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Professional Cookery

Title Professional Cookery
Code 5M2088
Level 5
Type Major
Domain 9. Tourism, Hospitality and Sport > 2. Hospitality > 2. Catering
Credit Value 120
Activation Date 25-03-2011
Publication Date 25-03-2011
Review Date 25-03-2015
Deactivation Date  
Status Active
Certificate Specification Professional Cookery
Validation Information Validation
Certificate Supplements

Certification Requirements:

This award was developed through the Common Award System. Any providers who wish to offer this award must have their programme validated by FETAC before it can be delivered to learners. The provider should check the award specification for this award (see below) and its associated minor awards for validation requirements.
The total credit value required for this certificate is 120. This will be achieved by completing:
Code Title Level Credit Value
All of the following component(s)
5N0630 Culinary Techniques 5 30
5N0635 Meal Service 5 5
5N2084 Pastry, Baking and Desserts 5 10
5N2085 Menu Planning and Applied Nutrition 5 10
5N1390 Personal Effectiveness 5 15
5N1433 Work Practice 5 15
5N0730 Food Science and Technology 5 5
A minimum credit value of 15 from the following component(s)
5N1358 Word Processing 5 15
5N1611 The Internet 5 15
5N0783 Database Methods 5 15
5N1977 Spreadsheet Methods 5 15
A minimum credit value of 15 from the following component(s)
5N0632 International Cuisines 5 15
5N1623 French 5 15
5N1624 German 5 15
5N1626 Italian 5 15
5N1627 Polish 5 15
5N1628 Russian 5 15
5N1629 Slovak 5 15
5N1630 Spanish 5 15
5N1631 Irish 5 15