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Reset  catering & hospitality apprenticeships
Course title

Commis Chef Apprenticeship Standard Level 2

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.

Campus: City Campus
Area: Catering & Hospitality
 
 
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Course title

Hospitality Team Member Apprenticeship Standard Level 2

A hospitality team member can work in a range of establishments, for example bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. The role is very varied and although hospitality team members tend to specialise in an area, they have to be adaptable and ready to support team members across the business, for example during busy periods. Specialist areas in hospitality include food and beverage service, serving alcoholic beverages and food preparation.

Campus: City Campus
Area: Catering & Hospitality
 
 
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