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A Commis Chef is the most common starting position in many kitchens and in principal the most junior culinary role. 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 on rotation – such as fish, pastry, sauces, vegetables and butchery – with a view to choosing an area they feel most inspired to specialise in. A Commis Chef will be supervised by a more senior chef and will need to understand and have experience in the basics that the commis chef role provides, in order to progress to any future senior chef role. The dishes produced by a Commis Chef will be prepared completely from scratch (i.e. a Commis Chef will not use any pre-packaged or pre-prepared products or ingredients).
A Commis Chef will develop skills, knowledge and behaviours in the following four key areas: Culinary Including menu/dish preparation; technology; stock maintenance; use of knives and kitchen equipment; ingredients/portion sizing; allergens; diet and nutrition. Food Safety Including food safety practices; maintaining hygiene standards; storing, preparing and cooking ingredients. People including team performance; working effectively; communication. Business Including costing of dishes; resource management; supply chain/waste management; risk recognition. All food groups are to be covered. Fish, meat, poultry, sauces, stocks, soups and hot and cold desserts are a selection of the specialist units in some of the groups. It is not necessary to ensure every food group is prepared, however every food group must be addressed in terms of knowledge and preparational competence. Functional Skills in English and Maths Learners who have not already achieved Level 1 English and Maths, must do so as part of the programme and must also attempt the assessment at Level 2.
Learners will need to undertake an End Point Assessment which consists of 4 elements. The first 3 elements may be completed in any order, but must be completed prior to the professional discussion. • Practical observation. • Multiple choice test. • Culinary challenge. • Professional discussion.
Up to 20 months (ie a practical training period of up to 16 months, followed by an End Point Assessment (EPA) period of up to 4 months).
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