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Hospitality and Catering

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What's Involved

This is an apprenticeship, designed as an entry level role into a culinary and can lead into a variety of careers with supporting professional qualifications. A commis prepares food and carries out basic cooking tasks under the supervision of a 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.

This apprenticeship is a minimum of 12 months and should typically be completed within 24 months. This apprenticeship is delivered in the workplace.

Entry Requirements

A minimum of 5 GCSE’s Grade A*-E including: • GCSE Maths Grade E/3 or Functional Skill in Maths Level 1 • GCSE English Language Grade E/3 or Functional Skill in English Level 1

and to have taken level 2 English and Maths tests prior to taking the end point assessment.

Working in a role such as a commis chef for a minimum of 30hours per week.

Where will it take me?

Progression from this apprenticeship is expected to be into a Chef de Partie role or senior production chef role.

At the end of your apprenticeship, the college will work with you and your employer to help you go on to the next level of training or gain full-time employment, either with your current employer or another employer the college has access to. The skills, knowledge and qualification you will gain from your apprenticeship means that Havering College can help you get to the level employers are looking for.

Course Assessment Method

The End Point Assessment (EPA) has four components – all will need to be passed in order to be awarded the apprenticeship.

  1. An On-Demand Test is a 90minute multiple choice test using scenario based questions.
  2. A Practical Observation is a 3 hour observation of you in your working environment.
  3. A Culinary Challenge is a 2 hour observation in a controlled environment.
  4. A Professional discussion is a 40minute structured meeting, focusing on the log of recipes produced to demonstrate competence across the culinary range.


Where and When

Commis Chef Apprenticeship Standard

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Fee Information

Course Code Study Mode Start Date Under 16 16-18 19+ International
B705STN-18 Part Time 06/08/2018 N/A £0 On Request N/A

Notes About Fees

Fees shown are per year, they are estimated at this stage and will be confirmed at enrolment.

Find out more by speaking to Admissions:

  • For full-time further education courses call 01708 462833
  • For part-time further education courses call 01708 462801
  • For higher education courses, or if you’re an overseas student, call 01708 462801

Notes

  • To find out if you’re entitled to support call Student Services for advice on 01708 462718 ext 2718
  • You don’t have to pay tuition or admin fees if you’re 16-18 and studying a further education funded course.
  • You need to pay higher education course fees each academic year.

 

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2019/20 Prospectus

Havering College Course Guide 2019/20

Ofsted 2016 Report