About the Course
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.
What Will I Study?
- 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.
What Will I Need?
Employers will set their own entry requirements, related to the job role. A good level of English and maths.
How Will I Be Assessed?
The End Point Assessment (EPA) will include:
- An on demand test
- Practical observation
- Culinary challenge
- Professional discussion.
What Can I Do After?
Progression from this apprenticeship is expected to be into a chef de partie role or senior production chef role.