|Typical Duration||Minimum of 12 Months|
|Delivery Model||Day release|
|Delivery Location||Worsley College, Walkden Road, M28 7QD|
|Start Date||September 2020 (ongoing)|
A Commis Chef is the most common starting position in many kitchens, and is the 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, taking 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 you learn?
You will learn a range of basic food preparation, cooking and presentation skills, including:
- The seasonal calendar of food (fish, meat, game and vegetables) and its impact on cost, quality and flavour
- Technology and its application within food preparation area
- The benefits in terms of cost savings, efficient working practices, stock rotation and ordering
- Food safety and knowledge
- Temperature and storage conditions ambient chilled and frozen foods
- The values of safe food handling
- The Control of Substances Hazardous to Health (COSHH)
- Hazard Analysis and Critical Control Point (HACCP), health and safety and the need to clean as you go
- Taste, basic flavour profile, seasoning, herbs and spices
- Common food groups and basic requirements for a balanced diet
- Allergens and other dietary requirements
- Basic knife skills and their correct uses with each food group
- Correct use of kitchen equipment
- Quality points of food
A range of behaviours, for example:
- Demonstrating high personal hygiene standards and clean workstation ethic at all times
- Paying attention to detail and have high standards of cleanliness and presentation
- Working and communicating as part of a team
How is it delivered and assessed?
The on-programme learning is delivered via knowledge and skills sessions during the college day release programme. The college also utilises the British Institute of Innkeeping Awarding Body Quality Assured Delivery and Assessment Preparation (BIIAB QADAP) to record the on-programme learning and development. Apprentices will produce a portfolio of evidence including questions and answers, professional discussions, holistic observations and a log of dishes prepared.
- BIIAB QADAP – Commis Chef
- Functional Skills Level 2 in English (unless previously achieved)
- Functional Skills Level 2 in maths (unless previously achieved)
End Point Assessment
The apprentices end point assessment will incude:
- A recipe log of the dishes produced
- A multiple choice test
- A three hour practical observation in the workplace
- A two hour culinary challenge
- A professional discussion
A minimun of Level 1 English and maths is required.
Apprentices must be in suitable employment have the opportunity to develop all required knowledge, skills and behaviours aligned to this apprenticeship standard.
Interested in this apprenticeship? Apply now.