This programme of study will take students from basic cookery to a professional chef within two years. Each of the three qualifications has its own learning outcomes and students will be able to exit at the level they feel comfortable with. Graduates from each of the qualifications will be prepared for employment in a certain sector of the hospitality industry. The Level 3 national certificate introduces students to a career working in commercial kitchens. It develops initial skills and knowledge to work safely with the main food ingredients using basic preparation techniques and cookery methods, as part of a team. Practical learning in EIT’s commercial production kitchen and Scholars Training restaurant is included. The Level 4 national certificate progresses learning and experience to intermediate levels, incorporating cooking non-routine dishes in a commercial kitchen. Students will begin to develop their particular food and cookery interests through scheduled Scholars restaurant dinner productions. Initial menu planning studies broadens experience to reflect the types of employment offered to graduates. The diploma at Level 5 is the completion of technical, menu planning and supervision proficiency in professional cookery. The programme progresses learning and experience to senior technical levels. Study is based on culinary research, and the culinary specialities of patisserie and regional food and wine, including development and production of fine dining experiences in the Scholars training restaurant. Formal work experience in industry is an important part of the pathway at Level 5, providing valuable on-the-job training as well as building professional networks and experience.

The National Certificate in Hospitality (Basic Cookery) programme offers you first employment opportunities as: Kitchen Assistant in a range of establishments; starting positions in commercial catering business; cafe kitchen; junior positions in institutionalised catering (school and business cafeteria, rest homes). The National Certificate in Hospitality (Cookery) programme offers you enhanced employment opportunities in restaurants and commercial kitchens including specialist and commercial catering, eg Sous Chef, Chef de Partie, Junior Chef. The Diploma in Professional Chef Practice provides graduates with enhanced employment opportunities in fine dining restaurants and commercial kitchens including specialist and commercial catering, eg Chef de Cuisine in smaller businesses, Assistant Manager in commercial caterers, self employment, Sous Chef in larger businesses, and assistant or main Patissier.