Commercial Food Preparation (Commi Chef) Level 2

Culinary Arts encompasses a host of sub-disciplines! Securing a job working as a line cook in a restaurant does not have to be your only option because Culinary Arts is no longer limited to just restaurants. Whether you want to work on a Cruise Line or start your own business, let us help you develop your creativity in this field so you can find your niche in the marketplace and leave your mark anywhere in the world.

The aim of this course is to expose trainees to the proper techniques used when preparing and serving food, as well ensuring proper nutrition. With an emphasis on Occupational health and safety standards and practices, participants in this programme will be taught safe and sanitary procedures for maintaining a healthy environment as well as safely producing food.

Additionally, the course allows trainees to explore new and emerging trends in culinary arts.

This qualification is for persons who wish to pursue a career path in Commercial Kitchens. This qualification focuses on the skills for the Commercial Cooks at the operational level. These individuals will operate with limited supervision under the guidance of the senior chef within a commercial kitchen environment. Upon completing this qualification plan individuals will be certified as a Commis Chef.

Persons who complete this qualification can be employed in the following jobs:
 Job title: Garde Manager; Butcher; Food Artist; Pastry Cook/Baker

 Job Qualifications include:
Garde Manager (J01THH20617), Butcher (J02THH20617), Food Artist (J03THH20617), Pastry Cook (J04THH20617), Baker (J05THH20617)

Commercial Food Preparation Level 2

Duration: ten (10) months

Location: Hazard Skills Training Centre - CTDI

Overview:

The primary objective of the Commis Chef programme is to learn and understand how to carry out the basic functions in every section of the kitchen. A Commis Chef assists a section chef, also known as a Chef de Partie. The role is made up of many varying responsibilities including: Assisting in the food preparation process. The Level 2 Certificate is great for those who have aspirations to become a professional chef or work in the food industry. The course sets a solid foundation to help build on the key principles for working in a kitchen and cooking with the major food groups. Cooking and preparing elements of high quality dishes. The course combines theory with laboratory activities. Trainees begin with fundamental skills including leadership, customer service, basic management, problem solving and work place safety.

The technical qualification is suitable for anyone either in full-time employment, or progressing from a Level 1 qualification or those who are able to start a qualification at Level 2.

Objectives:

Introduction to basic management and supervision
Practicing Safe, hygienic and secure working environments in hospitality
Introduction to effective teamwork
Giving customers a positive impression
Introduction to Food safety in catering
Principles of customer service in hospitality, leisure, travel and tourism
Offer Fine Dining Service
Offer Buffet Service
Learn Fast Food Operation
Preparing and presenting food for cold presentation
Learn the basic principles of menu design, layout and presentation
Learn how to pair food and beverages and Keep up to date with popular trends
Introduction to working as part of a team to deliver specific requirements, promotions and specials to customers.
Provide efficient, accurate and Effective service in line with customer needs and brand standards.
Preparing and serving non-alcoholic beverages

Entry Requirement:

Any NVQ-J Level 1 certification or successful completion of the HEART NSTA Trust Diagnostic Test or at least one (1) CSEC or GCE subject.

Qualification Gained:

NVQ-J Level 2 Certificate in Commercial Food Preparation (Commi Chef). The NVQ-J Certification is recognized in all CARICOM and Commonwealth countries.

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