Cork College of FET Morrison's Island Campus
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Cork College of FET Morrison's Island Campus
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Cork College of FET Morrison's Island Campus
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Professional Cookery
(Professional Cookery)

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INTRODUCTION:

If you have a desire to make a career in the food industry then this is the course for you. Learn the practical skills and knowledge of cooking and food that will allow you to either go straight to work in the catering industry or progress to higher education. The hospitality industry is an exciting dynamic area with employment opportunities all over the world. Students learn in a dedicated commercial setting in a purpose-built facility in Westside Campus located on Model Farm Road and students engage in field trips and site visits.

ENTRY REQUIREMENTS:

  • Leaving Certificate, LCA or QQI Level 4.
  • Mature students are exempt from Leaving Certificate requirement.
  • CERFL proficiency at B2 for access to Level 5 courses for those whose first language is not English.
  • All applicants will undergo a processing stage during which further information will be gathered in relation to their application. An offer of a place on this course is contingent on the applicant meeting the entry requirements set out here and satisfactory completion of the processing stage.

DURATION:

September to May.

FEES:

€550 including QQI examination fees. (Medical card holders exempt from €50). See fees & payment for details.

CERTIFICATION

  • QQI Level 5 Certificate in Professional Cookery (5M2088).
  • QQI Component Maths (5N1833) – available as option in evening for learners needing Maths for progression.

COURSE CONTENT

Culinary Techniques - 5N0630

Learn cooking methods carried out in a professional production kitchen where all aspects of the operation of the commercial kitchen are experienced. Classical and contemporary cooking methods.

Food Science and Technology - 5N0730

Study a range of industrial catering equipment including the working principle of each. Learn about food commodities (meat, fish, eggs, etc.) and their use in catering.

International Cuisines - 5N0632

Identify the basic ingredients and palette of flavours from selected regions of the world. Experience food commodities, cooking techniques and cooking equipment associated with world cuisines. Produce a meal from selected regions. Demonstrate principles of food safety and hygiene.

Meal Service - 5N0635

Explore factors that contribute to creating a meal experience. Learn the sequence of service, record reservations, take orders, serve food and wine, handle complaints, present the bill and evaluate guest feedback.

Menu Planning and Applied Nutrition - 5N2085

Apply nutritional knowledge to creative menu planning while considering the need for variety and balance in ingredients, flavours and textures. Understand common food allergies and intolerances and identify ingredients relevant to various food allergies. Explore the impact of nutrients on good health and their role in relation to illness.

Pastry, Baking and Desserts - 5N2084

Prepare a range of baked dishes, a range of breads, hot and cold desserts, sponges etc. Prepare a cheeseboard using appropriate accompaniments.

Personal Effectiveness - 5N1390

Reflect on your own personal role in a workplace including the skills needed for your job, personal strengths and weaknesses and the people issues and work practices which influence how you do your work.

Word Processing - 5N1358

Create and edit documents to a professional standard. Utilise Memos and Mailmerge for streamlining customer communication.

Work Practice - 5N1433

Participate in a minimum of 2 months work practice/placement undertaking a range of catering related roles.

ADDITIONAL TRAINING / WORKSHOPS

  • Manual handling training and certification (requirement for work experience) – Manual handling training is required under Regulation 13 of the 1993 (General Application Regulations) and 1993 Manual Handling Regulations. This training programme is aimed at providing all persons at work with proper techniques when lifting, carrying, loading, pushing and supporting. It provides employees with good work practices such as proper lift Manual Handling Techniques. The course includes being aware of the necessity for safe methods of manual handling to reduce the risk of injury and understanding the need to avoid manual handling by using mechanical aids where possible. Furthermore, assessing the task using the TILE criteria (task, individual, load, environment) and implementing the correct method of lifting ensuring minimal risk to self and co-workers will also be included. Finally, knowing how to safely execute all relevant workplace manual handling tasks will be demonstrated. A certificate will be issued to learners who successfully complete the course.
  • Food Safety Net Ireland Level 1 – The learners are trained to the standards set out by The Food Safety Authority of Ireland. The course includes Food Safety legislation, controlling Food Safety Hazards & Food Poisoning prevention, Safe Food handling – delivery to service and an introduction to HACCP. In addition, allergen awareness, personal hygiene the importance of cleaning & pest control and the recording of information is included. On completion of this programme, there is a Multipliable Choice Questionnaire and Certificate of Attendance is awarded.
  • Food Safety Net Ireland Level 2 – Learners will attain knowledge on the principles of food hygiene and how to apply them to their workplace. The course includes Food Safety legislation & food hygiene, bacteria contamination and food poisoning prevention, premises and equipment and food safety hazards & controls – HACCP. Additionally, critical control points from delivery to service, personal hygiene, cleaning & pest control will be outlined. Allergen awareness and maintaining records and relevant documentation will be included. On completion of this programme there is a written exam and certification of completion is awarded.
  • First Aid Workshop (online training) – This First Aid workshop will introduce the learner to the principles of First Aid. threat to life. A record of achievement from Morrison’s Island Campus is issued on successful completion.
  • Fire Safety – This Fire Safety training course helps you to comply with the Fire Safety Regulations 2005. This Course covers basic fire safety training, fire extinguisher training, fire risk assessment training and fire warden training. The participant will learn to recognise the hazards that may lead to a fire, and how to react safely and responsibly in the event of one breaking out. Our aim is to inform Fire Wardens of their responsibilities in running a fire drill effectively and safely. It also details the steps involved in developing an Emergency Plan for the workplace. The course includes an introduction to fire safety and to the legal framework Additionally, responsibilities, Fire science and Fire risk assessment are outlined. Furthermore, how do people react in an emergency, the different classes of fire and types of fire extinguishers and equipment and their use. Emergency plans and evacuation, movement of people and Hazard Analysis is also discussed. On completion of the course and assessment, participants will receive a Certification which is valid for 3 years.
  • Students attend a fine dining experience during the year.

FAQ’s

What are the entry requirements?

Leaving cert standard (regular Leaving Cert or LCA) for students under 21 years. Experience in the area or a genuine passion for cookery and relevant work experience in the area is beneficial for mature students.

How long does the course run for?

The course will run from mid-September to the following mid-May. It is a full-time day course.

The college closes for Mid-term, Christmas and Easter holidays as determined by the Department of Education and Skills.

How many people are likely to be in my class?

There are usually 15 students for practical class and 30 for theory classes, but it depends on demand each year.

What options are available to me if I complete the course?

Students who successfully complete the course and obtain a full award may progress to MTU or any other IT continue their studies.

Some students obtain full time employment.

Other go onto complete a Level 6 Commis Chef Apprenticeship with Training Centre.

When will I get an offer of a place if I am successful?

Applicants who complete & return the processing form before June 1st will receive offers by email before June 3rd. All applications made over the summer months will be processed in August and applicants will be notified late August/early September.

How much does the course cost?

The course cost is €550, this is reduced by €50 if one is the holder of a valid medical card. Successful VTOS applicants must only pay the materials fee. NON- EU FEE €3,654 + €550.

Are there any other costs involved?

Yes, students will be required to purchase a uniform at a cost of €120 approx. for Professional Cookery.

Is work experience/placement organised by the college or do I have to find my own?

Work Experience/Placement is mandatory for this course. Students are generally required to source their own work placement. If students need assistance placements will be organised for the student. The work placement for this course is a minimum of 40 days, which is completed in industry, in the production kitchen & training restaurant.

Does the course offer a student visa for international students?

No. Please note that it is the responsibility of the applicant to ensure that they meet Immigration and Visa requirements prior to applying for a place on a course. Post Leaving Certificate courses are not eligible to obtain a study visa to enter the state. Further details are available at www.icosirl.ie.

Is Professional Cookery a full-time day course, online or in-person?

It is an in-person courses delivered on-site within the classroom.

How many days a week in college must I attend?

Students attend College 4/5 days per week. Starting times may be later than 9.00am and finishing times may be earlier than 5.00pm.

Individual class timetables are not available until Induction (usually 1st or 2nd week in September).

When do exams take place?

Normally some exams take place in December and at the end of the academic year – end of April/beginning of May.

The subject teacher and exam secretary will advise and notify learners about exam dates and times.

What do I need to do to get a place on the course?

Firstly, students need to apply to www.morrisonsislandcampus.ie and complete an application online, following this they are sent a processing form. This form asks applicants more questions regarding the reasons for applying for the course.

Who can I contact about this course?

Any queries, please contact: Catherine O’Donovan at codonovan@morrisonsislandcampus.ie

WORK PLACEMENT / EXPERIENCE

Students must fulfill a minimum of 40 days work practice which is carried out 1 day per week in our training kitchen and restaurant and in a block placement in an industrial setting.

EDUCATION PROGRESSION OPPORTUNITIES

Excellent progressions opportunities including:

  • MTU Cork: Hospitality Management (MT554), Culinary Arts (MT555).

Great progression opportunities Higher Education colleges. Special arrangements in place with MTU Cork (CCPS), MTU Kerry and SETU (Waterford & Carlow) for preferential entry for students of Morrisons Island locations. Go to our progressions database for exact requirements on progressions for this course.

CAREER OPPORTUNITIES

Kitchen staff in bars, hotels and restaurants, contract caterers, bakeries, tea rooms and cafes, kitchens in hospitals and nursing homes, B&Bs and deli managers.

CONTACT DETAILS:

Email: hospitality@morrisonsislandcampus.ie

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