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Hospitality - Commis Chef Apprenticeship
Commis Chef Apprenticeship
Level 2
Off Site
Course Overview
Part Time
Certificate
Certificate
This apprenticeship standard is a great route to working in a kitchen, as part of the hospitality industry which is one of the largest employment sectors in the UK. A Commis Chef prepares food and carries out basic cooking tasks whilst supervised by a senior chef, with great opportunities to learn a range of key culinary skills. This apprenticeship is suitable for individuals looking to start a career in the hospitality and catering industry, as well as those already in employment.
Delivery model :
Training is delivered predominantly on a one to one basis in the workplace.
Duration: 18 months – up to 4 months for End Point Assessment
Ideal for:
- Commis Chef
- Craft Chef – Fine Dining
- Chef
Components:
- English, maths Functional Skill Level 1
The apprenticeship will cover the following core areas:
- Culinary skills
- Food safety
- Professional skills
- Business knowledge
End Point Assessment:
The End Point Assessment will test the entire Standard, and be undertaken as follows:
- On demand test: 90 minute on demand multiple choice test
- Practical observation: 3 hour observation of the apprentice in the working environment
- Culinary challenge observation: 2 hour observation in a controlled environment
Benefits for learners
- Enhance your culinary skills and gain a professional qualification
- Great scope for career progression and personal development
- Attend masterclasses in speciality areas such as game/butchery, fishmonger/smoking, pastry and patisserie
- Continued support from Gloucestershire College award winning Trainers
Benefits to business
- Excellent opportunity to upskill existing and new staff with a broad range of culinary skills
- Staff will be competent, with knowledge of legislations required in a kitchen environment (HACCP)
- Develop a team to drive business forward in a competitive market
- Learning activities are aligned to support the learner for the End Point Assessment
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Area |
Overview |
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Culinary |
Identify the factors which influence the types of dishes and menus offered by the business. Recognise how technology supports the development and production of dishes and menu items in own kitchen. Recognise the importance of checking food stocks and keeping the storage areas in good order, know the procedures to carry out and how to deal with identified shortages and food close to expiry date. Know how to undertake set up, preparation and cleaning tasks to standard whilst working in a challenging, time-bound environment. Identify correct ingredients and portion sizes for each dish in line with recipe specifications. Identify the principles of basic food preparation and cooking; taste; allergens; diet and nutrition. Identify commonly used knives and kitchen equipment and their specific function. Recognise and understand sources and quality points of common food groups and commodities. Identify traditional cuts of and basic preparation methods for; meat, poultry, fish and vegetables. Recognise the impact of seasonality on the availability, quality and price of ingredients. |
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Food Safety |
Identify the personal hygiene standards, food safety practices and procedures required, understand the importance of following them and consequences of failing to meet them. Know how to store, prepare and cook ingredients to maintain quality, in line with food safety legislation. |
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People |
Know how to communicate with colleagues and team members from a diverse range of backgrounds and cultures. Recognise how all teams are dependent on each other and understand the importance of teamwork both back and front of house. |
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Business |
Understand the basic costing and yield of dishes and the meaning of gross profit. Recognise potential risks in the working environment, how to address them and the potential consequences of those risks. |
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GCSE grades A-D or 9-3 in English and maths
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Completers may want to progress L3 NVQ Diploma in Professional Cookery
Shortlist and Apply
If you would like to apply for this course, please add it to your shortlist. You may then add further courses to your shortlist or continue to complete your application.