Apprenticeships are a popular choice for people looking for on-the-job training and the opportunity to gain recognised experience whilst earning a wage. Your practical training will take place at Richard Hughes Cookery School in conjunction with your employer and they will be heavily involved in your progress and development.
A commis chef is the most common starting position in many kitchens and in principal 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.
Progression from this apprenticeship is expected to be into a chef de partie role or senior production chef role.
As well as meeting the Apprenticeship standards, covering the Culinary, Food safety, People and Business requirements by using the BIIAB Qadaps.
We will also deliver a practical skills course at Richard Hughes Cookery School (an outline of its requirements is in the tables below) this will also have a theory workshop to support it.
The link below is a comprehensive range of food groups, the range of foods within that group and the preparation and cooking methods that a commis chef apprentice should aspire to achieve. In terms of coverage apprentices should have knowledge around each of the groups and range below and in practical terms employers must establish the right level of inclusion to demonstrate competence across the standard. For example, it is not necessary to prepare every food range in every food group, groups such as offal might naturally have less coverage than vegetables for example. It is, however, necessary to ensure every food group is addressed, whether they are part of an employer’s usual menu or not. This may involve masterclasses, visits to other employers or suppliers, or classroom skills development to ensure adequate coverage.
The apprenticeship programme consists of on-the-job and 20% off-the-job training delivered through training workshops, on-the-job training from your employer, independent study and work-based visits from your assessor. At skills edge the knowledge delivery, skills and behaviour observations are through BIIAB Qadap pack. Whilst your e-portfolio is our own Skill Star platform, where you will cover your course as well as My World Matters (including British Values, Prevent, Equality & Diversity, Safeguarding to name a few)
Our 3 monthly Qadap Modules will help you know and understand how food safety requirements, the culinary skills, people, and business aspects of the professional cookery sector. The module will also enable you to demonstrate the skills and behaviours which you have applied because of the knowledge you have acquired as part of your action plan.
The aim of the Module Pack for Learning Guidance is to give assessors direction on the types of specific answers, knowledge, skills and behaviours that apprentices should show in each question against each standard for this apprenticeship.
To meet the assessment requirements for the standard you will need to complete our quarterly Milestone Achievement Modules, giving full and detailed answers to each question.
Your assessor will assess the Milestone Achievement Module and give you feedback on what you have achieved and what you need to do in order to develop further.
Functional skills English writing, reading and speaking, listening and communication can also be embedded in the answers to questions throughout these modules.
After you have completed the Milestone Achievement Module and your assessor has confirmed that you have met the requirements, you will receive a BIIAB Quadap Certificate.
The apprentice will be assessed to the apprenticeship standard using four complementary assessment methods. The assessment is synoptic, i.e. takes a view of the overall performance of the apprentice in their job. The assessment activities will be completed by the independent end assessor as follows:
On demand test: 90 minutes
On demand multiple choice test, Scenario based questions, externally set and marked automatically by the assessment organisation, Undertaken either on the employer’s premises or off site
Practical observation: 3 hours
Observation of the apprentice in the working environment, Time may be split to cover preparation and service, Shows apprentice working in an operational kitchen environment to produce food to standard
Culinary challenge observation: 2 hours
Observation in a controlled environment, Main course – from the organisation’s menu, Dessert – base dessert category issued by assessor, must be adapted to reflect customer demand / seasonality
Professional discussion: 40 minutes
Structured meeting, Led by the independent end assessor, involving the apprentice and employer (e.g. line manager) Focusing on the log of recipes produced to demonstrate competence across the culinary range.