Atlantic Technological University (ATU) is a college that places teaching and research at its core. ATU aims to provide students with a transformative university experience that prepares them to make significant contributions to society. With a focus on applied learning, teaching, and research that reflects the needs of businesses and professions in the region, ATU strives to be a preferred partner for research and innovation. The university seeks to attract and support students and staff from around the globe, enabling them to reach their full potential.

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The Higher Certificate in Culinary Arts-Professional Chef Program provides students with the key skills, knowledge and competencies required to work as chefs in a professional kitchen. The programme is a focused course with theory lectures, masterclasses, guest lectures and field trips. This course will teach your everything you need to know about life as a chef. You will develop essential culinary knowledge and skills which will you take you on a global sensory tour learning about cuisines from all over the world while working with and recognising the wonderful food produce developed on the island of Ireland. Students who successfully complete this course can progress to year 3 of related courses. Alumni from the programme are employed in a variety of establishments in the hospitality and food sector, from restaurants, to hotels and industrial catering, in Ireland, Europe and worldwide. Galway International Hotel School’s industry links will allow you to get essential insights into the culinary sector and will enable you to establish connections and contacts that may influence your career. This programme will provide the learners with both theoretical knowledge and specialised culinary skills, developed through the acquisition of creative and technical competencies, all within a realistic learning environment. The education and skills you will develop will be directly linked to best practice with a focus on provenance, seasonality and sustainability. Show less

Course Details
Pastry and Baking Practice 2 - module descriptor can be downloaded here (PDF)

Environmental Management and Food Safety 2 - module descriptor can be downloaded here (PDF)

Classical and Contemporary Cuisine - module descriptor can be downloaded here (PDF)

Culinary Practice 2 - module descriptor can be downloaded here (PDF)

Culinary Business Management - module descriptor can be downloaded here (PDF)

Modern Gastronomy - module descriptor can be downloaded here (PDF)

Global Cuisine - module descriptor can be downloaded here (PDF)

Buffet Presentation - module descriptor can be downloaded here (PDF)

Culinary Business Management 2 - module descriptor can be downloaded here (PDF)

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Year 1
Academic and Professional Skills (SC:HC)
5 credits

Preparation for Work Placement
5 credits

The Art of Pastry, Baking and Desserts 1
10 credits

Culinary Skills and Service
10 credits

Sustainable Food Practices
10 credits

Introduction to Food Science and Nutrition
10 credits

Essentials of Business
10 credits

Spirits, Liqueurs and Mixology
10 credits

Information and Digital Technologies
10 credits

Gaeilge Language and Culture 1
10 credits

Spanish Language and Culture 1
10 credits

German Language and Culture 1
10 credits

French Language and Culture 1
10 credits

*Exit Award option available

Year 2
Placement Reporting and Reflection 1
5 credits

Food for Health and Wellbeing
5 credits

Modern Buffet and Charcuterie
5 credits

Marketing Principles
5 credits

Modern Gastronomy
5 credits

Workplace Culture
5 credits

Business and Consumer Law
5 credits

Essentials of Food Business Management
5 credits

The Art of Pastry, Baking and Desserts 2
10 credits

Creative Cooking and Service
10 credits

Food Science and Technology
10 credits

Business Information Tools
10 credits

Wine Studies
10 credits

Classical and Global Cuisine for the Contemporary Kitchen
10 credits

Gaeilge Language and Culture 2
10 credits

French Language and Culture 2
10 credits

Spanish Language and Culture 2
10 credits

German Language and Culture 2
10 credits

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