12 Week Certificate Course

Our 12 Week Certificate Course will challenge you to reach your highest potential in the kitchen.
Marvel as you deepen your culinary toolkit with the dedicated guidance of our expert team and enhance your evolving skillset with industry experience.

A whole new world of possibilities is about to open up to you.

Is it for you?

This course was made for all current and future entrepreneurs, creatives, leaders, thinkers, learners, problem solvers, risk takers, innovators and chance makers who like to eat.

Find out if it's for you

Dublin Cookery School’s flagship 12 Week Certificate Course is designed for anyone who is passionate about food and searching for a fully hands-on experience that will give them the technical foundation, personalized guidance, and focused practice needed to truly develop into a cook with full range in the kitchen.

In order to equip our students with the toolkit needed to explore a career in the food and hospitality industry with confidence, this well-rounded program is fuelled by an exciting collaboration of chefs and specialists at the top of their respective fields. From restaurant owners and wine experts to wild food purveyors and business experts, you will receive fantastic insight and mentorship from a diverse group of professionals alongside the steady support of an in-house team that is truly one of a kind. This regular exchange of ideas and energy creates a seriously inspiring environment for everyone involved.

At course completion, our students not only graduate with a firm footing on the culinary journey of their choice, they leave with a gorgeous new language and perspective on food that will forever change the way they engage with others and the world around them.

Sound like a good fit?

Make an enquiry

Upcoming certificate course dates

  • January 7 - March 29, 2019
  • September 9 - November 29, 2019
  • January 6 - March 27, 2020

Course price: €8,990

Let's get started!

  • Tell us a little bit about yourself & schedule a chat to help answer all your queries
  • Fill in the online enquiry form above to get things started!
  • Book onto a trial course (optional)
  • When choosing a cookery school, it is essential that you are confident that our teaching approach and kitchen facilities suit you. One of the best ways to confirm that our program is the one for you is to enroll in a Trial Course. Trial Course options include all Evening and 1 Day courses so take a browse and select the one that best piques your interest. Initial course payment is due at the time of booking but if you do join us on a 12 Week Certificate Course, the full cost of your Trial Course will be deducted from your final payment of tuition. Take a look at the section Certificate Program Trial Courses within our full Terms & Conditions for more detailed information.
  • Confirm interest and availability of course date
  • Once we confirm your interest we will send you an Invoice for Payment of Deposit.
  • Reserve your place
  • The 12 Week Certificate Course requires a deposit equivalent to 10% of the full course tuition fee in order to reserve a place in the program. For complete details, please review the section Booking and Cancellation Policy for Certificate Courses within our full Terms & Conditions

    Deposits may be made via bank transfer or over the phone via credit card. An Official Receipt will be issued upon payment of deposit. At this point we will also send you a List of Required Equipment and our Admission Forms Package.
  • Confirm your enrolment
  • Eight weeks prior to your course commencement, the remaining tuition balance is due. The payment of your tuition balance confirms your official enrolment in the course. Payments may be made via bank transfer or over the phone via credit card. An Official Receipt will be issued upon payment of tuition balance. All forms within the Admission Forms Package must also be returned at this point.

    If entire or partial toolkits are being purchased through the school, your order must be arranged at least four weeks in advance of course commencement. Equipment orders must be paid in full at the time of ordering. If you are coming from abroad, we can have your toolkit ready for you when you arrive on your first day.
  • Double-check everything is in order
  • Two weeks prior to course commencement, final reminders and notices are sent out including the Official Student Handbook.
  • Start cooking!
  • Welcome to Dublin Cookery School.

A typical day

Monday – Friday
9.30 AM – 4.30 PM

This is a fully immersive course driven by a hands-on approach that gets our students in the kitchen cooking a full menu from the very start. Our programming consists of unique technical focal points as we design regular days around a framework that promotes a healthy development of organizational habits. We find that this daily structure is essential to students building confidence and fluency in a professional kitchen.

Basic course structure

09:30 AM Student briefing
09:35 AM Hands-On session begins
10:45 AM Tea/Coffee Break
11:00 AM Hands-On session continues
12:25 PM Service - Starter course
12:45 PM Service - Main course
01:15 PM Clean-down
01:45 PM Service - Dessert
02:00 - 04:30 PM Demo session
  • We start every day at 9.30 AM sharp.
  • Students may arrive as early as 9:00 AM to compare their ‘Order of Work’ notes and organize their team approach for the day. Note that students will work with a different partner as well as change stations on a daily basis according to the rotation organized for the week.
  • The Hands-On component spans an entire menu.
  • Every day the menu is unique and it often consists of up to 6-8 individual dishes all of which are organized around a specific theme or technical focal point with clear objectives. This daily menu also comprises the students’ daily lunch. While the Hands-On kitchen session is certainly inspired by cooking, there is just as much attention placed on teamwork, timing, and yes of course, kitchen organization and maintenance. A healthy understanding of each of these areas combine to form the beautiful hum of a truly well-run kitchen and this undoubtedly enhances all practical and theoretical tasks, contributing to the overall quality of education and cooking that happens at the school.
  • The learning environment at DCS is especially personalized.
  • Throughout the Hands-On session, tutors work with students within smaller groups as well as individually to help tune into areas that need special support or to help facilitate development in particular interests unique to different students.
  • The Demonstration Kitchen is an interactive forum – no desks or whiteboards here!
  • In this kitchen, the students are presented with the following day’s menu and this takes place after lunch from 2:00 PM – 4:30 PM. While preparing and cooking this menu, the Senior Tutor leading the session introduces the techniques, methodology, and theory related to the dishes involved. This segment is all about presenting and sharing in the creative and technical culinary processes of the menu in question and we do so in a way that demands the involvement of all of your senses; everyone must taste everything! This is also the time to take notes, ask questions and get fully involved in another way. Our students are as much the writer of their educational journey here as our tutors.
  • Continual assessments are interwoven within the 12 Week Certificate Program.
  • As educators, we understand the value of regular, personalized ‘check-ins’ and believe that constructive critical feedback is integral to the overall learning curve of each of our students. The tutors assigned to the 12 Week Certificate Program at DCS conduct regular assessments, both formal and informal, to help enhance our students’ overall progress as well as get them closer to reaching their personal goals, whatever they may be. Continual assessments include daily reviews during Call of Service, in-depth creative feedback during surprise Free-Style days, formal de-briefings after Pop-Up Restaurant Nights, and of course, summary evaluations after the program’s final Skills Test, Written Test, and Practical Exam.

Syllabus overview

We always strive to provide our students with the broadest experience possible in our 12 Week Certificate Course. We design our curriculum like a road map so that we securely establish our essential building blocks as we go along. In our travels however, the uniqueness of our students inevitably grabs hold of us and inspires new ideas and different pathways to our destination. As a result, each certificate session is a unique experience that takes on a life of its own with an exact format and composition that may vary from the content listed below.

Daily kitchen basics

Incorporation of classical French techniques across all culinary building blocks

Open ended approach to global culinary influences including Italian, Middle Eastern, Indian, Thai, and Mexican food traditions

Focused development of knife skills including basic knife cuts, butchery, and learning how to wisely choose, use, and care for your tools and equipment

Development of personal critical assessment skills in relation to overall approach to cooking including technical execution, seasoning, balance, and the role of texture and design

Development of cooking and kitchen terminology in current use across all professional kitchens

Development of kitchen organizational skills and timing in both independent and collaborative contexts

Learning how to analyze recipes and work beyond them

Menu development and execution including seasonality practices

Exploring the art of presentation

Practical application of health and food management systems

Kitchen techniques

Stocks, soups, hot & cold savoury sauces including

  • Vegetable, fish, and meat bases
  • Classic French mother sauces and modern iterations, pan sauces and uncooked sauces

Eggs including

  • Classical cooking methods
  • Functionality of the egg within other cooking and baking contexts such as binding, thickening, setting, enriching, leavening,emulsifying, and glazing

Hot & cold canapés including

  • Learning how to create something delicious out of (almost) nothing!
  • Focus on critical and creative thinking
  • Focus on the role of design

Vegetables, grains, pulses & nuts

  • Within a healthy eating context
  • Within the context of starters, mains, and side dishes

Fresh pasta including

  • Regional dishes
  • Filled and unfilled

Meat including

  • Beef, pork, lamb, and game
  • Forcemeat and offal
  • Poultry (including jointing and carving)

Seafood including

  • Round and flat fish (including skinning, boning, and filleting)
  • Crustaceans and shellfish
  • Principles of choosing, storing, and handling

Contrasting methods of cooking including

  • Dry heat such as baking, broiling, roasting, grilling, sautéing, pan-frying, and deep-frying
  • Moist heat such as simmering, boiling, steaming, and poaching
  • Combination methods such as braising and stewing

Herbs & spices including

  • Traditional uses within various culinary cultures
  • Flavour transformation at the hands of various cookery applications
  • How to use unfamiliar flavours in familiar dishes

Contrasting methods of preserving including

  • Drying, smoking, pickling, curing, and preserving in fat or oil

Baking & pastry including

  • Biscuits, tray bakes, tarts, cake bases, icings, and fillings
  • Sweet, savoury, and laminated pastry doughs
  • Custards, mousses, soufflés, and meringues
  • Hot and cold sweet sauces
  • Frozen desserts
  • Petits fours

Breads including

  • Quick breads such as soda breads, scones, and muffins
  • Yeasted breads such as traditional white, flavoured doughs, overnight starters, and enriched doughs

Chocolate & sugar work including

  • Principles of chocolate tempering, dipped and molded chocolate work, and ganaches
  • Principles of managing sugar stages within various confectionary work such as soft and hard caramel candies, marshmallows, and jellies

Learning how to accommodate dietary sensitivies, allergies, and restrictions including

  • Use of ingredients that must be declared as allergens in the EU
  • Gluten free and vegetarian diets
  • Religious considerations

Interested in joining us for a certificate course?

Give us a call or send us a message and let's start a discussion.

Contact us