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 participate in site visits. Practical work is performed in a commercial setting in a purpose-built facility in Westside Campus located on Model Farm Road.

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  • 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.

Students attend a fine dining experience during the year.

Additional Training

  • 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 training will introduce the learner to the principles of First Aid. On successful completion of this course you will be a vital link in the chain of survival. The course includes identifying the role and responsibilities of the first Aider, understanding the principles of infection control.  In addition, learners will describe and demonstrate how to assess a casualty- by conducting an initial check, physical examination, by obtaining a SAMPLE history, assessing levels of Response (AVPU) and identifying problems that are an immediate threat to life.  Finally, learners will describe the requirements for a handover to other health care practitioners. 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.

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.

Excellent progression opportunities including:

  • MTU Cork: Culinary Studies (MT665)
  • MTU Cork: Hospitality Studies (MT654)
  • MTU Cork: Hospitality Management (MT554)
  • MTU Cork: 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. See Progressions for details.

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.

  • Duration: September to May
  • Fees: €550 including QQI examination fees. (Medical card holders exempt from €50). €120 approx. for uniform. See 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)
    • CCOC Manual handling training and certification (requirement for work experience).
    • Food Safety and Hygiene Level 1 and 2
    • Fire Safety Certification
  • Work 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

Email: hospitality@morrisonsislandcampus.ie          Tel: (021) 4223815

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    Ryan  commenced working with Fota Island Resort in May of 2016. Since he started he has progressed from working as prep chef to working in both our Amber Restaurant and also with the Banqueting and Events team assisting with high profile events and weddings.

    He has proved to be a valued and creative member of the team. His initial training with the Cork College of Commerce allowed him to progress to continue his studies with Cork Institute of Technology.

    Lorraine O'Mahoney, HR Generalist , Fota Island Hotel & Spa

    My name is Rachel Smith and I have completed the Professional Cookery course in Cork College of Commerce. I have always loved to cook and I have some experience of working in a commercial kitchen previously however the Professional Cookery course showed me new techniques, and new theory that I had never known whilst in a commercial kitchen and it exposed me to different cultures and cuisines around the world. Our instructors have a huge amount of knowledge and I can honestly say from my own experience that the instructors are always pushing you to improve and they are always out for best interest. At the start of the year we were a group of students who had different levels of experience in the kitchen but now we are all efficient, confident and knowledgeable chefs. Enrolling in Cork College of Commerce was one of the best decisions I’ve made I have come out with relevant work qualifications and have a great opportunity to continue onto CIT.

    Rachel Smith, Professional Cookery Cork College of Commerce, Hospitality Studies Cork College of Commerce

    Applying for the Professional Cookery course at the Cork College of Commerce was the best decision I could have made for me. It gave me all the knowledge and confidence that I needed for me to go out and work in the industry and progress onto CIT to complete my degree. All the subjects were very interesting and have helped me in my current course. The lecturers were incredibly helpful and got to know all of us on a personal level. I have made some great friend because of the course and I would highly recommend it to anyone.

    Emma Twomey, Professional Cookery Cork College of Commerce, Culinary Arts CIT

    The Professional Cookery course was by far the best experience of my life so far. I wasn’t sure what part of the kitchen I wanted to be in before this course and it helped me figure out that I definitely want to be in pastry. We covered every part of the kitchen and even did International Cuisine which was an experience alone. Each and every one of the lectures were amazing and helped in every way possible, I have a learning difficulty and they were able to work around it and I got distinctions in all my exams thanks to them and honestly I couldn’t give them enough praise if I tried. I made friends for life and got a job in a five star hotel out of it which is the best outcome I could have asked for. I would highly recommend this course to anyone who is interested at all in becoming chef or even stuck like I was because it’s an amazing course.

    Jamie Shanahan, Professional Cookery Cork College of Commerce, Culinary Studies LIT

    I left school and was not sure what I wanted to do. I was not sure if college was for me. Cork College of Commerce sent me in the right direction in life. I applied with the hope of finding where I wanted to go in life and my time there has inspired me to pursue a career in culinary. I did a course in Professional Cookery that had a really broad choice of modules and I loved every last second of it. I completed this with a distinction. Thank you Deirdre, Siobhan, Anita and Catherine and my other lecturers. I decided to attend Cork Institute Of Technology. I am now attending a Bachelor Of Business In Culinary Arts and I am loving every second of it. I hope to complete my degree and become a culinary lecturer in the future. The staff at College of Commerce I cannot thank enough for their help and amazing standard of lecturing. I could not recommend College Of Commerce enough as I believe it’s sent me on this amazing path of life and can do the same for you.

    Jordan Power, Professional Cookery Cork College of Commerce, Culinary Arts CIT

    Hello to all in the professional cookery department, just wanted to let you know, I got my final results from CIT, Culinary studies, passed all my exams with distinction . . . Thanks so much to the crew in the professional cookery department where it all began for me, without which I certainly wouldn’t be here today, thank you Fiona, Deirdre, Siobhan and Katherine, and all the staff of CCOC, from whom i received the very best start in my culinary career, and without whom I wouldn’t have got such good grades. Thank you, Daniel.

    Daniel Leahy, Graduate

    I would absolutely recommend this course for anyone who wants to get into the cooking industry or if you just want to pursue a hobby like I did. I met a whole group of new friends from different walks of life and it made the whole year a great one. From cooking in the kitchen to serving people in the dining room you really do learn so much without realising it. The teachers are really encouraging and the facilities the college offer are great. By doing this course I now have a range of opportunities open to me like continuing studying at CIT in Culinary Studies. The year went by too fast and the best part of it was having fun cooking food with the best group of people I now call my friends.

    Halima Abdulkarim, Professional Cookery

    It was so nice to learn new skills in cooking at the start of the year, I was shy and scared of how College was going to be for me. The first few months were hard, but then it got better I got more confidence in my own cooking skills. Thank you to all the teachers for pushing us to get better and for having the passion with us in your subject. All the teachers were nice and always willing to help if I was having trouble with assignments. I enjoyed my time in the Cork College of Commerce and sad that it is now over. I am now looking forward to hopefully fulfilling my dream and spending the next 2 years in CIT studying Culinary Studies

    Dovydas Krzanavicius , CIT student