Culinary Operations Level 3 3N0549

This programme equips the learners with the basic skills necessary in preparing, cooking and serving simple everyday meals. Learners are provided with an introductory knowledge of Culinary Operations through practical application.

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  • Assist in preparing and presenting a range of meat, poultry, fish, and vegetable dishes
  • Basic techniques of tasting, recognition of food freshness and garnishing dishes
  • Food safety and associated legislation
  • Use kitchen terminology, weights and measures
  • Basic understanding of the food cost and quality control cycle

Upon completion of this module learners will have the skills and knowledge necessary to progress further in this subject area.

QQI Level 3 Minor Award 3N0549 10 Credits

This programme leads to a Level 3 on the National Framework of Qualifications

This programme runs for 5 Days one day per week

9 30 am - 4 00 pm

No formal education or qualifications are required

Applicants will have the opportunity to advise of any special learning requirements on registration

Date Days Venue Provider
No dates scheduled for this course yet.