Professional Cookery (Professional Cookery) Level 5
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INTRODUCTION:
Course Code: 5M2088
This course allows learners to develop practical culinary skills with an understanding of nutrition, food science and food hygiene. The course includes active menu planning and food service in our restaurant, take away lunches and buffets. Students also complete a certified online HACCP training with Safe food.
As Kinsale is the ‘gourmet capital of Ireland’ this course is well suited to obtain the best work experience placements. We have access to the foods grown on site by the horticulture department from pears and apples to kale and greens, this collaboration includes harvesting herbs from the kitchen herb garden and foraging tours on campus.
The campus has a My Gug bio digester for waste foods, this is a joint venture between cookery and permaculture course. The gas that is produced is pumped back up to the kitchen for use by the professional cookery students.
ENTRY REQUIREMENTS:
- Leaving Certificate or equivalent. For mature applicants appropriate experience will be considered in lieu of formal qualifications.
- All applicants will be required to attend an interview.
- An offer of a place on this course means the applicant has met the minimum entry requirements set out here and satisfactory presentation at interview.
START DATE:
September 2025.
DURATION:
This is a one-year course. Timetables vary from year to year please contact the college directly for detailed timetable information.
CERTIFICATION:
- QQI Level 5 in Professional Cookery (5M2088).
COURSE CONTENT:
The following subjects may be offered:
Culinary Techniques - 5N0630
We start with the basics of knife skills, basis cooking process like frying, boiling and poaching. Culinary techniques skills are practiced and developed in our professional kitchen, using produce from our horticulture course. food Hygine and HACCP underpin Culinary Techniques.
Meal Service - 5N0635
This module looks at the different types of service, from buffets and take aways to al a carte service in our restaurant with linen tablecloths and napkins.
Pastry, Baking & Desserts - 5N2084
We work with different types of sweet and savoury pastries – from apple tart to quiche. Christmas baking traditional Christmas cake, with almond paste and Icing, Christmas puddings and many many more delicious treats. This module is governed by seasonality and food trends
Menu & Applied Nutrition - 5N2085
This module covers balanced eating, the food groups looking at the macro and micronutrients, looking at the nutritional needs throughout different life stages. We delve into the different dietary requirement for people with conditions like Hearth disease or High cholesterol and also, we look at laws governing menu layout example allergies are outlined.
Food Science & Technology - 5N0730
Technology is vital in the kitchen, in this module we look at the different pieces of equipment in the kitchen – How to use, clean and maintain the equipment to get the best out of it. Food science??
Word Processing - 5N1358
Document creation and editing. using menu and mail merge for professional customer communication.
Personal Effectiveness - 5N1390
Reflection of your personal development in the workplace with a focus on communication, skills, teamwork and personal strengths and areas for improvement.
Work Practice - 5N1433
Students complete 40 day’s work practice. This is divided between the college restaurant and local food business.
International Cuisine - 5N0632
Travel around the world for a enjoying gastronomic experiences by cooking, serving and tasting foods from many different cultures.
HOW TO APPLY & APPLICATION DEADLINE:
Applications for all our courses will be available on the website and in the college from in January 2025 for all courses commencing in September 2025.
Interviews will be held for all courses throughout the college year. To apply, simply click HERE. Alternatively you can ring (021) 4772 275 for assistance with your application.
EDUCATION PROGRESSION OPPORTUNITIES:
Students may decide to continue studies in:
- MTU Cork: Culinary Arts (CR640).
- MTU Cork: Culinary Studies (CR655).
- GMIT: Culinary Arts (TL719).
- MTU Kerry: Culinary Arts (GA372).
- Shannon College of Hotel Management.
CAREER OPPORTUNITIES:
Students can go on to enjoy careers in the hotel and catering industry, in restaurants, cafés and hotel kitchens.
WORK EXPERIENCE:
Participants will be required to undertake 30 days of work placement in a suitable environment. The College will assist participants in identifying suitable placements.
OTHER INFORMATION:
The Kinsale Good Food Circle are the generous sponsors of a scholarship to a QQI Level 5 student who excels in all aspects of the course and who will continue their studies in Third level in the Culinary field.
TESTIMONIALS & HIGHLIGHTS:
Kinsale Campus class environment and teachers has exceeded my expectations, the kitchen and restaurant are amazing. We have learned so much in different aspects of food preparation, from baking, sauces, home made pasta and preserving. We have had the pleasure of attending masterclasses in fish filleting, komboucha and Keifer. I would highly recommend anyone interested in pursuing a career in the culinary world to sign up. The teachers and staff are extremely supportive and kind.
Ally 2025
Joining this course was one of the best things I ever did! I found second level education challenging, doing a course that I have a genuine interest in has given me a whole new perspective on learning. The campus and Professional cookery course are incredible friendly and supportive with an attitude of success. The course provides a practical approach to cooking which I loved, being hands on each day. The teachers are fantastic offering different perspectives and their own creative flair. I had a wonderful time in Kinsale Campus and intend to further my culinary education in MTU.
Luke 2025
It would be an understatement to say that I absolutely loved my time at Kinsale Campus. I came home early from my travels to start the professional cookery course that my mother and brother graduated from last year. They had ranted and raved about how much they had learned and they couldn’t have praised it enough! After attending the course I couldn’t agree more, the teachers are so helpful and I’ve gained wisdom that will stay with me for the rest of my life. I would highly recommend it to anyone with an interest in pursuing a career in cooking and baking. If only I had done this course before my travels I wouldn’t had to lived off bacon and eggs for the last two years!
Holly Bartley
I found studying in Kinsale Campus very beneficial, the tutors were very helpful in delivering the course content and using examples in an easy to understand manor. It helped greatly getting used to having deadlines in assignments, working as part of a team, learning about international cuisine, HACCP, individual presentations, knife skills, and working on a budget in the kitchen before progressing onto cit. The work experience in the industry was really great as it gave a great opportunity to see how different kitchens operate. I am currently studying culinary studies in MTU Cork. Overall I really thought studying in Kinsale Campus was really great. I would totally recommend it to people to do before going onto MTU as it is a great course and it really gives an insight on what’s to come if you want to progress on.
Sonia O’Keeffe
CONTACT DETAILS:
Jenny Fitzgerald, Course Co-Ordinator
Email: kinsalecampus@corketb.ie
Tel: (021) 4772 275