Pre-Apprenticeship Commis Chef

QQI Level 5

Course Code

Major Award Code

5M2088

About This Course

Students will study Food Science and Technology, Menu Planning and Applied Nutrition, Menu Design, Word Processing and Personal Effectiveness. Students will gain a knowledge and understanding of Meal Service and the procedures of service. They will prepare food and cuisines from around the world learning about world cuisines, cultural influences and traditions.

Modules

Course Content

Culinary Techniques
Pastry, Baking and Desserts
International Cuisines
Meal Service
Food Technology and Technology
Word Processing
Personal Effectiveness
Menu Planning and Applied Nutrition
Work Practice

Progression

Graduates of the Commis Chef Apprenticeship Programme may gain advanced entry into Year 3 of the L7 Culinary Arts Degree at Dundalk Institute of Technology.

Graduates may also progress to the Chef de Partie Apprenticeship at QQI Level 7 or progress to another course of culinary study.

Entry Requirements

Leaving Certificate or Leaving Certificate Applied or LCVP or QQI Level 4 / 5 Award. Equal consideration will be given to mature applicants (those aged over 23) who do not meet these entry requirements.

Course Fees

At Cavan Institute, we believe that quality education should be within everyone's reach. That's why all our courses have a single, affordable fee of just €200 in total. No hidden costs, no complex fee structures. Just straightforward, accessible learning to help you achieve your goals. We're proud to offer a diverse range of courses at a price that sets us apart from other colleges with high fees.

Do you have a Medical Card? Your medical card will exempt you from the €50 QQI exam fee, resulting in a reduced fee of €150.

Emma Dowd

Professional Cookery

after going to an open day in Cavan Institute, I got an insight into what I would be doing on the professional cookery course. The course helped me build my confidence in my cooking skills as well as my multitasking and organizational skills which are important for being a chef.
The course also helped me as I completed 40 days of work experience in a hotel kitchen. This gave me an insight into how a professional kitchen was run and I would have never gotten this experience only for the course.