This course is suitable for those interested in a career in catering, the course has been written by industry experts ensuring that those who complete this course will be fully trained in all areas of their future career.
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.
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This apprenticeship is perfect for those already working in catering and wish to progress further. It is also great for those who have a passion for catering and would like to develop skills whilst earning.
Employers will set their own entry requirements in order to start on this apprenticeship however, you must be prepared to work towards a level 2 functional skills qualification in English and maths. You will need an employer willing to take you on as an apprentice.
The overall apprenticeship training provision focuses on enhancing the learner's ability to practice specialist industry skills and to consistently demonstrate appropriate levels of competence. This is delivered with the ongoing support of our dedicated team members, offering guidance to both the learner and the employer.
You’ll progress through the core hospitality modules including to Culinary, Food Safety, People and Business.
You’ll be assessed on your Knowledge and Understanding (Know it), on your Skills (Show it) and your behaviours (Live it).
The apprenticeship is primarily undertaken at the learner's workplace, with college attendance through block or day release.
Develop your own skills and knowledge through training and experiences whist getting paid.
On successful completion you can continue to commence work in the industry using your practical skills or progression from this apprenticeship could be into a chef de partie role or senior production chef role.
Ben Ambridge EXECUTIVE CHEF THE LONGSTORE STEAKS AND SEAFOOD
Ben started his chef training at Fifteen Cornwall as an apprentice and studied a Level 2 qualification.
“The course covered all areas needed to equip me with the essential knowledge to enter a professional kitchen. During my course my lecturer nominated me for a City & Guilds achievement award and I won it out of everyone in the country! The presentation was at Buckingham Palace by Princess Anne. After studying I travelled the world with the skills I had learned. I settled back in Cornwall and have worked my way up to executive chef, overseeing three kitchens, where I write menus, train staff, work out the costings and undertake quality control of all sites. If you are
thinking about a career in the catering industry do it! You won’t look back.”
*Courses listed on this website are indicative of the subject, nature and level of study. The college reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.