90% of apprentices will remain in employment after completing their apprenticeship
83% of apprentices say their apprenticeship has improved their career prospects
Are you interested in a career in catering and hospitality? If you are currently employed in catering and want to boost your knowledge, or if you simply have a passion for food and want to work in a kitchen team, our Level 2 Commis Chef apprenticeship will provide you with the foundation of skills you need to start your culinary journey.
A commis chef is the most common starting position as a junior chef in many kitchens, preparing and cooking food under the guidance of a senior chef. The main objective of this role is to gain an understanding of how to carry out responsibilities in every part of the kitchen, with the opportunity to specialise later on.
On our Commis Chef apprenticeship, you will build on your knowledge and skills covering techniques such as preparing and cooking stocks, soups and sauces, a variety of dishes and desserts, as well as pastry and baking products. You will also cover vital elements of food safety, customer relations and business, as well as gaining Level 1 Functional Skills in English and maths.
Why choose this apprenticeship?
- BOOST YOUR SKILLS – Learn techniques including preparing and cooking meat, poultry and fish, as well as hot and cold desserts, pastry and dough products, cakes, biscuits and sponges
- PRACTICAL APPLICATION – Hone your practical skills in our cutting-edge kitchen and restaurant facilities on campus
- LEARN WHILE YOU WORK – Gain knowledge and behaviours valued by top employers while working in the industry, with support to help you find a suitable business for a paid job
Our facilities
University College Birmingham is renowned for its outstanding food industry training facilities. As an apprentice commis chef studying with us, you will have access to our professional standard kitchens, award-winning training restaurants and other cutting-edge facilities.
Our industry standard kitchens provide a real-time working environment for students on our food courses to develop their skills and are used regularly for prestigious competitions, including Michel Roux Jr’s annual scholarship contest
Our industry standard kitchens provide a real-time working environment for students on our food courses to develop their skills and are used regularly for prestigious competitions, including Michel Roux Jr’s annual scholarship contest
Open to the public, our award-winning restaurants on campus – the Atrium and the Brasserie – arm you with hands-on skills, from serving fast food to silver service
Entry requirements
- You will need to be 16 or over and in full-time employment. You will already be working in a suitable role – if you are not, University College Birmingham may be able to help you find one. If you are new to the industry or have limited experience, you will need to start at Level 2 as a Commis Chef.
- For Level 2, you will normally require a minimum of 4 GCSEs at grade 3/D or above. However, all applicants will be considered on an individual basis.
- You will also be required to attend a college interview.
- If you have experience of working in the industry, we would be delighted to hear from you.
- If you do not have a grade 4/C or above in maths and English, you will need to undertake an assessment so we can ensure you receive the best support for that subject.
Key information
Teaching and assessment
Your tutor will guide you through formative assessments in your workplace and at University College Birmingham, including practical assessments, online tests and assignments. Your personal assessor will visit you regularly in your workplace and assist you throughout your training.
You may need to attend College should your employer wish for you to gain additional skills – this will be discussed with you and your employer.
Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.
End-point assessment
Completion of your apprenticeship end-point assessment will require the following:
- Multi-choice questionnaire
- Practical observation in a working environment
- Culinary challenge project and observation in a controlled environment
- Professional discussion
