| Course Name |
Culinary Arts - Sous Chef - National Apprenticeship Programme - Cork Campus |
| Course Provider |
MTU - Cork Campuses |
| Alternative Provider(s) |
MTU - Munster Technological University |
| Course Code |
CR_OCUAR_8 |
| Course Type |
Apprenticeship |
| Qualifications |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
| Degree - Honours Bachelor (Level 8 NFQ)
More info...
|
Major |
Munster Technological University |
Level 8 NFQ |
|
| Apply To |
Course provider |
| Attendance Options |
Part time |
| Location (Districts) |
Cork City |
| Duration |
2 Years over 4 semesters based on a 12 week semester. |
| Application Weblink |
Web Page - Click Here |
| Entry Requirements |
Admission requirements
Applicants must be currently employed in, or obtain employment in a SOLAS approved establishment. 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. |
| Course Fee |
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). |
| Comment |
Award
Bachelor of Arts (Honours) in Culinary Arts (Level 8 on the National Framework of Qualifications). |
| Course Content |
Expand+Aim
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 ...
Hide-Aim
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.
Overview
This honours degree programme combines on-the-job training with academic study as outlined below.
Year 1
Sept - Dec
5 days in a block in MTU
11 weeks of 1 day in MTU & 4 days at work
Dec - Jan
On the job
Jan - May
5 days in a block in MTU
11 weeks of 1 day in MTU & 4 days at work
June - Aug
On the job (work-based learning captured)
Year 2
Sept - Dec
12 weeks of 1 day in MTU & 4 days at work
Dec - Jan
On the job
Jan - May
12 weeks of 1 day in MTU & 4 days at work
June - Aug
On the job (work-based learning captured)
|
| Subjects Taught |
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 |
| Further Enquiries |
Roisín Clancy
T: 021 433 5820
E: HospitalityCork@mtu.ie |
| Apprenticeship Website |
Web Page - Click Here |
| Course Web Page |
Web Page - Click Here |
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