Commis Chef Apprenticeship Level 2

MOA
egg-timerDay Release & Employer Premises
Level
arrowLevel 2
Type
hatApprentice
Duration
calendar18 Months
Location
pinLancaster & Morecambe College
Start date: Roll on
MOA
egg-timerDay Release & Employer Premises
Level
arrowLevel 2
Type
hatApprentice
Duration
calendar18 Months
Location
pinLancaster & Morecambe College
Start date: Roll on

This course is for those who are employed, or wish to be employed, as a trainee or commis chef and would like to gain a qualification as a professional chef. There are many job roles that start with a commis chef qualification such as cooks and chefs in small and large volume establishments.

For this Apprenticeship learners will attend College one day a week to advance their skills, knowledge and behaviours.

Entry Requirements

To study this Apprenticeship you must:

  • Show enthusiasm for the subject area

  • Have evidence of good skills in practical subjects

  • Show a commitment to study (attendance, punctuality & behaviour)

  • Be able to work independently

  • Have good interpersonal skills

You must also have 4 GCSEs at grade D/3 or higher including English or Maths OR a Level 1 related qualification PLUS grade D/3 or higher in English or Maths.

Course Activities

A Commis Chef prepares food and carries 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. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The learning journey of any chef will vary considerably from one individual to the next; however it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role.

You will study the following:

  • The preparation and cooking of a wide range of commodities including fish, meat, poultry, vegetables, stock, sauces, soup, egg dishes, bread and dough, pastry, cakes and hot and cold desserts.

  • Understanding the availability, seasonality, quality and price of ingredients.

  • Knowing how to store, prepare and cook ingredients in line with food safety.

  • Understand professional behaviours in a kitchen.

  • Understand costing of dishes and profit margins.

  • Know how to support team members when required.

  • Developing core behaviours including – strong work ethic, being respectful and punctual at work.

You will also have the opportunity to take part in internal and external competitions.

This course is continuously assessed in the workplace and in College to build up evidence of your development across the culinary range and culinary knowledge.

There is a final End Point Assessment, carried out by an external assessor when the apprentice is deemed ready, which will consist of:

  • 90 minute multiple choice test

  • 3 hour practical observation in the workplace

  • 2 hour culinary challenge

  • 40 minute structured professional discussion

For more detail on the Apprenticeship standard for this qualification visit the Institute of Apprenticeships and Technical Education

Progression Opportunities

Upon completion of this course learners may progress onto the Chef De Partie Level 3 Apprenticeship, or move on to further full time work in the Hospitality & Catering industry.

You can discover all the opportunities available to you by exploring the full list of careers in the industry.

Interested?

If you would like to enquire for this Apprenticeship, please click 'Enquire' in the top right, follow the steps, and our Apprenticeship Team will be in touch with you. Alternatively, you can explore our current vacancies on the 'Apprenticeship Vacancies' page and apply now.

If you are already employed then please contact our Apprenticeship Team on 01524 521483.

Course code: A33955-A1A

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