Course Summary
Professional Kitchen Management degree is designed for those in work who would like to enhance their own personal and professional development by reviewing topics of interest that are current and topical within industrial kitchens in hospitality operations in the present day.
Learners on this programme will review the processes within their kitchen by covering the topic of lean six sigma, they will review the importance of nutrition and dietary requirements in the design of menus. This programme provides learners with the opportunity to evaluate revenue for establishment and conduct a performance analysis to improve overall business performance. Topics such as talent management and wellbeing and food safety and regulatory affairs will also be discussed.
This is not a CAO entry course - course fees may be required - apply directly to the college.
College Link
Career Sectors
This course prepares you for working in the Career Sectors below. Follow the links to get a fuller understanding of the sectors you are preparing for.
Language Options
* Time abroad utilising this language
Disclaimer: Details subject to change - always check with the college.
Entry Requirements
Disclaimer: Details subject to change - If this is a course you are considering applying for you should check on the Colleges' website to ensure you have the latest entry requirements information.
To view Mature Entry requirements, or alternative requirements, please visit Qualifax or the Colleges' website
If you believe the data above to be incorrect, please let us know at [email protected] - thank you.
QQI / FET Links
Points Calculator for QQI Awards:
Details of the QQI scoring system and a points calculator can be found HERE
The Student
Career Interests
This course is typically suited for people with the following Career Interests. If these interests do not describe you, this course may prepare you for work you may not find satisfying.
Enterprising
Enterprising people like situations that involve using resources for personal or corporate economic gain. Such people may have an opportunistic frame of mind, and are drawn to commerce, trade and making deals. Some pursue sales and marketing occupations. Many will eventually end up owning their own business, or in management roles in larger organisations. They tend to be very goal-oriented and work best when focused on a target. Some have an entrepreneurial inclination.
Administrative
Administrative people are interested in work that offers security and a sense of being part of a larger process. They may be at their most productive under supervisors who give clear guidelines and while performing routine tasks in a methodical and reliable way.
They tend to enjoy clerical and most forms of office work, where they perform essential administrative duties. They often form the backbone of large and small organisations alike. They may enjoy being in charge of office filing systems, and using computers and other office equipment to keep things running smoothly. They usually like routine work hours and prefer comfortable indoor workplaces.
Creative
Creative people are drawn to careers and activities that enable them to take responsibility for the design, layout or sensory impact of something (visual, auditory etc). They may be atrracted to the traditional artistic pursuits such as painting, sculpture, singing, or music. Or they may show more interest in design activities, such as architecture, animation, or craft areas, such as pottery and ceramics.
Creative people use their personal understanding of people and the world they live in to guide their work. Creative people like to work in unstructured workplaces, enjoy taking risks and prefer a minimum of routine.
Career Progression
Graduate careers typically include:
- Pastry Chef
- Food Production Supervisor
- Chef/Head Chef/ Executive Chef
- Food Product Development Manager
- Food Technologist
- Food Marketing and Development Manager
- Quality Assurance Manager
- Bakery and Confectioner
- Chocolatier
Further Research
DISCLAIMER: These links are to official sources of information for this course - we accept no responsibility for the information on them.