Key Info
Learning Area Catering
Delivery Mode Work-based
Duration 1-2 Years
Course Code 10190-CAM,10190-CAM-00,10479-STA-00,10479-STA
Dates & Locations
Course Type Apprenticeship
Location Cornwall College Camborne
Start Date As required
Course Type Apprenticeship
Location Cornwall College Camborne
Start Date As required
Course Type Apprenticeship
Location Cornwall College St Austell
Start Date As required
Course Type Apprenticeship
Location Cornwall College St Austell
Start Date As required
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.
The learning journey of any chef will vary from one chef to the next but should always allow an apprentice to understand and have experience in the basics the role provides in order to progress to any future senior chef role.
State of the art facilities, expert staff and fantastic industry links are all utilised to offer an exciting and dynamic experience.
What You Will Learn
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.
Entry Requirements
Assessment
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.
Progression
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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.
Profile
George Streeter
Studying at Cornwall College gave George the skills he needed to follow his passion and become an executive chef on board a cruise liner.
"The course has taken me all over the world cooking. Until recently I was Executive Chef on a 5 star cruise liner and here I got to create my own menus, meet and cook for appreciative people.
Going to college gave me the tools to travel around the world and to work with and teach different nationalities. I would highly recommend it and cruise ships are a great way to do what you love whilst seeing different countries. "
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