{"id":6211,"date":"2025-09-12T11:02:12","date_gmt":"2025-09-12T11:02:12","guid":{"rendered":"https:\/\/loetb.ie\/?page_id=6211"},"modified":"2025-09-12T11:06:01","modified_gmt":"2025-09-12T11:06:01","slug":"4m2063-culinary-skills","status":"publish","type":"page","link":"https:\/\/loetb.ie\/ga\/staff-documents\/qqi-descriptor\/qqi-level-4\/4m2063-culinary-skills\/","title":{"rendered":"4M2063 Culinary Skills"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

4M2063 Culinary Skills<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Download the Programme Descriptor anseo<\/a><\/p>

Specific Validation Requirements for 4M2063 Culinary Skills<\/strong><\/h4>

In order for your centre to offer this programme to learners, the following must be in place:<\/strong><\/p>

Access to a class kitchen or home economics kitchen in compliance with health and safety requirements and current legislation.<\/strong><\/p>

\u00a0<\/p>

Click on the component code\u00a0below to download an individual component<\/p>
Code<\/th>

Title<\/p><\/th>

Credits<\/p><\/th>

Specific Validation\u00a0Requirements\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/th><\/tr><\/thead>
The following programme modules must be included<\/h5><\/td><\/tr>
4N1133<\/a><\/td>Catering Operations and Systems<\/td>5<\/td>

A production kitchen in compliance with health and safety requirements and regulations<\/p>

Or<\/p>

A class kitchen in compliance with health and safety requirements and regulations<\/p><\/td><\/tr>

4N1134<\/a><\/td>Culinary Techniques<\/td>20<\/td>

A class kitchen in compliance with health and safety requirements and regulations<\/p><\/td><\/tr>

4N0627<\/a><\/td>Menu Planning<\/td>10<\/td>\u00a0<\/td><\/tr>
5N2084<\/td>Pastry, Baking and Desserts<\/td>10<\/td>

A fully equipped production kitchen in compliance with health and safety requirements and current regulations<\/p>

A training restaurant in compliance with health and safety requirements and current regulations<\/p><\/td><\/tr>

4N1132<\/a><\/td>Personal Effectiveness<\/td>10<\/td>This descriptor will deactivate in June 2026.\u00a0<\/td><\/tr>
A minimum of one programme module from the following lislt must be included, to a total credit value of 15<\/h5><\/td><\/tr>
4N1168<\/a><\/td>Work Experience<\/td>15<\/td>This descriptor will deactivate in June 2026.\u00a0<\/td><\/tr>
4N1170<\/a><\/td>Work Practice<\/td>15<\/td>\u00a0<\/td><\/tr>
The remaining credit value of 10 can be obtained by using programme modules leading to relevant components from the level 4 lists below.\u00a0 A maximum of 10 credits may be used from either Level 3 or Level 5<\/h5><\/td><\/tr>
4N1109<\/a><\/td>Career Planning<\/td>10<\/td>\u00a0<\/td><\/tr>
4N0689B-01<\/a><\/td>Communications<\/td>15<\/td>This descriptor will deactivate in June 2026.\u00a0<\/td><\/tr>
4N1112<\/a><\/td>Computer Applications<\/td>10<\/td>\u00a0<\/td><\/tr>
4N1989<\/a><\/td>Seirbh\u00eds do Chustaim\u00e9ir\u00ed<\/td>10<\/td>\u00a0<\/td><\/tr>
4N1180<\/a><\/td>English as a Second Language<\/td>10<\/td>\u00a0<\/td><\/tr>
4N1128<\/a><\/td>Entrepreneurial Skills<\/td>10<\/td>\u00a0<\/td><\/tr>
4N2830<\/a><\/td>Food and Nutrition<\/td>10<\/td>\u00a0<\/td><\/tr>
4N2138<\/a><\/td>Functional Maths<\/td>5<\/td>\u00a0<\/td><\/tr>
4N1179<\/a><\/td>Gaeilge<\/td>10<\/td>\u00a0<\/td><\/tr>
4N1131<\/a><\/td>Personal and Interpersonal Development<\/td>10<\/td>\u00a0<\/td><\/tr>
4N1151<\/a><\/td>Short Order Cooking<\/td>15<\/td>

A production kitchen in compliance with health and safety requirements and regulations<\/p>

Or<\/p>A class kitchen in compliance with health and safety requirements and regulations<\/td><\/tr>

4N1178<\/a><\/td>Spanish<\/td>10<\/td>\u00a0<\/td><\/tr>
4N1169<\/a><\/td>Teamworking<\/td>10<\/td>\u00a0<\/td><\/tr>
4N1124<\/a><\/td>Workplace Safety<\/td>10<\/td>\u00a0<\/td><\/tr>
Total Credits Required for Certification in the Major Award = 90<\/strong><\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Download the Programme Descriptor here Specific Validation Requirements for 4M2063 Culinary Skills In order for your centre to offer this programme to learners, the following must be in place: Access to a class kitchen or home economics kitchen in compliance with health and safety requirements and current legislation. \u00a0 Click on the component code\u00a0below to […]<\/p>","protected":false},"author":1,"featured_media":0,"parent":5850,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"left-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"normal-width-container","site-content-style":"default","site-sidebar-style":"unboxed","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-6211","page","type-page","status-publish","hentry"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t