Hospitality & Catering
Commis Chef - Level 2 Apprenticeship (Starting between August 2023 and July 2024)
Start Date: Between 01/08/2023 and 31/07/2
Site: Employer Premises
Course Overview
A commis chef is the most common starting position in many kitchens; they will prepare food and carry out basic cooking tasks under the supervision of a more senior chef.
The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen.
Work Experience & Industry Placements
You train in your work place and at college attending regular classes and master classes.
Qualification Gained
Commis Chef Apprenticeship
Level 2 Food Safety
After The Course
Progression to Level 3 Chef de Partie Apprenticeship
Level 3 Advanced Diploma in Professional Cookery F/T
What Will I Learn
- In-depth knowledge of the industry and a broad range of practical skills – Prepare, cook and finish dishes across all sections within a professional kitchen
- Business knowledge such as achieving targets and handling stock;
- Team Work Skills/Communication, including supporting team members;
- Health and Safety – Standards and regulations relevant to the food and drink industry;
- Functional Skills – Maths and English (if applicable);
- 20% off the job training for example, Level 2 Award in Food Safety &
HACCP, Master Classes.
English And Maths
Level 2 Maths
Level 2 English
Our Lecturers
Julie Harris
Teaching Learning and Assessment
Weekly attendance to college to support practical and theory skills and knowledge
Continual assessment in the workplace, working towards your End Point Assessment which consists of:
- Multiple Choice Test
- Practical Observation in the Workplace
- Culinary Challenge Observation
- Professional Discussion – Recipe Log Book
Tutorials
8 Weekly
Reviews
How Will I Be Assessed
Continual assessment in the workplace, working towards your End Point Assessment which consists of:
- Multiple Choice Test
- Practical Observation in the Workplace
- Culinary Challenge Observation
- Professional Discussion – Recipe Log Book
Entry Requirements
Work Placement