Commis Chef - Apprenticeship - Level 2


Start:
Throughout the year
Duration:
18 months
Location:
In the workplace
Level:
2

Apprenticeship Details

This course is for those aged 16 and above who are wishing to undertake a career as a Commis Chef in the hospitality industry.

The program also includes studying Math’s and English functional skills, or working towards GCSE grade A-C (new grading system 9-4) if you do not already have these grades.

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.

On demand test: 90 minute on demand multiple choice test with scenario based questions.

Practical observation: 3-hour observation of the apprentice in the working environment which shows apprentice working in an operational kitchen environment to produce food to standard.

Culinary challenge observation: 2-hour observation in a controlled environment which involves cooking a main course – from the organisation’s menu and a dessert - base dessert category issued by assessor, must be adapted to reflect customer demand / seasonality.

Professional discussion: 40-minute structured meeting led by the independent end assessor, involving the apprentice and employer (e.g. line manager) focusing on the log of recipes produced to demonstrate competence across the culinary range.

  • Aged 16+
  • You must be employed within a relevant environment and demonstrate at least entry level skills in an initial Maths and English assessment.

You must have one of the following:

  • 4 GCSE's at grade 3 (old grading system D)
  • A relevant level 1 qualification
  • Evidence of the relevant knowledge, skills and behaviours required by the sector at Level 1
This apprenticeship is 100% work-based.

Register your interest

Consent

Hugh Baird College will only store your details for the purpose of replying to your registration of interest. Your email will not be passed onto any 3rd party agencies. You can view our latest consent documentation here.

Frequently Asked Questions

Below are the answers to some questions that we are often asked:

Most apprenticeships take between 12 - 18 months to complete.

Yes, you will be paid by your employer for the duration of your apprenticeship. You will be paid at least the government’s minimum wage rate for apprentices, £3.70. A lot of employers pay their apprentices a higher hourly wage than the minimum rate.

This is ultimately up to your employers, but more than 90% of apprentices stay in employment after their course ends.

We work with lots of employers to provide apprentice positions. Check out our live vacancies section above or call 0151 353 4444 to chat to our team.