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.
For more information about the programme, please contact Mr. Thomas O Connor at TJ.OConnor@staff.ittralee.ie
Before applying to this apprenticeship, please check that you meet all entry requirements.
The minimum education qualifications are:
1. Applicants must hold a level 7 Ordinary Degree in Culinary Arts or equivalent qualification,
2. Relevant industry experience – Assessment of industry experience is by application to the Institute of Technology Tralee. Recognition of Prior Learning is dealt with on an individual basis once a student has registered.
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.
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:
- IT Tralee
- Cork Institute of Technology
- Limerick Institute of Technology
- Letterkenny Institute of Technology
- Galway-Mayo Institute of Technology
- Waterford Institute of Technology
- TU Dublin - Tallaght
- Dundalk Institute of Technology
- Athlone Institute of Technology
This list is up to date as of June 2019.
Skills & Qualities
- 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
- Apply good food safety practices and procedures to ensure the safe preparation and cooking of food in line with food safety legislation.
- 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.
- 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.
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
- 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
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.
Getting an Apprenticeship
In order to secure an apprenticeship, you must first secure a contract with an employer. You must apply directly to an employer rather than 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.
- The employer must be approved to train apprentices.
- The employer must register you as an apprentice within two weeks of recruitment.
For further information and application requirements for this programme, consult the Institute of Technology Tralee website here. For further queries regarding the programme, the contact details are as follows:
phone: 066 719 1807
Further information: www.apprenticehip.ie
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.
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 Sous Chef from indeed.ie.
Current Apprentice Sous Chef Jobs (Where Available)
Apprenticeship CoursesSearch for Apprenticeship Sous Chef courses.
Pay & Fees
The costs of the programme are as follows: Year 1: €750 Year 2: €750 For this Sous Chef apprenticeship, the employer pays the apprentice for the duration of the apprenticeship. The rate of pay is agreed between the employer and the apprentice.