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 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

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

Course price: €8,990

A Day in the Life of a Certificate Student

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.

Exclusive to the 12 week certificate course

Lynda uses her strong industry contacts to organise stage placements at some of the best restaurants in Dublin. Unique to the 12 Week Certificate Course, this is a special opportunity whereby our students get to work alongside some of the country’s top chefs and experience first-hand what it’s like to cook in a professional kitchen.

What Sets Us Apart

Listen to what our past graduates have to say about what makes our
12 Week Certificate Course stand out.

12 Week Certificate Course
Syllabus overview

We always strive to provide our students with the broadest experience possible in our 12 Week Certificate Course. While we design our curriculums like road maps in order to securely establish our essential building blocks as we go along, the uniqueness of our students inevitably inspires new ideas and different pathways to our destination. As a result, each certificate session is a one-of-a-kind experience that takes on a life of its own with an exact format and composition that may vary from the content listed here.

Daily Topics & Areas of Focus

Application of classical French techniques across all culinary building blocks

Menus and techniques that embrace a global perspective and seasonality including Italian, Spanish, Mexican, Middle Eastern, Thai, and Indian cuisines

Knife skills training including traditional knife cuts, butchery, and learning how to wisely choose, use, and care for kitchen tools and equipment

Kitchen organization with a focus on honing strong multi-tasking, timing, teamwork, and mise en place skills (kitchen speak for ensuring that everything is in its place)

Introduction to cooking terminology used in professional kitchens

Practical application of health and safety training including food management systems

Daily Topics & Areas of Focus
Exclusive to the 12 Week Certificate Course

Learning how to analyze recipes, work beyond them, and eventually make them your own including guided free-style sessions

Plating techniques and the art of presentation including onsite and offsite tutelage from top chefs in the city and internships in the best restaurants

Menu development including the planning, organization, and execution of our popular Pop-Up Restaurant Night series

Revision days relating to fundamental culinary building blocks and techniques such as knife skills, classic preparations, specific methods of cooking, and working with spices

Critical assessments in various cooking exercises relating to seasoning, flavour combinations, balance, and the role of texture and design within a dish

Kitchen techniques

Stocks, soups, hot & cold savoury sauces including

  • Vegetable, fish, and meat bases
  • Pan sauces and uncooked sauces

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 pastas

Meat including

  • Beef, pork, lamb, and game
  • Offal and forcemeat
  • Poultry (including jointing and carving)

Seafood including

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

Herbs & spices including

  • Traditional uses within various culinary cultures
  • Flavour transformation through different cookery applications
  • How to use unfamiliar flavours in familiar dishes

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

Baking & pastry including

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

Breads including

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

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

  • Gluten free and vegetarian diets

Kitchen Techniques
Exclusive to the 12 Week Certificate Course

Stocks, soups, hot & cold savoury sauces including

  • Classic French mother sauces and modern iterations INCLUDING SPECIAL MASTERCLASS

Eggs including

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

Hot & cold canapés including

  • Focus on critical and creative thinking
  • Focus on the role of design

Fresh pasta including

  • Working with different doughs, shapes, and colours INCLUDING SPECIAL MASTERCLASS

Meat including

  • In-depth session on meat cuts and butchery INCLUDING SPECIAL MASTERCLASS

Contrasting methods of preserving including

  • Drying, smoking, pickling, and curing

Baking & pastry including

  • Laminated pastry doughs and viennoiseries INCLUDING SPECIAL MASTERCLASS
  • Plasted desserts and desserts made à la minute
  • Petits fours INCLUDING SPECIAL MASTERCLASS

Breads including

  • Insight into how a bakery runs INCLUDING SPECIAL MASTERCLASS

Chocolate & sugar work including

  • Principles of tempering chocolate INCLUDING SPECIAL MASTERCLASS
  • Dipped chocolates, moulded chocolate work, and flavoured ganaches
  • Principles of managing sugar stages within various confectionary work such as soft and hard caramel candies, marshmallows, and jellies INCLUDING SPECIAL MASTERCLASS

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

  • Use of ingredients that must be declared as allergens in the EU
N.B. SPECIAL MASTERCLASSES are intensive and exciting days that focus completely on the topics at hand and they are led by chefs that are specialized in that particular subject area.

Interested in joining us for this Certificate Course?

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

Contact us

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 bustling with various cooking projects, 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 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 for students to take notes, ask questions and get further invested in their education. 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.