Higher Certificate in Arts in Culinary Arts, Professional Chef Programme

The Higher Certificate in Culinary Arts-Professional Chef Programme 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.

For more information read our brochure.

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)

Graduates can be employed as Commis-Chef, Chef de Partie and Sous-Chef and, with relevant experience, may become Head Chef of restaurant and hotel kitchens.

Work Placement

This programme offers an introductory work experience (12 weeks) between Year 1 and Year 2.

Contact Us

Eamonn Hoult

Course Coordinator

Tel: +353 91 742542

Email: Eamonn Hoult