Certificate in Professional Cookery (8 week)

9.30am - 4.30pm
8 Weeks

Hands on

Go anywhere and cook anywhere. Become an accomplished, professional chef through a mastery of classical and contemporary cooking.

Future Dates

  • Mon 9 Apr 2018
  • Mon 10 Sep 2018
Cooks Academy Pasta Making

Certificate in Professional Cookery - Video


Lamb Shank with Butternut Squash PureeCooks Academy’s Certificate in Professional Cookery runs for 8 weeks, three times a year beginning January, April and September.

It is an innovative, unique and structured course which aims to develop an in-depth knowledge of food, cooking and wine. This course is perfect if you are looking for a professional culinary career or to cook with confidence for friends and family.

Fundamentally our students gain a deep understanding of all cooking techniques and an appreciation of food, both classical and contemporary, together with international food.

We ensure that our students use only the best ingredients, therefore developing a strong affinity with quality, fresh, local and seasonal produce.

WHAT WILL YOU LEARN?

You will learn a stunning array of delicious recipes for any occasion. You will be able to apply your techniques and cooking methods to dishes you create and invent yourself. You will learn how best to prepare for cooking, the “mise en place” which you will do in your sleep, the key to no fuss cooking with superb results.

Certificate in Professional CookeryHIGHLIGHTS OF THE COURSE

  • Butchery talks
  • Farm to Fork visits with trips to organic farms and talks from local food producers
  • Develop artisan skills: smoking and curing, cheese making, artisan breads and sausage making
  • Patisserie masterclass, chocolate tempering, petit fours, macaron workshops
  • Cooking with game and offal
  • Slow Cooking
  • Gluten-free workshop
For insights into what the students experience day-to-day or to read student stories, check out the Cooks Academy Blog here.

GUEST CHEFS AND ARTISAN PRODUCERS

We are incredibly proud to be able to bring acclaimed expertise onto the course to provide inspiring masterclasses at key points.

These are just some of the leading lights of Ireland’s vibrant culinary and artisan scene whom we have aboard the Certificate in Professional Cookery. We concentrate on control and quality with our own in-house team together with carefully chosen guest expertise.

Jane Russell with Students

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

MAKE IT A 12-WEEK

With contacts in the food and drink sector, food media and artisan producer world in Ireland, we can help you find a placement to suit you. Be it for a week, two weeks or three, we would be delighted to help you search for the ideal experience following your 8 weeks with us.

COOKS ACADEMY FACILITY

Cooks Academy is centrally located 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 on a daily basis.

In terms of accommodation, we can assist international students or those from further afield in Ireland with their search for a suitable place to stay while they are attending our certificate courses.

Cooks Academy facility

OUR KITCHENS

Our students get to cook in state of the art kitchens. Everyone has their own cooking station with ample space and we pride ourselves on the high standard of equipment and appliances available to each student.

The facility is 4,500 sq. ft., filled with natural light and windows facing north, south, east and west. It is beautifully finished with oak and marble. Have a look at our kitchens and the wonderful dishes that our students create every day by browsing our photo galleries Instagram | Flickr

EXAM DAY AT COOKS ACADEMY

The Cooks Academy Certificate is based on continual assessment, with a practical and written theory exam at the end of the course. Take a look at our video below of a typical exam day (don’t worry it’s not that frantic!):

ENROLMENT

Does this sound like the course for you? If you like what you are reading, then contact us on (01) 611 1667 and we’ll send you on a prospectus.

Better still, we would love if you came to visit us at Cooks Academy. You would be most welcome and we would be delighted to show you around and introduce you to our team.

If you would like to enrol we will ask you to 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.

Note: If you are already a Graduate of the 4-Week Cooks Academy Certificate in Practical Cookery, you are welcome to apply to participate on just the final four weeks and therefore pay the balance of the fee.

Professional Certificate Students 2015

STUDENT STORIES

Mark TaylorMark Taylor - Sourdough Expert Teacher at Cooks Academy

Mark completed our Certificate in Professional Cookery and went on to become a part of the Cooks Academy teaching team - heading up the Sourdough Department.

You can read about Mark's story here.



Sarah CahillSarah Cahill - Eat Like Apes

Sarah completed our Certificate in Professional Cookery and went on to set up her own business - Eat Like Apes.

To read Sarah's story, please follow this link to our feature on how Sarah is doing now our Cooks Blog.



Maria MaherMaria Maher - Cocoa Atelier

Maria completed our Certificate in Professional Cookery and went on to work for La Rousse Foods at Cocoa Atelier.

Our Head Chef Jack O'Keeffe remembers her well: "Maria's passion and her amazing ability to take on tough topics such as sourdough made her stand out from the class."



Nicola HalloranNicola Halloran - The Wonky Spatula

Nicola completed our Certificate in Professional Cookery and went on to set up her own paleo and healthy food blog The Wonky Spatula.






Mark O'Brien P

Mark O'Brien - Oak Smoke and BBQ Sauce

Mark completed our Certificate in Professional Cookery and went on work in London with Jamie Oliver and set up his own food blog - Oak Smoke and BBQ Sauce.





ACCOMMODATION

If you require accommodation in or near Dublin for the duration of the course, we have a number of options available depending on your budget. We can help you to get the very best rates locally. Be sure to discuss your accommodation requirements with us if needed!

E-LEARNING (OPTIONAL EXTRA)

A key feature of the course is 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.

Now we are pleased to be able to offer all our students on 4 and 8 week courses the added/optional facility of e-learning which enables cloud based learning resources such as worksheets, recipes, videos and presentations to be downloaded to or viewed on to a PC, notebook, tablet or smartphone.

This is of significant benefit to students as it facilitates additional learning in a modern, convenient and fun way either in house, while on the move or away from Cooks Academy. e-Learning is an optional resource and students will be able to opt out at no disadvantage to themselves should they wish.

We hope to see you in Cooks Academy very soon.  

A Typical Day on the Certificate in Professional Cookery

No two days at Cooks Academy are the same. If we are not having a special lecture with a guest speaker or on an away trip, then the normal day starts at 9.30am and ends at 4.30pm.

Students will don their chef whites and aprons and then under the guidance of their tutor will cook a variety of dishes. Depending on the day this could be anything from chicken to venison, to pasta and desserts. 

The majority of the cooking part of the course consists of hands-on cookery with breakout demonstration sessions throughout the day as required. This allows for vital rest and thinking time. 

Master Butcher

Sylvester Byrne - Guest Lecturer, The Master Butcher

Cooks Academy has a reputation as one of the most professional cookery schools in the UK and Ireland. We have achieved this by ensuring a structured learning environment to our long courses. We also recognise that different people learn at different speeds and that learning inputs often need to be communicated in a variety of forms and sometimes simultaneously.

We ensure that there is adequate time to repeat modules as "Practice builds Confidence".

The typical day contains variation to ensure motivational levels remain high while providing enough time to make sure everyone gets through the day in a structured way but without taking the fun out of it.

Who's it For?

Many participants attend the Certificate in Professional Cookery because they either want to develop a career in food and hospitality or set up a food business, but others do the course because they might be thinking of becoming food bloggers, food writers, food stylists or food business owners.

Chocolate Doughnuts

Chocolate Doughnuts with Raspberry Jelly, Raspberry Sheet, Chocolate Mouse, Chocolate powder and a Sugar Tuile

Sometimes people do the course without a clear direction in mind and subsequently as the weeks go by they discover the path they would like to take.

Finally, there are also people who do the course just because they want to become exceptional, confident cooks and they generally have no intention of entering into cooking as their profession.

That being said, the course puts particular emphasis on the application of culinary expertise in the food sector, so you will always feel supported should you have a question about your career options.

Indeed, we very often welcome established food industry professionals who participate in the course alongside complete novices. People of all ages, backgrounds and nationalities enrol and there is no need to have any particular level of cookery expertise.

Certificate in Professional Cookery - Testimonials

"The moment I started my course I knew I had made the right decision. Our class tutor and head chef Nicola Curran was so at ease with us but was 100% professional. There were no questions unanswered, I was never left wondering how certain techniques were achieved. I still miss my days in the kitchens there - where you were always encouraged to try new things and experiment. 

Leaving Cooks Academy with all of the knowledge I had accumulated, and with the encouragement of my family, I felt confident enough to develop my own ‘snack’ recipes using Primal ingredients and as a result, the company, Eat Like Apes was born."

Sarah Cahill, 2015

Taken from www.tripadvisor.ie March 2015

"I recently completed the 8 week certificate in professional cookery at Cooks Academy and thoroughly enjoyed the whole experience. The course is suitable for beginners like myself and those already working in the food industry. Based in South William Street, Cooks Academy premises are in the heart of a vibrant ever expanding cosmopolitan part of Dublin and only minutes from Grafton Street - you are spoilt for choice as to how to spend your lunch breaks! The cookery course itself is full time, 5 days a week but the days fly by as you immerse yourself in a wide range of cuisines and techniques including French, Italian, Indian, Vietnamese, slow-cooking, smoking, chocolate making and cake decorating- to name just a few.Highlights for me were pasta rolling, the day out on the Kilkenny food trail and cheese making.

"The premises are bright spacious and airy and I met wonderful fellow aspiring cooks on the course. However it was the enthusiasm and approachability of all the staff and tutors that made the course everything I had hoped it would be - in particular our head tutor Nicola who was so generous in sharing as much as was possible of her vast experience. Thank you to all at Cooks Academy and I would highly recommend any of the cookery courses."

John Mueller, Sep-Nov 2014

"I was searching for a culinary program on the internet and I came across Cooks Academy in Dublin. It fitted my time schedule and represented great value for money. I also really liked the idea of spending some time in Dublin. The course was excellent. The level of instruction was far better than I could have hoped for. The modern facility is well equipped and the staff extremely helpful and friendly. 

"For me there were some great highlights to the course which included bread and baking, vegetarian cuisine and the many ethnic recipes from all over the world. I would definitely recommend Cooks Academy’s culinary program to anyone interested in taking their skills and expertise to the next level. I can't say enough good things. If anyone from the states or anywhere for that matter are thinking about beginning their culinary journey and time and money are an issue then you should seriously think about spending it at Cook's Academy. A great program and an excellent value. Plus, hanging out for a couple of months in Dublin is pretty great also!"

Cathrine Burke Jan-Mar 2013

"I had the most amazing 3 months with Cooks Academy. While cooking has always been a hobby of mine, I was apprehensive about going back into a classroom environment after so many years in a very corporate world. I couldn't have been more wrong. Every day presented a new challenge and we were constantly pushed to try new techniques and develop our skills.

"The quality of the teaching was first rate with a great combination of industry leading guest chefs and highly experienced tutors with a real passion for food but also for teaching. The single greatest thing I got from the course was confidence. I have had the confidence to go into leading professional kitchens on placements knowing I can hold my own. My medium term plan is to start my own food business and I now have the tools to do that. In the meantime, I can pick up any recipe undaunted. That, in itself, is a life skill."


Erin Holly Cave Jan-Mar 2013
"Before undertaking the Certificate in Professional Cookery at Cooks Academy I was nothing more than a passionate home cook. If you asked me now how I would describe myself I would say I am starting my professional career as a chef hoping to work my way up to being a head chef one day. This change in my cooking was thanks to the environment provided at Cooks Academy. There was a huge amount of knowledge imparted on us from all the different tutors. Combining this with the hours spent in the kitchen l really learnt how to harness my cooking skills and produce fantastic dishes, and not to mention drastically improve my knife skills. The course gave me confidence in my cooking. I was given the chance to put everything I had learnt into practice on a two week stage as well learning new skills. All of these things led to me getting a job in what I believe to be one of Dublin's busiest and best restaurants, Pichet."


Participant Jan-Mar 2013
"To all staff at Cooks Academy. Thank you so much for all your help and support over the past 3 months. Lots of good wishes to everybody."  

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