Hospitality & Food - Sous Chef - Apprenticeship
The Sous Chef Apprenticeship is an ‘earn and learn’ degree programme that combines on-the-job training with academic study in a Technological University.
| Award Name | Degree - Honours Bachelor (Level 8 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | QQI |
| NFQ Level | Level 8 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Honours Bachelor (Level 8 NFQ) | Major | QQI | Level 8 NFQ |
Duration
2 Years – 4 Semesters
Delivery is based on a 12-week semester and it will be as follows.
Go to https://culinary-apprenticeships.com/sous-chef-apprenticeship/ to view the Academic Timetable.
Entry Requirements
Who can apply?
Any employer that aspires to have an experienced kitchen / business team leader, 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 careers and obtain a qualification.
The Sous Chef programme accepts applicants on a case-by-case basis. Individuals can advance directly to the Sous Chef Apprenticeship programme after graduating from the Chef de Partie Apprenticeship programme OR prior education and/or professional experience will be taken into consideration.
A full QQI FE Level 7 Award
[ or ]
Mature Applicants – Assessed through the chosen Technological University
Further information
ATU Killybegs
TUS Athlone
TU Dublin
TUS Limerick
SETU Waterford
MTU Cork
MTU Kerry
Sous Chef Apprenticeship
The Sous Chef Apprenticeship is an ‘earn and learn’ degree programme that combines on-the-job training with academic study in a Technological 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 Sous Chef will be able to:
Utilise critical thinking skills required to evaluate strategic issues arising within culinary businesses.
Assess development, and business opportunities in culinary arts industries in relation to different sectors and countries.
Demonstrate technological awareness and the ability to utilise appropriate technology for personal, academic and professional use.
Examine and apply a wide range of management competencies applicable to the culinary industry.
Work independently to carry out relevant research applicable to the culinary industry.
Implement contemporary cookery techniques in line with current international trends
This programme is designed by industry and academic professionals so you will learn the skills, knowledge and behaviours necessary for a successful career that will take you anywhere in the World.
The Sous Chef 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 your knowledge and skills from a basic to advanced level. Their work-based mentor will monitor and help them progress through the apprenticeship and they will learn how apprentices’ college based learning links to the everyday working environment.
Apprentices will be able to use their skills across the hospitality industry, as an effective team leader and production specialist at operational, managerial and technical levels.
On completion of this two year Sous Chef Apprenticeship, apprentices will be awarded an NFQ Level 8 Bachelor of Arts (Honours) in Culinart Arts.
Apprentices may also use this qualification to progress to the Head Chef Apprenticeship (Masters, Level 9 on the NFQ).
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 Sous Chef to Head Chef, Business Management/Ownership and Education.
Year 1
Cost: €750
Semester 1
Contemporary Culinary Practice (10 ECTS)
Strategic Culinary Management (10 ECTS)
Semester 2
Food Tourism (10 ECTS)
Food Blogging & E-Profile (10 ECTS)
Year 2
Cost: €750 + CIT Uniform
Semester 1
Food Futures (10 ECTS)
Semester 2
Independent Research Project (10 ECTS)
Register your interest
Contact our team on apprenticeships@rai.ie or 085 1389965. We will assist you in the application process.