National Traineeship in Professional Cookery Stage 1 in Professional Cookery

Course details

The National Chef Traineeship is designed to enable chefs to learn on the job while formalising their training on a day release basis in Crumlin College. The course is based on a solid foundation of practical culinary skills and techniques reinforced by a formal academic qualification - Advanced Certificate in Professional Cookery. Successful graduates of Stage 1 may then advance onto the BA in Culinary Arts (HETAC) Level 7 in participating Institutes of Technology.

Awarding Body:

Further Education & Training Awards Council (FETAC)/QQI LEVEL 6

Structure:

Trainees work full time as a chef in the kitchen of an approved tourism & hospitality establishment and attend Crumlin College one fixed day a week, with a 1 week period of college in September and May. Employers support the trainees in paid employment for the duration of the programme and must nominate a dedicated mentor to support the trainee. All work based learning is supported by the College's programme.

Delivery:

This course is delivered by a combination of work based learning with college based attendance on a day release basis. The work place learning must be supported throughout the first two years by an appointed mentor in the workplace. 

To Enrol:

Application forms are available to download or to collect from the College from March onwards and should be returned as soon as possible. Applicants will be notified in August/September and called for interview.

ENROLMENT INFORMATION:

Successful applicants will be notified in August and may be called for interview. Applicants must be currently employed in an approved establishment.

Formation of Classes:

The formation of classes depends on the demand. Crumlin College reserves the right under unavoidable circumstances to alter the time or day of a course & to substitute any teacher or instructor where necessary.