Course overview
In Short
This occupation is found in the hospitality industry, largely in luxury, fine dining and gastro venue, for example, restaurants, hotels, inns, conference and events venues, pubs, cruise ship including independent and branded establishments.The broad purpose of this occupation is to support the kitchen to provide a refined culinary offer. A Commis Chef typically works in a brigade, large or small, to prepare, cook, and finish a wide range of food items from fresh across all sections in a kitchen.In their daily work, an employee in this occupation interacts with a team, sometimes known as a brigade, of chefs, the wider team, including front of house staff, and suppliers and customers. A Commis Chef is typically directly managed by a Chef de Partie, a Sous chef, or a Head Chef, or, in some cases, directly by a Chef Patron or Executive Chef.An employee in this occupation will be responsible for preparing and cooking food items from fresh and finishing refined dishes. A Commis Chef will follow directions from a senior chef to ensure that dishes are produced to order and time. They are responsible for implementing hygiene, health and safety, and food safety legislation and local procedures, including allergen handling.They are responsible for stock control, following business practice for stock rotation and use, and for maintaining food safety throughout receipt, storage, production, holding, and further storage and reuse of cooked items. They are responsible for the safe and efficient handling and use of a range of specialist kitchen knives, manual tools and electric equipment.
Why study with us?
We offer an exceptional range of courses all designed to prepare you for success in a rapidly changing world. Our dedicated staff will support and challenge you to achieve more than you imagined, helping you build the skills, knowledge, and mindset to thrive. Ofsted has recognised us as a ‘Good’ college, celebrating the strength of our teaching and our commitment to preparing students for the future. Through our close partnerships with local employers and industries, you’ll gain real-world experience and insights that make you ready for both today’s opportunities and tomorrow’s challenges.Entry Requirements
GSCE Grade E/2 or above in English & Maths or Functional Skills Level 1 in English & Maths
Course Structure
Course Description
This occupation is found in the hospitality industry, largely in luxury, fine dining and gastro venue, for example, restaurants, hotels, inns, conference and events venues, pubs, cruise ship including independent and branded establishments.Work placement must be in-situ before the apprenticeship starts. You must work a minimum of 30 hrs per week, one of these days will include one day at college.
Progression
Level 3 Chef de Partie