Food Preparation & Cooking (Tralee and Dingle)

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  •  Induction – State the planned outcomes and conditions attached to the course; apply good safety, health and hygiene practices; state the basic principles involved in environmental issues; and explain the meaning of equal opportunities.
  •  Prepare Food for Cold Presentation* – Prepare and present a range of cold food items ranging from simple sandwiches to complex cold buffets.
  • Safety at Work* – Identify common workplace risks and hazards and the interventions required to reduce them to a minimum. Identify and implement procedures to be followed in the event of accidents and emergencies. State the function of personal protective equipment (PPE) and the various types of safety signs.
  • Food Safety in Catering* – Demonstrate an understanding of food safety procedures, including personal hygiene, kitchen hygiene, food storage, food preparation, cooking and serving food.
  • Healthier Foods and Special Diets* – Develop an understanding of the connection between balanced and special diets and good health. Apply best practice in preparing, cooking and serving dishes to ensure changes in nutritional value are minimised.
  • Prepare, Cook and Finish Stocks, Soups and Sauces* – Using suitable tools, equipment, commodities and ingredients produce finished dishes to a professional standard.
  • Prepare, Cook and Finish Fish and Shellfish Dishes* – Using suitable tools, equipment, commodities and ingredients produce finished dishes to a professional standard.
  • Prepare, Cook and Finish Meat, Poultry and Offal Dishes* – Using suitable tools, equipment, commodities and ingredients produce finished dishes to a professional standard.
  • Prepare, Cook and Finish Vegetables, Fruit and Pulses* – Using suitable tools, equipment, commodities and ingredients produce finished dishes to a professional standard.
  • Prepare, Cook and Finish Rice, Grain, Farinaceous Products and Egg dishes* – Using suitable tools, equipment, commodities and ingredients produce finished dishes to a professional standard.
  • Prepare, Cook and Finish Bakery Products* – Using suitable tools, equipment, commodities and ingredients produce finished products to a professional standard.
  • Prepare, Cook and Finish Hot and Cold Desserts and Puddings* – Using suitable tools, equipment, commodities and ingredients produce finished dishes to a professional standard.
  • Catering Operations, Costs and Menu Planning* – Demonstrate an understanding of kitchen organisation, plan and prepare menus, and calculate the cost of running a catering operation.
  • Career Planning & Work Experience – Plan and achieve realistic work goals.
  •  * Denotes assessed modules.

This is a practice based course.  It offers a rich learning experience through a combination of classroom learning, instructor led tuition and supervised work practice which gives participants time to acquire and perfect the variety and standard of culinary skills required in the catering and hospitality sectors.  The training methods include instructions, presentations, demonstrations, supervised practice, simulated work environment, and giving and receiving feedback.  Participants are required to actively participate in the learning process. They must complete a number of practical exercises and assignments throughout the course. A number of methods are used to assess the participants’ progress and for certification purposes. These include assignments, theory exams, practical assessments, skills demonstrations, and a portfolio of work.

  • Reached the statutory school leaving age.
  • Demonstrate evidence of an interest in food and cooking.
  • Self-motivated and eager to work in professional cookery.
  • QQI Level 4 Award, Junior Certificate or equivalent qualification, and/or relevant life and work experience.
  • Good verbal and written numerical and English language skills.
  • Able and willing to work outside of normal working hours e.g. early morning, evening, weekend and public holiday work.
  • Experience of working in the catering industry is an advantage but not a necessity.

Graduates from this course will seek employment as apprentice chefs (commis chefs).  As a commis chef you will works under the supervision of a senior chef (chef de partie).  The normal progression route is from commis chef, to chef de partie, to sous chef and finally to executive chef.  Chefs are employed in hotels, restaurants, cafes, workplace canteens, and other in-house cafeterias.