Commis Chef Programme

Introduction

Achieve an accredited and internationally recognised Quality Council for Trades and Occupations (QCTO) certificate. Work as a cook in a commercial kitchen or manage your own catering business within the exciting world of culinary arts. This programme will equip you with the knowledge and skills necessary to excel in the culinary industry.

Programme Details

During this programme you will gain the following knowledge and skills:

• Strengthen your business skills when applying numeracy, units of measurement, resource management, operational cost control and your level of computer competency
• Get introduced to the catering and hospitality industry
• Set your personal development path as a culinary professional
• Practise personal hygiene as well as food and workplace safety
• Be aware of environmental impact
• Familiarise yourself with nutrition and diets
• Plan and cost menus
• Get to know the theory behind food production
• Document and report on kitchen activities
• Explore the kitchen, utensils and production systems, processes and resources
• Identify basic ingredients together with food preparation methods and techniques
• Practise a variety of cooking methods and techniques
• Introduction to gastronomy, flavour construction and global cuisines

How Your Programme Will Be Run

Our Cook programme enables you to cover all components online, which are accessible on your PC or mobile phone. You will learn different methods and techniques through engaging videos, multimedia, and online learning experiences. The programme includes recipes, structured practical sessions, and professional support. Additionally, you will participate in a guided workplace experience component at one of our approved hospitality partners.

Industry Experience

One of the modules you will complete during your studies is industry experience. This module requires students to spend a required number of training hours in various areas within an industrial kitchen or food production unit that complies with health and safety regulations. These areas may include, but are not limited to, storage areas (ambient, fridge, freezer), cleaning areas (scullery), preparation areas (cold kitchen), and cooking areas (hot kitchen).

The purpose of the industry experience is to provide you, the student, with an opportunity to gain exposure to working as part of a team, engage in the processes and procedures for preparing kitchen resources including ordering, receiving, storing, and issuing commodities, and planning sustainable production for different-sized functions.

Online students are required to find their own industry experience placements.