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.

€5,450

Enquire Now

Future Dates

  • Mon 1 Apr 2019
  • Mon 2 Sep 2019
Cooks Academy Pasta Making

COURSE OVERVIEW

brochure

The 8 Week Certificate in Professional Cookery course runs three times a year (January, April and September), Monday to Friday from 9:30am to 4:30pm each day. The course is 8 amazing weeks of intense instruction designed to give you confidence, inspiration and in-depth expertise when it comes to food and cooking. Our programme combines daily hands on practical work and guest lecturers together with theoretical sessions enabling you to become a confident and accomplished cook for the rest of your life.

The course is perfect for individuals looking to build their professional culinary career, as well as enthusiastic amateurs and home cooks who want to expand their skills.

By the end of the program, you will have a stunning array of delicious recipes for any occasion, while also being able to apply your learned techniques and cooking methods to dishes you create yourself.

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!

 meat    popup    U52B1403    falafel    scones

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 Styling
  • Farm to Fork visit
  • Develop artisan skills: cheese making, artisan breads, sausage making, smoking and curing
  • Focus on contemporary alternative diets and adaptions, eg. paleo, gluten free, vegan and dairy free
  • Pop-up Restaurant

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.

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

benoit portraitSilke Croppe Maturing Room

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.

WORK EXPERIENCE OR PLACEMENT

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 eight weeks with us.

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 Professional Cookery Course is €5,450. 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.

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.

DAILY STRUCTURE

eoin teaching

The 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

lambCheese Making

    • Mise en Place – food preparation and time management skills
    • Knife Skills
    • Stocks & Sauces – mother sauces, daughter sauces and emulsions 
    • Classic French cuisine
    • Vegan & Gluten Free Cooking
    • Butchery – meat and poultry
    • Hors D’Oeuvres – salads, canapes, dressings, mousses, coulis, pates, etc 
    • Fishmongery & Shellfish
    • International Cooking e.g. Sushi, Indian, Thai, Italian, Street Food, Dim Sum, Vietnamese, Mediterranean
    • Baking & Patisserie – yeast and specialty breads, cakes, pastry, pâte sucrée, macarons
    • Wine & Food Matching Lecture
    • Specialty Guest Workshops - Cheese Making, Sourdough, Chocolate
    • Smoking & Curing
    • afternoon teaSlow Cooking
    • Celebration Cakes with Sugarcraft
    • Sausage Making & Grilling
    • Farm to Fork visit
    • Pop-up Restaurant
    • Food Styling & Photography
    • Food Hygiene & Safety
    • Work Experience Placement

CERTIFICATE AWARD

Certificate in Professional Cookery

The Cooks Academy Professional Cookery Certificate is based on continual assessment, with a practical and written theory exam at the end of the 4 weeks and 8 weeks.

4 Weeks: 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. 

8 Weeks: The practical exam will consist creating your own menu, including one core ingredient chosen by the chef tutors.  The theory exam will cover in depth 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? 

bread

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.

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, while others do the course because they might be thinking of becoming food bloggers, food writers, food stylists or food business owners. There are also people who do the course just because they want to become exceptional, confident cooks, although they have no intention of entering into cooking as their profession. 

Often times people start the course without a clear direction in mind and subsequently, as the weeks go by, they discover the path they would like to take. 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.

The Certificate in Professional Cookery will build on the basics taught during the practical course to develop advanced skills and techniques, including sourdough and artisan breads, game cooking, smoking, slow cooking, meat off cuts, vegetarian dishes, cheese making, chocolate tempering, sugarcraft, macarons, larder and kitchen management and entrepreneurship.

Cert Class of October 2016 Screen

CERTIFICATE IN PROFESSIONAL COOKERY - TESTIMONIALS




Maria Maher


Maria Maher - Cocoa Atelier

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



Nicola Halloran


Nicola 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 - Chef and Food Blogger

Mark completed our Certificate in Practical Cookery, he went on to work with Jamie Oliver in London and is currently the Senior Chef De Partie at The Dairy in London.




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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