Farnborough College of Technology
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About

About this course

You will attend Farnborough College of Technology for one day a week to learn practical and theoretical skills. You will need to buy a selection of catering tools, equipment and text books that cost approximately £160. In addition, there will be regular progress monitoring and support visits to the workplace.

A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. 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.

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If you have any questions about this course then please contact us by phone on 01252 40 55 55 or message us.

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Studies include

What modules are covered?

This apprenticeship is made up of Knowledge, Skills and Behaviours.

Knowledge is taught within college, one day a week.

Skills are taught within the work place. You will need to generate a portfolio of evidence to demonstate culinary skills, food safety skills, people skills and business skills. A couple culinary skill examples are: Demonstrate a range of craft preparation and basic cooking skills and techniques to prepare, produce and present dishes and menu items in line with business requirements; and use correct knives and knife skils when preparing food and use the correct equipment when preparing, cooking and presenting food. Food safety skills with involve: Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required; and store, prepare and cook ingredients correctly to deliver a quality product that is safe for the consumer. A couple examples for people skills would be: Develop own skills and knowledge through training and experiences; and support team members to proeduce dishes and menu items on time to quality standards. A couple examples for business skills would be: follow instruction to meet targets and effectively control resources; and follow procedures regarding usage and waste of resources.

You will be taught about expected behaviours for the industry and general employment.

If you do not have a 4 or above (A-C) in English or maths, you will be required to study Functional Skills at Level 2

End point assessment is the final stage of your apprenticeship and you must pass this to achieve your apprenticeship. It is the chance to show the skills, knowledge and behaviours you have gained throughout your apprenticeship.

Find out more about the new standard by clicking the link below:

https://www.instituteforapprenticeships.org/apprenticeship-standards/commis-chef/

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Progression

What Next?

Progression from this apprenticeship is expected to be into a chef de partie role or senior production chef role.

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Entry Requirements

What previous qualifications and experience will I need?

This training programme is intended for those working in a catering environment. The entry criteria are staff aged 16 and over with GCSEs A*-D  (9-3) in Maths and English.

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