Commis Chef - Level 2 Intermediate Apprenticeship

Duration: 15 months
Location: Workplace/College
Sector: Hospitality and Culinary Arts

About the Course

The commis chef apprenticeship is suitable for someone who prepares food and carries out cooking tasks under the supervision of a more senior chef.

It is designed to develop craft skills and knowledge within all areas of the operation of a kitchen.

Delivery method – weekly day release.

What You'll Study

  • How to undertake set up, prepare and clean to standard whilst working in a challenging, time-bound environment
  • Identify the principles of basic food preparation and cooking; taste, allergens, diet and nutrition
  • Recognising and understand sources and quality points of common food groups and commodities
  • How to understand personal and team performance impact on the successful production of dishes and menu items
  • How to understand the basic costing and yield of dishes and the meaning of gross profit
  • How to contribute to reviewing and refreshing menus in line with business and customer requirements
  • How to work methodically to prioritise tasks, ensuring they are completed at the right moment and to the required standard
  • Applying correct preparation and selection methods when using meat, poultry, fish and vegetables in dishes
  • Supporting team members to produce dishes and menu items on time to quality standards.

Qualification Level

Employers will set their own entry requirements, related to the job role. A good level of English and maths.


The End Point Assessment (EPA) will include:

  • An on demand test
  • Practical observation
  • Culinary challenge
  •  Professional discussion.

What the Course leads to

Progression from this apprenticeship could be into a hospitality management position.

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 Part of Capital City College Group
Part of Capital City College Group