Higher Certificate in Arts in Culinary Studies

Faculty of Business and Humanities
Award Class
Awards
Higher Certificate in Arts
Programme Code CR_OCULS_6 Mode of Delivery Full Time, Part Time, ACCS No. of Semesters 4
NFQ Level 6 Embedded Award No Programme Credits 120
Next Review Date
Review Type Date
Programmatic Review 01/09/2026
Department TOURISM & HOSPITALITY
Field of Study 8110 - Hospitality
 

Programme Outcomes

Upon successful completion of this programme the graduate will be able to demonstrate... :

# PO Domains Programme Learning Outcome
PO1 Knowledge - Breadth professionalism and customer focus in the provision of culinary services in the hospitality sector. Comprehend and apply fundamental business principles to hospitality operations.
PO2 Knowledge - Kind appreciation of the importance of and demonstrate the ability to meet industry standards in relation to social and relationship skills, personal presentation, grooming and customer care, in the provision of the appropriate services in culinary environments.
PO3 Skill - Range competence and creativity in the practice of the required skills in culinary operations. Apply appropriate Information Technology skills, and operate packages relevant to the culinary area.
PO4 Skill - Selectivity appropriate product knowledge in the provision of culinary services and the general hospitality sector. communicate effectively both verbally and through a range of media with customers, colleagues, and external organisations.
PO5 Competence - Context recognition of industry trends in both product and markets as they effect the culinary sector and respond with creativity to customer expectations. respond to national and international trends in relation to hygiene, health and safety, environment, and other emerging trends.
PO6 Competence - Role operation to the appropriate standards within the areas of legislation and best practice operations applicable to hospitality and culinary skills
PO7 Competence - Learning to Learn appropriate skills for employment seeking and career planning. Capacity to reflect on achievement to date and make realistic plans to achieve personal life goals
PO8 Competence - Insight Ability to operate within a high paced culturally diverse environment in a professional manner.
 

Semester Schedules

Year 1 / Semester 1

Mandatory 
Code Title Module Coordinator Version Credits
HOSP6048 Core Culinary Skills Noel Murray 2 5
CMOD6001 Creativity Innovation&Teamwork MARESE BERMINGHAM 3 5
HOSP6050 Food Safety & Culinary Science Noel Murray 4 5
TOUR6023 Introduction to IT Skills Noel Murray 1 5
HOSP6049 Introduction to Volume Cookery Noel Murray 2 5
HOSP6086 Pastry Principles & Techniques Noel Murray 1 5

Year 1 / Semester 2

Year 1 Semester 2 Elective Regulation
Students must select one elective.
Mandatory 
Code Title Module Coordinator Version Credits
HOSP6060 Core Culinary Practice Noel Murray 2 5
HOSP6014 Food Service Operations Noel Murray 4 5
HOSP6087 Larder Techniques & Principle Noel Murray 1 5
HOSP6052 Nutrition Noel Murray 4 5
HOSP6053 Volume Cookery Practice Noel Murray 2 5
Elective 
Code Title Module Coordinator Version Credits
HOSP6055 Communications & Customer Care Noel Murray 2 5
FREE6001 Free Choice Module PAUL GALLAGHER 3 5
 

Year 2 / Semester 1

Year 2 Semester 1 Elective Regulation
Students must select one elective.
Mandatory 
Code Title Module Coordinator Version Credits
HOSP6081 Classical Cuisine Noel Murray 2 5
HOSP6056 Culinary Learning Event Noel Murray 2 5
HOSP6077 Essential Food Theory Noel Murray 2 5
HOSP6057 Pastry & Confectionery Noel Murray 2 5
PLAC6004 Work Based Learning Noel Murray 4 5
Elective 
Code Title Module Coordinator Version Credits
HOSP6047 Culinary Business Skills Noel Murray 2 5
FREE6001 Free Choice Module PAUL GALLAGHER 3 5

Year 2 / Semester 2

Year 2 Semester 2 Elective Regulation
Students must select one elective.
Mandatory 
Code Title Module Coordinator Version Credits
HOSP6073 Applied Culinary Science Noel Murray 2 5
HOSP6074 Buffet Presentation Noel Murray 2 5
HOSP6061 Culinary Leadership Noel Murray 2 5
HOSP6071 International Modern Cuisine Noel Murray 2 5
HOSP6075 Modern Pastry Techniques Noel Murray 2 5
Elective 
Code Title Module Coordinator Version Credits
MATH6025 Business Maths for Hospitality AINE NI SHE 4 5
FREE6001 Free Choice Module PAUL GALLAGHER 3 5