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.

Standard minimum entry requirements for all courses in this college

• Minimum statutory school leaving age (16+)
• CERFL proficiency at B2 for access to Level 5 and Level 6 courses for those whose first language is not English.
• Additional requirements may apply to non-EU/EA Applicants and may be subject to full international fees. Please refer to Information for international students.
• A PPS number is required for registration. Please refer to How to get a Personal Public Service (PPS) Number.
• The academic entry requirements may be waived for mature applicants (21+)

Minimum entry requirements for all level 5 courses

• QQI Level 4 award or equivalent
• Five O6/H7 in Leaving Certificate/LCVP or a Merit in Leaving Certificate Applied or a relevant QQI Level 4 certificate

Minimum entry requirements for all level 6 courses

• QQI Level 5 award in a relevant or equivalent
• Leaving Certificate/LCVP with a minimum of two O1/H5 and three O6/H7 grades or equivalent

Additional entry requirements

Some courses have additional entry requirements specific to the course area (such as a portfolio of work, a required standard in specific subjects, or the successful completion of an interview) and these are outlined on each course page.

Year 1

• 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

• 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, 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 and World Cuisine.

Year 2 - Semester 3

Food Safety, Volume Food Production, Interpersonal Skills, History and Development of Gastronomy, Product Development and Innovation and Sustainability Education for Culinary Practices.

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.

2 Years

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