Level 2 Commis Chef Apprenticeship Standard for Adults
Course Code: P238357
For the apprentice who is looking to develop their role to become Commis Chef. The primary objective is to learn and understand how to carry out the basic functions in every section of the kitchen.
- teamwork and communication
- business costings, healthier foods and special diets
- recognising and understanding sources and quality points of common food groups
- recognising how technology supports the development and production of dishes
- understanding how personal and team performance impact on the successful production of dishes and menu items.
A commis chef is the most common starting position in many kitchens. You will be preparing food and carrying out basic cooking tasks under the supervision of a more senior chef. 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 to progress to any future senior chef role.
To successfully complete the apprenticeship, you will need both maths and English at grade 2 or above, or Functional Skills Level 1. If necessary, these can be studied at College alongside your apprenticeship.
You will be taught by a fully qualified, experienced trainer in the classroom/kitchen, using a range of resources, including text books, demonstrations, practical tasks, and eLearning. You will have access to the college’s own Virtual Learning Environment, OneFile, and will be expected to complete off the job study for at least six hours per week. You will be assessed by an external examiner at the end of your programme to achieve the Level 2 Commis Chef Apprenticeship.
You will build a portfolio of work and a workplace trainer will be in regular contact to provide support, and to arrange on-site visits to observe your ability and skills in your daily role. It is important for you to take ownership of your own learning by seeking out opportunities to gain new skills on the job with your employer. Your final grade will be determined by collective performance in the assessments in the endpoint assessment.
1: on-demand test
2: practical observation
3: culinary challenge
4: professional discussion (to demonstrate that you can apply the broad range of knowledge, skills, and behaviours in the Standard).
Monthly attendance during term-time, in class for one full day and attending to English and maths is essential if required. Additional attendance may be required for workshops and revision sessions. Attendance will be continuously monitored for College and employment.
There will be regular meetings with your trainer and employer, to discuss progress and ensure timely completion of all elements of the apprenticeship. These meetings may take place in college or in the workplace.
You will take responsibility for studying for your exams and gathering evidence and completing your portfolio of work, while in the workplace. Your employer is responsible for managing you, supporting and mentoring throughout your apprenticeship, and liaising with your tutor on a regular basis. Your training provider will supervise and support progress in developing your portfolio, and supporting you in preparation for your synoptic case study exam.
You will spend 6 hours of your apprenticeship working towards your off-the-job learning, which can consist of college attendance, homework/coursework, project related work, employer training, mentoring, and coaching – plus a number of other tasks (more information can be shared).
You can progress to a Level 3 qualification including a Level 3 Chef de Partie apprenticeship, into employment or higher education.
Level 2 Production Chef Apprenticeship StandardFind out more
Level 3 Chef de Partie Apprenticeship StandardFind out more
Level 1 Diploma in Professional CookeryFind out more
Level 2 Diploma in Professional CookeryFind out more
May Open Event - Highbury & North Harbour Campuses
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