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Commis Chef Apprenticeship

Level 2

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Key Info

Learning Area   Catering
Delivery Mode   Work-based
Duration   1-2 Years


Dates & Locations

Course Type   Apprenticeship
Location   Cornwall College Camborne
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

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.

  Entry Requirements

Must have maths and English (Level 1) and take the test for Level 2.

  Assessment

EPA is the final stage that an apprentice goes through to complete their apprenticeship. The apprentice must demonstrate their learning to an independent end-point assessor. There are four assessment events for this standard and the professional discussion must be the last one completed.

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

Once you’ve finished the Apprenticeship level 2, there are many opportunities available to you, you’ll have a real understanding of the basic functions in every section of the kitchen and be ready to progress either to a senior chef role in industry or on to continue your studies in the form of the Chef de Partie Apprenticeship level 3 or any other level 3 courses within the Hospitality department.

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  Tags


# Apprenticeship # Catering # CommisChef # catering2021

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.

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  Profile

Ben Ambridge

A photo of Ben Ambridge

Ben studied professional cookery and after travelling the world, he has settled down in Cornwall working as the Executive Chef at The Longstore. One of his most memorable experiences at Cornwall College was being nominated for a City and Guilds achievement award by his lecturer. He went on to win the award, attending the presentation at Buckingham Palace.

"The course covered all areas needed to equip me with the knowledge to enter a professional kitchen. I traveled around the world with the skills I had learnt. I settled back down in Cornwall and have worked my way up to executive chef, overseeing 3 kitchens. I write menus, train staff, team building and quality control of all sites."

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Cornwall College https://www.cornwall.ac.uk/wp-content/uploads/2020/03/CC-CATERING-STUDENT-IN-KITCHEN-2-scaled.jpg Apprenticeship, Catering, CommisChef, catering2021