This module will provide learners with the knowledge required to adhere to best practice and legal obligations relating to environmental health and food safety. Furthermore, it will provide students with an understanding of the scientific principles and production processes underpinning this discipline.

1. Identify the duties and responsibilities of both employees & employers under the Health, Safety & Welfare at work legislation and u se appropriate software to create food safety communication in the workplace.
2. Describe the steps involved and the controls used, in designing the HACCP food safety management system, in accordance with the EHAI Primary Food Hygiene Training Programme.
3. Define the scientific principles underpinning the processes used in food production .
4. Explain and apply the principles of sensory analysis as related to the properties of foods.
5. Examine from a scientific and practical perspective the processes of cookery and preserving food and identify which methods are best suited to a range of commodities.

This module introduces student to the professional kitchen techniques required to buy, prepare, and cook popular meats, poultry, and game. As well as meats, this module focuses on the basic preparation and cooking of vegetables, potatoes, rice, and pasta using a broad range of cooking methods. The development of competent knife skills and cooking processes is core to the module. Students will develop a keen sense of balance in colour, flavour, texture and seasonality of food.

1. Recognise the importance of aesthetics, balance, flavour, texture, and seasonality when designing menus.
2. Demonstrate knowledge of the classifications and quality points of meat, poultry, and game, applying the required practical skills associated with the culinary use of each.
3. Select and use seasonally appropriate fruit and vegetables.
4. Apply the wet and dry processes of cookery and identify which methods are best suited to various food items and commodities.
5. Apply professional hygiene and safety practices in accordance with Food Safety Authority of Ireland (FSAI) training standards.

The aim of this module is to support the learner in their transition to third level education by reinforcing and developing key academic skills, strategies and independent learning essential for study at this level. T his module will also instil in the learner the value of personal and professional development with the provision of relevant knowledge and competencies to engage in the workplace.

1. Identify individual learning styles, including approaches to independent learning and apply strategies and techniques, group wor k and group study that coincide with learning preferences.
2. Develop time management, goal setting, stress management and presentation skills, including demonstrating the use of a presentation package to create and record a slide show.
3. Examine various strategies for acquiring , processing and interpreting information, and display best practice in academic writing .
4. Describe personal and professional objectives and evaluate progress.
5. Discuss and demonstrate communication techniques and skills for use in the workplace.

This module provides a clear introduction to the study of food and drink from an Irish historical and social perspective. It describes how Irish food has grown and developed and provides the student with an awareness of the factors which influence food choice and eating patterns. The module discusses key contributors to Irish gastronomy today and draws inspiration from leading Irish hotels and restaurants as it considers contemporary styles and trends of Irish food preparation and service. The practical content is heavily influenced by local food provenance.

1. Discuss the main Social, Cultural and Historic influences on food choice and the development of contemporary Irish cuisine.
2. Identify key persons and key influences on the development of contemporary Irish gastronomy.
3. Appreciate the organoleptic properties of Irish food and craft beverages and the role of media in the promotion of Irish produce.
4. Produce a range of food products made from locally sourced and seasonal raw materials.

This module is designed to ensure that students develop fundamental skills and competencies in pastry and baking for a range of culinary operation. Emphasis is placed on the basic scientific principles and production processes underpinning this discipline, along with the artistic skills for presentation. 

There is an implicit understanding that all practical modules will demonstrate best practice in food safety adhering to the principles of HACCP to produce safe, sound, and wholesome food and to also produce a variety of baked goods and desserts suitable for changing consumer behaviour and choices.

1. Classify commodities, equipment and procedures associated with using convenience ingredients in the production of pastry and desserts. 
2. Demonstrate elementary mathematical competencies in calculating weights and measures when using imperial and metric units of weight. 
3. Apply the principles related to HACCP to produce safe and wholesome food for consumer consumption.  
4. Identify fault reduction techniques when using the sugar batter method, meringue production and custards creation and understand steps used to remedy faults. 
5. Produce, finish, and present a variety of bakery and pastry products to recipe specifications, Suitable for a variety of food outlets such as cafes, restaurants, and hotels. 
6. Convert a varied range of baked goods and dessert preparations suitable for consumers with alternative food preferences. 
7. Employ the processes and techniques necessary to produce a range of mechanical, chemical, biological, and laminated aerated goods  
8. Explore the concepts and processes required to produce a range of pastries, fillings, and glazed baked products.

This module allows students to develop a range of preparation and cooking techniques required to prepare popular meats, poultry and seafood. Students will identify best practices in food sourcing, quality and cost control within the hospitality and catering industry. This module will enable students to develop and display the work traits necessary for working in a kitchen environment.

1. Demonstrate knowledge of the classifications and quality points of meat, poultry and seafood, applying the required practical skills associated with the culinary use of each.
2. Describe and demonstrate the importance of aesthetics, balance, flavour, texture and seasonality when designing menus.
3. Comply with all relevant legislation and regulations in relation to the traceability of meat and fish.
4. Explain the food control cycle, the principles of food cost, portion and quality control, dish yield management and waste minimization.

This placement programme will introduce the learner to world of professional work in an appropriate specialist position within Professional Cookery. During this 400-hour placement the learner will develop professional skills; apply theoretical knowledge to a practical setting, and critically engage with and reflect on learning and career development.

1. Apply academic knowledge and skills to specific work situations.
2. Critically analyse the enterprise, its culture and organisation.
3. Communicate in a professional manner within the workplace.
4. Explore the dynamics of teamwork in the organisation.
5. Review industry-based performance in relation to academic theory.
6. Apply knowledge, skills and competencies acquired during the programme to the analysis and solutions of workplace problems.
7. Reflect and analyse the learning experience resulting from the work placement and conduct a review of career plan.