GMIT Prospectus 2022/23


Higher Certificate in Culinary Arts - Professional Chef Course (Level 6)

Code: GA361 Level: 6

Why study Culinary Arts? 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. Alumni from the course 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 course 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. What will I study? The course is a two-year course and at the end of year one, there is a mandatory 12- week placement in an Irish Hotel, Restaurant, or other approved establishments, organised by the LINKS office in conjunction with the student.

Follow-on Studies Upon successful completion of the Higher Certificate in Culinary Arts graduates may also continue their studies and progress into Year 3 of the BA in Culinary and Gastronomic Sciences (L7) or to the BB in Food Innovation and Enterprise (L7). Upon successful graduation of that year, they can continue to the final year of the honours award.

Student experience

Patrick Mills Today, I am Sous Chef at Sorella in Clapham one of Chef Robin Gill's restaurants in London but my pathway to a culinary career wasn't always clear. Having previously studied art and design it was only after I came back to Ireland from travelling overseas that I chose to pursue a career in food after becoming increasingly fascinated with flavours and cuisines of the world.

Year 1: Core Modules:

• Introduction to Live Kitchen Service • Professional Cookery Operations • Fundamentals of Pastry Baking and Desserts • Nutrition Electives: • Information Technology 1, 2 • French for Foodies 1, 2 • Spanish for Foodies Year 2: Core Modules: • Modern Classics & Global Cuisines • Live Kitchen Service 2 • Modern and Innovative Pastry Baking and Desserts Electives: • Charcuterie and Modern Buffet

• Live Kitchen Service 1 • Learning and Innovation Skills • Food Safety • Restaurant Service

After some research, I chose GMIT due to their credited reputation for producing high-quality chefs. I was immediately impressed with the college’s facilities, variety of modules and their high-quality training kitchens. However, the lecturing staff impressed me the most. Without their experience, industry knowledge, guidance and passion, I would not be where I am in my career today. Their up-to-date industry knowledge allowed us to learn both fundamental classic cooking methods and modern contemporary techniques, which allowed us to play with the boundaries of food. Thanks to the well- structured curriculum of theory and kitchen practicals it gave me the knowledge, experience and professional attitude to progress in my career. Through the college’s vast industry contacts, I was able to complete placements both in Ireland and internationally. They gave me the confidence to move to London and work with leading chefs of the industry such as Richard Corrigan and Tom Aikens. These opportunities would not have been possible without the help and guidance of GMIT lecturers to whom I am grateful. I will always remember my time at GMIT with great fondness.

• Financial Accounting • Introduction to Accounting and Business Maths

• Essentials of Business • Food Science and Technology • Gastronomy

• Management Accounting

What are my career opportunities? Graduates can be employed as Commis-Chef, Chef de Partie and Sous-Chef and, with relevant experience, may become Head Chef in a hotel kitchen or in a restaurant.

Galway International Hotel School

DURATION 2 years



Talk to us: Dr Sarah Berthaud, Course Chair Tel: +353 91 742422 | E-mail:


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