The programmes listed lead to awards in the NFQ. The provider that offers the programme will have full details.

Programme Details

Code

PG21689

Title

6M2099 Advanced Certifiate in Professional Cookery

Programme Purpose

The overall aim of the programme is to provide the learner with the opportunity to acquire the knowledge, skill and competence to work in an effective manner in their role as a Commis chef within the catering and hospitality industry and or to progress to further and or higher level studies. There are 12 programme modules in this programme. Upon successful completion of a minimum of 8 programme modules the learner may achieve the required 120 credits for a level 6 FETAC major award.

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

PEL Applies

No

PEL Arrangements

What is PEL?

Validation Date

23-02-2016

Validation Documents

This programme leads to the following Minor Award(s). It is also a requirement for the Major Award(s) listed

Code

Title

Award Class

NFQ Level

6M2099

Professional Cookery

Major

6

6N1941

Entrepreneurship

Minor

6

6N1949

Personal and Professional Development

Minor

6

6N1946

Work Experience

Minor

6

6N1947

Work Practice

Minor

6

6N0642

Culinary Techniques

Minor

6

6N0641

Culinary Food Safety Management

Minor

6

6N0647

Gastronomy

Minor

6

6N0657

Producing a Culinary Event

Minor

6

6N0650

Hospitality Business Systems

Minor

6

6N0650

Hospitality Business Systems

Minor

6

6N2097

Menu Design and Applied Nutrition

Minor

6

6N2096

Pastry, Baking and Desserts

Minor

6

5N0632

International Cuisines

Minor

5

5N0632

International Cuisines

Minor

5

Centres offering 6M2099 Advanced Certifiate in Professional Cookery

Name

Address

Contact

Dunboyne College of Further Education

Dunboyne Business Park, Dunboyne, Co. Meath

01 8026577

Website