Professional Cookery - Traineeship
| Award Name | Level 6 Advanced Certificate (Level 6 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | QQI |
| NFQ Level | Level 6 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Level 6 Advanced Certificate (Level 6 NFQ) | Major | QQI | Level 6 NFQ |
Duration
2 years Part-time.
CLASS HOURS: 8 hours per week.
Entry Requirements
MINIMUM ENTRY REQUIREMENTS
Leaving Certificate:
Students must be over 17 years of age, and be of Leaving Certificate standard or equivalent to be eligible to apply for this programme. They must be in current employment in an approved hotel, bar or restaurant. Relevant work experience will also be considered. It will be necessary to attend for interview.
Further information
LOCATION: Moylish Campus, Limerick
WHAT IS THE PROGRAMME ABOUT?
The traineeship is designed to enable chefs to learn on the job while formalising their training on a day release basis in college. It is the first programme of its kind to offer the potential of a qualification in Professional Cookery from a work based learning programme, with minimum time required away from the workplace. This programme is based on a solid foundation of practical culinary skills and techniques reinforced by a formal academic qualification.
Trainees work full-time as chefs and attend college one fixed day a week, with a one week period of college in September and June in stage one. Employers support the trainees in paid employment for the duration of the programme and nominate a dedicated mentor to support the trainee. All work based learning is supported by the academic programme.
Fáilte Ireland will contribute to the tuition and registration fees for this programme, however, colleges may require additional payment towards the cost of student services, uniforms, books and certain training modules.
WHO IS THE PROGRAMME SUITED TO?
This two year National Chef Traineeship is designed for aspiring chefs with a creative passion and flair for working with food in the tourism and hospitality industry.
MODULES
Year 1: Culinary Techniques, Pastry, Menu Planning and Applied Nutrition, Food Science and Technology, Meal Service, International Cuisine, Personal Effectiveness, Spreadsheet Methods and Work Practice.
Year 2: Culinary Techniques, Pastry, Menu Design and Applied Nutrition, Culinary Food Safety Management, Gastronomy, Producing a Culinary Event, Hospitality Business Systems and Work Experience.
Contact: Fáilte Ireland, Amien’s Street,
Dublin 1.
Tel: 01 8847700
Web: www.failteireland.ie
Contact: Mr. Jim O’Meara
Tel: 061 293000
Email: jim.omeara@lit.ie
Web: www.lit.ie/courses
Contact: Ms. Eithne Gavigan
Tel: 061 293408
Email: eithne.gavigan@lit.ie
Web: www.lit.ie/courses