Certificate in Practical Cookery (4 week)

9.30am - 4.30pm
4 Weeks

Hands on

Our 4 week course will give you the skills to be confident in any kitchen. The 20 days of practical classes are fun and packed full of tasty recipes.

€2,950

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Future Dates

  • Mon 7 Jan 2019
Dublin Cookery School Plating Up

COURSE OVERVIEW

brochureThe Four Week Certificate in Practical Cookery, January, April and September), Monday to Friday from 9.30am to 4.30pm each day. In this course, you will learn all the fundamentals of cooking within a concise four-week timeframe. Our programme combines daily hands on practical work and specialist guest lecturers together with theoretical sessions. The Certificate in Practical Cookery is the first four weeks of the Certificate in Professional Cookery and provides a solid foundation for further professional training.

At the end of the course you will be thoroughly familiar with classical and contemporary cooking techniques enabling you to start to cook professionally for a living, or as a serious amateur. There is an emphasis on developing classical cookery techniques that meet the requirements and tastes of today's demanding, food interested consumers.

Participants enrol on the course with the objective of developing their culinary skills and confidence, deepen their understanding of ingredients and techniques, and develop their passion for food.

WHY COOKS ACADEMY?

Cooks Academy’s stunning city centre location in Dublin’s creative quarter gives students the opportunity to work in top of the range kitchens with high quality equipment. Students learn under the close supervision and guidance of highly experienced tutors in this beautiful light filled space. We also ensure that our students use only the best ingredients, therefore developing a strong affinity with quality, fresh, local and seasonal produce.

Because we focus on our students and their development through consistency, quality and value for money, we can guarantee that you will leave Cooks academy with the confidence and knowledge, training and skill to succeed in whatever culinary path you choose. That’s a guarantee we’ll stand by.

Cooks Academy is renowned as a professional cookery school in Dublin. Our acclaimed standard of teaching has resulted in past pupils being sought after by some of the best chefs in the business.

Click here to see why our students love us!

   unnamed (1)     Baked Fish With Basil crust _2546     Honey_and_Mustard_Glazed_Limerick_Ham     passionfruit     Pizza123_

COURSE HIGHLIGHTS

  • Classic French culinary techniques
  • Hands on learning by doing and tutor supervision
  • Guest chefs from top Irish restaurants and lectures from industry leaders
  • Specialist modules such as Wine & Food Pairing, Butchery, Baking, Knife Skills, Food Hygiene
  • Recurring focus on taste, presentation, techniques, fresh ingredients and mise en place

TUTORS AND GUEST CHEFS

We are extremely proud of Cooks Academy’s dedicated team of professional tutors who are patient, dedicated and incredibly knowledgeable in their field of work. Learn more about them here.

JP McMahon Aniar

We are also honoured to be able to bring acclaimed expertise onto the course to provide inspiring masterclasses at key points, including:

RESOURCES & E-LEARNING

Every certificate course student receives a specialized Cooks Academy training folder, as well as the Course Study Book containing hundreds of recipes. This carefully chosen content has taken over 50 years of continuous development by experts in the field.

In addition to this which enables cloud-based learning resources such as recipes, worksheets, videos and presentations to be downloaded or viewed on a computer, tablet or smartphone.

COOKS ACADEMY FACILITY

Facility1

Cooks Academy is in the heart of Dublin city centre on South William Street, Dublin 2, only a few steps from Grafton Street. It is easily accessible by public transport to anyone in the Dublin area and the Dublin commuter belt daily.

Our facility is 4,500 sq. ft., filled with natural light and is beautifully finished with oak and marble. Students cook in our state of the art kitchen, providing them with ample space and their own cooking station. We pride ourselves on the high standard of equipment and appliances available to each student. See more of our facility here.

ACCOMMODATION

If you require accommodation in or near Dublin for the duration of the course, we have several options available depending on your budget and we can help you to get the very best rates locally. Please let us know if you need assistance with accommodation.

INTERNATIONAL STUDENTS

Coming from abroad? See if you need a visa here. Please let us know if you have any question and we can assist in helping you find accommodation if needed.

ENROLMENT AND FEES

Ready to book? Great! Please contact us at +353 [0]1 611 1667 or info@cooksacademy.com and we will send you over the prospectus and enrolment forms. Or simply - 

Enquire Now Button

Have more questions? Feel free to contact us at +353 [0]1 611 1667 or info@cooksacademy.com and we more than happy to assist. If you are in Dublin, you are most welcome to come visit us at Cooks Academy, as we would be delighted to show you around and introduce you to our team.

The fee for the Certificate in Practical Cookery Course is €2,950. When ready to enrol, you simply fill out a short enrolment form and pay a 10% deposit of the course fee to secure your place. The balance of the fees are due six weeks before the course starts.

DAILY STRUCTURE

eoin teachingThe Certificate in Professional Cookery is structured around an intensive 5 day week, usually starting at 9:30am and finish at 4:30pm.

The cooking sessions will cover everything from menu planning and mise en place to discussing the techniques and skills for the day. Our tutors are always on hand to answer any questions from our students. Students then cook several dishes which are presented to the tutors for marking.

Following lunch, the students will often have another practical session with their tutors or guest demonstrators before finishing up for the day.


COURSE CONTENT

  • Mise en Place – food preparation and time management skills
  • Knife Skills
  • Stocks & Sauces – mother sauces, daughter sauces and emulsions
  • Basic French cuisineCA APAARAGUS PREP -L
  • Butchery – meat and poultry
  • Baking & Patisserie – yeast and specialty breads, cakes, pastry, pâte sucrée, etc
  • Fishmongery & Shellfish
  • Hors D’Oeuvres – including salads, canapes, dressings, mousses, coulis, pates, etc 
  • International Cooking e.g. Sushi, Indian, Thai, Italian
  • Food Styling
  • Wine & Food Matching Lecture
  • Food Hygiene & Safety

CERTIFICATE AWARD

Certificate in Practical Cookery
The Cooks Academy Professional Cookery Certificate is based on continual assessment, with a practical and written theory exam at the end of the course. The practical exam will consist of making a main and dessert chosen by the chef tutors (don’t worry, you will have made it before in the course!). The theory exam will cover basic culinary knowledge learned throughout the four weeks, in addition to an herb and spice recognition test. 

Certificates are awarded to students who have produced satisfactory work throughout and have passed the examinations. (Grades include Distinction, Merit and Pass)

WHO IS COOKS ACADEMY FOR?

People of all ages, backgrounds and nationalities enrol in our courses! You don’t need to have any particular level of cooking skills. We often find established food industry professional on the course alongside complete novices.

You don't have to be considering a career in food and cooking to do the course. Many people do it just because they have the passion and want to bring their interest in cooking to the next level and develop a life skill that will be with them forever.

The Certificate in Professional Cookery will suit you perfectly if you want to take your passion for cookery to the next level or are thinking about entering a career in hospitality or catering. It teaches you all the fundamentals of cooking enabling you to cook and cater with confidence.  You will build a book of many recipes that you can refer to after the course; including meat, vegetable, international cuisines, desserts, soups and many more.  You will develop skills to include knife skills, wine matching, yeast bread, pasta from scratch, food safety, and more!

Cert Class of October 2016 Screen

STUDENT STORIES

Rachel Hornibrook

Rachel Hornibrook - Little Muffin Blog
Rachel completed our Certificate in Practical Cookery and went on to set up her own blog - Little Muffin Blog.

Read all of Rachel's story on our Cooks Blog here.



Kenny Armelles Kitchen

Kenny Armelle's Kitchen
Kenny completed our Certificate in Practical Cookery. He and his wife, Armelle, went on to set up their very own cake shop - Armelle's Kitchen





Jennifer Opperman

Jennifer Oppermann - Food Photographer & Stylist
Jennifer completed our Certificate in Practical Cookery and went on to work as a freelance foodie, stylist and photographer.






TESTIMONIALS

We've put together a selection of just some of the wonderful things recent Graduates of the Certificate in Practical Cookery have said about it.  There is more information in our Blog also.

"Sincere thanks to one and all for making the four weeks a truly inspiring experience... truly worthwhile and invigorating - that has truly given me amazing confidence to forge ahead with not just my plans but rekindled the enjoyment t I get from cooking and the bottle to tackle anything in the culinary field ...... My gut feeling when I visited your school the first day to see what it could offer based on my needs could not have been more spot on...but has surpassed my expectation. So to you and Vanessa a sincere thank you.."
Ann Cosgrove, 4 Week Practical Certificate, July 2015

 

"I completed the 4 week course 1 year ago, during September 2013. Wow, what a difference good tuition makes! The standard of my cooking has increased month on month and I enjoy home cooking even more, with regular Sunday family meals for 12 or more people. What a change to have a 3 course meal prepared, cooked and served without fuss, allowing me time to enjoy the company of our visitors. And if everyone is running late (it happens), then no problem, we learned how to take control and handle most eventualities. I enjoyed it so much that my kids have attended their own week long courses in Cooks Academy and are they taking their turns cooking family meals. I highly recommend this course - it stands the test of time."
Enda Kyne, 4 week Practical Certificate, September 2013


“It covers all the essential core elements of professional cooking in a short space of time. It exceeded all expectations in terms of learning and I can’t wait to get practicing now! I would like to add that I found the standard of chef tutors to be extremely high. They are coming from experienced backgrounds and their enthusiasm for food and their passion was extremely inspirational. Thank you!”
Martina Haier, 4 week Practical Certificate, September 2013.

"All the staff; Claudia, William, Nicola, Kieron, Garrett, Helen, Holly and Niamh were all very nice and pleasant. Overall a very good experience. A welcome to Pamela. Vanessa you run a good school. Well done."
Phil Bourke, 4 week Practical certificate, September 2013.

''Really enjoyed the 4 week course, and learned a lot in such a short time. Passionate and inspiring  tutors. Memories which you will never forget!''
Nina Muth, 4 week Practical Certificate, July 2013.

''I am very happy to choose Cooks Academy to attend my course..It was an amazing journey with a friendly workplace, staff and all. After four weeks it's sad to say goodbye to all of them..''
Ritish, 4 week Practical Certificate, July 2013.

''Loved the month, wished it could have been longer. Tutors on the course have a magnificent approach.''
Justin Keogan, 4 week Practical Certificate, July 2013.

''Very comprehensive, practical course. Tutors are excellent and make the course enjoyable. Would recommend it highly.''
Yvonne Keogh, 4 week Practical Certificate, July 2013.

''Before I came to Cooks Academy, I had very little culinary skills and could only cook fish fingers, now I have the knowledge and skills to cook a wide variety of food. An excellent course, which I would definitely recommend.''
Anne Hayden, 4 week Practical Certificate, July 2013.

"I can't sing my praises for Cooks highly enough. When I did my cert course I had the most incredible tutor in Eleanor Martin. She was a huge support to me and she also gave me the confidence that I could pursue anything afterwards with becoming a chef. I found it to be a perfect balance of practical cooking.Since I did the course I have had a number of jobs. I was the personal chef for the Le Brocquys, I helped with all aspects of the creation of Appetiser for Derry Clarke, I ran a 4 star chalet in the Alps, I joined Noel's recruitment and got to work in the Guinness storehouse events kitchen and now I'm living in Cannes as a free lance chef between yachts and villas, it's the life!!
Chanelle Clarke, Apr '11

'Preparation of the ingredients and tools for the job ourselves made the actual cookery more enjoyable'
Peter Sept '10

'I have to admit that I did not believe that 20 days would be enough to gain knowledge in the kitchen. After being part of this course and the attentiveness of the tutors I can now continue my dream of becoming a chef'
Noel Sept '10

"Thanks to the Cooks Academy training, it helped me start a food business and two of my products won prestigious awards (Bord Bia & Great Taste). Since then I've moved on and have two food blogs and am about to start a new food venture with my husband. So it's with great pride I call myself a Cooks Academy Alumni Student."
Marian Hearne Sept '06

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