Hospitality & Food - Sous Chef - National Apprenticeship Programme - Cork
The National Sous Chef Apprenticeship combines academic study with on-the-job training to gain a professional qualification.
| 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 part-time.
Course Delivery
2 Years over 4 semesters based on a 12 week semester.
Entry Requirements
Applicants must hold a Level 7 ordinary degree in Culinary Arts or equivalent or have relevant industry experience.
Applicants who do not have a Level 7 qualification will be reviewed through Recognition of Prior Learning, on a case by case basis.
What is RPL?
Recognition of Prior Learning (RPL) is when formal recognition is given for what you already know prior to starting on a programme or module. With recognition of prior learning the focus is on learning and not on experience as such. You can apply for RPL in any MTU accredited programme or module. Programmes which are accredited by professional bodies or any external awarding bodies may have their own procedures for RPL which you should refer to.
Careers / Further progression
Progression
Having successfully completed this programme, students can apply for progression to the BA (Honours) in Hotel Management.
Further information
Year 1: €750 and Year 2: €750
In addition, a €60 fee for the necessary work uniform is required (a fee will also apply if knives are required).
The National Sous Chef Apprenticeship combines academic study with on-the-job training to gain a professional qualification. Designed by industry in consultation with academic professionals, the programme links formal college training with the candidates everyday work environment, allowing them to develop both practically and professionally as a kitchen manager.
Further Course Information: https://culinary-apprenticeships.com/
Award
Bachelor of Arts (Honours) in Culinary Arts (Level 8 on the National Framework of Qualifications).
Modules
Year 1 Semester 1
Contemporary Culinary Practice
Strategic Culinary Management
Year 1 Semester 2
Food Tourism
Food Blogging & E-Profile
Year 2 Semester 1
Food Futures
Year 2 Semester 2
Independent Research Project