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

The minimum education qualifications are:

• Applicants must hold a level 7 Ordinary Degree in Culinary Arts or equivalent qualification,
  
  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.

The Sous Chef programme accepts applicants on a case-by-case basis. Individuals can advance directly to the Sous Chef Apprenticeship programme after graduating from the Chef de Partie Apprenticeship programme OR prior education and/or professional experience will be taken into consideration.

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

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.

PROGRAMME STRUCTURE:

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.

Content

YEAR ONE 

Semester 1 

• Contemporary Culinary Practice (10 ECTS)
• Strategic Culinary Management (10 ECTS)

Semester 2 

• Food Tourism (10 ECTS)
• Food Blogging & E-Profile (10 ECTS)

YEAR TWO

Semester 1 

• Food Futures (10 ECTS)

Semester 2 

• Independent Research Project (10 ECTS)

By the end of the Apprenticeship, a Sous Chef will be able to:

• Utilise critical thinking skills required to evaluate strategic issues arising within culinary businesses.
• Assess development, and business opportunities in culinary arts industries in relation to different sectors and countries.
• Demonstrate technological awareness and the ability to utilise appropriate technology for personal, academic and professional use.
• Examine and apply a wide range of management competencies applicable to the culinary industry.
• Work independently to carry out relevant research applicable to the culinary industry.
• Implement contemporary cookery techniques in line with current international trends 

The training is run by the following institutions:

• MTU Kerry North Campus
• MTU Cork Bishopstown Campus
• TUS Moylish Campus (Limerick)

Knowledge

Culinary

• Demonstrate specialised theoretical knowledge across a broad range of culinary disciplines.
• Apply principles of food preparation, cooking, traditional and modern cuisine, taste, diet, and nutrition to create dishes and menus that meet business and customer needs.
• Research industry and food trends and evaluate their influence on menu development.
• Maximise yield and minimise waste of ingredients and resources.
• Produce menu items effectively in high-pressure environments.
• Evaluate gastronomy and its historical and contemporary influences on culinary arts.
• Assess the impact of seasonality, provenance, and global environmental factors on food commodities and menu planning.
• Examine how technology and equipment support the development and production of dishes and menus.

Food Safety

• Apply food safety legislation and best practices to ensure the safe preparation and cooking of food.

People

• Explain how individual and team performance contributes to business success.
• Communicate effectively with customers and colleagues from diverse backgrounds and cultures.
• Identify, develop, and nurture talent through coaching and mentoring.
• Examine leadership styles and skills within a culinary business environment.
• Use reflective practice to identify personal and professional development needs.

Business

• Develop creative, profitable, and competitive menus aligned with business strategy.
• Manage financial performance in line with organisational requirements.
• Apply principles of sustainable procurement and waste management.
• Understand and uphold legislative responsibilities for health, safety, and security.
• Plan and manage risk to service delivery and operations.
• Analyse the role of food tourism in the competitiveness and sustainability of regional businesses.

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

Benefits

• 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
  
  

This apprenticeship provides apprentices with a wide range of career opportunities in any type of food business.

Careers may progress from Sous Chef to Head Chef, Business Management to Ownership, or opportunities in Educational roles.

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.

Note: People in employment have a number of options for both Educational and Career Progression. It might also be possible to gain promotion within your existing company.  By using your existing qualifications and your experience you might to able to secure an alternative position in a more senior role in another company. It may also be possible to set up your own company based again on your existing qualifications and experience.  Whatever route you decide to take remember education is a lifelong pursuit and you can always continue to up skill and/or retrain, whatever your age.  Links to some educational and enterprise supports can be found below.    

Career Progression Useful Links: Educational Supports

On completion of an apprenticeship your educational progression options may be offered as full awards on the NFQ levels 7-10 National Framework .  You may also decide to embark on a partial award or to up skill in a particular area by undertaking a short specialised course.  

on successful completion of the Sous Chef Apprenticeship Programme, the Apprentice will receive a Level 8 - Bachelor of Arts (Hons) in Culinary Arts. Apprentices who successfully complete the Sous Chef Apprenticeship Programme will be eligible to progress to the Head Chef Apprenticeship Programme at Level 9 (Masters).

Depending on your skills, knowledge and experience some of the opportunities below might be appropriate to help develop your Career pathway.   

• Springboard & conversion courses  
• Skillnet Sector learning network courses
• Skills to Advance in your Local ETB Board
• Further education training centres
• Post graduate education options

Enterprise and Self-Employment Support:

On completion of anapprenticeship if you feel you have the appropriate knowledge, skills and experience you may decide to set up your own business. The links below might be useful to support you:

• Local Enterprise Offices     For profit enterprise support
• Local Area partnerships     For profit Local enterprise support
• Social entrepreneurs     Not-for-profit enterprise support
• Franchising     Developing your business under an established Franchise

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.

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 Sous Chef Apprenticeship brochure    .

This apprenticeship is managed by the Restaurants Association of Ireland and MTU/ IT Tralee. If you are interested in a sous chef apprenticeship, you should contact the Restaurants Association of Ireland or MTU/ IT Tralee via the contact details below.

Register your interest in this apprenticeship     with the Restaurants Association of Ireland (see contact details below).  

• Email:  [email protected] 
• Tel:     085 1389965/01 6779901. 

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: Sous Chef Apprenticeship | Culinary Apprenticeships (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 Sous Chef Apprenticeship go to Sous Chef 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.

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

Apprentices complete their off-the-job training in IT Tralee or another higher education institution for which they are required to pay a student contribution.

The amount payable is a proportion of the annual student contribution for students attending a full-time course in higher education. The student contribution is paid directly to the higher education institution over the two years

Sous Chef Apprenticeship - Student Contribution