Potential Apprentice Employers

The benefits of training an appentice

  • €2000 bursary award per apprentice per year, €1000 when registered €1000 after 6 months.
  • Attain an Apprentice employee who has a serious interest in a career in culinary.
  • Retain and upskill current staff and assist them in their professional development.
  • Attain a loyal apprentice employee, as you support them through their 2-4 year education. 


Employers Suitability to Train Apprentices

Employer’s suitability to train apprentices will be assessed by SOLAS.

SOLAS is the statutory regulator for all apprenticeships.


A SOLAS Authorised Officer will:

  • Conduct a site visit to assess the employers suitability to train apprentices
  • Brief employers on their roles and responsibilities in relation to the on the job elements of the apprenticeship
  • Asses and approve employers to register apprentices, through SOLAS Employer Approval and Code of Practice
  • Maintain apprentices and employer records
  • Employers may register their premises with SOLAS and once they receive Suitability to Train approval from SOLAS they may use the Generation Apprenticeship website to advertise for suitable apprentices. apprenticeship.ie



Programme Structure

This programme consists of alternating phases of on the job and off the job training – a model which provides for the integration of the knowledge and skills acquired in the training setting with those gained in the workplace.

Apprentices will be trained in a progressive manner and will have the opportunity to put their skills into practice weekly.

 

 


Chef De Partie Programme Structure

The following schedule applies to the Chef de Partie Apprenticeship


Sous Chef Programme Structure

The following schedule applies to the Sous Chef Apprenticeship

Employer Responsibilities

Recruitment

It is the employers’ responsibility to:

  • Recruit the apprentice and present the apprentice for registration.
  • Ensure that the apprentice is a suitable candidate for training, is sufficiently knowledgeable about the occupation, and meets the entry requirements for the programme.
  • Make the apprentice available for the programme induction process.
  • Introduce the new apprentice to the community of practice in the workplace and to ensure that the apprentice is recognised as a training member of the team.
  • To provide individualised support to the apprentice where necessary, especially in the early stages of the apprenticeship.
  • Attain a loyal apprentice employee, as you support them through their 2-4 year education. 
 
 

Curriculum

It is the employers’ responsibility to:

  • Ensure the apprentice is given the learning opportunities required for the programme.
  • Ensure the apprentice is freed to take advantage of training opportunities.
  • Release the apprentice for all scheduled training classes.

 

Management

It is the employers’ responsibility to:

  • Appoint one member of staff to act as a contact person for the providing Technological Universities Programme Manager and Chef Instructor.
  • Allow University staff access to and observation of the apprentice at work.
  • Ensure that the apprentice keeps continuous records of experience and assessment and makes them available to providing Technological Universities.
 

Supporting the Apprentice

It is the employers’ responsibility to:

  • Appoint experienced and qualified staff as mentors to the apprentice and to free them for any necessary mentor or assessment training.
  • Ensure that the mentor carries out their duties with respect to the apprentice and to the providing Technological University.

 

Workplace Mentor

The Mentor represents to the apprentice a mature and skilled member of the occupation. They must be qualified chefs preferably holding a NFQ Level 7 award or equivalent and /or  will  be  chefs  with  A  MINIMUM  OF SEVEN YEARS’ EXPERIENCE.

Mentors will be appointed by the employer and approved by the Authorised Officer. Employers  and  Workplace  Mentors  will  be  briefed on the Workplace Assessment Instrument Specification by the Programme Manager and the Authorised Officer.

Workplace Mentors will be trained to ensure that they understand their responsibility in relation  to  training  and  assessing  an  apprentice on the job, to industry and awarding body standard. 

They are responsible for mentoring and assessing apprentices in the workplace.

 

The appointed Workplace Mentor is required to:
  • Provide opportunities to enable the apprentice to achieve the learning outcomes of the programme.
  • Facilitate the apprentice’s learning in the workplace by shadowing, coaching, observing and guiding.
  • Support the apprentice in communicating with the employer on training related issues.
  • Support the apprentice in the workplace by ensuring that the apprentice is conversant with the normal work practices and rules pertaining to the occupation.
  • Develop a sense of professionalism in the apprentice.
  • Complete Effective Mentoring Skills Workshop prior to the apprenticeship commencing.
  • Guide the apprentice in completing his/her programme workbook and when the standard for each task has been reached, sign the assessment sheets.
  • Ensure the apprentice uploads all assessment documents and evidence of workplace assessment on Moodle.
  • Communicate with the providing ’s Technological University Programme Manager and Chef Instructor on issues to do with the apprentice and the programme.
 

Entry Requirements

The minimum age at which the employment of an apprentice may commence is 16 years of age.

The minimum education requirements for the Chef de Partie Apprenticeship are:

  • Applicants must have a pass in the Leaving Certificate or equivalent examinations, obtain a minimum grade 06/H7 in English, and O6/H7 in four other subjects.
  • A full QQI FE Level 5 Award.
  • Mature Applicants – Assessed through the Technological University Department.
 

The minimum education requirements for the Sous Chef Apprenticeship are:

  • Applicants must have a pass in the Leaving Certificate or equivalent examinations, obtain a minimum grade 06/H7 in English, and O6/H7 in four other subjects.
  • A full QQI FE Level 5 Award.
  • Mature Applicants – Assessed through the Technological University Department.
 

Applicants should have minimum requirements relating to general learning; including speaking, listening and communication skills, and self-organisation skills.

 

English language competency

A minimum of level 6 Academic test on the International English Language testing system (IELTS) scale is required at entry to the programme for speakers of English as a second or other language.

How to Apply

National Culinary Apprenticheship Programmes

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