Level Two Commis Chef Apprenticeship

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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.

What will I study?

  • Principles of basic food preparation and cooking
    Food safety standards, practices and procedures, and personal hygiene standards
    Stock checks, stock control and waste management
    Setting up, preparing and cleaning their working environment
    Identifying commonly used knives and equipment and their specific uses
    Team working and developing working relationships

How will I be assessed?

End Point Assessment
Practical assessment
Theory test
Professional discussion
Recipes logs

 

How will the course be delivered?

The delivery will be a mixture of work based training and formative assessment mixed with college taught delivery.

Entry requirements

Employers will set their own entry requirements.

What next?

A chef de partie role or senior production chef role.

Additional information

For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.

Higher Education Apprenticeship Guide Full-time Course Guide 2021 Part-Time Summer Course Guide