTMENT OF GASTRONOMY & CULINARY ARTS

What will I study?

Class Class
Year/ Proposed Mandatory No. of hours Year/ Proposed Mandatory No. of hours
Semester Modules /Elective credits per week Semester Modules /Elective credits per week

1|1 Culinary Fundamentals M 10 8 2|4 Culinary Events & Promotions M 10 8

Bakery & Pastry M 10 8 Bakery & Desserts M 10 8
Learning to Learn M 5 4 Gastronomy M 5 3
Desktop Publishing & Business Maths M 5 4 Food & Beverage Cost Control M 5 3

1|2 Hospitality Food & Beverage Operations M 10 8
Culinary Operations M 10 8
Communications M 5 4
Information Technology &
Descriptive Statistics M 5 4
2|3 Culinary Techniques, Nutrition & Science M 10 8
International Cuisine M 10 8
French Language & Culture 1 M 5 3
Management & Organisational Behaviour M 5 3
3|5 Semester Abroad (Erasmus, US) E 30
Work Placement E 30
Classical & Contemporary Cuisine E 10 8
Pastry & Confectionery E 10 8
Advanced Bar & Wine Studies E 10 6
Restaurant Design E 5 3
Budgets, Pricing & Cost Control E 5 3
3|6 Business Environment M 10 6
Classical & Contemporary Cuisine E 10 8
Pastry & Confectionery E 10 8
Accounting Practice M 5 3
Food Marketing M 5 3

219
Culinary Arts

course title Is this the course for you? Career opportunities

Bachelor of Arts (Hons)
NEW
in Culinary Arts
national framework level
This 1 year add-on programme extends This programme provides the
the education and training of the qualifications, knowledge and skills
professional food production manager, required to be successful in a variety of
providing an academic focus through career opportunities. The programme

8 applied culinary research while

extending expertise in either savoury or
lyit internal code pastry professional practice. Modules
ly_gcart_b on Food Product Development and Food
Regulatory Affairs ensure that graduates
duration are ideally placed to take on leadership
1 year roles in culinary business management.
Minimum entry requirements
number of places
Access to this programme is on
32
successful completion of the BA in
recognises the diversity of Culinary
Arts in the Hospitality and Food
Service Industries and career paths
open to graduates include: Culinary
Arts/Restaurant Management, Chefs,
Entrepreneurs (owners & managers,
consultancy), Media, Teaching,
Education, Research, Food Writing
and Food Product Development.
Follow-up course

awarding body
Culinary Arts or equivalent. Upon completion of this course you can
pursue compatible Masters degrees at
lyit
Level 9.

220
 DEPARTMENT OF GASTRONOMY & CULINARY ARTS

What will I study?

Class
Year/ Proposed Mandatory No. of hours
Semester Modules /Elective credits per week

4|7 Strategic Entrepreneurship & Global

Trends in Culinary Innovation M 10 8
Specialised Kitchen & Larder E 10 8
Specialised Pastry E 10 8
Services Marketing &
Consumer Behaviour E 10 5
Managing People in Tourism E 10 5

4|8 Artisan Food Products

Design & Development M 10 6
Applied Research Project M 10 5
Quality Assurance &
Food Regulatory Affairs M 10 5

221
CONTINUOUS PROFESSIONAL DEVELOPMENT COURSES
continuous professional
development
certificate in
Primary food hygiene
Management of Food Hygiene in
the Hospitality Industry
fetac courses
Advanced Certificate in
professional cookery
traineeship
Advanced Certificate in
professional cookery
immersion
222
In addition to full-time higher education
courses, the School of Tourism offers
a range of continuous professional
development and further education
courses on a full and part-time basis. The
main aim of the further education courses
is to provide graduates with the relevant
professional skills and knowledge required
for a career in the hospitality and tourism
industry. All full-time courses include a
professional, supervised work experience
placement. The School of Tourism also
offers a number of part-time continuous
professional development courses for
those working in industry.
Entry requirements
General Entry Requirements
Applicants should normally hold a Leaving
Certificate (any standard), with exceptions
outlined below:
Exceptions
1 National Traineeship in Professional
Cookery: Participant must be working
in food production in a registered
establishment.
1 Primary Certificate in Food Hygiene: This
course is aimed at employees working in
the hospitality industry.
1 Management of Food Hygiene in the
Hospitality Industry: This course is
aimed at Managers/Supervisors working
in the hospitality industry.
Consideration will be given to applicants
who have completed further education
training courses or who have significant
industry experience.
Mature Learners
Applicants who will be 23 years of age or
older by 1 January in the year of entry and
who have appropriate work experience in
the hospitality or related industry, may be
exempted from the academic requirements
outlined above and admitted to the course
following an interview, provided they have
applied directly to the Head of Department.
Qualification / Funding /
Admission Process
Awarding Body
1P
 rimary Certificate in Food Hygiene
(awarded by Environmental Health
Officers Association).
1M
 anagement of Food Hygiene in the
Hospitality Industry (awarded by the
National Hygiene Partnership).
1 Both Advanced Certificate in Professional
Cookery, Traineeship and Immersion,
are awarded by fetac at Level 6.
How to Apply
An application form may be obtained by
contacting Admissions, School of Tourism,
Tel: +353 74 918 6613.
Application Forms should be returned
to Admissions, School of Tourism, LYIT,
Shore Road, Killybegs, Co Donegal.
Closing date for receipt of applications is
1 March (late applications may be accepted
up to 20 August).
Follow-up courses
On successful completion of a FETAC
Level 6 course you would be eligible to be
considered for advanced entry into year 2
of the HETAC Level 6/7 courses available in
the School of Tourism.
 DEPARTMENT OF GASTRONOMY & CULINARY ARTS

Continuous Professional Development FETAC Courses course title

PROFESSIONAL COOKERY
course title course title WACEMOREKNT
Immersion
PL
PRIMARY FOOD HYGIENE PROFESSIONAL COOKERY qualification
REKNT traineeSHIP
qualification WO
C E M
Advanced Certificate
PL A
Certificate qualification
national framework level
national framework level Advanced Certificate
6
n/a national framework level duration
duration 6 1 Year (3 days per week in college and 2
2 hour sessions x 4 duration days per week in industry, followed by a
2 Years (part-time 2 days per week summer placement)
This course has been developed to
in College and 3 days per week in
create an awareness and knowledge in This course is designed for career
industry in Year 1. 1 day per week
food workers of the importance of food changers who would like to gain the level
in college and 4 days per week in
hygiene in practice. of knowledge, skills and competitiveness
industry in Year 2)
necessary to enable them to take on a
This course is designed for full-time career in a professional kitchen.
course title
employees working in registered
MANAGEMENT OF FOOD HYGIENE
establishments. The aim of this course
qualification
is to provide participants with a level of
Certificate
knowledge, skills and understanding to
national framework level enable them to build successful careers
n/a in todays fast growing, ever changing
duration culinary arts and hospitality industry.
3 hour sessions x 8

This course is designed for managers and

or supervisors working in the Hospitality
Industry. It will give practical hands
on advice on what you can do to raise
the standard of food hygiene in your
workplace.

223