Qualification Details
Title
Professional Cookery
Code
5M2088
NFQ Level
5
EQF Level
4
Award Class
Major
Field of Learning
10. Services > 1. Personal Services > 3. Hotel, restaurants and catering
Credit Value
120
Publication Date
29-09-2016
Review Date
Deactivation Date
Status
Active
Certificate Specification
EUROPASS Certificate Supplements
Programme Validation Information
Qualification Requirements
Awards
Code | Title | NFQ Level | Credit Value |
All of the following component(s) | |||
Culinary Techniques |
5 |
30 |
|
Meal Service |
5 |
5 |
|
Food Science and Technology |
5 |
5 |
|
Personal Effectiveness |
5 |
15 |
|
Work Practice |
5 |
15 |
|
Pastry, Baking and Desserts |
5 |
10 |
|
Menu Planning and Applied Nutrition |
5 |
10 |
|
A minimum credit value of 15 from the following component(s) | |||
Database Methods |
5 |
15 |
|
Word Processing |
5 |
15 |
|
The Internet |
5 |
15 |
|
Spreadsheet Methods |
5 |
15 |
|
A minimum credit value of 15 from the following component(s) | |||
International Cuisines |
5 |
15 |
|
French |
5 |
15 |
|
German |
5 |
15 |
|
Italian |
5 |
15 |
|
Spanish |
5 |
15 |
|
Irish |
5 |
15 |
|