Culinary Arts Chef De Partie Apprenticeship

Location: Moylish, Limerick City
years: 4

Level 7
Course Type Apprenticeships
Study Mode Apprenticeship
Department Hospitality, Tourism and Wellness

Overview

The Chef de Partie Apprenticeship is an ‘earn and learn’ degree programme that combines on-the-job training with academic study in a Technological University.

A Chef de Partie is trained to: deliver advanced culinary skills in a professional kitchen; supervise a particular area or station within the kitchen; work on their own as well as train Commis Chefs.

The Chef de Partie Apprenticeship programme is designed to expose you to a wide range of culinary skills and ideas and allows you 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. You follow a structured path of learning to build your knowledge and skills from a basic to advanced level. Your work-based mentor will monitor and help you progress through the apprenticeship and you will learn how your college based learning links to your everyday working environment.

Contact Details

TUS Apprenticeship Office

Email: apprenticeships@tus.ie

Entry Requirements

The minimum age at which the employment of an apprentice may commence is 16 years of age.

The minimum education qualifications are:

A pass in the Leaving Certificate or equivalent examinations, obtaining a minimum grade O6/H7 in English, and O6/H7 in four other subjects;
OR
A full QQI FET level 5 Award;
OR
Relevant industry experience – Assessment of industry experience is by application to the Institute of Technology Tralee. Recognition of Prior Learning is dealt with on an individual basis once an apprentice has started the registration process.
OR
If you are employed as a chef and/or hold previous qualifications you may be eligible for advanced entry into year 2 or 3 of the programme.

Further Information

What will I study?

First Year at a Glance

Fundamental Culinary Skills
Fundamentals of Pastry Principles
Learning at Third Level
Introduction to Food Safety and Culinary Science
Information Technology
Culinary Skills Development
Developing Pastry and Baking Techniques
Intro Food & Beverage Service
Nutrition and Diet
Workplace Communication

Career Options

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.

Further Study

Apprentices who successfully complete the Sous Chef Apprenticeship Programme will be eligible to progress to the Head Chef Apprenticeship at Level 9 (Currently under development) or Similar Full or Part-time Research Postgraduate Programmes or Taught Masters Programmes.