Qualification Details
Title
Professional Cookery
Code
6M2099
NFQ Level
6
EQF Level
5
Award Class
Major
Field of Learning
10. Services > 1. Personal Services > 3. Hotel, restaurants and catering
Credit Value
120
Publication Date
11-11-2016
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 Food Safety Management |
6 |
5 |
|
Culinary Techniques |
6 |
30 |
|
Gastronomy |
6 |
5 |
|
Hospitality Business Systems |
6 |
15 |
|
Producing a Culinary Event |
6 |
15 |
|
Pastry, Baking and Desserts |
6 |
10 |
|
Menu Design and Applied Nutrition |
6 |
10 |
|
A minimum credit value of 15 from the following component(s) | |||
Work Experience |
6 |
15 |
|
Work Practice |
6 |
15 |
|
Personal and Professional Development |
6 |
15 |
|
A minimum credit value of 15 from the following component(s) | |||
International Cuisines |
5 |
15 |
|
Entrepreneurship |
6 |
15 |
|