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National Commis Chef ( Apprenticeship )

Is This Course For You?

The Commis Chef Apprenticeship is the starting point for a career as a professional chef. It’s a formal structured two year education and training programme incorporating periods of off-the job knowledge and skills development in a college or centre and work-based knowledge and skills development in an approved hotel or restaurant kitchen.

During this time, apprentices will develop the underpinning theory, science and culinary skills in a college or centre and refine and perfect these competencies to a professional standard while working under the direction of qualified and experienced chefs in the kitchens of SOLAS approved hotels and restaurants.

How To Become An Apprentice

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.

Entry Requirements

The minimum age at which the employment of an apprentice may commence is 16 years of age. The minimum education requirements are:

Programme Structure

Year 1 consists of:

Year 2 consists of:

Subjects covered:

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.

Certification and Progression

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.

On successful completion of the Commis Chef apprenticeship the apprentice is awarded a Level 6 Advanced Certificate Culinary Arts.

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.

Duration: 2 Years
Course Code: CC1111

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T 01 834 2333 / 01 834 2450 F 01 834 7242 E info@ide.cdetb.ie W www.colaisteide.ie

Funded by the Irish Government and supported by the European Union.

Colaiste Ide College of Further Education European Regional Development Fund Ireland's EU Structural Funds Solas CDETB - City of Dublin Education & Training Board