Hospitality & Food - Sous Chef - Apprenticeship - Kerry
The Sous Chef Apprenticeship is an ‘earn and learn’ Honours degree programme that combines on-the-job training with academic study in an Institute of Technology.
This programme is designed by industry and academic professionals so the apprentice will gain the knowledge, skills and competencies at an advanced level, to ensure that all aspects of food preparation, production and service is carried out to the highest standard and in accordance with food hygiene regulations, company standards and policies.
| Award Name | Degree - Honours Bachelor (Level 8 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | Munster Technological University |
| NFQ Level | Level 8 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Honours Bachelor (Level 8 NFQ) | Major | Munster Technological University | Level 8 NFQ |
Duration
2 years
Entry Requirements
The minimum education qualifications are:
Applicants must hold a level 7 Ordinary Degree in Culinary Arts or equivalent qualification.
or
Relevant industry experience – Assessment of industry experience is by application to MTU Kerry. Recognition of Prior Learning is dealt with on an individual basis once an apprentice has started the registration process.
Further information
APPLICATION DEADLINE
Open
This programme is designed to provide apprentices with knowledge, skills and competencies at an advanced level, to ensure that all aspects of food preparation, production and service are carried out to the highest standard and in accordance with food hygiene regulations, company standards and policies.
The programme enables the apprentice to be an effective team leader and production specialist at operational, managerial and technical levels.
The programme also focuses on the responsibility of guiding, directing and training team members.
Apprentices will be concentrating on areas such as personal development, food innovation, and the capitalisation of market trends and the management of department finances and budgets; all the while endeavouring to exceed customer expectations.
It combines classroom training with hands-on practical skills development within the workplace.
Modules
Contemporary Culinary Practice
Strategic Culinary Management
Food Tourism
Food Blogging and E-Profile
Food Futures
Independent Research Project
MTU offers apprenticeship opportunities across the areas of craft, construction, hospitality and food, and engineering. These programmes are delivered by industry-led consortia and respond to identified needs in a variety of industries. MTU has worked with industry partners and other institutions to develop and deliver these programmes.
All apprenticeships come under the governance of SOLAS and funding is provided by the Higher Education Authority (HEA).
Senior Lecturer Hotel Culinary, Tourism Kerry Campus
T: 353 (0)66 7191807
Mr. Thomas O Connor
Email: TJ.OConnor@mtu.ie
https://culinary-apprenticeships.com/
https://www.mtu.ie/courses/tlfculpb/