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Professional Cookery (Commis Chef)

Course title: Professional Cookery (Commis Chef) Course level: Level 2
Qualification: Intermediate Level Apprenticeship Awarding body: City & Guilds of London Institute
UCAS code: Not applicable Academic year: 2018 - 2019
Course delivery: Full-time Course length: 2 years
Venue: Employer Premises


The Catering Industry covers hotels, restaurants, pubs, bars and nightclubs, contract catering, holiday centres and school catering. It operates across well known chains and in small businesses, including owner/operators.

Apprenticeships at level 2 are seen as critical by employers, trade associations and professional bodies as they provide a ready-made high quality programme which they have helped to design gives them the skills they need at this level to carry out professional cookery in fine / casual dining setting specialising in a range of Asian, Oriental and other cuisines.

One day a week is spent in college studying the theoretical and practical skills in our state of the art kitchens.

As part of their apprenticeship, the apprentice will also be required to work in the college restaurant – Roots Restaurant.

A series of exams will be sat by the apprentice – these will run alongside the NVQ and will back up the  theoretical learning.

Support will be offered to find your apprenticeship.

Modules and units

  • Maintain a safe, hygienic and secure working environment
  • Work effectively as part of a hospitality team
  • Maintain food safety when preparing and cooking food
  • Maintain, handle and clean knives
  • Kitchen documentation
  • Prepare food for cold presentation

Other units will be chosen, these will include a selection from those listed below:

  • Fish  / Meat / Game / Poultry
  • Vegetables / Stock / Sauces / Soup
  • Pasta / Pastry / Dough products Desserts
  • Cakes, sponges, biscuits & scones etc

Entry requirements

  • English grade D/5 (or equivalent)
  • Maths grade D/5 (or equivalent)
  • College interview

Applicants who do not meet the exact entry requirements may also be considered.

Applicants who have not achieved at least a grade C/4 in English and maths will continue to study these subjects alongside their chosen college course.

Employment Rights and Responsibilities (ERR)

The nine national outcomes for the employee rights and responsibilities (ERR) is embedded within the knowledge section of this framework.

Personal Learning and Thinking Skills (PLTS)

This framework includes the mapping of Personal Learning and Thinking Skills (PLTS) which have been mapped to the mandatory units of the knowledge and competence qualification.  They are:

  • Independent enquirers
  • Creative thinkers
  • Reflective learners
  • Team workers
  • Self-managers
  • Effective participators

How will I be assessed?

Assessment will be through kitchen practical assessments and written portfolio work. Assessments will also be conducted in the work place.

Qualifications achieved

  • NVQ Level 2 Professional Cookery
  • Hospitality & Catering Certificate Level 2 Principles (Professional Cookery)
  • English Functional Skills Level 1
  • Maths Functional Skills – Level 1
  • ERR
  • PLTS

Progression and employment

Progression could lead you into:

  • Advanced Level Apprenticeship in Professional Cookery, Patisserie and Confectionery, Craft Cuisine or  Hospitality Supervision and Leadership.
  • A role within the Catering Industry.

Possible employment outcomes:

  • Chef / Sous Chef
  • Cook
  • Self Employment
  • Industrial Catering
  • Contract Catering

How do I apply?

You can apply online (see apply now button), call 01254 354354 or pop into our College to collect an application form.

Additional and key information

For more information, or an informal discussion about your needs, please contact Lauren Thomas:

Call: 01254 354 220

Upcoming Events
Apprenticeship January Drop-In & Advice Session

January 15, 2019 @ 4:00 pm - 7:00 pm