Apprenticeship in Commis Chef (Standard)

Course Overview

12 month on programme teaching and learning work based.

Programme to cover:

Food safety: knowing the food safety practices and hygiene standards

Culinary: All elements of culinary arts, Pastry, fish, shellfish, bread and dough, hot and cold desserts.
Understanding diet nutrition allergens and menu planning

People: understanding professional behaviours and performance levels.

Business: understanding basic costing, yield supply chain and waste management

Employers will have to commit to A 20% off the job training.
Work based visits
Day release program
Please contact: - Lola Docherty on 0161 952 4872. Start date: Various

Course Requirements

GCSE Grade 3/D or above in maths and English; and successful interview.

Course Progression

Successful candidates can progess on to level 3 in Chef de Partie or level 3 Senior Production Chef Further progession on to level 4 Culinary Chef or level 4 Kitchen Management

Course Assessment

12 months on program teaching and learning Gateway to end point assessment. 3 months Endpoint assessment externally marked. Day release program.

Course Finance

The course fees for academic year 19/20 are £0.00

Additional Costs

0.00

Course Additional Information

Part-time