Commis Chef Apprenticeship Level 2 - Bridgwater & Taunton College

Course Overview

Youneed to be employed to start an Apprenticeship. Please visit our vacancy page or contact 01278 441234 if you have an employer. If you are unable to secure employment, you could enrol on a full-time study programme and transfer to an Apprenticeship at a later date. Pleaseapply fora full-time course as your second option.

This course is for those who wish to be employed in the food industry as a trainee or commis chef. There are many job roles that start with a commis chef qualification, such as cooks and chefs in small and large volume establishments.

During the course you will cover units including:

  • Prepare, cook and serve food
  • Food safety
  • Health and safety
  • How to run a food section and ensure service standards are met

Specialist workshops will be run in College to expand your culinary range across all food groups.

Assessment Methods

You will be continually assessment in both the workplace and College to develop a recipe evidence log that shows your development across the culinary range and culinary knowledge. There are also exams at the end of the course made up of an observation in the workplace, controlled observation at College, a professional discussion and multiple choice test.

Progression Options

The Commis Chef Apprenticeship can lead to either a Chef de Partie Level 3 Apprenticeship or Senior Chef Production Cooking Apprenticeship. Alternatively, the training and skills learnt can lead to you becoming a Head Chef, Catering Manager or a trainer in hospitality.

Course Summary

Course Title Commis Chef Apprenticeship Level 2
Entry Requirements

There are no entry requirements for the Apprenticeship, but you need to
attend an interview and complete an English and maths initial assessment. If you
do not have GCSE maths and English at grade 4 (C) you will work towards a
functional skills qualification during your learning.

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Spotlight

We work in the Quantock Restaurant which offers a range of services from breakfast buffets to gourmet evenings. This means we’re able to practice our skills in a professional kitchen and front of house environment, and prepare ourselves for the industry.

Ruth Northcote-Brewer

Additional Information

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