C O M M I S C H E F L E V E L 2 A P P R E N T I C E S H I P

O V E R V I E W

C O M M I S C H E F L E V E L 2 A P P R E N T I C E O V E R V I E W

The Commis Chef Level 2 apprenticeship provides a great training opportunity for junior team members working within the catering/culinary sector. They will learn how to carry out basic functions in every section of the kitchen, providing the experience to consider and value each section.

On completion of this standard, apprentices will demonstrate a range of preparation and cooking methods under supervision, using a wide variety of fresh produce across each section in the kitchen.

Maintaining a clean and hygienic kitchen environment

Applying correct preparation and selection methods when

using meat, poultry, fish and vegetables

Developing good working relationships with the team

and colleagues

Recognising risks in the working environment

Key responsibilities may include:

Establishing effective communication skills to work within a team

Learning how to confidently undertake tasks and manage time in a challenging,

time sensitive environment

Developing new knowledge of basic food preparation,

cooking taste, allergens, diet and nutrition

Gaining the knowledge to progress to a Chef de Partie

or Senior Chef role

Benefits of the apprenticeship:

Junior members of the team who are looking to pursue a career as a chef, who may work in culinary establishments of all varieties and sizes i.e. hotel, restaurant, cafes and pubs

Individuals seeking to start a career in the kitchen in a junior culinary role or for junior team members looking to develop their kitchen skills

Suitable for:

P R O G R A M M E D E L I V E R Y

Programme Length

15 months (on average) 3 month End-point Assessment (EPA)

Delivery Method Programme delivered via 1-1 face to face visits in the workplace

Blended Learning:

Face to face: Learners receive monthly visits

Self Study: Learners expected to carry out self-study using Lifetime’s social learning platform, MyLife

Remote Visits: Carried out between the learner and their Regional Trainer

Contact: Learners have access to their Regional Trainer via the Learner Portal, email, telephone and MyLife

P R O G R A M M E M O D U L E S

The delivery model is broken down over the following topics:

Food Safety

People

Business

Mandatory Food Groups Additional

Food Groups Optional Food Groups 2 – Bread, Pastry & Cakes

Culinary Modules 1, 2, 3, 4, 5, 6, 7 & 8

Optional Food Groups 1 – Shellfish, Game, Offal, Rice, Pasta, Vegetable Protein

I N T E R A C T I V E L E A R N I N G O N M U LT I P L E D E V I C E S

Interactive Activities

Video

Interactive Worksheets

Audio

C O M M I S C H E F L E V E L 2A P P R E N T I C E S H I P

E N D - P O I N TA S S E S S M E N T

E N D - P O I N T A S S E S S M E N T P R O C E S S

Gatewayconversation with Lifetime Trainer,

Manager andLearner

Assessmentsbooked and tracked

via EPA Pro

PlanningMeeting with

Innovate Assessor,Manager and

Learner

Learner Results

Tracked via EPA PRO – Bespoke System

Registration CertificationAverage duration 3 months

Lifetime willfund 1 x re-take

E P A C R I T E R I A

READINESS FOR EPA EPA CRITERIA WEIGHTINGS HOW IT IS DELIVERED KEY INFORMATION

FUNCTIONAL SKILLSEnglish and Maths Functional Skills must be achieved at Level 1 (No requirement for ICT)

GATEWAY DISCUSSIONTraining provider, learner and employer have a face to face gateway conversation meeting to all verify that they all agree that the learner is ready for EPA to begin

PLANNING MEETINGPlanning meeting scheduled with Innovates End Point Assessor, learner and employer. Completion of EPA Readiness Form – completed and sent to Innovate to allow for planning meeting to take place. A log of dishes which will be assessed prior to and discussed during the professional discussion.

Planning meeting. N/A

PLANNING MEETING – Held with employer, learner and End Point Assessor to build relationship, answer any questions and discuss the requirements and plans for the EPA activities and to schedule future meetings.

The maximum length of the assessment is 2 months and the results are distinction, pass or fail. Training providers will have to identify learner specialism when registering with IAO. Should an learner fail one assessment activity this should be retaken as soon as the learner is ready and when practicable for the business. Should they fail two or more activities a period of further training and development lasting between one and three months must take place before a resit.

When retaking an assessment activity the maximum grade that can be achieved for that activity is a pass.

On demand test.

Not clearly specified in Assess plan - IAO to confirm in specs.

MULTIPLE CHOICE – On screen test delivered through Innovate’s bespoke IT system. 90 minute exam and 10 minutes of reading. Completed at workplace or in appropriate assessment centre. Is pass/fail.

Learners need to attain 70% to pass the multiple choice test and 85% to achieve a distinction. If an learner fails twice (on any assessment) then a period of further training and development must take place. We provide one attempt at no extra cost.

Culinary challenge observation.

Not clearly specified in Assess plan - IAO to confirm in specs.

2 hours to produce main course from the organisation’s menu, Dessert - base dessert category issued by assessor, must be adapted to reflect customer demand / seasonality.

In a controlled environment.

The learner must demonstrate competence against all of the assessment criteria. Any assessment criteria in not covered in the observation need to be covered in the professional discussion. The learner will perform each task required to the correct standard in a logical order adhering to food safety and organisational requirements. To achieve a distinction the learner must demonstrate excellence in their approach, working efficiently and effectively, prioritising tasks and using appropriate communication. Food preparation, cooking and finishing tasks will be executed to an excellent standard, dishes will be accurately presented and flavour / taste profile fully to the required standard. In the culinary challenge effective planning will demonstrate detailed research into the adapted dish and the learner will work within planned timescales to maximise productivity and produce a high quality end result. The learner must adhere to food safety and organisational requirements throughout.

Practical observation.

Not clearly specified in Assess plan - IAO to confirm in specs.

PRACTICAL OBSERVATION – Assessor visits workplace with standardised forms provided by People 1st and observes the learner in the role. 3 hours of observation and cannot be simulated. Assessor visits workplace with standardised forms provided by People 1st and observes the learner in the role. 3 hours of observation and cannot be simulated. Must maximise the learner’s opportunity to demonstrate competence across the required range of food groups, preparation and cooking methods

Professional discussion.

Not clearly specified in Assess plan - IAO to confirm in specs.

PROFESSIONAL DISCUSSION – Structured discussion between the Assessor and learner in a suitable environment. 40 minute duration with up to 5 days prior notice to discuss the programme, learning received, and development of the learner. The learner may bring any materials to support competency. Employer can be present during the Professional Discussion. This is marked using a criteria based standard scoring template, and the grade given is the final decision. 

The learner must demonstrate competence against all of the assessment criteria specified and to achieve a distinction  will explain, and provide requested evidence to prove, how they have met the relevant assessment criteria, including effective communication, team work, self-evaluation and the detailed behavioural elements of the standard. 

EPA CRITERIA FOR LEVEL 2 COMMIS CHEF

Can be completed in any order

ESFA CERTIFICATION

Minimum12 months

on-programmelearning

ON-PROGRAMME LEARNING

2 hourobservationin controlledenvironment

CULINARY CHALLENGE

OBSERVATION

GradingPass/Merit/Distinction

GRADING AND DETERMINATION

Requirementfor Gateway

Level 2 Literacyand Numeracy

GATEWAY

E P A J O U R N E Y

PLANNING MEETING

With the apprentice,

training provider, employer and

End-point Assessor

ON-DEMAND TEST

90 minutemultiple

choice test

PRACTICAL OBSERVATION

3 hourworkplace

observation

40 minutediscussion

PROFESSIONAL DISCUSSION