Code

PG21689

Title

Professional Cookery

Programme Purpose

This programme offers learners the opportunity to achieve all or part of the NFQ Level 6 Certificate in Professional Cookery . Further details about the programme e.g. Duration, Location etc are available on this register and from the provider, Louth & Meath Education and Training Board

Duration Description

The programme may be offered on a full time or part time basis, depending on the needs of the learner and the funding mechanism available to support the programme delivery. The programme is based around an overall duration of 1200 hours (typical learner effort) to achieve a minimum of 120 credits. This duration includes time for both self-directed learning by the learner and directed learning activities provided by [Named Provider]. For the learner following the programme on a full time basis it is expected that the learner may achieve certification in the major award within one academic year. For some full time learners a longer duration than one year may be required to achieve the major award in exceptional circumstances. For the learner following the programme on a part time basis the duration to complete the programme will depend on how many programme modules the learner undertakes within a specified timeframe. This will be determined by the mechanism used to make the programme available to the learner. For example, the learner may complete only one or two programme modules each year and will build credits over time. This programme is structured so that there is flexibility for the learner who does not wish to complete the whole programme and only has an interest in completing one or more programme modules. In this case the learner may achieve a FETAC Component Certificate.

NFQ Level(s)

6

EQF Level(s)

5

Location

Meath

Delivery Modes

Centre/School/College Based

Delivery Methods

Directed Learning

Lectures / Classes

Practical Sessions

Tutorials

PEL Applies

No

PEL Arrangements

What is PEL?

Details

Validation Date

23-02-2016

Validation Documents