- Study Type
- Full Time
- Study Level
- Level 2
- Start Date:
- On demand
- Duration
- The length of your apprenticeship may depend on prior knowledge and skills. After clicking to register your interest, the college apprenticeship team will provide you with further information on how to access this route. Please note, this is not a guaranteed application and place on the course.
Course Sheets
There are no formal entry requirements but each employer might state their own requirements.
Overview of Role:
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.
For more information on the skills, knowledge and behaviours required to fulfil this role, please see: https://www.instituteforapprenticeships.org/apprenticeship-standards/commis-chef/
Entry Requirements:
There are no formal entry requirements but each employer might state their own requirements.
Duration:
The apprenticeship will take a minimum of 12 months to complete.
If you have an employer that is willing to take you on as an apprentice, please provide us with those details so we can contact them.
If you don’t have an employer, all of our current vacancies are available to see and apply for on The College website and on Isle of Wight Jobs. In the meantime, someone from the apprenticeship team will contact you with information on the next steps.
Delivery:
Apprentices will complete work-based learning and will be paid a wage, gaining valuable knowledge and experience. In-house training will be provided by the employer with an Assessor visiting and supporting in the work place. Further training will be provided at the Isle of Wight College, depending on the needs of the learner and the employer. This method of delivery allows for a flexible approach which is tailored to each apprenticeship.
Qualification:
Apprentices without Level 1 English and maths will need to achieve this level and have taken the test for level 2 prior to taking their end point assessment.
Assessment:
The apprenticeship will end with an End Point Assessment (EPA). This measures the skills, knowledge and behaviours each apprentice has developed. Employers will decide when the apprentice is ready to be assessed.
The End Point Assessment consists of:
On demand test
Practical observation
Culinary challenge observation
Professional discussion
Career Progression:
Progression from this apprenticeship is expected to be into a chef de partie role or senior production chef role.
There may be a cost for purchasing equipment or uniform for this course. Find out about financial support available.
Related Courses
Catering - Professional Cookery Level 3
- Qualification
- Level 3
- Study Type
- Full Time
Hospitality Supervision And Leadership Level 3
- Qualification
- Level 3
- Study Type
- Full Time
Hospitality Chef De Partie Apprenticeship
- Qualification
- Level 3
- Study Type
- Full Time
Hospitality Team Member Apprenticeship
- Qualification
- Level 2
- Study Type
- Full Time
Hospitality Supervisor Apprenticeship
- Qualification
- Level 3
- Study Type
- Full Time
Hospitality Apprenticeship
- Study Type
- Generic
Hospitality Services Level 1
- Qualification
- Level 1
- Study Type
- Full Time
Hospitality Services Level 2
- Qualification
- Level 2
- Study Type
- Full Time