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Apprenticeship Standard: Commis Chef L2

The Commis Chef Apprenticeship will support you to work towards a dynamic, successful career in the Hospitality Industry within the kitchen or back of house team. You will be learning all about the hospitality industry, understanding the basics of modern-day cookery.

Why Choose This Course?

During this course, you will learn where produce and products come from, a key skill in a kitchen today, and learn to cook using seasonal ingredients which will give you greater understanding of getting the best out of the produce we use. To ensure you are working at the required level, you will need to study up to Level 2 English and Maths (where necessary). This will support you on your Apprenticeship and within your career. You will be taught by staff with extensive experience who will advance your knowledge and skills to meet the expectations of the hospitality industry. Individual support, tuition and advice are available from our team of experienced and qualified tutors, assessors, and advisors.

Apply for this course

Start date: 01/08/2023

Course code
APCOMM223P
Level
Level 2
Location
Penwith College
Duration
1 year
Qualification
Apprenticeship

Top Course Highlights

Small Classes

Experienced Tutors

Industry-Standard Facilities

Excellent Industry Links

Hospitality & Professional Cookery 332

Learn from sector experts

You will be taught by staff with extensive experience who will advance your knowledge and skills to meet the expectations of the hospitality industry.

Hospitality & Professional Cookery 329

Develop work-related skills

During your programme you will develop work-related skills and knowledge to fully support you in your job role and prepare you for an exciting career.

Hospitality & Professional Cookery 315

Excellent employer support and liaison

We have excellent industry contacts to ensure you have ongoing support and development in your workplace.

What Will I Learn?

Units that you will study:

Knowledge

  • The programme involves developing effective knowledge, behaviours and skills in four main areas: culinary, people, business and food safety.
  • Health, safety and security of the working environment including food safety and hygiene practices.
  • Food waste management and minimisation.
  • Professional behaviours – timekeeping, attendance, following company standards, reliability and communication.
  • Importance of working within budgets.
  • Understanding the supply chain and how to work with suppliers.
  • Risks in a work environment and how to manage them.
  • Taste – basic flavour profile, seasoning, herbs and spices.
  • Correct techniques including common knives, tools and equipment.
  • Key allergens.
  • Working as part of a team.
  • Meeting targets and effectively controlling resources required.

Skills

  • Contribute to reviewing and refreshing menus in line with business and customer requirements.
  • Use available technology in line with business procedures and guidelines to achieve the best result.
  • Measure dish ingredients and portion sizes accurately.
  • Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and presenting food.
  • Store, prepare and cook ingredients correctly to deliver a quality product that is safe for the consumer.
  • Develop own skills and knowledge through training and experiences.
  • Support team members to produce dishes and menu items on time to quality standards.
  • Perform role to the best of own ability in line with the business values and culture.
  • Follow instruction to meet targets and effectively control resources.
  • Undertake all tasks with due care and attention, reporting risks in the appropriate manner.

Behaviours

  • Show enthusiasm for keeping up to date with business and industry trends.
  • Use technology and equipment in line with training.
  • Pay attention to detail and work consistently to achieve standards.
  • Demonstrate care and attention when using knives and equipment.
  • Have an appreciation of ingredients.
  • Demonstrate high personal hygiene standards.
  • Take pride in own role through an enthusiastic and professional approach to tasks.

Where Will It Take Me?

On completion of the Level 2 Commis Chef Apprenticeship, you will be fully trained and able to gain more experience and look to progress to a supervisory job role. You could also choose to progress onto a Level 3 Apprenticeship to further develop your skills for future employment opportunities.

Entry Requirements

You will attend an interview with the Apprenticeship Advisor who will support you to find an Apprenticeship. Once a job has been secured you will have an interview with our Training Advisor to discuss the programme and your experience. Performance and attitude will be taken into account.

Assessment Arrangements

End Point Assessment

EPA methods • On demand tests • Practical observation • Culinary Challenge • Professional discussion

Information & Support

The Student Support team can see you on a one to one basis and offer advice and guidance on financial, personal and emotional issues. A professional team of staff work together with your tutor and training advisor to support you, so that you can successfully complete your course and recognise pathways to progression after leaving College.

Awarding Body: City & Guilds

Meet the staff, tour the campus and find out about life as a student at one of the best colleges in the country.

What you could earn

  • Chefs
  • Kitchen and Catering Assistants
  • Waiters and Waitresses
  • Restaurant and Catering Establishment Managers and Proprietors
  • Catering and Bar Managers
  • Cooks
  • Customer Service Managers and Supervisors
  • Customer Service Occupations
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