Chef Appenticeship Level 2

Pathway 1: Commis Chef

To gain the full Apprenticeship the content will include:

• Functional Skills Maths L1
• Functional Skills English L1
• Working towards Eng & Maths L2

Knowledge & Behaviours include:

• Food safety & Hygiene
• Due diligence processes
• Allergen Awareness
• Effective Teamwork
• Kitchen Etiquette
• Basic Costings & Yields of goods
• Portion & Waste Control

Cookery Content:

• Quality points & commodity groupings:
• Fish & Shellfish
• Meat & Poultry
• Game & Offal
• Vegetables & Vegetable Proteins
• Stocks, Sauces & Soups
• Egg & Farinaceous Dishes
• Pastry & Dough products
• Cakes, Sponges & Biscuits
• Hot & Cold Desserts

Pathway 2: Production Chef

• How to maintain excellent standards of personal, food and kitchen hygiene 

· How to ensure compliance to procedures, menu specifications and recipes. 

· Producing food, meeting portion controls, and budgetary constraints 

· Adapting and producing dishes to meet special dietary, religious and allergenic requirements 

· Follow, complete and maintain production schedules, legislative and quality standard documentation 

· Using specialist kitchen equipment 

· Communicating internally and externally with customers and colleagues 

· Personal development activities

A chef is the most common starting position in many kitchens and in principal the most junior culinary role.  A chef prepares food and carries out basic cooking tasks under supervision of a more senior chef.  The primary objective of the commis 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 positions.

You must be employed to undertake an Apprenticeship (we could help you with this if you don't currently have one).  You will need to show a strong commitment to pursuing a career in food preparation and cookery. You will ideally have Maths and English GCSE 2 (Formerly Grade D) or above. We can also accept  Level 1 Functional Skills. All applicants for Apprenticeship training will be required to attend an interview and assessment.

You will be continually monitored throughout your training with us & visited at your workplace by our Assessors.

 Towards the end of the program, we will determine your readiness for your End Point Assessment (EPA).  This will be in the form of:

•  Multiple Choice test;
• Scenario-based questions;
• Observation of you working at your place of employment;
• Culinary practical Challenge

You will also be required to keep a portfolio of the dishes you have made at work.  All evidence will be uploaded to an online portal for tracking purposes.

On successful completion of this Apprenticeship you could progress to Chef de Partie Apprentice Standard

NB - If you leave after the first four weeks, you/your employer will be liable to pay the full fees for the remainder of the academic year.  You are also liable to repay any assisted funding you have recieved (This includes any uniform/travel assistance)

THESE ARE UPDATED NEARER THE START OF THE PROGRAM

Click here for a uniform list required for this course  If you already have a kit, the minimum requirement is a College logo jacket, and the small blue-checked trousers.  A Top Up list is also available for progressing students 

Awarding Body:
People 1st

Curriculum Area:
Business, Service Industries and ESOL - Hospitality and Catering