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This course is suitable for those interested in a career in catering, the course has been written by industry experts ensuring that those who complete this course will be fully trained in all areas of their future career.
A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef.
The primary objective of the commis chef 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 role.
This apprenticeship is perfect for those already working in catering and wish to progress further. It is also great for those who have a passion for catering and would like to develop skills whilst earning.
To be prepared to work towards a level 2 functional skills qualification in English and maths.
You will need to be employed or find an employer to be able to carry out the apprenticeship.
The overall apprenticeship training provision focuses on enhancing the learner's ability to practice specialist industry skills and to consistently demonstrate appropriate levels of competence. This is delivered with the ongoing support of our dedicated team members, offering guidance to both the learner and the employer.
You’ll progress through the core hospitality modules including to Culinary, Food Safety, People and Business.
You’ll be assessed on your Knowledge and Understanding (Know it), on your Skills (Show it) and your behaviours (Live it).
The apprenticeship is primarily undertaken at the learner's workplace, with college attendance through block or day release.
Develop your own skills and knowledge through training and experiences whist getting paid.
You'll go on to:
On successful completion you can continue to commence work in the industry using your practical skills or progression from this apprenticeship could be into a chef de partie role or senior production chef role.
In partnership with Cornwall College
Eligibility criteria for funded apprenticeship
- Minimum age is 16 years old, there is no maximum age limit
- 16 – 18 year olds funding information on application
- 19 years + Your employer will need to contribute to your training, further details on application
- You have the appetite and desire to see the programme through, from start to finish
- You are not in any other form of education
- You can work a minimum of 30 hours a week in the business where you are placed
- You are based in the South West of the UK and can attend regular training sessions at River Cottage HQ (Axminster) or on occasions at Bicton College (East Budleigh)
- You will complete monthly coursework to the best of your ability and on time
- You understand you will need a flexible approach to work, you may be required to work some evenings and weekends
- You are eligible to work in the UK
- You have been a resident in the UK continuously for the last 3 years