Commis Chef Level 2 & Chef de Partie Level 3

Commis Chef Apprenticeship Level 2
A 12-month apprenticeship featuring culinary knowledge and skills training including level 1 Maths and English for those aiming to work as a chef. The apprentice is assigned a designated trainer who will deliver interactive face to face food preparation and cookery skills training and assessments. This will be carried out in a designated space in the workplace or at a separate training venue nearby. The trainer will also visit the apprentice, and their line manager, in the work place, to monitor progress against learning goals. The trainer will be available to mentor and provide training advice. The apprentice will also have access to online learning materials to support their training. The apprentice receives an independent End Point Assessment to confirm their skills and capabilities. Progression is possible onto a Chef de Partie at level 3.
Who is it for?
This is a 12-month minimum apprenticeship opportunity which involves:
• Functional Skills Maths (Level 1)
• Functional Skills English (Level 1)
• An Independent End Assessment
A Commis Chef can work in a range of hospitality environments – these include Hotels, restaurants, cafés, conference and banqueting venues, arenas and in contract catering and managed venues.
The food ingredients may vary, but the skills are based on the foundation of all food preparation and cooking techniques. A key part of the role is knowing about the products and how to prepare them. Roasting, poaching, boiling, grilling shallow and deep frying are some of the skills learned, as well as knife skills, and the safe handling and storage of food. Nutrition, sustainability, communication and teamwork are also vital parts of the skillset needed to make a success of the role of a commis chef.
Additional information summary
Entry
Employers will set their own entry requirements to enable an employee to begin their apprenticeship training.
Duration
The minimum duration for this apprenticeship is 12 months.
Progression
On completion of this apprenticeship, it is possible to progress onto a hospitality supervisory or team leader apprenticeship at level 3
Level
This apprenticeship is level 2.
Functional Skills
To complete the apprenticeship the apprentice must pass level 1 English and Maths (or have the appropriate exemption certificate) and work towards and attempt level 2 before undertaking their End Point Assessment.
End Point Assessment
To achieve this apprenticeship, the employer, training provider and apprentice will agree when the apprentice is competent and ready to undertake an independent end point assessment.
Professional Trainers and Mentors
During their training, each apprentice will be assigned a designated Trainer by Skills Republic. The trainer will visit the apprentice and their line manager between two and four times each month at their workplace. To complement these visits, the trainer will be in contact with the apprentice to coach, mentor, advise, monitor progress and supervise training goals. The apprentice will also have access to online learning materials to reinforce face to face training.
Chef de Partie Apprenticeship Level 3
A 12-month apprenticeship featuring advanced culinary knowledge and skills training including Maths and English for those aiming to work as a chef de partie. The apprentice is assigned a designated trainer who will deliver interactive face to face advanced food preparation and cookery skills and knowledge training. They will also visit the apprentice, and their line manager, in the work place, to monitor and assess their progress and to provide mentoring and advice. The apprentice will also have access to a range of online learning materials to support their training. The apprentice receives an independent End Point Assessment to confirm their skills, knowledge and capabilities. Progression is possible to Hospitality Management level 4.
Who is it for?
A Chef de Partie can work in a range of hospitality environments – these include Hotels, restaurants, cafés, conference and banqueting venues, arenas and in contract catering and managed venues. The role also includes supervising the work of others and running a particular section within a kitchen environment.
The food ingredients are likely to be more complex as are the dishes the Chef de Partie will be preparing. The ingredients used will depend on the style and level of the restaurant menu and price point charged. Key elements of the role include knowing how to get the best out of a team, organising the mise en place and patterns of work to suit the skills of the team and the menu that is being prepared. As well as the practical skills and processes becoming more complex, the Chef de Partie will have more responsibility for considering nutrition, sustainability, waste and energy management as well as communication, work flow and teamwork.
Additional information summary
Entry
An employee apprentice at this level is likely to have a level 2 qualification or an appropriate level of experience gained in professional kitchens over an agreed period of time.
Duration
The minimum duration for this apprenticeship is 12 months.
Progression
On completion of this apprenticeship, it is possible to progress onto a hospitality supervisory or team leader apprenticeship at level 3
Level
This apprenticeship is level 3.
Maths and English
To complete the apprenticeship the apprentice must pass level 2 English and Maths (or have the appropriate exemption certificate) and work towards and continue to develop their numeracy and communication skills beyond this alongside the course.
End Point Assessment
To achieve this apprenticeship, the employer, training provider and apprentice will agree when the apprentice is competent and ready to undertake an independent end point assessment to demonstrate their skills and capabilities at this level.
Professional Trainers and Mentors
During their training, each apprentice will be assigned a designated Trainer by Skills Republic. The trainer will visit the apprentice and their line manager between two and four times each month at their workplace. To complement these visits, the trainer will be in contact with the apprentice to coach, mentor, advise, monitor progress and supervise training goals. The apprentice will also have access to online learning materials to reinforce face to face training demonstrations and assessments.