Before applying to this apprenticeship, please check that you meet all entry requirements. 

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

The minimum education qualifications are:

• A pass in the Leaving Certificate or equivalent examinations, obtaining a minimum grade O6/H7 in English, and O6/H7 in four other subjects,
  or
  A full QQI FET level 5 Award,
  or
  Relevant industry experience – Assessment of industry experience is by application to MTU Kerry. Recognition of Prior Learning is dealt with on an individual basis once a student has registered,
  or
  If you are employed as a chef and/or hold previous qualifications you may be eligible for advanced entry into year 2 or 3 of the programme.

To apply as an apprentice for the National Chef Apprenticeship Programmes, applicants must meet the following criteria:

• Be an Irish citizen or

• Hold a valid Stamp 4 visa

This ensure compliance with national regulations and eligibility for participation in the apprenticeship programmes.

In advance of completing an application for the Chef de Partie Apprenticeship it is important to understand the commitment you will need to provide to this programme.

The programme lasts for a duration of 4 Years – 8 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.

It combines classroom training with hands-on practical skills development in the workplace. Apprentices follow a structured path of learning to build their knowledge and skills from a basic to advanced level. Their work-based mentor will teach and assist their progress through the apprenticeship and will learn how apprentices’ college based learning links to the everyday working environment.

On completion of this four year apprenticeship, apprentices will become a fully qualified Chef De Partie, with a QQI Level 7 Bachelor of Art in Culinary Arts. 

Apprentices may also use this qualification to progress to the Sous Chef Apprenticeship, Bachelor of Arts (Honours) in Culinary Arts. 

The apprenticeship training is provided by the following institutions:

• MTU Kerry    
• MTU-Cork    
  
• TU Dublin -Tallaght    
  
• TUS Moylish Campus (Limerick Institute of Technology)    
  

View the Chef De Partie Employers handbook by clicking on the image below. 

By the end of the Apprenticeship,  A Chef De Partie will be able to:

• Effectively use a range of cooking skills and techniques to develop and produce quality dishes.
• Understand the principles of food preparation and cooking; traditional and modern cuisine; taste; allergens; diet and nutrition to produce dishes and menu items that meet business and customer requirements.
• Understand food safety practices and procedures to ensure the safe preparation and cooking of food in line with food safety legislation.
• Contribute to reviewing and refreshing menus and dishes.
• Supervise a particular area in a kitchen.
• Deliver advanced culinary skills in a professional kitchen.
• Identify how the business strategy, customer profile, culture and constraints influence the development of creative, profitable and competitive menus.
• Understand the principles of profit and loss, and support the overall financial performance of the business through operating efficiently to reduce wastage and deliver profit margins.

The Chef de Partie is a highly skilled culinary professional responsible for managing a kitchen station and delivering advanced food production to a high standard. The role requires strong technical expertise, autonomy, and the ability to supervise and develop demi and commis chefs. Responsibilities include food production, cooking, HACCP compliance, costing, menu design and development, and any additional duties assigned by the Senior Chef or Business Manager.

Knowledge

Culinary

• In-depth knowledge of culinary theory across a broad range of disciplines.
• Understanding of global food trends, customer preferences, and the use of seasonal and local produce.
• Knowledge of food preparation and cooking methods (traditional and modern), taste, allergens, nutrition, and dietary requirements.
• Expertise in advanced preparation, cooking, and finishing techniques.
• Ability to maximise yield and quality while minimising waste.
• Awareness of gastronomy and the historical and contemporary influences on cuisine.
• Understanding how technology supports menu development and food production.

Food Safety

• Strong knowledge of food safety legislation and best practice.
• Ability to comply with and enforce in-house HACCP procedures.

People

• Knowledge of effective coaching, instruction, and motivation techniques.
• Understanding of teamwork across back and front of house.
• Awareness of cultural diversity in the workplace.
• Understanding of training and development principles to maximise team performance.

Business

• Understanding how business strategy, customer profile, culture, and constraints influence menu development.
• Knowledge of profit and loss, cost control, and waste reduction.
• Understanding of supply chain management and sustainable procurement.
• Awareness of legal responsibilities related to health, safety, and security.
• Knowledge of risk assessment and risk minimisation.

Skills

Culinary

• Apply food and beverage cost and quality control principles.
• Execute advanced preparation and cooking techniques to produce high-quality dishes.
• Contribute to menu development and refreshes.
• Plan production to maximise yield and minimise waste.
• Work autonomously, manage multiple tasks, and direct others to meet quality and timing standards.

Food Safety

• Prepare, cook, and present food in line with food safety standards and HACCP requirements.
• Ensure safe storage, handling, and presentation of ingredients and dishes.

People

• Train, coach, and motivate team members effectively.
• Maintain positive working relationships and resolve issues constructively.
• Communicate clearly, fairly, and empathetically.
• Continuously develop personal and team skills through training and experience.

Business

• Assist with dish costing and monitor ingredient usage, portion control, and waste.
• Promote and apply sustainable working practices.
• Identify risks, take corrective action, and ensure compliance with legislation. 

As a Chef de Partie, you will be responsible for the supervision of a particular area or station within a professional kitchen. You will work on producing culinary dishes to a high standard, on your own and through training commis chefs.

You will not only know how to perform advanced culinary tasks, but understand why they are done.

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

The Chef de Partie Apprenticeship programme is designed to immerse you in a broad range of culinary skills and concepts. It ensures you don't just learn "how" to cook, but also master the reasoning and science behind every technique. 

On successful completion of the Chef De Partie Apprenticeship Programme the Apprentice will receive a Level 7 – Bachelor of Art in Culinary Arts.

Apprentices may also use this qualification to progress to the Sous Chef Apprenticeship, Bachelor of Arts (Honours) in Culinary Arts. 

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.

This apprenticeship opens doors to career progression from Chef de Partie to Sous Chef and Head Chef.

Munster Technological University Apprentices who successfully complete the Chef De Partie Apprenticeship Programme will be eligible to progress to the Sous Chef Apprenticeship at Level 8.

To become an apprentice in Ireland, you must be hired by an employer. Apprenticeship employers are formally approved by SOLAS     in advance of employing apprentices. Apprentices get a formal contract of employment as part of their apprenticeship.

This apprenticeship is managed by the Restaurants Association of Ireland and MTU Kerry. If you are interested in a chef de Partie apprenticeship you should contact MTU Kerry via the contact details below.

To find an apprenticeship, you can search apprenticeship vacancies on the Apprenticeship Jobs page    . You can search for vacancies by location and by apprenticeship.

View the list of Approved Employers by Region and by Apprenticeship type here    .

Your local Education and Training Board     may hold details of employers seeking to employ an apprentice.

To apply as an apprentice for the National Chef Apprenticeship Programmes, applicants must meet the following criteria:

• Be an Irish citizen or

• Hold a valid Stamp 4 visa

Full eligibility criteria for this apprenticeship are available in the Chef de Partie Apprenticeship brochure     and on the dedicated website for culinary apprenticeships    . 

Register your interest by contacting the Restaurants Association of Ireland at [email protected] 

Further information is also available from the industry lead for this apprenticeship.

Karina Quinlan
Restaurants Association of Ireland
Apprenticeship Business Development Executive
Tel: +353 (0) 1 6779901
Email: [email protected]
Web: Chef Apprenticeship | Start your chef career with us (culinary-apprenticeships.com)

T.J. O'Connor, Senior Lecturer
Hotel, Culinary Arts and Tourism Department
Munster Technological University, Kerry Campus
Tel: +353 (0) 66 7191807
Email: [email protected]
Web: www.mtu.ie

For further information on the Chef de Partie Apprenticeship go to National Chef de Partie Apprenticeship website    

Other useful contacts

Niamh O'Malley, Training Administrator
Restaurants Association of Ireland
Tel: + 353 (0) 1 6779901
E mail:  [email protected]

Amy Sweetman, Membership Services and Public Affairs
Restaurants Association of Ireland 
Tel: + 353 (0) 1 6779901
E mail:  [email protected]

T.J. O'Connor, Senior Lecturer Hotel, Culinary Arts and Training Department
MTU Kerry
Tel: + 353 (0) 66 7191807
E mail:  [email protected]tralee.ie

Dr. Tony Johnston, Head of Department, Hospitality, Tourism & Leisure
Athlone IT
Tel: +353 90 647 1894
Email: [email protected]

Ms Geraldine McCarthy, Department Secretary, Department of Tourism & Hospitality
Cork IT
Email: [email protected]
Tel: 021 4335820

Jacinta Dalton, Acting Head of School, Galway International Hotel School
Galway-Mayo Institute of Technology
Email:[email protected]
Tel: +353 (0)91 74 2320

Nuala McLoughlin, Advisor – Employment Matters
Irish Hotel Federation
Email:[email protected]
Tel: 01 4976459 / 087 6200785

Tina Maree, National Executive Officer
Irish Hospitality Institute
Email:[email protected]
Tel: 01-6624790

Ciarán ÓhAnnracháin, Head of Department of Hospitality, Tourism & Culinary Arts
Letterkenny IT (Killybegs)
Email:[email protected]
Tel: 074 918 6603

Joe Mulcahy, Course Director, Culinary Arts
Limerick IT
Email: [email protected]
Tel: 061-293405

Finding an Employer

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.

To find an apprenticeship and secure an apprenticeship work contract you can search apprenticeship vacancies on the Apprenticeship Jobs Portal . You can search for vacancies by location and by apprenticeship type.

Your local Education and Training Board may also hold details of employers seeking to employ an apprentice.

You should also directly connect with local employers who might be interested in taking on an apprentice. It is a great idea to get a part time job with a local employer who might be more inclined to take you on as an apprentice following a successful work experience placement or a part time job contract.

Organisations supporting this apprenticeship

Where we know of supporting organisations we list these below:

Online Job Sites

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.

As an apprentice, you earn while you learn. The employer pays you a salary while you are being trained on-the-job and off-the-job. The rate of pay is agreed between you and your employer