A pioneering apprenticeship training programme nurturing the catering and hospitality professionals of the future.
Eating out has become a big business with a huge expansion in restaurants, cafes and bars. Because of this highly-skilled chefs are now very much in demand.
Our Commis Chef and Production Chef apprenticeship has been crafted by catering experts. This means when you complete it, you’ll have all the relevant training you need to step into a career in food.
We’ll help you find an employer who will provide you with an income and a team in which to learn for the majority of your training.
You’ll then join an exciting masterclass programme, giving you the essential chef skills. Masterclasses are delivered by industry professionals including producers and artisans including expert guest bakers, butchers and fishmongers.
This is a training environment with a practical focus and unique access to catering professionals which will ensure our apprentices have the best possible foundations for their careers
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Why become a chef?
Unleash your creativity
Becoming a chef opens up a huge variety of creative opportunities. It’s a job that offers freedom to express yourself as an individual or as part of a team. Your culinary skills and experimentation will be encouraged and the meals you produce will bring pleasure to others.
You'll always have a job anywhere in the world
There are job opportunities across the UK and beyond as talented chefs are always in demand. Your training here could lead to travelling for work in locations across the globe.
Feel pride in your work
Most people don’t get to see the satisfaction they give their customers first hand, but you will. As well as seeing people enjoy your food, you’ll also get a sense of pride when regular customers return, knowing your hard work is being rewarded. Eating out is a treat for most people and knowing you played a part in their special occasions is an everyday experience for a chef.
You'll never be bored
Chefs have to think about multiple tasks simultaneously so there’s very little time to feel like you are not being challenged.
A chance to build and work with a fantastic team
A restaurant kitchen is a busy place but good chefs thrive on this pressure. Leading your team through a busy service is incredibly rewarding.
You'll have a job for life
Some say there is no such thing, but with the UK catering industry worth a staggering £44billion a year and the eating out sector growing beyond all recognition, there is more security working as a chef than in many other careers. The choice of vacancies is huge and people with a passion for food and a willingness to learn can go far.
What the apprentices say...
"The masterclasses, which teach a diverse range of techniques, have exceeded my expectations.
A great example is one we had from a local fishmonger – an area I lacked experience in. We were shown how to gut and fillet a salmon and several mackerel. It didn’t stop there as the masterclasses go into real depth. We were also shown how to trim and pin bone, as well being taught about different types of cuts and cooking techniques."
- Elliott, Apprentice, PURO, Clevedon
"Bakers of Nailsea is a small family run abattoir and retail butchery based in Nailsea, North Somerset. I started working here in 2015 part-time as a cleaner.
I gradually became more interested in the work that was carried out, and began an apprenticeship learning how to be a butcher from colleagues.
Two years later, at just 19, I am employed at Bakers of Nailsea full-time and am now teaching meat masterclasses, teaching apprentices all about different kinds of meat including lamb, beef, pork and poultry.
As part of my classes, I also covers gourmet chicken."
- Charlie, Apprentice, Bakers of Nailsea
"I have had great support from a lot of experienced professionals from the industry. I have been shown new techniques that I have used in my employment, particularly in butchery.
Every week spent at Weston College is different and opens my eyes."
- Jamie, Apprentice, Riverside Inn, Cheddar
"I’ve had such an amazing time every week. Before I started, I was worried that it was going to be a chore each week, but I can’t believe how wrong I was. The guest chefs and master butchers not only do demos, but also get us to copy and produce the same dish as they have with help from fellow top chefs. All students are involved in every class and we bounce off one and another well. This adds to our learning each week."
- Alex, Apprentice, Marriott Hotel, Bristol
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