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National Traineeship in Professional Cookery

National Traineeship in Professional Cookery

Qualification:Advanced Certificate In Professional Cookery, FETAC Level 6

Courses are now full nationwide for 2011 /2012. Please check directly with the Institute / College of your choice for 2012 / 2013 applications

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 a copy of the National Traineeship in Professional Cookery brochure

The Traineeship in Professional Cookery is offered in the following Institutes of Technology and Colleges of Further Education:

Athlone
Cork
Galway/Mayo
Waterford
Crumlin College of Further Education
Limerick

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:

Trainees should download and complete the Trainee Application Form and return it to the Admissions Department in the Institute of Technology of your choice.

Approved Establishments:

Download the list of approved establishments in your area:

  1. Dublin
  2. Galway - Mayo
  3. Limerick
  4. Waterford
  5. Athlone
  6. Cork

Employers Registration

Trainees should request their employer to apply for approval and registration by downloading and completing the following forms:

Registration of Establishment

Code of Practice 

and return to:

Professional Cookery Traineeship Section
Fáilte Ireland
88-95 Amiens Street
Dublin 1.

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 Practise 

Progression Opportunities

B.A. in Culinary Arts (2/3 years modular)

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.

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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