What is it like to study this course and how will I be assessed?
A commis chef is the most common starting position in many kitchens and the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. A commis chef will learn and understand how to carry out the basic functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired.
You will be assessed by your Training Officer and tutor in a variety of ways, including exams and practical assignments.
Topics will include:
• Identify correct ingredients and portion sizes for each dish in line with recipe specifications
• Identify the principles of basic food preparation and cooking; taste, allergens, diet and nutrition
• Recognise the impact of seasonality on the availability, quality and price of ingredients
• Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
• Follow safe working practices when storing, preparing and cooking ingredients to maintain their quality and safety
• Recognise how technology supports the development and production of dishes and menu items in the kitchen
• Identify traditional cuts of; and basic preparation methods for, meat, poultry, fish and vegetables
• Understand the basic costing and yield of dishes and the meaning of gross profit