A Commis Chef is the most common starting position in many kitchens and is 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.
As an Apprentice training with Runshaw College, you will be expected to demonstrate motivation, enthusiasm and dedication throughout your apprenticeship, both in the work place and at the College. To help you do this, Runshaw will provide you with a high level of continual support to ensure you become fully competent in your field and are employer-ready when you complete this coveted apprenticeship programme. You will also have the same access to all College facilities as our full and part time students, which includes the College library. As an apprentice, you will be encouraged to develop the ability to work both individually or as part of a team and achieve the required qualifications in maths and English should you need to improve your current grade.
This particular course will see you work towards a Commis Chef Apprenticeship Standard consisting of:
- Culinary Skills, food safety, behaviours and knowledge
- Functional Skills*
*If you do not currently hold A* – C (9-4) in English & maths
You will be expected to bring a chef uniform with PPE (personal protective equipment) to college on your day release.
Learners are required to undertake and document 20% off-the-job training for the duration of their apprenticeship.
4 x GCSE A*-D/Grade 9-3 including maths and English or equivalent.
Please note that Individual employers may stipulate higher entry requirements than those stated. The entry requirements stated should therefore be treated as the minimum.
Applicants may also be considered based on alternative qualifications and/or their life/work experience.
You must also be employed and working within a suitable role, in an environment that offers opportunities for you to complete all Level 2 units and working a minimum of 30 hours a week.
Continual assessment and review through formative and summative assessments during your apprenticeship. These assessment methods may include completion of assignments, workbooks, reflective accounts, discussions, knowledge tests and observations. These assessment methods will take place in the workplace as well as our well established Foxholes Bistro at our Leyland campus. Once deemed competent in all areas of the standard the apprentice will then go through independent end point assessment carried out by an external assessor.
Employers must be prepared to work with their Apprentices to develop their knowledge and skills by providing a wide range of learning and training opportunities. They must also be prepared to allow them to attend College sessions at the agreed times. Employers are also expected to encourage Apprentices to research their chosen vocation and to support any work experience that will benefit the Apprentice to come up to a supervisory level of competence.
A career as a qualified chef where you can work your way up the kitchen hierarchy or progress on to the Advanced Chef De Partie or Hospitality Supervisor Apprenticeship.
Runshaw College believes that attendance and punctuality are key factors in the timely success of an Apprenticeship. Apprentices are accepted on the basis that they will have a high level of attendance at College and in the workplace. Persistent or regular absenteeism is a disciplinary offence and may lead to dismissal from the programme.
Runshaw Apprentices will be offered support and be encouraged to develop the ability to work on their own and as team players. We expect our Apprentices to show enthusiasm and the motivation to reach and exceed their goals.
It is important to maintain time keeping and attendance for both college and work place sessions to ensure learners remain on target.