Hospitality & Food - Chef De Partie - National Apprenticeship Programme - Killybegs
This is an ‘earn and learn’ programme that combines on-thejob training with academic study. The programme is designed to expose participants to a wide range of culinary skills and ideas where participants will not only learn how to do something but understand why it is done a certain way.
| Award Name | Degree - Ordinary Bachelor (Level 7 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | Atlantic Technological University |
| NFQ Level | Level 7 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Ordinary Bachelor (Level 7 NFQ) | Major | Atlantic Technological University | Level 7 NFQ |
Duration
4 years part-time, on-campus.
Study Hours
It is recommended that students should try to allow for 4-5 hours study per week per 5 credit module and 10-12 hours per week per 10 credit module.
On-Campus Attendance
Mandatory attendance at the Killybegs Campus.
Entry Requirements
5 O6/H7 in the Leaving Certificate to include English, or a full QQI FET level 5 Award. Candidates who do not meet the above entry requirements may be admitted to the programme on the grounds of mature years (over 23 by 1st January in the proposed year of entry) if they are deemed to have attained the appropriate education and experience. Applicants employed as a chef and/or hold previous qualifications, may be eligible for advanced entry into year 2 or 3 of the programme.
Further information
Total Fees €4500
Who should apply?
This programme is suitable for those with a passion for food and cooking seeking a career with global career opportunities. This programme would also suit anyone currently employed in a professional kitchen with no formal qualifications.
Examination & Assessment
Continuous assessment and final exams.
Modules
Fundamental Culinary Skills
Fundamentals of Pastry Principles
Introduction to Food Safety & Culinary Science
Culinary Skills Development
Developing Pastry and Baking Techniques
Introduction to Food & Beverage Service
Nutrition and Diet
Planning a Culinary Event
Patisserie and Plated Desserts
Contemporary Cuisine
Apprentice Led Culinary Event
Principles of Garde Manager & Classical Cuisine
Exploring Food
Applied Food Safety Management
*For the full list of Modules, please see the programme web page.
Admissions: admissions.donegal@atu.ie