Hospitality and Catering courses
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Commis Chef Apprenticeship
What will I do on this course?
If you work in a restaurant or catering outlets and cook from predominantly fresh and raw ingredients, this new Level 2 Commis Chef Apprenticeship is for you.
You will undertake the new Commis Chef apprenticeship standard and work towards developing your skills and knowledge to prepare for the final assessment. This could include cooking meat, fish and poultry dishes, and other culinary skills such as making soups and sauces, either in specialist, ethnic or fine dining restaurants.
How will I be assessed?
We’ll assess your practical skills and observe you at work. Your personal assessor will visit you at work to ensure you’re on target for your qualifications. There will also be an end point theory and practical assessment.
What could I do after this course?
After this apprenticeship, you’ll be qualified to take on a number of catering roles. Or you could enhance your skills and qualifications by progressing to Weston College’s Chef de Partie Advanced Apprenticeship.
You don’t need any formal qualifications but you will be assessed to ensure you are proficient in English and maths at Level 1.
Occupations related to Commis Chef Apprenticeship
Restaurant or catering establishment manager/proprietor
Restaurant and catering establishment managers and proprietors plan, direct and co-ordinate the catering services of restaurants, hotels and large-scale catering services within other organisations.
Employment in region: 3,110 positions
Baker or flour confectioner
Bakers and flour confectioners prepare and bake dough, pastry and cake mixtures and make and finish flour confectionary products by hand.
Employment in region: 1,098 positions
Chefs plan menus and prepare, or oversee the preparation of food in hotels, restaurants, clubs, private households and other establishments.
Employment in region: 7,352 positions
What Our Students Say
Jordan Hinks, Professional Cookery
“This course has varied and interesting, and I constantly learnt new dishes and expanded my skills”
Former school: King Alfred
Course: Professional Cookery
What next? Progressing to the Level 3 Diploma and then aiming to get a job on a cruise liner or in a high-end restaurant or hotel.