A commis chef is the most common starting position in many kitchens and in principal 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. 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.
On this course you will learn to:
- identify the factors which influence the types of dishes and menus offered by the business.
- recognise the importance of checking food stocks and keeping the storage areas in good order, know the procedures to carry out and how to deal with identified shortages and food close to expiry date
- know how to undertake set up, preparation and cleaning tasks to standard whilst working in a challenging, time- bound environment
- identify correct ingredients and portion sizes for each dish in line with recipe specifications
- identify the principles of basic food preparation and cooking; taste; allergens; diet and nutrition
- identify commonly used knives and kitchen equipment and their specific function
- identify traditional cuts of; and basic preparation methods for, meat, poultry, fish and vegetables
- identify the personal hygiene standards, food safety practices and procedures required, understand the importance of following them and consequences of failing to meet them
- know how to store, prepare and cook ingredients to maintain quality, in line with food safety legislation
- know how to communicate with colleagues and team members from a diverse range of backgrounds and cultures.
Acceptance on this Apprenticeship will be determined through completion of functional skills entry assessments with our Work-based Learning team and a vocational assessment carried out by the hospitality and catering team at the College. Usually, progression onto the advanced Apprenticeship is on completition of an intermediate qualification.
There will be a combination of direct observation of performance in the workplace and College realistic working environment areas, together with a portfolio of evidence for the unit end tests. Functional skills will be externally examined.
Progression from this Apprenticeship is expected to be into a chef de partie role or senior production chef role.
Fees quoted apply to courses starting in the academic year 2018/19 (August 2018 – July 2019). There may be a slight increase in fees for courses starting 2019/20.
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