056 775 4397

The School of Food Professional Cookery Programme

  • Monday 18th September 2017 Friday 25th May 2018
  • 35 weeks 9am - 4.30pm
  • 0.00 Euro
  • Tutor

This course is fully funded by the E.T.B.

The School of Food Professional Cookery Programme, accredited by QQI through Kilkenny and Carlow Education and Training Board, has been designed to meet the professional development needs of those aspiring to a career in the culinary sector.

  • Skill LevelIntermediate
  • Materials Requirednone

About the course

This course is delivered full-time over a 9 month period. This course is ideal for those wishing to begin their training as professional chefs in the world of tourism and hospitality. As a trainee chef you will be introduced to all aspects of basic culinary techniques and food safety. On completing this course you will have the basic skills, foundation and knowledge to further your career in an exciting and fast paced industry. Your training will cover the theory and practical skills required to begin your journey as a professional cook.


An overview of the School of Food QQI Level 5 programme is as follows:

This programme of study meets all of the Learning Outcomes outlined in the QQI LEVEL 5 MAJOR AWARD in Professional Cookery 5M2088.

While the School of Food will give a foundation in best practise and skills training, programme participants will also be employed within the industry, in a working environment in which practical skills are being employed. The development of theoretical knowledge in the classroom, in conjunction with a strong emphasis on practical skills in the training kitchen will help learners to develop a range of very useful industry specific skills.

While working in industry, course participants will be required to consolidate and apply their college based learning. In addition they will be monitored through a work place mentor. Upon completion of this programme participants will have achieved a Major Award at QQI level 5, and have a pathway to employment or further education through the National Framework of Qualifications at the School of Food or other Institutions.


The programme duration is conducted over 35 weeks.

The school week will consist of 3 days in the classroom and 2 days on work placement.

Additional Information

Applicants for this course should be in receipt of a DSP allowance and are most likely to be between 18 and 35 years of age.


  • Chefs uniforms
  • Use of School of Food knives 
  • Use of text books

Work experience will be closely monitored and will be undertaken in suitably registered restaurants and hotels in the region. Each Learner on work experience will be allocated a Work Experience Mentor to support and monitor their development.


About Our Professional Chef Tutor

Patrick Flanagan

Patrick Flanagan

Patrick Flanagan has over 30 years of practice within the culinary industry
Starting his trade in 3 and 4 star hotels he gained much of his skills from international experience and training with renowned chefs such as Marco Pierre White and Michel Roux Snr. Patrick has catered to the socialites of New York and Paris, and as a private chef to the rich and famous he has catered to the likes of President Bush Snr., Margaret Thatcher, Nancy Reagan, F.W. de Klerk, An Taoiseach Bertie Ahern and many moreโ€ฆ

Patrickโ€™s expertise has been endorsed by the World Master Chefs Society from whom he received a Diploma in Culinary Excellence in Gastronomy and Culinary Administration. Continuing his journey of life long learning he was awarded a Bachelors Degree in Training & Education from NUI Galway in 2010.
He has, developed, administrated and delivered accredited culinary training programmes within Ireland for organisations such as Fรกilte Ireland, Environmental Health Officers Association and Education & Training Boards.
Patrick currently consults, verifies and authenticates for City & Guilds and QQI, and teaches an array of culinary skills programmes developing the practical skills required for the professional catering industry.

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