
Course Duration
Location
Course Cost
Course Code
Start Date
Start Time
Day
Course Summary
This work based Apprenticeship is ideal for those wanting a career working hospitality and catering. You would learn in your workplace, away from your workstation and have the opportunity to use our new modern facilities here at the College and train in our commercial restaurant. You will have the opportunity to practise and embed your skills at work.During your Apprenticeship, you will learn to prepare food and carry 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. As a Commis Chef you will gain understanding and experience in the basics which will assist in your progression to becoming a senior chef.
For those without the required level of maths and English you will need to achieve these at Level 1 and take a test at Level 2 to be successful in your Apprenticeship.
If you are looking to improve your skills or change career direction, our Apprenticeship Recruitment Team can discuss your needs and advise you on finding a suitable employer.
Course Requirements
How Is It Taught
On and off the job in the workplace, with weekly day release to Stoke on Trent CollegeWhat Else Do I Need To Know
Main intake is September, with options for mid year starts - January / April subject to numbersHow Is It Taught
On and off the job in the workplace, with weekly day release to Stoke on Trent CollegeWhat Else Do I Need To Know
Main intake is September, with options for mid year starts - January / April subject to numbersRelated Careers
Functional Managers and Directors n.e.c.
Functional managers and directors in this unit group perform a variety of senior management tasks in respect of other specialist functions or fields of activity in organisations not elsewhere classified in MINOR GROUP 113: Functional Managers and Directors.
Conference and Exhibition Managers and Organisers
Job holders in this unit group manage, organise and coordinate business conferences, exhibitions and similar events.
Catering and Bar Managers
Catering and bar managers plan, direct and co-ordinate the catering and bar facilities and services of licensed premises, factories, shops, theatres, educational premises and other establishments. They also manage outside catering businesses and shops selling food cooked on the premises.
Kitchen and Catering Assistants
Workers in this unit group assist in the preparation and service of food and beverages in restaurants, cafés and other eating establishments, and perform various cleaning, fetching and carrying tasks.
Restaurant and Catering Establishment Managers and Proprietors
Restaurant and catering establishment managers and proprietors plan, direct and co-ordinate the catering services of restaurants, hotels and large-scale catering services within other organisations.