Commis Chef Intermediate Apprenticeship

Year 1

In the first year you will learn about food safety, health and safety within the kitchen moving on to knife skills, then preparing and cooking basic dishes, including: vegetables, meat, poultry, fish, soups, sauces, shellfish, game, offal, pastry, stocks, rice, pasta/ noodles, egg, bread and dough, vegetable protein, cakes, sponges, biscuits and scones and hot and cold desserts. You will be also gaining knowledge and understanding of preparation and cooking methods along with terminology and the use of technology within the industry. Your portfolio will be independently assessed.

You may also be offered additional support to complete functional skills if you haven t achieved a level 1 qualification in both maths and English. If you have achieved this level you will start working toward a level 2.

You will attend masterclasses covering topics linked to the standards that are normally carried out in the workplace. You will also be completing and finalising your functional skills and completing assessments in the workplace for the final preparation for the end point assessment – recapping on areas you have learnt and implementing these into your workplace using your professional skills, knowledge and behaviours.
The end point assessment will include:
-An on-demand test
– a practical observation
– a culinary challenge
– a professional discussion.