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The world-renowned Ballymaloe 12 Week Certificate Course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to becoming a professional chef; others use it to equip themselves with a marketable skill in catering, baking, fermenting or bread making. Some students take the course to maximise the pleasure they get from cooking at home.

It is run three times a year, with courses beginning in January, April / May, and September.

The cookery school is located on our own 100-acre organic farm. Over 12 intensive weeks we teach students a deep and fundamental understanding of food and how it is produced sustainably, how to recognise the best ingredients and cook them to perfection.