- Course Information
This course enables Apprentices to gain a qualification that relates directly to the hospitality industry. The dynamics of the course means that the Apprentice can gain professional skills in a variety of kitchen areas. The variety of units allows the qualification to be tailor-made to suit the Apprentice and employer. The Level 2 course provides experience of Professional Cookery at a supervisory level, together with a qualification directly suited to the catering and hospitality industry.
- Course Code
- Validated By
- City & Guilds
- Learner Aim Reference
- Attendance Pattern
- Daytime or Evening
- Course Level
- Level 2
- Study Mode
- Full Time
- Course Location
- Leyland Campus
- Age Group
- Adults (19+)
School Leavers (16-18)
- Course Duration
- 15 (+4 EPA) months
Runshaw College has a fully functional bistro kitchen and provides Apprentices with the opportunity to further develop the specialised skills learnt in the workplace. Apprentices must be in suitable employment; Runshaw Business Centre can assist potential Apprentices to find suitable work at the required level.
You will work towards a Commis Chef Apprenticeship Standard consisting of:
- Commis Chef
- Functional Skills in Maths and English
- Employment Rights & Responsibilities
Delivery of knowledge will be work-based with day release attendance in college, where you will be assessed in our kitchen facilities at our Leyland campus on Langdale Road. You will also have the opportunity to develop skills further using the Gold accredited facilities and chef lecturer guidance to ensure you are knowledgeable and equipped fully for your career.
- Equipment Required
Apprentices will be expected to purchase their own uniform, equipment, files and dividers. Runshaw College will issue Apprentices with a course log book and a hat.
- Entry Requirements
No GCSEs required, but must demonstrate the ability to achieve Maths/English L1 functional skills as indicated in BKSB assessment.
Please note that employers may stipulate higher entry requirements than those listed and should therefore be treated as the minimum entry criteria.
However, if you do not currently meet the entry requirements for the apprenticeship you wish to apply for, you may also be considered based on related subject qualifications and/or life/work experience or upon successfully achieving the required Basic and Key Skill Builder (BKSB) results.
- How will I be assessed?
Assessment will be through observation, work products, professional discussion and portfolio completion.
- Employer Requirements
Employers must be prepared to work with their Apprentices to develop their knowledge and skills by providing a wide range of learning and training opportunities. They must also be prepared to allow them to attend College sessions at the agreed times. Employers are also expected to encourage Apprentices to research their chosen vocation and to support any work experience that will benefit the Apprentice to come up to a supervisory level of competence.
- Progression Pathway
Dependent on job role and experience, progression could be to a career as a chef and possibly an Advanced Apprenticeship as a Senior Chef.
- Attendance & Support
Runshaw College believes that attendance and punctuality are key factors in the timely success of an Apprenticeship. Apprentices are accepted on the basis that they will have a high level of attendance at College and in the workplace. Persistent or regular absenteeism is a disciplinary offence and may lead to dismissal from the programme.
Runshaw Apprentices will be offered support and be encouraged to develop the ability to work on their own and as team players. We expect our Apprentices to show enthusiasm and the motivation to reach and exceed their goals.
It is important to maintain time keeping and attendance for both college and work place sessions to ensure learners remain on target.
- National Careers Service
For guidance about what careers subjects can lead on to please follow this link to the National Careers Service.