Commis Chef Apprenticeship Level 2 (In-Year Start)
Apprenticeship Standard
This apprenticeship is a great way to start your journey to working in a professional kitchen.
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Level 2
Attendance - Full-time
Duration - 12 months
Start date - September
Where - Huddersfield Centre
Course Overview
*Please note: We can only accept applications from individuals who have already completed Year 11 (or equivalent), as this course begins before September 2026. If you have not yet finished Year 11, please apply for September 2026 entry instead.
Commis chef is the starting point in most kitchens. On your apprenticeship, you will spend a minimum of 30 hours working in industry and one day a week at college. In college, you will spend time in the kitchens with our chef lecturers developing your cooking skills and also working on your English and maths portfolios if required.
Commis chef is the starting point in most kitchens. On your apprenticeship, you will spend a minimum of 30 hours working in industry and one day a week at college. In college, you will spend time in the kitchens with our chef lecturers developing your cooking skills and also working on your English and maths portfolios if required.
All apprentices will also get the chance to develop hot and cold desserts, produce cakes, biscuits and bread. By the end of your apprenticeship, you will have developed the correct techniques with knives and how to use a variety of kitchen tools and equipment. In the modern kitchen it is important to accommodate a range of specialist diets and understand the risks of allergies.
This apprenticeship will teach you the basic skills you need to be a commis chef in a busy kitchen covering all stations. You will learn how to prepare, cook and finish basic dishes, including fish and shellfish, poultry, meat and game, as well as learning to prepare vegetables. You will spend time mastering the skills required to make stocks and sauces, soups and egg dishes.
An important element of your apprenticeship will be understanding health, safety and security in the workplace and waste management. All chefs need to plan a menu, budget it and understand supply management. A well-run kitchen involves teamwork and this is a key part of your apprenticeship, as well as understanding the expected professional behaviour in the industry.
*Please note: We can only accept applications from individuals who have already completed Year 11 (or equivalent), as this course begins before September 2026. If you have not yet finished Year 11, please apply for September 2026 entry instead.
Commis chef is the starting point in most kitchens. On your apprenticeship, you will spend a minimum of 30 hours working in industry and one day a week at college. In college, you will spend time in the kitchens with our chef lecturers developing your cooking skills and also working on your English and maths portfolios if required.
Commis chef is the starting point in most kitchens. On your apprenticeship, you will spend a minimum of 30 hours working in industry and one day a week at college. In college, you will spend time in the kitchens with our chef lecturers developing your cooking skills and also working on your English and maths portfolios if required.
This apprenticeship will teach you the basic skills you need to be a commis chef in a busy kitchen covering all stations. You will learn how to prepare, cook and finish basic dishes, including fish and shellfish, poultry, meat and game, as well as learning to prepare vegetables. You will spend time mastering the skills required to make stocks and sauces, soups and egg dishes.
All apprentices will also get the chance to develop hot and cold desserts, produce cakes, biscuits and bread. By the end of your apprenticeship, you will have developed the correct techniques with knives and how to use a variety of kitchen tools and equipment. In the modern kitchen it is important to accommodate a range of specialist diets and understand the risks of allergies.
An important element of your apprenticeship will be understanding health, safety and security in the workplace and waste management. All chefs need to plan a menu, budget it and understand supply management. A well-run kitchen involves teamwork and this is a key part of your apprenticeship, as well as understanding the expected professional behaviour in the industry.
Core Skills Gained:
GCSE English and maths at grade 3 or above.
To start your apprenticeship you must have secured employment that the college has agreed is suitable.
To start your apprenticeship you must have secured employment that the college has agreed is suitable.
Level 3 Apprenticeship Chef De Partie
Employment
Employment
To complete your apprenticeship, you need to complete the end point assessment. This involves passing your English and maths qualification at level 1 and show that you are working towards level 2. You will also have to complete a professional discussion, be observed in the workplace, complete a set task and an online multiple-choice assessment.
Why work in the Hospitality & Catering Industry?
Wide range of jobs in the Why work in the Hospitality & Catering Industry
Excellent choice of employers in the area
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