In Summary
The Sous Chef Apprenticeship is an ‘earn and learn’ Honours Degree Programme that combines on-the-job 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 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.
The apprenticeship is a 2-year programme, Year 1 involves 2 by 1 week blocks followed by 4 days per week on-the-job training, and 1 day per week off-the-job and Year 2 is 4 days per week on-the-job training, and 1 day per week off-the-job.
On successful completion of the Sous Chef Apprenticeship, the apprentice is awarded a Level 8 Bachelor of Arts (Honours) in Culinary Arts.
Visit the official Sous Chef Apprenticeship Website by clicking here
See the Sous Chef Apprenticeship Brochure
To view full details of this occupation, view information from our Careers database for the following occupation: Sous Chef
Entry Requirements
Before applying to this apprenticeship, please check that you meet all entry requirements.
The minimum education qualifications are:
Applicants must hold a level 7 Ordinary Degree in Culinary Arts or equivalent qualification,
or
Relevant industry experience – Assessment of industry experience is by application to MTU Kerry. Recognition of Prior Learning is dealt with on an individual basis once a student has registered.
Training
In advance of completing an application for the Sous Chef Apprenticeship it is important to understand the commitment you will need to provide to this programme.
Apprenticeship programmes consist of alternating phases of on and off-the-job training. This model allows apprentices to integrate the knowledge and skills acquired in the college setting with those gained in the workplace.
PROGRAMME STRUCTURE:
2 Years – 4 Semesters
Delivery is based on a 12-week semester and it will be as follows; Semester 1 will be September to December and Semester 2 will be January to May.
The training is run by the following institutions:
- MTU Tralee (IT Tralee)
- MTU Cork (Cork Institute of Technology)
- TUS Moylish Campus (Limerick IT)
- Atlantic Technological University - Donegal Letterkenny Campus (Letterkenny Institute of Technology)
- ATU Galway City (Galway-Mayo Institute of Technology)
- SETU Waterford campus (Waterford Institute of Technology)
- TU Dublin - Tallaght
- Dundalk Institute of Technology
- Technological University of the Shannon (TUS): Midlands Midwest (Athlone Campus) (Athlone Institute of Technology)
Skills & Qualities
Knowledge
Culinary:
- Demonstrate a specialised knowledge of the theory relating to culinary arts across a broad range of disciplines
- Apply the principles of food preparation & cooking, traditional and modern cuisine, taste, diet and nutrition to produce dishes and menus that meet both business and customer needs.
- Research industry and food trends and how they influence dishes and menus.
- Calculate how to maximise waste and minimise wastage of ingredients and other resources.
- Demonstrate the ability to produce menu items while working in a high pressured environment.
- Appraise the role of gastronomy and appreciate the historical and contemporary influences on culinary arts.
- Appraise how seasonality, provenance and global environmental factors impact on food commodities and therefore on planning dishes and menus
- Examine how technology and equipment supports the development and production of dishes and menus
Food Safety:
- Apply good food safety practices and procedures to ensure the safe preparation and cooking of food in line with food safety legislation.
People:
- Relate how personal and team performance impacts on the successful running of a business.
- Identify and respond to individual needs in a variety of situations and have the ability to communicate with customers and colleagues from a diverse range of backgrounds and cultures.
- Demonstrate knowledge to recognise and develop talent and apply the principles of coaching and mentoring team members to enable them to maximise their performance.
- Examine a range of leadership styles and skills in a culinary business environment.
- Apply critically reflective practice to identify personal and professional development needs.
Business:
- Demonstrate the ability to develop creative, profitable and competitive menus and dishes in line with overall business strategy.
- Manage the overall financial performance of the working environment in line with business requirements
- Employ the principles of sustainable procurements and waste management
- Value legislative responsibilities in relation to protecting people’s health, safety and security
- Devise and manage plans to minimise risk to the service and operation
- Analyse the importance of food tourism to the competitiveness and sustainability of a business in a regional tourism context.
Work Activities
The Apprentice will gain the knowledge, skills and competence:
- To ensure that preparation, food production and food service is carried out to the highest standard and in accordance with food hygiene regulations
- To ensure that guest expectations are fulfilled and that dining experiences are seen in a positive manner.
- To broaden the apprentice’s strategic outlook and prepare them for thinking and acting with an international perspective
- To exploit the potential of digital media, and to lead innovation in complex problem-solving and new venture creation
- To provide the knowledge and skills to enable the apprentices to become entrepreneurial industry leaders
- To combine work at the cutting edge of culinary techniques and creative media technologies, with creation of new businesses
Benefits
- Allows you to work and earn whilst gaining a relevant professional qualification
- Allows you the time to develop and enhance your skills and techniques under the guidance of a work based mentor
- Provides the opportunity for career progression from Chef De Partie to Sous Chef
Career Progression
Apprentices who successfully complete the Sous Chef Apprenticeship Programme will be eligible to progress to the Head Chef Apprenticeship at Level 9 (Currently under development) or Similar Full or Part-time Research Postgraduate Programmes or Taught Masters Programmes.
Note: People in employment have a number of options for both Educational and Career Progression. It might also be possible to gain promotion within your existing company. By using your existing qualifications and your experience you might to able to secure an alternative position in a more senior role in another company. It may also be possible to set up your own company based again on your existing qualifications and experience. Whatever route you decide to take remember education is a lifelong pursuit and you can always continue to up skill and/or retrain, whatever your age. Links to some educational and enterprise supports can be found below.
Career Progression Useful Links: Educational Supports
On completion of an apprenticeship your educational progression options may be offered as full awards on the NFQ levels 7-10 National Framework . You may also decide to embark on a partial award or to up skill in a particular area by undertaking a short specialised course.
on successful completion of the Sous Chef Apprenticeship Programme, the Apprentice will receive a Level 8 - Bachelor of Arts (Hons) in Culinary Arts. Apprentices who successfully complete the Sous Chef Apprenticeship Programme will be eligible to progress to the Head Chef Apprenticeship Programme at Level 9 (Masters).
Depending on your skills, knowledge and experience some of the opportunities below might be appropriate to help develop your Career pathway.
- Springboard & conversion courses
- Skillnet Sector learning network courses
- Skills to Advance in your Local ETB Board
- Further education training centres
- Post graduate education options
Enterprise and Self-Employment Support:
On completion of anapprenticeship if you feel you have the appropriate knowledge, skills and experience you may decide to set up your own business. The links below might be useful to support you:
- Local Enterprise Offices For profit enterprise support
- Local Area partnerships For profit Local enterprise support
- Social entrepreneurs Not-for-profit enterprise support
- Franchising Developing your business under an established Franchise
Getting an Apprenticeship
To become an apprentice in Ireland you must be hired by an employer. Apprenticeship employers are formally approved by SOLAS in advance of employing apprentices. Apprentices get a formal contract of employment as part of their apprenticeship.
To find an apprenticeship, you can search apprenticeship vacancies and a list of currently approved apprentice employers on the Apprenticeship Jobs & Employers Portal. You can search for vacancies by location, and employers in each apprenticeship.
Use this link to explore a list of Approved Employers by Region and by Apprenticeship type.
This apprenticeship is managed by the Restaurants Association of Ireland and MTU/ IT Tralee. If you are interested in a sous chef apprenticeship you should make contact with the Restaurants Association of Ireland or MTU/ IT Tralee via the contact details below.
Full eligibility criteria for this apprenticeship are available in the Sous Chef Apprenticeship brochure.
Guide to becoming a Sous Chef Apprentice
Further information is also available from the industry lead for this apprenticeship:
Niamh O'Malley, Training Administrator
Restaurants Association of Ireland
Tel: + 353 (0) 1 6779901
E mail: [email protected]
Amy Sweetman, Membership Services and Public Affairs
Restaurants Association of Ireland
Tel: + 353 (0) 1 6779901
E mail: [email protected]
T.J. O'Connor, Senior Lecturer Hotel, Culinary Arts and Training Department
Institute of Technology Tralee
Tel: + 353 (0) 66 7191807
E mail: [email protected]tralee.ie
Finding an employer and securing your apprenticeship
Finding an employer or registering your interest with an official Coordinating Provider is one of the first things you need to do to start an apprenticeship.
Online Jobsites
Here are some direct links to employment websites that frequently list apprenticeship vacancies.
Note: These websites may include vacancies that are not QQI accredited Apprenticeships.
Below are the results for an Apprentice from indeed.ie.
Pay & Fees
As an apprentice, you earn while you learn. The employer pays you a salary while you are being trained on-the-job and off-the-job. The rate of pay is agreed between you and your employer
Apprentices complete their off-the-job training in IT Tralee or another higher education institution for which they are required to pay a student contribution.
The amount payable is a proportion of the annual student contribution for students attending a full-time course in higher education. The student contribution is paid directly to the higher education institution over the two years
Sous Chef Apprenticeship - Student Contribution
| Year 1 | €750 |
| Year 2 | €750 |
| Total Fee | €1,500 |
