Commis Chef - Apprenticeship (Standard)
Mid Devon Campus
When you study for a commis chef apprenticeship, you will learn how to prepare food and carry 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.
A perfect route for a new trainee in the kitchen or for any existing kitchen member who wish to gain a nationally recognised professional chef qualification whilst working full time.
During this apprenticeship you will cover the Knowledge, Skills and Behaviours relating to the following areas:
- The factors which influence the types of dishes and menus offered by the business.
- How technology supports the development and production of dishes and menu items in the kitchen.
- The importance of checking food stocks and keeping storage areas in good order, knowing the procedures to carry out and how to deal with identified shortages and food close to expiry date.
- Set up, preparation and cleaning tasks to standard whilst working in a challenging, time- bound environment.
- Ingredients and portion sizes for dishes in line with recipe specifications.
- The principles of basic food preparation and cooking; taste; allergens; diet and nutrition.
- The use of knives and kitchen equipment and their specific function.
- Sources and quality points of common food groups and commodities.
- Traditional cuts of; and basic preparation methods for, meat, poultry, fish and vegetables.
- The impact of seasonality on the availability, quality and price of ingredients.
- Personal hygiene standards, food safety practices and procedures. The importance of following them and consequences of failing to meet them.
- Storing, preparing and cooking ingredients to maintain quality, in line with food safety legislation.
- How personal and team performance impact on the successful production of dishes and menu items.
- Communication with colleagues and team members from a diverse range of backgrounds and cultures.
- The importance of training and development to maximise own performance.
- Supporting team members when the need arises.
- Understanding professional behaviours and organisational culture.
- The importance of teamwork both back and front of house.
- Basic costing and yield of dishes and the meaning of gross profit.
- The principles of supply chain and waste management.
- Potential risks in the working environment, how to address them and the potential consequences of those risks.
You will be assessed to the apprenticeship standard using four complementary assessment methods; an on demand test, practical observation, culinary challenge observation and professional discussion.
Employers will set their own entry requirements in order to start on this apprenticeship
On successful completion of the commis chef programme you can move into a chef de partie role or senior production chef role. You may be able to undertake a Chef de Partie Level 3.
As an apprentice, you will have full access to the college facilities.
You will be required to purchase Personal Protective Equipment (PPE), chefs whites and chefs knives.
Please contact the Advice & Guidance Centre on 01884 235245 for more information.