Cookery - Professional Cookery - Traineeship

The aim of this programme is to provide the learner with the opportunity to acquire the knowledge, skill and competence to work in an effective manner in their role as a Commis chef within the catering and hospitality industry and or to progress to further and or higher level studies.

Education: NFQ Level 5 in a relevant discipline when accessing a Level 6 programme. CERFL proficiency at B2 for access to Level 6 courses for those whose first language is not English Mature learner entry requirements available via the local ETB pathway Additional requirements may apply to non-EU/EEA Applicants and may be subject to full international fees (Please refer to Information for International Learners) *Each provider may have additional requirements, not outlined above. Aptitude: Applicants must have a motivation to learn, an interest in the subject and the ability to acquire the knowledge, skills and competencies set out in the course. Previous Experience: Applicants must be able to demonstrate a broad range of knowledge, skills and competencies relevant to the course and be able to exercise initiative and independence when carrying out course activities.