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Key Info

  • Course CodeCR_OCUAR_7
  • Field of StudyCulinary Arts
  • Type of CourseDegree
  • Type of QualificationBachelor of Arts
  • Type of Study Part time
  • Application Closing DateNot Specified
  • Duration4 Years – 8 Semesters – Delivery is based on a 13 week semester with 2 days in college in Years 1 & 2 and 1 day in college in Years 3 & 4.
  • Level7
  • LocationCIT Bishopstown Campus
  • Fees

    Year 1 & 2 €1,500 each and Year 3 & 4 €750 each.
    In addition, a €60 fee for the necessary work uniform is required.

The Chef de Partie Apprenticeship is an ‘earn and learn’ degree programme that combines on-the-job training with academic study. The Chef de Partie is trained to deliver advanced culinary skills in a professional kitchen, to supervise a particular area or station within the kitchen and to work on their own as well as training Commis Chefs. The programme is designed by industry and academic professionals so that students learn the skills, knowledge and behaviours necessary for a successful career that can take them anywhere in the world. The programme combines classroom training with hands-on practical skills development in the workplace, linking college based learning with the everyday work environment.



The Commis Chef Apprenticeship is the starting point for a career as a professional chef. It’s a formal structured two year education and training programme incorporating periods of off-the-job knowledge and skills development in a college or centre and work-based knowledge and skills development in an approved hotel or restaurant kitchen. During this time, apprentices will develop the underpinning theory, science and culinary skills in a college or centre and refine and perfect these competencies to a professional standard while working under the direction of qualified and experienced chefs in the kitchens of SOLAS approved hotels and restaurants.



Course Fee
Year 1 & 2 €1,500 each and Year 3 & 4 €750 each.
In addition, a €60 fee for the necessary work uniform is required.




Apprentices will gain the knowledge and skills to prepare, cook and present a wide variety of commodities and dishes to a professional standard. They will:

  • Gain internationally recognised qualifications
  • Continue to earn while they learn with an employer of their choice - Earn and Learn Model
  • Enrich their work immediately as they acquire new skills
  • Enhance their employment prospects and career opportunities
How to become an Apprentice

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.

For more information, please click here.

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

  1. A Level 4 Award on the QQI National Framework of Qualifications.
  2. A Level 3 Certificate on the European Qualifications Framework with passes in a minimum of 5 subjects.
  3. Have a minimum of three years trade related experience. Assessment of trade related experience is by application to Kerry Education and Training Board.

In addition to the above, a pass grade in Mathematics in a qualification placed at Level 3 on the National Framework of Qualifications or Level 2 on the European Framework of Qualifications is also required.

Non-native English speakers require proof of having a B2 level of proficiency in the English language.

Full details of the modules on this programme of study are available by clicking the following link: 


Module Info >>


Year 1 Semester 1:
Fundamental Culinary Skills
Fundamentals of Patisserie
Introduction to Food Safety and Culinary Science
Information Technology
Learning at Third Level

Year 1 Semester 2:
Refining Culinary Skills
Developing Patisserie Skills
Introduction to Food and Beverage Skills
Workplace Communication
Nutrition and Diet

Year 2 Semester 1:
Planning a Culinary event
Classical Cuisine
Plated Desserts
Applied Food and Beverage Costing
Exploring Food

Year 2 Semester 2:
Apprentice led Culinary Event
Creative Plated Desserts
Principles of Garde Manger
Contemporary Cuisine
Applied Food Safety Management

Year 3 Semester 1:
Classical Culinary Practice
Applied Culinary Management

Year 3 Semester 2:
Advanced Pastry Arts
Food Photography and Social Media
Food Product Design and Innovation
Year 4 Semester 7:
Advanced Pastry Arts and Design
Food Product Development with Enterprise
Year 4 Semester 8:
Contemporary Garde Manger
Food Studies and Applied Research for Industry

Year 1 & 2 €1,500 each and Year 3 & 4 €750 each.
In addition, a €60 fee for the necessary work uniform is required.

Course Details

Part-time Information

  • All part-time programmes at CIT will run subject to sufficient student numbers. Where a programme cannot proceed, applicants will be contacted and advised on alternative study options.
  • Students should note that Fees quoted relate to the academic year 2019-2020 only and are subject to change on an annual basis. Except where stated, course fees cover the cost of tuition only.
  • Registration fees for professional bodies etc. are payable separately to these institutions. Students will be notified of their fees by email to their CIT email account and in all cases, course fees must be paid before attending lectures.
  • Some candidates may be eligible for Recognition of Prior Learning based on previous academic or work experience. If you think you may be eligible for Recognition of Prior Learning, please check out www.cit.ie/rpl

For more information on fees, please visit www.cit.ie/fees/students/parttime

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