Commis Chef Apprenticeship
Commis Chef Apprenticeship
Who is this qualification for?
A commis chef is the most common starting position in many kitchens and is, in principle, 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.
How long will it take?
Minimum of 12 months
The apprentices’ journey begins with a period of learning, development and continuous assessment which covers the full range of knowledge, skills and behaviours required within the Commis Chef environment. Emphasis is on culinary skills and preparing and cooking a range of commodities including: fish, shellfish, meat, poultry, game, offal, vegetables, stock, sauces, soup, bread and dough, pastry, cakes, and hot and cold desserts.
Other knowledge covered includes:
• how seasonality impacts availability, quality and price of ingredients
• basic costing and yield of dishes and the meaning of gross profit
• storing, preparing and cooking ingredients to maintain quality, in line with food safety legislation
• professional behaviours and organisational culture
• understanding the basic costing and yield of dishes and the meaning of gross profit
• how to support team members.
Core behaviours include: a strong work ethic and willingness to learn; being respectful and punctual; health and safety awareness; being prepared to work irregular hours; and effective communication.
Apprentices are expected to achieve a number of End-point Assessments to conclude their apprenticeship.
• On-demand test – a 90-minute, on demand, multiple choice test, comprised of scenario-based questions.
• Practical observation – a three-hour observation of the apprentice in an operational kitchen environment, producing food to standard. The test will be split to cover preparation and service.
• Culinary challenge observation – a two-hour observation in a controlled environment. The apprentice must produce a main course from the organisation’s menu and a dessert that reflects customer demand and/or seasonality.
• Professional discussion – a 40-minute discussion focusing on the log of recipes produced to demonstrate competence across the culinary range.
English, ICT and Maths
Apprentices will need to achieve Level 2 in English and Maths prior to taking their End Point Assessment if equivalent qualifications have not already been achieved prior to enrolment. Some standards may require ICT.
Off the job training
Apprentices must complete 20% off-the-job training whilst on programme. Specific rules govern this, and it must take place in the apprentice’s contracted hours.
Cost and funding
Eligibility for funding will be established on an individual basis.