Culinary Arts (National Chef De Partie Apprenticeship)

Overview

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.

Application Procedure

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 or contact the Department Secretary (details above).

Further Course Information: https://culinary-apprenticeships.com/

Course 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.

Award

Bachelor of Arts in Culinary Arts (Level 7 on the National Framework of Qualifications).

What will I study?

Modules

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

Entry Requirements

What is RPL?

Recognition of Prior Learning (RPL) is when formal recognition is given for what you already know prior to starting on a programme or module. With recognition of prior learning the focus is on learning and not on experience as such. You can apply for RPL in any MTU accredited programme or module. Programmes which are accredited by professional bodies or any external awarding bodies may have their own procedures for RPL which you should refer to.

Fees

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).

Progression

Graduates may progress to the Bachelor of Arts (Honours) in Culinary Arts (Sous Chef Apprenticeship) – Level 8 on the National Framework of Qualifications.