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Chef Academy
Commis Chef Academy
Designed to enrich the Level 2 Commis Chef apprenticeship
Chefs working towards their Level 2 Commis Chef apprenticeship or in a similar kitchen role will learn and understand how to carry out the basic functions in every section with the HIT Commis Chef Academy.
This learning gives chefs the opportunity to experience, consider and value each section of the kitchen with a view to choosing an area where they feel most inspired.
As part of their apprenticeship journey, Level 2 Commis Chef apprentices will attend each of the following workshops to boost their knowledge, skills and behaviours.
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Commis Chef Academy Workshops
Bakery and patisserie
Cakes | Biscuits | Sponges | Scones | Pastry
A skilled chef who knows how to prepare and present a range of delicious and tempting bakery and patisserie products will always be in demand!
In this comprehensive and practical workshop, chefs will expand their skillset to incorporate a variety of sweet dishes and techniques to their repertoire.
They’ll learn the secret behind the perfect cake, biscuit, sponge and scone. And how to produce show-stopping patisseries items – including methods to craft short, sweet, suet, choux, and the uber-handy, convenience pastries.
Bread and Dough
Bread Dough | Soda Bread | Enriched Dough | Pizza Dough | Flatbread
With dough skills and a dash of creativity, chefs have a multitude of dish options under their chef hat!
The knowledge gained in this hands-on workshop will open the door to really kick an establishment’s menu up a notch. This could include adding a rustic touch with some sourdough to meals enjoyed at breakfast or offering a taste of Italy at dinner with an authentic pizza dough.
Chefs will learn a handful of preparation and cooking methods as part of this workshop – including the fine arts of measuring and weighing, proving, glazing and decorating.
Game and offal
Kidneys | Liver | Pigeon | Rabbit | Sweetbreads
Known for its leanness and intense flavour, game can add a delicious depth to any savoury meal. Offal is high in flavour and packed with nutrients, meaning it’s rightfully earned a place on the menus of top eateries around the world.
Recently rising in popularity with fine dining establishments, this practical workshops will give chefs an appreciation of game and offal’s versatility.
Chefs will garner the technical skills to truly showcase these, sometimes forgotten, meats on their menus.
Shellfish and fish
Seasonal Fish | Scallops | Clams | Oysters | Squid
The ocean provides delicious and versatile cooking ingredients offering a vast selection of delicate and strong flavours, textures and colours, each of which brings its own unique qualities to a culinary menu.
This practical workshop focuses on the accurate, technical and complex preparation, cooking and finishing methods to get the most out of shellfish and fish.
Chefs will explore the sustainable and zero waste concept of nose to tail eating to their shellfish and fish menu choices.
Vegetables and vegetable protein
Seitan | Tofu | Soya | Jackfruit | Seasonal Vegetables
Delicious, nutritious and versatile – vegetables and vegetable proteins offer huge potential for creating tasty and exciting meat-free savoury dishes.
Soaring in popularity, plant forward dishes are increasingly being incorporated into mainstream menu planning as patrons strive for healthier and more sustainable alternatives to meat-based meals.
In this hands-on workshop chefs will learn flavour profiling, dish composition, seasonality and getting the most from vegetables and vegetable protein ingredients - from root to shoot.
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Testimonials
It was great speaking to our account manager, Catherine, this afternoon and great to hear that HIT are being so supportive with our apprentices, I found the call very positive in a time of crisis, so thank you.
The Learner’s leaflet is great and being sent out to Apprentices and Line Managers following our communication last week providing a great follow up.
Jonathan Foot - Head of Apprenticeships, Compass Group
McMullen’s chose HIT as its sole external provider for Apprenticeships and vocational qualifications in early 2015 and since then we have found them a pleasure to work with. Their expertise in this sector is superior and they have proven to be a professional and supportive partner who have a passion for learning and development, which matches our own organisation.
Amanda Walden – Training & Recruitment Manager, McMullen's
Encouraging our staff to improve their skills set and supporting them through apprenticeships and training programmes underlines our commitment to help them further develop their own careers. Offering the Level 4 Higher Apprenticeship also gives the Brend Group a point of difference which I’m convinced will help attract new members of staff in the future.
Andrew Mosedale - Group HR Manager, Brend Hotels
Our partnership with HIT has certainly made recruitment much easier in a very difficult labour market and gives us a point of difference in an increasingly competitive environment. Kew Green has also benefited enormously from well trained, skilled and competent staff who contribute significantly to the ever improving and high levels of customer experience that our guests expect and deserve.
Andrew Tregenza - HR Business Partner, Kew Green Hotels
Apprenticeships allow us to give people a great opportunity to develop a career with us and learn a skill or trade that will accompany them throughout their career and life. We see progression to the Level 4 qualification as key to our strategy of providing development at all stages of an employee’s career with Harrison.
Alex Taylor - Training Manager, Harrison Catering Services
HIT Training has provided such an incredible support to us during lockdown, with regular webinar invitations, videocalls and engagement solutions. Our business focus shifted to learning and development and we managed to enrol 3 times more apprentices on training programmes than before!
Anastasia Talatzidou -L&D Manager, Gaucho
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