This course aims to provide introductory skills for those with a passion for pastry and baking and who are either in the hospitality industry or considering a career change. 

What to expect

You will spend one full day per week in college for the duration of the academic year developing new skills and knowledge.

During this course, you will work in training kitchens and will follow an intensive course of study.

Qualification

The Sous Chef Apprenticeship at GMIT will:

• Allow you to work and earn whilst gaining a relevant professional qualification
• Allow you the time to develop and enhance your skills and techniques under the guidance of a work-based mentor
• Provide the opportunity for career progression from Chef De Partie to Sous Chef

The Chef de Partie apprenticeship at GMIT will:

• Allow you to work and earn while achieving a qualification
• Give you time to develop and enhance your skills and techniques with a mentor
• Provide you with a wide range of career opportunities in any type of food business
• Open doors to career progression from Chef de Partie to Sous Chef and Head Chef

• The aim of this course is to provide you with the knowledge, skills and competence necessary for a career in a professional cookery environment.
• This will be achieved by providing you with the essential practical skills and knowledge required of modern day professionals working in kitchen environments.
• The primary focus is to prepare you for a variety of roles in food preparation in food retail outlets including delicatessens, gastro pubs, catering outlets and restaurants.

The Bachelor of Arts (Hons) in Culinary and Gastronomic Sciences aims to provide the student with the knowledge, creative skills and technological competences necessary for a career in the food and/or culinary sector. 

The course is designed to reinforce and enhance the student’s knowledge of scientific principles, processes and technologies through the study of food.

The Bachelor of Arts (Hons) in Culinary and Gastronomic Sciences aims to provide the student with the knowledge, creative skills and technological competences necessary for a career in the food and/or culinary sector.  

The course is designed to reinforce and enhance the student’s knowledge of scientific principles, processes and technologies through the study of food.

The Higher Certificate in Culinary Arts-Professional Chef Program provides students with the key skills, knowledge and competencies required to work as chefs in a professional kitchen.

Alumni from the programme are employed in a variety of establishments in the hospitality and food sector, from restaurants, to hotels and industrial catering, in Ireland, Europe and worldwide.