This programme consists of alternating phases of on the job and off the job training – a model which provides for the integration of the knowledge and skills acquired in the training setting with those gained in the workplace.
Apprentices will be trained in a progressive manner and will have the opportunity to put their skills into practice weekly.
The following schedule applies to the Commis Chef Apprenticeship:
- Initial 3 Week Block Release of intensive, structured learning in an ETB training kitchen (15 days).
- 2 days per week in providing ETB, 3 days with your SOLAS approved employer (2 years).
- During July & August this schedule reverts to 1 day in an ETB Kitchen, 4 days with your SOLAS approved employer.