Qualification Details
Title
Culinary Skills
Code
4M2063
NFQ Level
4
EQF Level
3
Award Class
Major
Field of Learning
10. Services > 1. Personal Services > 3. Hotel, restaurants and catering
Credit Value
90
Publication Date
03-10-2016
Review Date
01-12-2018
Deactivation Date
Status
Under Review
Certificate Specification
EUROPASS Certificate Supplements
Programme Validation Information
Qualification Requirements
Awards
Code | Title | NFQ Level | Credit Value |
All of the following component(s) | |||
Menu Planning |
4 |
10 |
|
Personal Effectiveness |
4 |
10 |
|
Catering Operations and Systems |
4 |
5 |
|
Culinary Techniques |
4 |
20 |
|
Pastry, Baking and Desserts |
5 |
10 |
|
A minimum credit value of 15 from the following component(s) | |||
Work Experience |
4 |
15 |
|
Work Practice |
4 |
15 |
|
Career Preparation and Planning |
4 |
15 |
|
The remaining credit value of 20 can be obtained by using vocationally relevant component(s) from level 4. A maximum of 10 credits may be used from either level 3 or level 5. |