Introduction

This is the hospitality industry’s professional commis chef apprenticeship, suitable for those who prepare and cook predominantly from fresh and raw ingredients. The standard enables commis chefs working in a variety of restaurants and catering outlets to achieve this apprenticeship.

The standard is suitable for those cooking in specialist, ethnic or fine dining restaurants, plus any other restaurants and catering outlets that serve freshly prepared and cooked food, which could include production kitchens, events catering or any sites catering for employees, clients or customers.

This qualification is suitable for those already in employment as well as those wishing to enter the hospitality industry.

Entry requirements

Candidates will need to achieve at least Level 1 English and maths and sat the exam for Level 2 by the end of their apprenticeship and will undertake an assessment to determine if this is likely. There are no entry requirements for the job role.

Functional skills

If the employee does not have maths and English GCSE passes at grade E/3 or above, they will need to pass maths and English Functional Skills Level 1 during their apprenticeship and progress to Level 2.

Duration

The minimum duration for this apprenticeship is 12 months with an end assessment in month 13.

Funding

This Commis Chef Apprenticeship standard is funded at Band 9. Levy paying employers may fund apprentices on this programme from their Apprenticeship Account and non-levy paying SMEs through the co-funded option. This apprenticeship standard is set at Level 2.

End assessment

To achieve this apprenticeship standard, the employer, training provider and apprentice will agree when the apprentice is ready and competent to undertake the independent end assessment, which will test their skills knowledge and behaviours required for this role.

Recipe logbooks

Apprentices will be required to complete a recipe logbook of all the dishes they prepare and cook at their workplace.

Professional chef trainer assessor

Each apprentice will be assigned a designated on Programme Assessor who will visit them and their Head Chef every two months within their workplace throughout the apprenticeship. On alternate months, Weston College’s on Programme Assessor will be in contact with the apprentice via email, through calling, 1-to-1 webinars, etc. to support, mentor and discuss progress.

Progression

Progression from this apprenticeship could be to be a Chef de Partie role or Senior Production Chef role and then onto Head Chef, Executive Chef or Chef Patron of your own restaurant.