FET of the Week: 6M20518 Commis Chef – Apprenticeship at Coláiste Íde
Do you want to take the practcal route to becoming a professional chef? Then the Commis Chef Apprenticeship could the course for you!
The 6M20518 Commis Chef – Apprenticeship course at Coláiste Íde is a Level 6 hands-on practical apprenticeship that will train you to become a Commis Chef. The apprenticeship is a 2-year programme which involves 3 or 4 days per week on-the-job training, and 1 or 2 days per week off-the-job, depending on the time of year.
The Commis Chef Apprenticeship is the starting point for a career as a professional chef. It’s a formal structured two year education and training programme incorporating periods of off-the job knowledge and skills development in a college or centre and work-based knowledge and skills development in an approved hotel or restaurant kitchen.
During this time, apprentices will develop the underpinning theory, science and culinary skills in a college or centre and refine and perfect these competencies to a professional standard while working under the direction of qualified and experienced chefs in the kitchens of SOLAS approved hotels and restaurants.
Note: In order to secure an apprenticeship, you must first secure a contract with an employer. You must apply directly to an employer rather than to the training provider. Once you have found an employer to take you on as an apprentice, your employer must then register you as an apprentice with SOLAS. Your training will then be organised through the local ETB, Institute of Technology or Higher Education College. All apprenticeship courses are run subject to demand.
Entry Requirements:
The minimum age at which the employment of an apprentice may commence is 16 years of age. The minimum education requirements are:
- A Level 4 Award on the QQI National Framework of Qualifications. or
- A Level 3 Certificate on the European Qualifications Framework with passes in a minimum of 5 subjects. or
- Have a minimum of three years trade related experience. Assessment of trade related experience is by application to Kerry Education and Training Board.
- In addition to the above, a pass grade in Maths in a qualification placed at Level 3 on the National Framework of Qualifications or Level 2 on the European Framework of Qualifications is also required.
- Non-native English speakers require proof of having a B2 level O
Programme Structure:
Year 1 consists of:
- 3 weeks of intensive structured learning in a college or centre.
- 2 days per week in a college or centre and 3 days per week working with a SOLAS approved employer from October to June.
- 1 day per week in a college or centre and 4 days per week working with a SOLAS approved employer for July and August.
Year 2 consists of:
- 2 days per week in a college or centre and 3 days per week working with a SOLAS approved employer from September to June.
- 1 day per week in a college or centre and 4 days per week working with a SOLAS approved employer for July and August.
Subjects covered:
Year 1 - Semester 1:Health & Safety, Culinary Skills & Standards, Larder, Classical Cuisine, Basic Pastry Techniques and Applied Nutrition for Menu Planning.
Year 1 - Semester 2:Computer Essentials, Scientific Principles and Culinary Technologies, Food and Beverage Service, International Cookery and Product Development and Innovation.
Year 2 - Semester 3:Food Safety, Volume Food Production, Global Cuisine, Interpersonal Skills, History and Development of Gastronomy and Buffet Skills.
Year 2 - Semester 4:Applied Nutrition for Menu Design, Creative Pastry Techniques, Business Practice for Hospitality, Culinary Entrepreneurship and Culinary Event.
For more course details click here.
Career Progression:
This apprenticeship qualifies you to become a Commis Chef. Commis Chef’s will receive a QQI Level 6 Major Award - Advanced Certificate in Culinary Arts and will be eligible to progress to the Chef de Partie Apprenticeship at QQI level 7.
This apprenticeship also provides progression opportunities to a number of Higher Education courses, including those in the CAO. Click here to explore Higher Education courses that accept this course.
This apprenticeship is a pathway to becoming a:
See what David has to say about being an Executive Chef here.
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