Hospitality & Food - Chef De Partie - Apprenticeship
The Chef de Partie Apprenticeship is an ‘earn and learn’ degree programme that combines on-the-job training with academic study in a Technical University.
| Award Name | Degree - Ordinary Bachelor (Level 7 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | QQI |
| NFQ Level | Level 7 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Ordinary Bachelor (Level 7 NFQ) | Major | QQI | Level 7 NFQ |
Duration
4 Years – 8 Semesters
Delivery is based on a 12-week semester.
Go to https://culinary-apprenticeships.com/chef-de-partie-apprenticeship/ for the Academic Timetable.
Entry Requirements
Who can apply?
Any employer that aspires to have an experienced kitchen team, who has considered the terms and conditions and trusts the potential Apprentice meets the entry requirements.
Any Apprentice, with the support of their employer, whether they have limited kitchen experience and wish to pursue a career in professional cooking or they are a more seasoned chef who want to advance their career and obtain a qualification.
Applicants must have a pass in the Leaving Certificate or equivalent examinations, obtain a minimum grade 06/H7 in English, and O6/H7 in four other subjects
[ or ]
Mature Applicants – Assessed through the chosen Technological University
[ or ]
A full QQI FE Level 5 Award
Further information
ATU Killybegs
TUS Athlone
TU Dublin
TUS Limerick
SETU Waterford
MTU Cork
MTU Kerry
Chef de Partie Apprenticeship
The Chef de Partie Apprenticeship is an ‘earn and learn’ degree programme that combines on-the-job training with academic study in a Technical University.
This programme is designed by industry and academic professionals so a chef will learn the skills, expertise and behaviours necessary for a successful career in the global culinary industry.
By the end of the Apprenticeship, A Chef De Partie will be able to:
Effectively use a range of cooking skills and techniques to develop and produce quality dishes.
Understand the principles of food preparation and cooking; traditional and modern cuisine; taste; allergens; diet and nutrition to produce dishes and menu items that meet business and customer requirements.
Understand food safety practices and procedures to ensure the safe preparation and cooking of food in line with food safety legislation.
Contribute to reviewing and refreshing menus and dishes.
Supervise a particular area in a kitchen.
Deliver advanced culinary skills in a professional kitchen.
Identify how the business strategy, customer profile, culture and constraints influence the development of creative, profitable and competitive menus.
Understand the principles of profit and loss, and support the overall financial performance of the business through operating efficiently to reduce wastage and deliver profit margins.
The Chef de Partie Apprenticeship programme is designed to expose apprentices to a wide range of culinary skills and ideas and allows apprentices to not only learn how to do something, but understand why it is done a certain way.
It combines classroom training with hands-on practical skills development in the workplace. Apprentices follow a structured path of learning to build their knowledge and skills from a basic to advanced level. Their work-based mentor will teach and assist their progress through the apprenticeship and will learn how apprentices’ college based learning links to the everyday working environment.
On completion of this four year apprenticeship, apprentices will become a fully qualified Chef De Partie, with a QQI Level 7 Bachelor of Art in Culinary Arts.
Apprentices may also use this qualification to progress to the Sous Chef Apprenticeship, Bachelor of Arts (Honours) in Culinary Arts.
Benefits of the Programme
Allows apprentices to work and earn while getting to achieve a qualification.
Gives apprentices time to develop and enhance your skills and techniques with a mentor.
Provides apprentices with a wide range of career opportunities in any type of food business.
Career progression opportunities from Chef de Partie to Sous Chef and Head Chef.
Year 1
Cost: €1500 + Uniform & Knives
Structure: 2 days per week in college during term time
Semester Description Credits
1
Fundamental Culinary Skills 10
Fundamentals of Patisserie 5
Food Safety & Culinary Science 5
Learning at Third Level 5
IT for Culinary Professionals 5
2
Culinary Skills Development 10
Developing Patisserie Skills 5
Introduction to Food & Beverage Service 5
Nutrition & Diet 5
Workplace Communication 5
Year 2
Cost: €1500 + Uniform & Knives
Structure: 2 days per week in college during term time
Semester Description Credits
3
Planning a Culinary Event 10
Plated Desserts 5
Classical Cuisine 5
Exploring Food 5
Applied Food & Beverage Costing 5
4
Apprentice Led Culinary Event 10
Creative Plated Desserts 5
Principles of Garde Manger 5
Contemporary Cuisine 5
HOSP6107 5
Year 3
Cost: €750 + Uniform & Knives
Structure: 1 days per week in college during term time
Semester Description Credits
5
Classical Culinary Practice 5
Applied Culinary Management 10
6
Advanced Pastry Arts 5
Food Photography & Social Media 5
Food Product Innovation 5
Year 4
Cost: €750 + Uniform & Knives
Structure: 1 days per week in college during term time
Semester Description Credits
7
Advanced Pastry Art & Design 5
Food Product development with Enterprise 10
8
Contemporary Garde Manger 5
Food Study & Applied Research 10
Register your interest
Contact our team on apprenticeships@rai.ie or 085 1389965. We will assist you in the application process.