CRAFT CERTIFICATE IN FOOD PREPERATION & PRODUCTION

Course Content and Duration 

 

The programme of studies provides more practice involving a broader range of skills appropriate to a person operating as a front line worker with some supervisory responsibilities in a kitchen environment of a typical service outlet. 

 

This certificate programme runs over two semesters. 

 

Entry Criteria 

 

Students who pass in all foundation level modules and achieve an average of 65% in the core modules (Theory and Practice) may proceed to the Craft Certificate programme. 

 

Students who have successfully completed the ESTS programme in Food Preparation & Service with a pass in all subjects and a grade of 65% in the core modules (Theory and Practice) may proceed to the Craft Certificate programme. 

 

Modules covered: 

 

FPI 11 - KITCHEN AND LARDER INTERMEDIATE THEORY 

 

FPI 12/22 - KITCHEN & LARDER INTERMEDIATE PRACTICAL  

 

FPI 13 - PASTRY AND BAKING INTERMEDIATE THEORY 

 

FPI 14/24 - PASTRY & BAKING INTERMEDIATE PRACTICAL 

 

HSI 01 - HEALTH & SAFETY 

 

SSI 08 - FOOD NUTRITION AND DIET 

 

SSI 06 - BASIC COSTINGS 

 

LLG/LLF/LLI - LANGAUGE OPTION 

 

ITI 01 - INFORMATION TECHNOLOGY 

 

SSI 03 - BUSINESS COMMUNICATIONS 

 

SSI 01 - PURCHASING & QUALITY CONTROL 

 

Apart from the above modules the students have to attend a number of tutorial sessions in a year. 

 

Tutorial Sessions: 

 

Throughout the academic year the students will be asked to attend a number of set tutorials arranged with their assigned tutor.  

 

During these tutorials the student will receive: 

 

To obtain the credit value students need to attend their compulsory tutorial sessions. Students are also welcome to attend further tutorial sessions should they feel it is necessary.