Commis Chef
Level 2
Units within this qualification include:
Culinary Principles and Practices – Level 2
Allergen Awareness and Control in a Commis Chef Environment – Level 2
Maintaining Food Safety in a Commis Chef Environment – Level 2
Effectively Cleaning Food Areas – Level 2
Achieving Performance through Own Role and Working with Others – Level 2
Minimising Loss in the Food Operations Industry – Level 2
Preparing and Cooking: Meat and Offal – Level 2
Preparing and Cooking: Poultry – Level 2
Preparing and Cooking: Fish and Shellfish – Level 2
Preparing and Cooking: Game – Level 2
Preparing and Cooking: Vegetables – Level 2
Preparing and Cooking: Rice, Pasta and Egg Dishes – Level 2
Preparing and Cooking: Stock, Soup and Sauces – Level 2
Preparing and Cooking: Vegetable Protein – Level 2
Preparing and Baking: Bread and Dough – Level 2
Preparing and Cooking: Pastry – Level 2
Preparing and Baking: Cakes, Sponges, Biscuits and Scones – Level 2
Preparing, Cooking and Baking: Hot and Cold Desserts – Level 2
Contact Us
Contact Us
Botley Mills, Mill Hill, Botley, Hampshire,
SO30 2GB
02380 016 555
enquiries@datrainingandconsultancy.co.uk
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