Certificate Level

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:

• Career guidance
• Feedback on academic performance
• Support in case of poor performance
• Guidance and support in social and personal development
• Comments on absenteeism

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.