Programme Aim
The aim of this programme is to provide learners the skills, knowledge and competencies to work under direction in a professional kitchen.
Start Date: 11/06/2018
End Date: 20/07/2018
Duration: 6 Weeks
Entry Requirements
– Education: No formal education or qualifications are required although applicants may have participated in primary and secondary education. Applicants will be expected to demonstrate a standard of knowledge, skill and competence equivalent to NFQ Level 3 when accessing a Level 4 programme.
– Aptitude: Applicants must have a motivation to learn, an interest in the subject and the ability to acquire the knowledge, skills and competencies set out in the course.
– Previous Experience: Applicants must be able to demonstrate a moderate range of knowledge, skills and competencies relevant to the course and be able to work under direction with some ability to work on their own initiative.
Learning Outcomes
– Explain the basic principles of food safety and associated legislation.
– Explain the role of nutrients in the body and the concept of a balanced diet.
– Describe the human digestive process.
– List common dietary disorders.
– Discuss contemporary nutritional issues related to food production.
– Identify ingredients relevant to special dietary needs to include low calorie diets, low cholesterol diets, nut and other allergies, vegetarians, diabetics and coeliacs.
– Describe the impact of purchasing, storage, preparation and cooking on nutritional value.
– Demonstrate the versatility of vegetables, as an accompaniment to meat and fish dishes, or as a well balanced stand-alone meal.
– Prepare a limited range of varied and palatable meals for vegetarians.
