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Our professional Three Month (12 Week) Certificate cookery course is widely recognised as a credible and practical route to acquiring the expertise and skills needed to pursue a career in the food industry.
The Three Month course runs twice a year (January and September). If you’re interested in this course, we would encourage you to come and visit us at the school so that we can take you on a tour and answer any questions that you might have. We also offer a free trial course to any student interested in signing up to the course to give you the chance to experience our facilities, recipes and teaching approach. Phone us on +353 (01) 2100 555 to make an appointment or to book your free trial course (T’s & C’s apply).
Please contact us directly on +353 (0)1 2100 555 or email email@example.com for preferred method of payment of full course fee or deposit. For payment of full course fee, please click here.
Our full-time professional Three Month Certificate course has gained an outstanding reputation in a short space of time. Word has spread swiftly of its calibre and it has established itself as one of the top cookery courses in Europe.
The course is the only one of its kind on offer in Dublin and is widely recognised as a credible and practical route to acquiring the expertise and skills needed to pursue a career in the food industry. The ongoing success of the Three Month course has been a key factor in the school being crowned ‘Best Cookery School in Ireland’ in 2013 & 2015 – Irish Restaurant Awards.
Lynda Booth has gathered an experienced team of inspirational and passionate tutors to run the Three Month Certificate course and has the backing and involvement of some of the top chefs in Ireland including the likes of John Wyer (Forest Avenue) and Sunil Ghai (Pickle), both of whom regularly come and teach on the course as guest chefs.
With smaller class sizes (we take a maximum of 24 students on all of our courses) than many other cookery schools, our low student to teacher ratio means that Lynda and the tutors are always at hand to help you thrive, giving you guidance and imparting their knowledge and experience to you. All of the tutors on the course come from professional backgrounds and are persistent in their mission to challenge you to reach your highest potential in the kitchen and make you a better cook. Lynda and the tutors balance their professionalism with a genuine and individual interest in each of their students. It’s this and their attention to detail which really differentiates this professional cookery course from the rest.
As you would expect from a school voted ‘Best Cookery School in Ireland’ twice in the last three years, no costs have been spared; you’ll be cooking with top quality fresh ingredients every day and using the best equipment, giving you a real appreciation of what good food should really taste like and how it is made. By the end of the course, you will leave with an extraordinary set of recipes, a confidence to improvise with a wide range of ingredients and, for those who wish, a skill level that will open up professional opportunities if you are wanting to pursue a career in the food industry or set up your own food business.
Find out what our past Three Month Certificate students have gone on to do since they completed the course:
It varies from course to course but usually around half the participants will have a serious interest in pursuing a career in the food industry, a sector which promises strong growth. The possibilities are endless; employment in a professional restaurant kitchen or opening a food business such as an independent café, catering enterprise or food truck. As the artisan food sector continues to grow at pace, this course provides you with the inspiration and skill set to develop viable food business ideas. And with food continuing to be a source of fascination in the media, the total immersion of our twelve week course could be just the thing to set a budding food journalist, broadcaster, food stylist or blogger on their way to a dream career. Gap year students, or graduates seeking short-term employment with which to fund their travels will be armed with practical marketable skills allowing them, for example, to cook in ski resorts or for crew/passengers on yachts.
Some of the participants are people wanting to use redundancy payments or retirement funds in a constructive way. Some are simply passionate about food and have been waiting for just this opportunity to cook with total focus. Others again may see this as an opportunity to develop an understanding of and feel for food that will last a lifetime. Whatever their motivation, the course will provide a chance for all the students to stretch themselves and immerse themselves away from every care or distraction in the world.
Our schedule revolves around facilitating your learning. There are daily cooking demonstrations so that you are always clear on what you are aiming to achieve. But the real learning takes place in the kitchens where, with a chef at your elbow, you will learn how to taste, to develop your technique, to improvise and to present your finished dish creatively. It is this level of individual attention that ensures students’ particular needs are met and that they find the pace of the course to their liking.
As the cooking course progresses, we set students a series of challenges that get you used to the comprehensive experience of hosting, organising, cooking and serving a professional meal. It is important that as well as seeing yourself develop, you become better able to function as part of a fast-moving team. The three pop-up restaurant nights supply you with the experience of cooking for 70 paying diners are one of the main benchmarks for assessing a student’s progress.
The format of our Three Month Certificate cookery course has been carefully thought out to provide you with variety, challenges and the opportunity for an intense focus on broadening your food knowledge and skills. As well as a large amount on hands-on cooking, the course also includes visits to the school from an artisan bread maker, cheese and wine experts and sessions with the School of Restaurant & Kitchen Management and a Health & Safety Advisor – all students completing the Three Month course will gain their HACCP Food Safety qualification (valid for 5 years). All of this means that those of you who are looking to enter into the food industry after the course will gain all of necessary qualifications and will be given the best possible industry advice.
Read about some of the highlights from our April 2014 Three Month course
Lynda uses her strong industry connections to organise ‘stage’ placements for the Three Month students at some of Dublin’s best restaurants during the course. This gives students invaluable experience of what it’s like to work in a professional kitchen environment under the guidance of some of Ireland’s most talented chefs. Previous ‘stage’ placements have included the likes of Chapter One, L’Ecrivain, Luna, Bastible, Forest Avenue, Forest & Marcy, Etto, Mulberry Garden, Restaurant Forty One, The Pig’s Ear and Dax.
Three Month student Andy on his ‘stage’ placement at Forest Avenue with Head Chef John Wyer
As part of the Three Month course we also arrange guest chef visits to the school and field trips away from the school. In the past, these have included foraging trips to Co. Dublin and Co. Wicklow, visits to the likes of Knockdrinna Farmhouse Cheese, Dungarvan Brewing Co, Harty’s Oyster Farm, an afternoon at Rossa Crowe’s Le Levain Bakery, a coffee class at 3FE, and an overnight trip down to visit Paul Flynn at his Tannery Cookery School in Dungarvan, Co. Waterford.
Clockwise from top left: plating up during one of our regular Pop-Up Restaurant Nights, foraging for wild mushrooms with chefs Pat McLarnon and Ross Carlin in Tribradden Wood, Co. Dublin, watching TV chef Paul Flynn give a demo at his Tannery Cookery School in Dungarvan, Co. Waterford and foraging in Greystones, Co. Wicklow with Nadur Collective
Our September 2017 students spending the afternoon making and shaping brioche and baguettes with artisan bread maker Rossa Crowe at his Le Levain Bakery.
Course director Lynda Booth has an extraordinary range of contacts in the food business. She has always had the capacity to find others who share her passion and her drive for excellence and so has often befriended chefs long before they become well known. Neven Maguire was just 22 when they first joined forces for the cookery classes run from Lynda’s home. Some of her guests are world renowned such as London based chefs Atul Kochhar and David Thompson, who were the first chefs to gain a Michelin star for Indian and Thai food respectively. Others have very specific areas of expertise. Our resident baker, Rossa Crowe for example, excels in his ability to enthuse us about the joys and complexities of baking all sorts of breads. These contacts provide depth and variety and credibility to the course. They also mean that Lynda is in a position to recommend work placements and to identify ones to match each student’s personal strengths and ambitions.
Read about our state-of-the art facilities.
Read about our Tutors and the Guest Chefs who have taught on our Three Month Certificate course.
Find out more about what we can offer to students that are new to Dublin.