Level 2

An Intermediate Apprenticeship is a job with an accompanying skills development programme designed by employers in the sector. It allows you to gain technical knowledge and real practical experience while being paid to do so. Along with functional and personal skills that are needed for your immediate job and future career you will learn through a mix of project based learning in the workplace, formal off the job training, and the opportunity to practice and embed new skills in a real work context.

A Commis Chef is the most common starting position in many kitchens and in principal the most junior culinary role. A Commis Chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. The primary objective of the Commis Chef is to 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. The learning journey of any chef will vary considerably from one individual to the next; however it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role.

This qualification will introduce staff to the skills that are required to plan, organise and evaluate events by developing their knowledge and understanding. Areas covered include marketing methods and resources, market research, human resources, communication and customer service relevant to events.

The qualification is suitable for staff who wish to develop their knowledge and understanding of planning and running an event. It may be used as an introduction for those working in or preparing for a wide range of job roles in diverse sectors which require them to plan and organise events as part of their responsibilities.

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This one day course provides essential knowledge and understanding of good hygiene practice for anyone working within the food industry, where a degree of training is now a legal requirement.

This course is designed to give an appreciation of the fundamentals of good food hygiene practice.

The fee is £70 per person inclusive of all learning materials.

The course will be run at West Suffolk College, adhering to all Government guidelines in place at time of training.