Description
This occupation is found in the Hospitality industry across a range of sectors including hospitality, aviation and care. Commis chefs may work in different types of organisations and employers such as restaurants, hotels, care homes/hospitals, military establishments and cruise ships. The broad purpose of the occupation is to support the kitchen in providing the culinary offer by preparing, cooking and finishing a range of food items whilst rotating around each section of the kitchen. Commis chefs will work as part of a kitchen brigade to ensure the quality of the food items produced meet brand, organisational and legislative requirements including the completion of food safety management documentation. They receive, check and correctly store deliveries as well as checking and reporting food items and stock levels. Commis chefs contribute to improving the culinary offer of their organisation. In their daily work, an employee in this occupation interacts with a team (brigade) of chefs, the wider team including front of house staff, suppliers and customers.
Duration
15 months
Most Suitable For
Ideal for new recruit or current staff who have a keen interest and a flair for cooking and aspire to become a chef
Award
Level 2 Commis Chef Standard
Additional Funding
For all Employers:
- If apprentice is under the age of 25, Employer may not have to pay Class 1 Employer National Insurance. Full details and criteria are found here.
- For apprenticeships starting between 1 August 2024 - 31 July 2025, employer may be eligible for £1,000 if apprentice is aged 16 - 18 years old, OR aged 19 - 24 years old and has either an Education, Health and Care (EHC) plan provided by their local authority and / or has been in the care of their local authority. Full details and criteria are found within the ESFA Funding Rules.
Start Date
Ongoing
Teaching Delivery
Blended with both face-to-face and online teaching and resources.
Key Learning Requirements
Apprenticeships require learners to achieve specific new knowledge, skills and behaviours (KSBs), which are detailed in the Apprenticeship Standard. These are achieved by;
1) Programme Teaching; online coaching sessions , workshops (once a month) and online resources.
2) Independent study; such as assignment/project research and write up
3) Learning in the workplace; shadowing colleagues, completing programme assigned work based projects, day-to-day development within your current role duties/work activities, reflections with mentor, relevant training sessions.
Modules
diets, nutrition, allergens, menu planning, principles of basic cooking, fish, shellfish, meat,poultry,game, offal, vegetables, sauces, stocks, soups, rice, pasta, noodles, egg, proteins, bread, pastry, dough, cakes, sponge, biscuits, scones, cold and hot desserts
Placements
In employment
Assessments
workbook, assessments, observations and mock tests
Key Candidate Entry Requirements
•English and Maths L1 are desirable, however they can be worked towards while undertaking the qualification. A minimum L1 Math and English must be evident/achieved to enter in to the EPA gateway, level 2 FS exams must be attempted.
Key Employer Entry Requirements
•Employed 30 hours or more per week for the duration of the apprenticeship. The apprenticeship duration may be extended to support staff who work less than this (will be looked at on individual basis)
•To attend review meetings with the assessor and apprentice every 8 -12 weeks to discuss progress.
•To support the learner with off the job training.
• Employers must be prepared to work with their Apprentices to develop their knowledge and skills by providing a wide range of learning and training opportunities.
•They must also be prepared to allow them to attend College sessions at the agreed times.
•Employers are also expected to encourage Apprentices to research their chosen vocation and to support any work experience that will benefit the Apprentice to come up to reach the required level of competence.
Listed as an Approved Provider under an NHS Procurement
No
Application Timescale
It takes on average 1 month to complete all application stages for this programme.
If recruiting to this position, additional time will be required for recruitment and advertising stages.
Please note Applications for the NHSE ACP Funding Grant will usually need to be completed earlier.
Additional Training Hub Support
Primary Care Employees:
• Have access to all resources provided by the L&SCPC Training Hub such as Digital training, Health and Wellbeing support and events.
Social Care Employees:
• Have access to all resources provided by the L&SCSC Training Hub such as training, Health and Wellbeing support and events.
Information Last Updated
08/08/2024
Programme Resources
Access to Computer/ Laptop and the internet.
Apprenticeship Standard
Southport College – Commis Chef
How to Apply
If you would like to discuss or apply for an apprenticeship either for yourself, a member of staff or a vacancy for a new recruit, please complete the appropriate Training Hub Expression of Interest Form from the following options. This allows the apprenticeship team to complete basic pre-checks and to ensure the advice and guidance provided to you is tailored to your service. When relevant, application instructions (including tuition fee and funding instructions) will be sent.
Primary Care Online Expression of Interest Form. If you would like to discuss anything first, please email [email protected] or call Olivia on 07735161775
Social Care Online Expression of Interest Form. If you would like to discuss anything first, please email [email protected] or call Dawn on 07796 060023
