This apprenticeship covers knowledge and skills in:
The apprenticeship involves 20% off-the-job training leading to an end point assessment.
You need English and Maths GCSE at grade D or equivalent qualifications, but this can be achieved while you are on the course, depending on your screening results.
You should be employed in a bakery for 30 hours or more per week.
You will cover:
A variety of assessment methods will be agreed with all parties involved. The end point assessment contains three parts:
You could progress to supervisor or management courses and roles.
Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.
She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.
"I can't expect to be able to tell other people what to do if I've never done their job myself."