Hospitality and Catering
Mode of study:
A Commis Chef is the most common starting position in many kitchens and in principal the most junior culinary role. A Commis Chef prepares food and carries 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. The learning journey of any chef will vary considerably from one individual to the next; however 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.
Students will learn about preparing food and carrying out basic cooking tasks in every section of a kitchen under the supervision of a senior chef.
The delivery of this course includes one day per week at Croydon College.
Topics covered include:
Knowledge, Skills and Behaviours
- Food Prep
- Food Safety Hygiene
- Seasonality of ingredients
Career Opportunities & Further Study
Students can progress into full time work such as a Chef de Partie or Senior Production Chef.
Assessment is through on and off the job training in
- Apprenticeship Standard
- Maths and English
Learners will be assessed through various forms plus
- A synoptic end-test covering knowledge and skills
- Practical observation
- Culinary challenge observation
- Professional discussion
5 GCSEs, including Maths and English. Apprentices without English or Maths at Level 2 must achieve this prior to taking the end point assessment.
If you are interested in this apprenticeship you can apply on our website by clicking here via the Apprenticeship Vacancies page.
How To Apply
Use the below link to apply for the above course.