National Traineeship in Professional Cookery
Qualification: Advanced Certificate In Professional Cookery, FETAC Level 6
What is the Traineeship in Professional Cookery?
The Traineeship is designed for aspiring chefs with a creative passion and flair for working with food in the tourism industry. The traineeship is designed to enable trainee/Commis chefs to learn on the job while formalising their training on a day release basis in college.
This programme is based on solid foundation of practical cookery skills and techniques reinforced by a formal academic qualification and offers the possibility of progressing to a B.A. degree in Culinary Arts, with a minimum time required away from the workplace.
How does the Traineeship work?
The traineeship is a two year programme undertaken while working full-time as a trainee/commis chef in an approved hotel or restaurant kitchen.
Traineeship in Professional Cookery (2 years)
The Programme
On this programme trainees learn fundamental culinary techniques, the theory and practice of professional cookery, menu design, cost control, food science and health and safety supported by academic knowledge.
Delivery
Trainees work full-time as a Commis chef and attend college one fixed day a week, with a 1 week period of college in Autumn and Spring of each year. Employers support the trainees in paid employment for the duration of the programme and nominate a dedicated mentor to support the trainee. All work based learning is supported by the academic programme.
Award: Advanced Certificate in Professional Cookery - FETAC Level 6 Major Award.
Download the National Traineeship in Professional Cookery brochure (PDF, 1.4MB).
The Traineeship in Professional Cookery is offered in the following Institutes of Technology / Colleges of Further Education:
- Athlone
- Cork
- Galway/Mayo
- Waterford
- Limerick
- Crumlin College of Further Education
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Who should apply?
This course is aimed at anyone who is embarking on a career as professional chef and is working in the kitchen of an approved tourism and hospitality establishment.
Am I eligible?
Trainees must be over 17 years of age, and be of Leaving Certificate standard or the equivalent to be eligible to apply for this programme. They must be in current employment in an approved hotel, bar or restaurant.
How much does the programme cost?
Fáilte Ireland will contribute to the tuition and registration fees for this course, however colleges may require additional payment towards the cost of trainees services, uniforms, books and certain training modules.
How to apply
Download and complete the Trainee Application form, and return the form to the Admissions Department in the Institute of Technology of your choice.
Trainees should request their employer to apply for approval and registration by downloading and completing the Registration of Establishment form, and Code of Practice form. These should be returned to:
Professional Cookery Traineeship Section
Fáilte Ireland
88-95 Amiens Street
Dublin 1.
Approved Establishments
Download the list of approved establishments in your area:
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Dublin
-
Galway - Mayo
-
Limerick
-
Waterford
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Athlone
-
Cork
Approved Employer Criteria
Establishments participating in the scheme need to:
- Be approved and registered
- Appoint an establishment mentor to guide and support the trainee
- Release the trainee to attend college on a day release basis
- Abide by a code of practice
Progression Opportunities
Trainees who successfully complete the Traineeship may be eligible to progress to the B.A. in Culinary Arts.
Applications should be made directly to participating Institutes of Technology where the admission criteria of the individual Institute's will apply.
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B.A. in Culinary Arts (2/3 years modular)
This programme is designed to further advance the individual's culinary knowledge and technical skills, gastronomy and food product development.
Central to this programme is an emphasis on the trainee's innovative and artistic capabilities, team building and supervisory skills.
Delivery
One of the advantages of this modular programme is that trainees may have an option to reschedule certain modules if required due to work or life demands.
Award: Bachelor of Arts ( B.A.) in Culinary Arts - HETAC Level 7.
Find out more about the B.A. in Culinary Arts
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