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Hospitality & Catering

Hospitality & Catering

Mode of study Apprenticeship
Duration Please ring for details
Campus London Road Campus
Start date 1 August 2019
Course code PLR2UCH (1919)
  • Who is it for?

    A commis chef is the most common starting position in many kitchens and in principle the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The learning journey of any chef will vary considerably from one individual to the next; however it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role.

  • What does the course involve?

    As an Apprenticeship standard, you will be assessed against your knowledge, skills and behaviours which includes working towards the level 2 Catering qualification.

    Knowledge includes – Culinary understanding, Food Safety and hygiene, understand how personal and team performance impact on the successful production of dishes and menu items, and Business knowledge; understanding the basic costing and yield of dishes and the meaning of gross profit,  and the principles of supply chain and waste management.

    Skills include – contribute to reviewing and refreshing menus in line with business and customer requirements, work methodically to prioritise tasks, ensuring they are completed at the right moment and to the required standard, store prepare and cook ingredients correctly to deliver a quality product that is safe for the consumer, develop own skills and knowledge through training and experiences, and follow instruction to meet targets and effectively control resources.

    Behaviours include – use technology and equipment in line with training, follow safe working practices when storing, preparing and cooking ingredients to maintain their quality and safety, take pride in own role through an enthusiastic and professional approach to tasks and be financially aware in approach to all aspects of work.  

    Full details can be found here

  • How is the course assessed?

    You will be required to attend College one day a week for class room based learning as well as regularly visited by your assessor for the duration of your apprenticeship for assessment against your knowledge and skills, in readiness for an independent End Point Assessment.

  • Additional Notes

    Typically this takes between 12-18 months to complete, depending on your previous knowledge and experience.

  • What do I do next?

    If you have secured an employer or are already in work and your employer is willing to support your training, you can apply online. If you haven’t got an employer, you can still apply and we will interview you for a full-time course until you find an employer. If after reading this fact sheet, you are still undecided about the course most suitable for you, please drop in to one of our Open Evenings, ring the Apprenticeship Team on 01743 260400 or email:

Abbie Davies

Abbie Davies

Level 3 Professional Chef Diploma
Previous school: Shrewsbury Academy

I would love to go on to study for a degree in something like nutrition. My tutor is currently helping me look at possible university courses that might suit me. After that I would either like to find a job in that field or possibly go into teaching. The whole feeling around campus is a really positive one. All the teachers are supportive and want us to do well.

NHS 200x200

This course is linked to roles within the NHS.

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For Vocational / HE FT / Apprenticeship course enquiries

Career Options

  • Chefs

    Up to £24,000

  • Inspectors of standards and regulations

    Up to £34,000


Are you an employer?

See how an apprentice can help your business.

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