As part of NI Apprenticeship Week 2 – 6 February, we are sharing profiles of SERC apprentices at different levels who are employed in a range of sectors. Today we meet Matthew McGivern.
You could say Matthew McGivern is experiencing a full circle moment. The young man who came to SERC to pursue a course in culinary arts, is back on campus as a part-time lecturer, having achieved a Foundation Degree in Culinary Arts through the Higher Level Apprenticeship pathway – and all whilst holding Sous Chef position at the DoubleTree by Hilton on the Kingfisher Country Estate.
Matthew (27) from Lisburn, followed his GCSEs with AS Levels at Lisnagarvey High School. He said, “I achieved good results in my GCSEs, and the plan was to go on and do my A-Levels, but I found sixth form challenging and it was difficult for me to stay motivated – it just wasn’t for me, and I knew I wanted something different following completion of my AS Levels.”
He added, “I have always had a passion for food, so I decided to go along to an open night at SERC’s Lisburn Campus. After speaking with one of the lecturers, I enrolled on the Level 2 Culinary Skills. I was 17 and I have never looked back! I progressed with the college to the Level 3 Professional Cookery and then the Level 3 Professional Cookery in Patisserie and Confectionery, and in 2025 - following the Higher Level Apprenticeship pathway - I graduated with Distinction from The Open University Foundation Degree in Culinary Arts which I also completed with SERC. I am now completing my BSc (Hons) in Culinary Arts Management at Ulster University, in Belfast.
Matthew continued, “Moving on to college was the best decision for me - I was in the right place to develop my skills and turn my interest in food into a professional career. My experience at SERC has been outstanding and truly transformative. From the very beginning, the lecturers were incredibly supportive and always went above and beyond to help me succeed with continuous encouragement and professional insight.
“The hands-on learning environment helped me to develop both my technical and creative skills, whilst building my confidence in a professional kitchen setting. Each course challenged me to improve and prepared me for real-world situations in the industry. The variety of modules and practical sessions kept me motivated and inspired, allowing me to broaden my skills and creativity across different areas of cookery, patisserie, and confectionery. Looking back, I can honestly say that SERC has played a major role in shaping me into the chef and individual I am today.
“I also had amazing opportunities at SERC, from participating in competitions to taking part in international placements both in Spain at a traditional bakery, and in South Africa, where I was challenged with a completely different culinary culture. These experiences broadened my perspective, strengthened my adaptability, pushed me outside my comfort zone and gave me confidence.
“I am currently employed as the Sous Chef (Second Chef) at the DoubleTree by Hilton on the Kingfisher Country Estate. I work directly under the Executive Chef to support the daily management of the kitchens. My responsibilities include supervising food preparation and service, ensuring consistency and quality across all dishes, managing stock levels, and maintaining the highest standards of hygiene and safety. I also play an active role in training and mentoring junior chefs, helping them to refine their skills and to develop confidence in a busy, professional environment.
“In addition, I also work as a part-time Lecturer in Professional Cookery at SERC. Balancing my chef and teaching roles allows me to apply my industry knowledge in an educational setting, while continuing to grow as a professional chef. It is incredibly rewarding to contribute to the development of future chefs whilst advancing my own career within the hospitality industry."
Speaking about encouraging others into the industry, Matthew said, “One of the main challenges within the hospitality and culinary industry is staff retention. The hours can be long and often unsociable, but I think there has been a genuine shift to create and adjust roles so people can maintain a healthy work-life balance. It is also great that you can continue to higher education - learning and earning, in the workplace through the Higher Level Apprenticeship pathway and through part-time courses that are designed specifically for the industry.”
Matthew concluded, “Looking back, progressing to SERC was one of the best decisions I have ever made. It provided me with the technical skills, confidence, and real-world experience that have allowed me to progress in my career and to achieve goals I once thought were out of reach, including going to university.”
Would-be apprentices and employers are invited to SERC during NI Apprenticeship Week, 2 – 6 February 2026, for a packed schedule of activities including Have a Go Sessions - from 4.30 – 7.00pm on Tuesday 3 February (Bangor and Newtownards Campuses) and Thursday 5 February (Downpatrick and Lisburn Campuses). For further information visit serc.ac.uk/NIAW2026 Real Learning for Real Life #BetterOffAtSERC.
