Commis Chef - Level 2 Intermediate Apprenticeship

The commis chef apprenticeship is suitable for someone who prepares food and carries out cooking tasks under the supervision of a more senior chef.

It is designed to develop craft skills and knowledge within all areas of the operation of a kitchen.

Delivery method – weekly day release

Our teachers are currently planning for the safest ways to deliver this course from September. We have been delivering all of our courses online since the outbreak of Coronavirus in March 2020, and we are fully equipped to continue this for as long as is necessary. We hope to be able to deliver the course in a mixed format - blending online lessons with face-to-face teaching – as and when we feel that, on the basis of Government advice and our own risk assessments, it is safe to do so. The ratio of face-to-face teaching in our college buildings to online teaching will vary from course to course, so more specific information will be provided to you at enrolment.

You will learn:

• How to undertake set up, prepare and clean to standard whilst working in a challenging, time-bound environment
• Identify the principles of basic food preparation and cooking; taste, allergens, diet and nutrition
• Recognising and understand sources and quality points of common food groups and commodities
• How to understand personal and team performance impact on the successful production of dishes and menu items
• How to understand the basic costing and yield of dishes and the meaning of gross profit
• How to contribute to reviewing and refreshing menus in line with business and customer requirements
• How to work methodically to prioritise tasks, ensuring they are completed at the right moment and to the required standard
• Applying correct preparation and selection methods when using meat, poultry, fish and vegetables in dishes
• Supporting team members to produce dishes and menu items on time to quality standards

For more information please visit the Institute of Apprenticeships.

The End Point Assessment (EPA) will include:

• An on demand test
• Practical observation
• Culinary challenge
• Professional discussion.