National Chef De Partie Apprenticeship Programme

The Chef de Partie Apprenticeship is an ‘earn and learn’ degree programme that combines on-the-job training with academic study in a university.

A Chef de Partie is trained to:

• deliver advanced culinary skills in a professional kitchen;
• supervise a particular area or station within the kitchen;
• work on their own as well as train Commis Chefs;

This programme is designed by industry and academic professionals so you will learn the skills, knowledge and behaviours necessary for a successful career that will take you anywhere in the world.

The Chef de Partie Apprenticeship programme is designed to expose you to a wide range of culinary skills and ideas and allows you to not only learn how to do something, but understand why it is done a certain way.

It combines classroom training with hands-on practical skills development in the workplace. You follow a structured path of learning to build your knowledge and skills from a basic to advanced level. 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.

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National Sous Chef Apprenticeship Programme

The Sous Chef Apprenticeship is an I earn and learn' Honours Degree Programme that combines on-the-job training with academic study in a university.

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 is 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.