Who are we?

ART Providers Skill Centre (ART) is a UK based organization that is committed to provide you with the right skills, learning and career opportunities in your chosen apprenticeship course programme. We exist to produce top quality apprentices and support employers in bridging them to the right apprentice such as yourself.

We are now offering a Commis Chef course programme in Level 2. Inquire now!

What will you learn in this course?

Apprentices on the Commis Chef may work in different types of organisations and employers such as restaurants, hotels, care homes/hospitals, military establishments and cruise ships. The broad purpose of the occupation is to support the kitchen in providing the culinary offer by preparing, cooking and finishing a range of food items whilst rotating around each section of the kitchen. 

Commis chefs will work as part of a kitchen brigade to ensure the quality of the food items produced meet brand, organisational and legislative requirements including the completion of food safety management documentation. They receive, check and correctly store deliveries as well as checking and reporting food items and stock levels. Commis chefs contribute to improving the culinary offer of their organisation. In their daily work, an employee in this occupation interacts with a team (brigade) of chefs, the wider team including front of house staff, suppliers and customers. Commis chefs may work unsociable hours, including early mornings, late evenings, weekends and holidays. An employee in this occupation will be responsible for maintaining high standards of personal, food and kitchen hygiene in their section. 

Previous accomplishments are meticulously deliberated from the start to ensure time on the programme is maximized. Our approach is strong Information, Advice and Guidance (IAG) to guarantee that each Apprentice understands the context of their learning, the assessment methodology and that their future career advancement is carefully mapped into their journey.

Knowledge you’ll gain:

• The importance of checking food, equipment, chemical and commodity stocks and keeping the storage areas in good order, know the procedures to carry out and how to deal with identified shortages and food close to expiry date
• How to undertake set up, preparation and cleaning tasks to organisational standard whilst working in a challenging, time- bound environment
• Correct ingredients and portion sizes for each dish in line with recipe specifications
• The principles of basic food preparation and cooking; taste, allergens (including intolerances), diet (including religious, cultural and medical) and nutrition
• Commonly used knives and kitchen equipment and their specific function
• Sources and quality points of common food groups including meat, poultry, game, offal, fish, shellfish, vegetables, sauces, soups, stocks, rice, pasta/noodles, eggs, vegetable protein, dough, pastry, cakes, sponges, biscuits and scones, hot and cold desserts
• Preparation methods for meat, poultry, game and offal including cutting, slicing, dicing, mincing, trimming, boning, tying, checking and preparing cavities, skinning, tenderising, marinating, seasoning, applying dry rubs, stuffing, filling, trussing, coating and portioning
• The relevant legislation, regulations and responsibilities pertinent to this occupation
• The importance of following legislation and regulations and consequences of failing to meet them
• How personal and team performance impact on the successful production of dishes and menu items
• How to communicate with colleagues and support team members
• The importance of training and development to maximise own performance
• Professional behaviours and organisational culture
• How all teams are dependent on each other and the importance of teamwork both back and front of house
• Basic costing and yield of dishes and the meaning of gross profit
• The principles of supply chain and waste management
• Potential risks in the working environment, how to address them and the potential consequences of those risks