Apprenticeship Standard - Commis Chef
Mid Devon Campus
A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role.
They prepare food and carry out basic cooking tasks under the supervision of a more senior chef. 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.
This apprenticeship has a variety of delivery plans to suit employers and their business need, there is an expectation of college attendance.
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. They will be taught essential knowledge, culinary skills, food safety, people and business skills as well as how to behave in a professional environment.
The employer will be required to permit the apprentice 20% of their employed time doing 'off-the-job training' as set out by the government - this covers elements such as practical training; shadowing, mentoring, industry visits, attendance at competitions etc.
The apprentice will be assessed to the apprenticeship standard using four complementary assessment methods; an on demand test, practical observation, culinary challenge observation and professional discussion.
Four GCSEs at Grade E or above
The Chef de Partie Standard is the natural progression route from the Commis Chef.
The mixed delivery of the course will require an area for the work based assessor to work with the apprentice in the workplace.
Any requirements for the first session will be discussed with either a member of the enrolment team or the tutor, at the initial point of contact.
Please send enquiries to email@example.com or contact our Advice & Guidance centre on 01884 235200.