DIP 4047 and DIP 4048 | Intermediate Kitchen and Larder
ECTS
8
MQF Level
4
Description
This course offers learners practical competences and skills associated with the preparation and production of classical cold and hot savoury items according to standard recipes. The learner will be guided with in-class practical demonstrations and in-depth theoretical lectures, to produce different dishes. Furthermore, learners will plate and present dishes using classical and contemporary techniques, incorporating modern food trends.
Requirements
Basic Kitchen and Larder (Practical and Theory) (see here)
Duration
1 session of 6 hours per week for a total of 14 sessions
Sessions are held after 5pm.
Course Dates
5th, 12, 26th March
2nd, 9th, 30th April
7th, 14th, 21st, 28th May
4th, 6th, 11th and 13th June
Exams - 18th and 25th
Assessment Method
A logbook of practical competences has to be completed before the student can be awarded a pass grade.
In addition, students will be required to complete activity sheet and be given an individual mark for all practical sessions, and this will form part of their portfolio of evidence.
Assessment is continuous and students will be graded for each practical session.
Course Fee
€600
All courses include the use of specialised operating equipment and the provision of ingredients. Access to the Institutes changing rooms and lockers will be provided for day use only.
Participants will be able to take home with them the finished product / outcome of the session (food prepared).
Attire Requirements
Non-slip shoes (with enforced front end – NO sneakers/slippers), Full length apron, long-sleeve chef whites*, kitchen trousers*, scarf and chef’s hat.
*Candidates are to change into the chef whites on premises. No admittance to candidates entering school in whites.
Tool Requirements **
Pairing/Office knife, Chef’s/Chopping knife, Bread/serrated slicing knife, Filleting knife, Boning knife, speed peeler, Knife sharpener, palette knife.
Optional: Parisienne scoop, micro-plane grater, turning knife, cleaver
**Lecturers may ask for additional tools, which may be suitable for specialist courses
All courses include the use of specialised operating equipment and the provision of ingredients. Access to the Institutes changing rooms and lockers will be provided for day use only.
T | 23793100
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Please note that in all modular courses the amount of sessions and hours does not include the session for examination or practical assessment.
In all instances ITS may decide to refrain from organising a particular course mentioned above in case the number of applicants is low or for any other reason it deems necessary.
