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Apprenticeship Standard Commis Chef

Retail and Commercial Enterprise

Retail and Commercial Enterprise
Retail and Commercial Enterprise

What will you be working towards?

Code CF4ASCC2
Qualification Type Apprenticeship
Qualification Level Level 2
Course type Part Time

Overview

The Commis Chef Level 2 apprenticeship is for learners working in a wide range of Catering settings across the service and commercial sectors.  A commis chef is the most common starting position in many kitchens and in principal is a junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef.

You will learn to demonstrate understanding and knowledge in the following areas:

Culinary - business influences on dishes and menus, technology for development of dishes, checking food stocks and storage, set-up, preparation and cleaning tasks, identify ingredients, portion sizes, principles of food preparation and cooking, knives and kitchen equipment, and seasonality.

Food safety - personal hygiene, practices, store, prep and cooking.

People - team performance, communication, training and development.

Business - basic costing, supply chain, waste management, identify risks.

You will learn the following skills:

Culinary - refresh menus, use technology, check food stocks, measure ingredients and portion sizes, craft preparation, basic cooking skills and knife skills.

Food Safety - maintain clean kitchen, complete kitchen documentation, store, prepare and cook food safely.

People - work effectively with others, good communication.

Business - follow instruction, meet targets, control resources.

You will learn the following behaviours:

Understand and demonstrate the values and behaviours required to meet the needs of customers, business and team members in line with a Commis Chef's role.

How will it be delivered?

There are three stages of assessment:

1. On-programme stage - observations and on line knowledge exams
2. Gateway stage - successful completion of the skills and knowledge, values and behaviours, functional skills and training hours
3. End-point assessment. Two external examiner practical observations - .Workplace observation-duration 3 hours. College culinary challenge observation-duration 2 hours with questions and professional discussion

This qualification is delivered at college for 1 day per week and reinforced and developed in the workplace. This will provide the skills set, knowledge-based elements of the Apprenticeship, Values and Behaviours, Functional Skills and meet the 20% off the job training.

Functional skills is delivered and assessed in block weeks at college, with flexibility, relating to the service industry sector.

Entry requirements

This Level 2 qualification is for people who wish to start a career in Catering. To enrol, you MUST be employed over 30 hours per week in a suitable catering establishment to start an Apprenticeship, please contact us should you need help in finding suitable employment. Apprentices are paid a wage by the employer.  Your employer is required to give you a contract of employment, which will include holiday entitlement and all other benefits. Your job role should provide you with the opportunities for the Commis Chef Standard. Entry onto the L2 Apprenticeship Framework or standard requires 2 x D Grades / 2 x Grade 3 or above in Maths and English. We currently offer pre apprenticeship courses for applicants, in Maths and English, to support learners wishing improve their grades to the entry criteria. Learners should have secured employment. All applicants will be interviewed- this includes maths and English skills scan, a trade test and a formal interview.

Your next steps...

Suitable Job Roles: Progression to Chef de Partie at Level 3 in various establishments including restaurants, hotels, gastro pubs, caterers and University of Cambridge college kitchens.

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