Sous Chef Apprenticeship

The Sous Chef Apprenticeship is an ‘earn and learn’ degree programme that combines on-the-job training with academic study in a Technological University. 

This programme is designed by industry and academic professionals so a chef will learn the skills, expertise and behaviours necessary for a successful career in the global culinary industry. 


By the end of the Apprenticeship, a Sous Chef will be able to:

  • Utilise critical thinking skills required to evaluate strategic issues arising within culinary businesses.
  • Assess development, and business opportunities in culinary arts industries in relation to different sectors and countries.
  • Demonstrate technological awareness and the ability to utilise appropriate technology for personal, academic and professional use.
  • Examine and apply a wide range of management competencies applicable to the culinary industry.
  • Work independently to carry out relevant research applicable to the culinary industry.
  • Implement contemporary cookery techniques in line with current international trends

This programme is designed by industry and academic professionals so you will learn the skills, knowledge and behaviours necessary for a successful career that will take you anywhere in the World.

The Sous Chef Apprenticeship programme is designed to expose apprentices to a wide range of culinary skills and ideas and allows apprentices to not only learn how to do something, but understand why it is done a certain way.

It combines classroom training with hands-on practical skills development in the workplace. Apprentices follow a structured path of learning to build your knowledge and skills from a basic to advanced level. Their work-based mentor will monitor and help them progress through the apprenticeship and they will learn how apprentices’ college based learning links to the everyday working environment.

Apprentices will be able to use their skills across the hospitality industry, as an effective team leader and production specialist at operational, managerial and technical levels.

On completion of this two year Sous Chef Apprenticeship, apprentices will be awarded an NFQ Level 8 Bachelor of Arts (Honours) in Culinart Arts.

Apprentices may also use this qualification to progress to the Head Chef Apprenticeship (Masters, Level 9 on the NFQ).

Benefits of the Programme

  • Allows apprentices to work and earn while getting to achieve a qualification.
  • Gives apprentices time to develop and enhance your skills and techniques with a mentor.
  • Provides apprentices with a wide range of career opportunities in any type of food business.
  • Career progression opportunities from Sous Chef to Head Chef, Business Management/Ownership and Education.

Sous chef Apprenticeship Programme Structure

2 Years – 4 Semesters

Delivery is based on a 12-week semester and it will be as follows.

Level 8 Bachelor of Arts in Culinary Arts on completion

Year 1

Cost: €750 

YearSemester 1


Contemporary Culinary Practice (10 ECTS)

This module is designed for ambitious students who want to work at the cutting edge of culinary arts. The module focuses on trends and developments in the contemporary culinary landscape and explores the relationship between classical and contemporary cuisine. Students will learn the importance of balance, flavour, textures and colour, which are essential components when developing new dishes. This module will also draw on the knowledge and skills gained previously to develop contemporary techniques. Skills developed in Social and Creative Media will be used in the creation of a portfolio. The student will also explore new and exciting innovations for food production which will inspire them to be a leader and innovator in the industry. Emphasis will also be placed on food waste, allergens, sourcing, uses and nutritional aspects of key ingredients and the most up to date technical trends in today’s kitchens.

Strategic Culinary Management (10 ECTS)

This module further develops the student’s knowledge and understanding of culinary operations management. It will enable their ability to evaluate and apply to operations management concepts and techniques to the management of culinary operations in a practical context. In this module, the attention is placed on more analysis and evaluation of the operational challenges that transcend, departmental or unit boundaries e.g. performance management, asset value management, which will enhance the practitioners advanced decision making.

Semester 2

Food Tourism (10 ECTS)

To provide the student with an analysis of food tourism policy and planning at regional, national and international level and to critically evaluate the day to day and emerging issues in relation to food tourism. The Independent Study hours on this module includes both Independent study and on the job training relating to this module.

Food Blogging & E-Profile (10 ECTS)

This module will allow students to explore social media, looking at how the creation of food blogs will cater for students to document their food productions, display their photography and styling techniques, while also developing their craft within the main core subject area. Food blog sites will allow students to build a portfolio of their work which displays their craft and food styling techniques for continuous assessments within the education environment but also their current employers. This module also has the capacity to link in with other modules and work as a platform to display student’s completed projects. Starting a food blog is a great way to document your recipes, share your love for cooking with others and become an even better and more creative chef.

Year 2

Cost: €750 + CIT Uniform

YearSemester 1

Food Futures (10 ECTS)

This module will enable students to focus on the complex and dynamic national and global environmental issues concerning future food sustainability, food production and strategic planning for a changing world. The central theme will be political factors that will influence future food policies, and strategic directions for the long term food sustainability.
Semester 2
Independent Research Project (10 ECTS)

The independent project focuses on integration from across various modules on the programme and to conduct research for a major study. This study may be a purely research based piece of work, or a business development proposal & plan. The project will promote and foster the student’s creativity be it in their research choice, or business model approach. It will also encourage applied industry engagement during the project’s design, development and presentation.


Sous Chef Apprenticeship

Paul Sigler, from On The Pigs Back, Douglas

Who can apply?

Any employer that aspires to have an experienced kitchen / business team leader, who has considered the terms and conditions and trusts the potential Apprentice meets the entry requirements.

Any Apprentice, with the support of their employer, whether they have limited kitchen experience and wish to pursue a career in professional cooking or they are a more seasoned chef who want to advance their careers and obtain a qualification.

The Sous Chef programme accepts applicants on a case-by-case basis. Individuals can advance directly to the Sous Chef Apprenticeship programme after graduating from the Chef de Partie Apprenticeship programme OR prior education and/or professional experience will be taken into consideration.

A full QQI FE Level 7 Award

[ or ]

Mature Applicants – Assessed through the chosen Technological University

Register your interest

Contact our team on and contact number is 085 1389965 or 01 6779901. We will assist you in the application process.

For further details see Generation Apprenticeship

Click the links below to access additional materials:

Chef de Partie Apprenticeship

Fill out form all contact details