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Where will this course lead?

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.

What will I study?

Whilst studying for this qualification you will be developing the knowledge, skills and behaviour that are key to the role.
These may include:
• principles of basic food preparation and cooking
• food safety standards, practices and procedures, and personal hygiene standards
• stock checks, stock control and waste management
• setting up, preparing and cleaning their working environment
• identifying commonly used knives and equipment and their specific uses
• team working and developing working relationships
• health and safety law, standards and regulations relevant to hospitality


You will also need to complete a vocational competence evaluation log.
This log book will be evaluated throughout your programme and supports your completion of the end point assessment.
When your employer and the College confirm that you have completed the required studies, you will be entered for an end point assessment which includes:
Practical observation - Culinary challenge observation - Multiple Choice exam - Professional Discussion

How will this course be delivered?

The apprenticeship programme consists of on-the-job and off-the-job training delivered through college master-classes, on-the-job training from your employer, independent study and work-based visits from your assessor.

What qualifications will I get?

Commis Chef Apprenticeship Level 2 with either a Pass or Distinction.

Level 1 Functional Skills English*
Level 1 Functional Skills Maths *


Following the completion of Level 1 Functional Skills you are required to work towards and take the end Level 2 test in both English and Maths.

 

How will I be assessed?

The apprenticeship programme consists of on-the-job and off-the-job training delivered through, on-the-job training from your employer, independent study, work-based visits from your assessor and college master-class workshops. You will spend a minimum of 6 hours per week (during working hours) carrying out independent study, this will be recorded in a learning journal to capture your experiences, reflections and achievements. Your progress and development will be assessed at regular stages throughout the apprenticeship.

How do I get a place on the course?

In order to get a place on the course you need to have secured an apprenticeship position with an employer. Apprenticeship vacancies are advertised on our website and you can follow the instructions to apply online.  The vacancies provide detailed information about the employer, the job role, location, hours of work and salary/benefits. 
Contact the Enrolment team on 01789 266245 or email:  hello@stratford.ac.uk
 

What else do I need to know?

In addition, you will develop valuable skills in English and Maths. The minimum required level to complete your Level 2 Apprenticeship is Level 1 Functional Skills in English and Maths. If you have already achieved this level, you will continue to work towards the next level.
If you need support in gaining an apprenticeship placement, our College Apprenticeship Team can support.

Please contact the Apprenticeship Team for more information on possible costs and incentives available. 

What can I do after this course?

As a Commis Chef you will have opportunities to work in a range of establishments including restaurants, cafes, bars, conference centres and contract catering to name a few. Opportunities in the work place could support progression to:

• Chef de Partie Level 3
• Senior Chef Production Cooking Level 3
 

Location

Work-based

Start Date

Various

Day

Various

Time

TBC

Course Fee

N/A

Course Code

ZPSA00093OAP

Study Mode

Part-Time