Radisson Athlone and the iNUA Collection is delighted to announce a new programme that puts that focus firmly on the consistent learning and development culture throughout the kitchens of the iNUA brand, targeting chefs at all levels.
They are now launching a new two-year Professional Cookery Traineeship in association with Limerick Clare Education and Training Board, designed to lead to a QQI Level 6 Advanced Certificate in Professional Cookery, a qualification recognised on the National Framework of Qualifications.
With the first uptake of students this September, the iNUA Professional cookery traineeship in association with the Limerick Clare ETB is a two-year full-time course, including 13 weeks per year classroom-based learning at the College of Further Education and Training Hospitality Campus in Roxboro, Limerick, and workplace learning within the iNUA Collection.
The topics covered as part of the college blocks in the first year in Limerick include Culinary Food Safety Management, Culinary Techniques, Gastronomy, Pastry Baking and Desserts and Work Practice, and in the second year, International Cuisines, Hospitality Business Systems, Menu Design and Applied Nutrition, Producing a Culinary Event and Work Practice.
The iNUA Collection plans to send two students per each of their hotels, including Radisson Athlone, on this programme and for each two-week block, they will be given full board in the Radisson Blu Hotel and Spa in Limerick. The target audience for this programme is the group’s current team of employees who wish to access a career path into chef and culinary roles. However, The iNUA Collection are also recruiting externally to fill these traineeship opportunities.
If you are a chef or someone interested in pursuing a culinary career apply for this exciting new iNUA Collection Professional Cookery Traineeship in association with Limerick Clare Education & Training Board. The entry criteria require that you have either successfully completed a programme leading to a QQI Level 5 Certificate or can demonstrate the levels of knowledge, skill and competence associated with NFQ Level 5 to be eligible to apply for this programme.
“Personally, I was drawn to the hospitality industry for the opportunity of working in a creative and busy team environment.
“Selecting the right first employer who provided the necessary foundation training was for me crucial and still remains a key element to any successful career.
“I completed a two-year traineeship very similar to this Professional Cookery Traineeship which subsequently allowed me to travel and work around the world, to represent Ireland here and abroad, to open and run my own hotel and restaurants and to lead large culinary teams win demanding five-star resorts and groups of hotels.
“Becoming a chef opened the doors to the world for me and there aren’t many other professions and industries offering as many opportunities and rewards as the hospitality industry and the culinary world within.”
“I’m looking forward to the impact this two-year course will have on our kitchens across the iNUA brand,” Stefan Matz, Group Executive Head Chef of The iNUA Collection, remarked.
For further information on the iNUA Collection Professional Cookery Traineeship in association with Limerick Clare Education and Training Board please see https://www.inua.ie/learning-development/ or email [email protected] to arrange a call with us