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Culinary Skills Training Level 4

The purpose of this award is to equip the learner with the knowledge, skills and competence to:


  • Use safe and hygienic practices in relation to food handling.
  • Contribute and assist in preparing and serving food in a catering operation.
  • Work under direction in a professional kitchen.





Credit Value

Handling Food Hygienically




Short Order Cooking




Kitchen Skills




Menu Planning




Catering Operations and Systems







Learners will be able to:


  • Demonstrate an understanding of how professional kitchens are organised.
  • Demonstrate an understanding of the food control cycle and the principles of food cost, portion and quality control and what constitutes nutritional and gastronomic balance in a menu.
  • Produce a variety of dishes and baked goods under direction.
  • Use hygiene, health and safety practices in compliance with current regulation and legislation.
  • Demonstrate culinary skills in a range of contexts.
  • Contribute to the effective and safe operation of a professional culinary
  • Demonstrate an understanding of the organisation and work practices within a professional kitchen
  • Demonstrate understanding of the basic concepts and theory in food preparation and cookery processes
  • Demonstrate a range skills in producing a selection of breakfast and lunch menu items
  • Apply correct and appropriate cleaning procedures in maintaining food preparation areas and equipment
  • Demonstrate effective customer care procedures
  • Demonstrate confidently basic food and beverage service skills
  • Use hygiene and safety practices in compliance with current regulation and legislation
  • Participate effectively as a team member.
  • Demonstrate an understanding of the role of the employee in ensuring food safety and hygiene.
  • Use safe and hygienic practices in food preparation, handling, storage and disposal.


To access programmes leading to this award the learner should have reached the standards of knowledge, skill and competence associated with the preceding level of the National Framework of Qualifications.

This may have been achieved through a formal qualification or through relevant life and work experience.



Achievement of this award will enable the learner to progress to other appropriate programmes leading to awards at the next or higher levels of the National Framework of Qualifications.

The grading of the QQI/FETAC award is as follows:
Pass  - 50-64%                  Merit -  65-79%               Distinction  - 80-100%
The grade achieved will be determined by the grades achieved on the components


     Prices do not include QQI/FETAC Certification Fees

Additional Information
All training is delivered in a friendly and comfortable training centre with experienced and dedicated tutors focusing on ensuring each trainee is given every opportunity to learn the necessary knowledge, skills and abilities in order to excel in their culinary role.
To find out if any of the above components are currently scheduled please visit our Course Scheduled page.
© Kilmuckridge Centre of Further Education
Address: Ballygarron, Kilmuckridge Gorey Co. Wexford
Phone: 053 91 18578
email: info@kcfe.ie

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