This is a practice based course. It offers a rich learning experience through a combination of classroom learning, instructor led tuition and supervised work practice which gives participants time to acquire and perfect the variety and standard of culinary skills required in the catering and hospitality sectors. The training methods include instructions, presentations, demonstrations, supervised practice, simulated work environment, and giving and receiving feedback. Participants are required to actively participate in the learning process. They must complete a number of practical exercises and assignments throughout the course. A number of methods are used to assess the participants’ progress and for certification purposes. These include assignments, theory exams, practical assessments, skills demonstrations, and a portfolio of work.
- Reached the statutory school leaving age.
- Demonstrate evidence of an interest in food and cooking.
- Self-motivated and eager to work in professional cookery.
- QQI Level 4 Award, Junior Certificate or equivalent qualification, and/or relevant life and work experience.
- Good verbal and written numerical and English language skills.
- Able and willing to work outside of normal working hours e.g. early morning, evening, weekend and public holiday work.
- Experience of working in the catering industry is an advantage but not a necessity.
Graduates from this course will seek employment as apprentice chefs (commis chefs). As a commis chef you will works under the supervision of a senior chef (chef de partie). The normal progression route is from commis chef, to chef de partie, to sous chef and finally to executive chef. Chefs are employed in hotels, restaurants, cafes, workplace canteens, and other in-house cafeterias.