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Hospitality and Catering

Level 2 Apprenticeship in Hospitality (Commis Chef)


Course Overview

This apprenticeship is for individuals working within a commis chef environment.  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. 

This foundation level apprenticeship will combine day-release at college with workplace practice. You will develop your skills and competence to become a kitchen professional in such job roles as Craft Chef (fine dining), Kitchen Assistant (casual dining or restaurants, hotels and gastro pubs) or Commis Chef.

As an apprentice, your role will depend on your employer. 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 the commis chef role provides, in order to progress to any future senior chef role.

Course Content

The apprenticeship includes both practical skills and theory elements, including safety and hygiene, team working, knife handling and food safety.

Entry Requirement

  • Four GCSEs at grade 3 or above, preferably to include English, maths and a science, or completion of our Future Pathways course.
  • You will need to be employed, or find employment, in a relevant role.

Where does this course lead to

Completion of this apprenticeship can lead to a Level 3 apprenticeship or full-time course.

How to Enrol

You can enrol directly onto this course if you have the entry requirements noted above.

If you would like to enrol but do not have the entry requirements please email information@bcot.ac.uk with your contact details or telephone 01256 306484.

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Course Outline

Course Code: OP07
Study Mode: Apprenticeship
Location: Basingstoke
Duration: 1 Year
Start Date: TBC.
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