This page contains a Flash digital edition of a book.
NATIONAL TRAINEESHIP IN PROFESSIONAL COOKERY (DAY RELEASE) (FETAC LEVEL 6)


What is the programme about?


The traineeship is designed to enable chefs to learn on the job while formalising their training on a day release basis in college. It is the first programme of its kind to offer the potential of a qualification in Professional Cookery from a work based learning programme, with minimum time required away from the workplace. This programme is based on a solid foundation of practical culinary skills and techniques reinforced by a formal academic qualification.


Trainees work full-time as chefs and attend college one fixed day a week, with a one week period of college in September and June in stage one. 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.


Fáilte Ireland will contribute to the tuition and registration fees for this programme, however, colleges may require additional payment towards the cost of student services, uniforms, books and certain training modules.


Who is the programme suited to?


This two year National Chef Traineeship is designed for aspiring chefs with a creative passion and flair for working with food in the tourism and hospitality industry.


Modules


Year 1: Culinary Techniques, Pastry, Menu Planning and Applied Nutrition, Food Science and Technology, Meal Service,


International Cuisine, Personal Effectiveness, Spreadsheet Methods and Work Practice.


Year 2: Culinary Techniques, Pastry, Menu Design and Applied Nutrition, Culinary Food Safety Management, Gastronomy, Producing a Culinary Event, Hospitality Business Systems and Work Experience.


Class Contact Hours 8 hours per week approx


Duration 2 years Part-time Location Moylish Campus, Limerick


Minimum Entry Requirements: Students must be over 17 years of age, and be of Leaving Certificate standard or equivalent to be eligible to apply for this programme. They must be in current employment in an approved hotel, bar or restaurant. Relevant work experience will also be considered. It will be necessary to attend for interview.


FOR FURTHER INFORMATION


Contact: Fáilte Ireland, Amien’s Street, Dublin 1. Tel: 01 8847700 Web: www.failteireland.ie


or: Mr. Jim O’Meara Tel: 061 293000 Email: jim.omeara@lit.ie Web: www.lit.ie/courses


or: Ms. Eithne Gavigan Tel: 061 293408 Email: eithne.gavigan@lit.ie Web: www.lit.ie/courses


Undergraduate Prospectus 2017/2018 93 <


Department of Food & Tourism


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164  |  Page 165  |  Page 166  |  Page 167  |  Page 168  |  Page 169  |  Page 170  |  Page 171  |  Page 172  |  Page 173  |  Page 174  |  Page 175  |  Page 176  |  Page 177  |  Page 178  |  Page 179  |  Page 180  |  Page 181  |  Page 182  |  Page 183  |  Page 184  |  Page 185  |  Page 186  |  Page 187  |  Page 188  |  Page 189  |  Page 190  |  Page 191  |  Page 192  |  Page 193  |  Page 194  |  Page 195  |  Page 196  |  Page 197  |  Page 198