Hospitality & Food - Sous Chef - Apprenticeship
| Award Name | Degree - Honours Bachelor (Level 8 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | Atlantic Technological University |
| NFQ Level | Level 8 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Honours Bachelor (Level 8 NFQ) | Major | Atlantic Technological University | Level 8 NFQ |
Duration
2 years
Entry Requirements
Minimum Entry Requirements
The minimum education qualifications are:
1. Applicants must hold a level 7 Ordinary Degree in Culinary Arts or equivalent qualification.
OR
2. Relevant industry experience - Assessment of industry experience is by application to the relevant Institute of Technology. Recognition of Prior Learning is dealt with on an individual basis once an apprentice has started the registration process.
In relation to language requiremes the minimum IELTS score for entry is a Score of 6
Careers / Further progression
Career Pathways
The main employers are:
Hotels
Restaurants
Clubs
Contract Catering
Cruiseships
Graduate Careers
Graduate careers typically include:
Chef
Pastry Chef
Food Production Supervisor
Further information
Killybegs Campus
16
Is this course for me?
The Sous Chef Apprenticeship is an 'earn and learn' Honours Degree Programme that combines on-the-iob training with academic study in an Institute of Technology.
This programme is designed by industry and academic professionals so the Apprentice will gain the knowledge, skills and competencies at an advanced level, to ensure that all aspects of food preparation, production and service is are carried out to the highest standard and in accordance with food hygiene regulations, company standards and policies.
The programme enables the Apprentice to be an effective team leader and production specialist at operational, managerial and technical levels. The programme also focuses on the responsibility of guiding, directing and training team members. Apprentices will be concentrating on areas such as personal development, food innovation, and the capitalisation of market trends and the management of department finances and budgets; all the while endeavouring to exceed customer expectations.
It combines classroom training with hands-on practical skills development within the workplace. 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.
Year 1
Proposed Modules Mandatory/Elective Credits
1
Contemporary Culinary Practice Mandatory 10
Strategic Culinary Management Mandatory 10
2
Food Blogging & E-Profile Mandatory 10
Food Tourism Mandatory 10
Year 2
3
Food Futures Mandatory 10
4
Independent Research Project Mandatory 10
Department Administration: +353 (0)74 9186613/+353 (0)74 9186612
Head of Department Nicola Dunnion
Email: nicola.dunnion@lyit.ie
Telephone: +353 (0)74 918 6645