Approx. duration: 12 months
Start Date: Anytime
Attendance: One day a week at the Ipswich Campus
Entry requirements:
- Individual employers will set their selection criteria for applicants
- Apprentices need to be employed for a minimum of 30 hours a week and have a contract of employment
- Entry into the Apprenticeship is subject to a thorough skills scan assessment to clarify course suitability
- Apprentices must achieve Functional Skills Level 1 in English and/or Maths if they have a GCSE grade below Grade 2 or E. Additionally, they should demonstrate a commitment to working towards and completing the Level 2 exam before reaching the End-point assessment
- Apprentices who have already achieved GCSE grade 2 or Functional Level 1 in English and/or Maths will need to demonstrate a willingness to work towards and successfully complete the Level 2 exam prior to the End-point assessment
On-programme learning:
- Commis Chef Standard
- English and Maths (if required) Level 2
End-point assessment:
Delivered by City and Guilds
Progression:
Senior Chef Production Cookery Level 3 or Chef de Partie Level 3
Course Summary:
Apprenticeships are work-based training programmes designed around the need of both the Apprentice and their employer.
The primary objective of the Commis Chef role is to assist the kitchen in delivering its culinary offerings by preparing, cooking, and garnishing a variety of food items while rotating through different kitchen sections.
Commis chefs collaborate within a kitchen brigade to uphold the standards of the food items produced, ensuring compliance with brand, organisational, and regulatory guidelines, including the documentation of food safety management. Additionally, they handle incoming deliveries, verify and appropriately store them, while also monitoring and reporting on food items and inventory levels.
Commis chefs may work unsociable hours, including early mornings, late evenings, weekends and holidays.
An Apprentice in this occupation will be responsible for maintaining high standards of personal, food and kitchen hygiene in their section.