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.
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.
If you have any questions about this course then please contact us by phone on 01252 40 55 55 or message us.
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 of culinary skill examples are:
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:
Progression from this apprenticeship is expected to be into a chef de partie role or senior production chef role.
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.
Please contact us through the form below. After submitting a form we will contact you as soon as possible. We will delete your information one month after the beginning of the next academic year.