The City of Dublin ETB is co-
funded by the
Government of
Ireland and the European Union.
Food Preparation
Fee Free - but must be in employment
Course Information
The purpose of this award is to equip the learner with the relevant knowledge, skill and competence to prepare a range of standard dishes under supervision in a professional kitchen, demonstrating an understanding of the principles of food safety, nutrition, menu planning, food and cost control.
The learner should be able to:
- Describe how a professional kitchen is organised.
- Describe the role and functions of the national food, health and safety agencies, food legislation and regulations and the broad principles of HACCP.
- Identify the categories and characteristics of the full range of catering operations within the hospitality and catering industry.
- Explain the role of pricing and profit margins in food production including calculating.
- Identify a wide variety of domestic and international fresh and convenience food commodities, describing their characteristics, structure, classification and quality points.
- Outline common food allergies, intolerances and special dietary needs and related food ingredients.
Key Information
Award QQI Level 5 Component Certificate in Nutrition (5N1909)
Duration 10 Weeks
Delivery Blended Learning 3 hours per week
Note The commencement of all courses is dependent on the registration of a sufficient number of students.
