QQI Level 6 Certificate in Professional Cookery (6M2099)

About this programme

This one-year advanced course equips students with the skills and knowledge required to pursue a career in the catering industry. Students have the opportunity to gain a solid grounding in areas such as Culinary Techniques, Health and Safety, and Producing a Culinary Event. In addition, they will experience the highly energetic and creative environments of the hospitality sector.

Irish International Hotel & Catering School has developed strong working relationships with the Irish Hotel Federation (IHF), and the Restaurant Association of Ireland (RAI), promoting continued employment opportunities for our graduates.

Entry requirements:

  1. Leaving certificate or its equivalent
  2. Students must have studied Maths and computer skills
  3. Students will be interviewed to determine their eligibility

Why Study Certificate in Professional Cookery? (6M2099)

This unique programme provides the students with the key skills, knowledge and competencies required to work as chefs in a professional kitchen. Graduates from the programme are employed in a variety of establishments in the hospitality and food sector, from restaurants, to hotels and industrial catering establishments, in Ireland, Asia, Europe and worldwide.

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.

Principal Areas of Study

  • Culinary Techniques (6N0642)
  • Hospitality Business Systems (6N0650)
  • Culinary Food Safety Management (6N0641)
  • Gastronomy (6N0647)
  • International Cuisines (5N0632)
  • Producing a Culinary Event (6N0657)
  • Menu Design & Applied Nutrition (6N2097)
  • Pastry, Baking & Desserts (6N2096)
  • Work Experience (6N1946)

Culinary Techniques (6N0642)

  • This is a practical module which includes exploring cookery and scientific principles with a focus on healthy eating.
  • Learning takes place in a practical kitchen/class room environment.
  • Demonstrations and hands on food preparation and production are recommended methods of delivery
  • Learning is supported with the relevant theory necessary to under pin the learning in the practical class.
  • Students should at all times be encouraged to reflect on their own development and skills and understanding of the module which will result in a solid theoretical and practical skills base for the student.

Hospitality Business Systems (6N0650)

  1. Evaluate the role and structures of the major sectors which make up the modern tourism and hospitality industry and evaluate the structures and functions of the organisations within them
  2. Assess the role of human resource management in a hospitality organisation, and its contribution to effective service delivery and demonstrate the skills needed for recruitment, selection, training and retention of staff
  3. Explain the principles and applications of marketing and sales in a tourism and hospitality context
  4. Evaluate the determinants, implementation and measurement of best practice in a range of hospitality enterprise departments and evaluate quality management systems to ensure operational efficiency
  5. Perform routine financial calculations in respect of sales, purchases, labour and understand how they ensure operational viability
  6. Explain the key financial aspects of a hospitality operation, including overheads such as labour costs, budgeting & stock controls and understand how they ensure operational viability
  7. Identify key provisions of legislation and regulation relating to employment
  8. Evaluate the operational areas in terms of environmental impact, effiency and sustainability

Culinary Food Safety Management (6N0641)

  1. Apply professional hygiene and safety practices in accordance with the Food Safety Authority of Ireland (FSAI) training standards (Level 3).
  2. Demonstrate an understanding of current food safety legislation as it applies to food safety management system, and the roles of enforcement powers of the various bodies responsible for food safety
  3. Understand the principles, requirements and procedures for the design and implementation of a food safety management system (based on HACCP principles), in line with current legislation and E.U. standards and explain the role of the HACCP team
  4. Apply a food safety management system to the production of food items, including in a volume cookery context, in line with FSAI Level 3, HACCP Principles and IS:340
  5. Review and critically analyse the current HACCP system in the workplace and make recommendations for improved implementation.
  6. Evaluate recent technological advances in food safety management
  7. Create a food safety system using the principles of HACCP

Gastronomy (6N0647)

  1. Understand the concept of gastronomy including the relationship between culture and food, the marriage of food and drink, the sensory evaluation of food, and the meal experience
  2. Evaluate the development of Irish gastronomy in an historical and cultural context - to include historic country house cookery, the history of early hotels and restaurants and the impact of the famine on Irish cuisine
  1. Identify key chefs and key influences in the evolution and development of international gastronomy and identify the changes in Irish eating habits
  2. Evaluate emerging trends in national and international gastronomy, including the development of gastronomic tourism
  3. Explain the evolution of international gastronomy to include emerging trends such as eco gastronomy, gastro tourism and the emergence of molecular gastronomy

International Cuisines (5N0632)

  1. Identify the origins of various International cuisines looking at their relationship to culture, religion & history
  2. Identify the ingredients, cooking techniques & styles associated with International cuisines
  1. Be familiar with the specialist equipment used in these cuisines
  1. Produce a range of authentic International dishes
  1. Demonstrate knowledge of food safety practices

Producing a Culinary Event (6N0657)

  1. Plan, design, cost and produce a suitable menu for a culinary event, to include provision for special dietary needs to include nutritional analysis
  2. Promote and market the event using a range of techniques and marketing tools
  1. Plan the food production and service cycle to include - purchasing (ordering & delivery), kitchen organisation, restaurant planning, plan of work, role assignment, costing and quality control, food & beverage service, hygiene and safety
  1. Supervise the implementation of the event ensuring all controls are in place
  1. Evaluate a culinary event from all aspects ranging from the planning to the customer feedback

Menu Design & Applied Nutrition (6N2097)

  1. Design and evaluate menus, demonstrating nutritional knowledge and an appreciation of current & international trends, and an understanding of the principles of menu planning, structure, pricing & design to include an understanding of the ethics and transparency of menu design
  1. Adapt cooking techniques and storage principles for maximum retention of nutrients, demonstrating an understanding of the absorption and utilisation of the main nutritional food components
  2. Adapt menus to provide healthy options, meet special dietary needs, and incorporate knowledge of food allergies and intolerances
  3. Devise procedures for creating cyclical menus incorporating seasonal and local produce
    1. Compile a portfolio of work to include CV, letter of application, skills checklist, demonstrate an understanding of using job websites & an understanding of job advertisementsApply nutritional knowledge to creative menu planning

Pastry, Baking & Desserts (6N2096)

  1. Scientific principles and Commodities
  2. Understand Commodities ( both fresh & Convenience)to include - Flours & starches,Fats,Sugars,Egg & Dairy, Raising & setting agents, Flavourings & colourings, Fruits and chocolate as well as prepared products.
  3. Pastry & Breads -produce a range of products using short, sweet, choux and puff pastry & produce a range of breads to include
  4. Sponges and sponge products
  5. Hot and Cold Desserts with accompanying sauces
  6. Explore with innovation the concepts of composition, taste, design, texture and current trends in cold and hot plated desserts, pastry products, healthy options and special dietary requirements
  7. Produce a range of petit fours, and chocolate work
  8. Evaluate how centrepieces are produced and used in the hospitality industry
  9. Prepare a range of classical and modern puddings, cakes, gateaux and tortes using a variety of fillings and coatings
  10. Apply cost and quality control considerations in the production and service of pastry products
  11. Implement best practice in workplace and food safety in line with the Safety, Health & Welfare at Work Act (2005) and the Food Safety Authority of Ireland (FSAI) training standards and legislation.
  12. Adapt classical dishes to give a modern twist using extensions of core techniques

Work Experience (6N1946)

  1. Analyse work related issues and trends in the hospitality industry
  2. Demonstrate best practice within a professional kitchen
  3. Be familiar with employment legislation including health and safety equality & rights, union representation and payment entitlements specific to the hospitality industry
  4. Review and reflect on their own individual performance, progress and learning while working with others. Identify challenges and opportunities and plan for further career and personal development
  5. Demonstrate relevant supervisory skills appropriate to their position within their organisation
  6. Compile a detailed skills audit to include further education and future careers possibilities
  7. Evaluate the effect of additives, supplements and new food production techniques on the nutritional value of food, and examine recommended dietary intakesUnderstand the importance of the menu as a marketing tool (this will tie in with hospitality business systems)

Progression to further Studies:

  • This course leads to a level 6 award on the National Framework of Qualifications.
  • Students who successfully complete this programme may use their credits towards completing a higher level of study in the area of Culinary Arts/ Business/Management or other related fields.
  • Students who successfully complete this Major Award can use the Certificate as the basis for entry into selected courses in Third Level Colleges and Universities.

Modules are subject to change as determined by the IIHCS. All modules are QQI validated. This course is completed over one year and is subject to external evaluation by QQI and the Department of Education

More information about this course:

  • Students are required to complete assignments (both individual and group projects) and complete end of year exams
  • English language classes will be provided for students whose first language is not English
  • Students are required to satisfy the requirements as set out by QQI & IIHCS

Course fee: €3000

Includes registration fee, knives, uniforms, books, certification and tutor fees.

Payment plan: €500 non-refundable deposit to secure your place, €1000 in the first week of the course and remaining balance by Christmas.


For Further Details Please Contact:

Shelagh Nangle


091 – 895674




About the course

Named Award: Advanced Certificate in Professional Cookery
Duration: 1 Year
Entry Reqirement: Only holders of Level 5 Certificate in Professional Cookery should apply to this course. Please contact the School directly if you do not have a level 5 qualification.
Programme Code: 6M2099


Course Contents:


Culinary Techniques


Hospitality Business Systems


Culinary Food Safety Management




International Cuisines


Producing a Culinary Event


Menu Design & Applied Nutrition


Pastry, baking & Desserts


Work Experience

Career Opportunities

This course is designed to prepare students for a career in the Hotel and Catering industry. This will lead them to senior positions as Chef de Partie, Sous Chef, Head Chef or Executive Chef.

Follow on Studies

Graduates may proceed to second year of the Bachelor of Business in Culinary Arts (Full-Time) if they fulfill the entry requirements of the Third Level Institution running the degree programme.

Modules are subject to change as determined by the IIHCS
All modules are QQI validated
This course is completed over one year and is subject to external evaluation by QQI