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Course Overview

Apprenticeships are a popular choice for people looking for on-the-job training and the opportunity to gain recognised experience whilst earning a wage. Your training will take place at College in conjunction with your employer and they will be heavily involved in your progress and development.  There are two pathways for the Chef Apprenticeship:

A Commis Chef Apprenticeship will give you valuable experience of a variety of routine food preparation and cooking activities. You will be working in a kitchen environment where your duties could include preparing and cooking a variety of dishes and maintaining a clean safe and hygienic working environment.

Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production chef or appropriate line manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.

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.

 

 

This will be undertaken within your workplace and evidenced through your portfolio of dishes.

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

You will have recognised training which is current to the industry you have chosen.  As explained in the title, this is working towards a Commis Chef and this would be the position you potentially could be employed to.  This would depend on the establishment and your commitment.

Wider skills employers look for:

  • Good communication skills
  • Good organisational skills
  • Able to work under pressure
  • Reliability and flexibility
  • Ability to work in a team as well as using your own initiative

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

Course Options

Start Date

Various

Attendance

Apprenticeship

Duration

18 Months

Location

Bournemouth Campus

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