The Commis Chef Apprenticeship is aimed at aspiring chefs who have a keen interest in and creative flair for cooking. As with all career choices, it’s advisable to find out as much as possible about the work of a professional chef before deciding it is the right career for you. The best way of doing this is to talk to chefs about their work and spend some time in busy hotel or restaurant kitchens to see what the work entails. 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.

We also welcome applications from mature students on all our courses.

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

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.

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.

On successful completion of the Commis Chef Apprenticeship the newly qualified Commis Chef will receive a QQI Level 6 Major Award - Advanced Certificate in Culinary Arts. Apprentices who successfully complete the Commis Chef Apprenticeship will be eligible to progress to the Chef de Partie Apprenticeship at QQI level 7.

The lead industry partner for this apprenticeship is the Irish Hotels Federation. 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 apprenticeship is coordinated by Kerry Education and Training Board and is delivered in a range of locations in Cavan & Monaghan ETB, City of Dublin ETB, Cork ETB, Galway & Roscommon ETB, Kerry ETB, and Limerick & Clare ETB.