Culinary Arts - Chef De Partie - National Apprenticeship Programme - Cork
| Award Name | Degree - Ordinary Bachelor (Level 7 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | Munster Technological University |
| NFQ Level | Level 7 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Ordinary Bachelor (Level 7 NFQ) | Major | Munster Technological University | Level 7 NFQ |
Duration
Duration and Delivery
4 Years – 8 Semesters – Delivery is based on a 13 week semester with 2 days in college in Years 1 & 2 and 1 day in college in Years 3 & 4.
Careers / Further progression
Progression
Graduates may progress to the Bachelor of Arts (Honours) in Culinary Arts (Sous Chef Apprenticeship) – Level 8 on the National Framework of Qualifications.
Further information
MTU Bishopstown Campus, Cork.
Year 1 & 2 €1,500 each and Year 3 & 4 €750 each. In addition, a €60 fee for the necessary work uniform is required (a fee will also apply if knives are required).
To become an apprentice you must obtain employment in an approved hotel or restaurant kitchen. The employer must be approved by SOLAS to train apprentices and must register you as an apprentice within two weeks of recruitment. For more information, visit www.apprenticeship.ie
To become an apprentice you must obtain employment in an approved hotel or restaurant kitchen. The employer must be approved by SOLAS to train apprentices and must register you as an apprentice within two weeks of recruitment.
For more information on how to apply, visit www.apprenticeship.ie or contact the Department Secretary by e-mail hospitalityCork@mtu.ie
Aim
The Chef de Partie Apprenticeship is an ‘earn and learn’ degree programme that combines on-the-job training with academic study. The Chef de Partie is trained to deliver advanced culinary skills in a professional kitchen, to supervise a particular area or station within the kitchen and to work on their own as well as training Commis Chefs. The programme is designed by industry and academic professionals so that students learn the skills, knowledge and behaviours necessary for a successful career that can take them anywhere in the world. The programme combines classroom training with hands-on practical skills development in the workplace, linking college based learning with the everyday work environment.
Year 1 Semester 1
Fundamental Culinary Skills
Fundamentals of Patisserie
Introduction to Food Safety and Culinary Science
Information Technology
Learning at Third Level
Year 1 Semester 2
Refining Culinary Skills
Developing Patisserie Skills
Introduction to Food and Beverage Skills
Workplace Communication
Nutrition and Diet
Year 2 Semester 1
Planning a Culinary event
Classical Cuisine
Plated Desserts
Applied Food and Beverage Costing
Exploring Food
Year 2 Semester 2
Apprentice led Culinary Event
Creative Plated Desserts
Principles of Garde Manger
Contemporary Cuisine
Applied Food Safety Management
Year 3 Semester 1
Classical Culinary Practice
Applied Culinary Management
Year 3 Semester 2
Advanced Pastry Arts
Food Photography and Social Media
Food Product Design and Innovation
Year 4 Semester 1
Advanced Pastry Arts and Design
Food Product Development with Enterprise
Year 4 Semester 2
Contemporary Garde Manger
Food Studies and Applied Research for Industry
Award
Bachelor of Arts in Culinary Arts (Level 7 on the National Framework of Qualifications).
Roisín Clancy
T: 021 433 5820
E: HospitalityCork@mtu.ie