English and Maths GCSE's grades 4/C or above or equivalent. Individual employers may have their own higher entry requirements.
On an apprenticeship programme, you will learn and develop a range of knowledge, skills and behaviours. These include:
- The importance of monitoring the correct use and maintenance of food production equipment and the procedure for dealing with misuse and malfunctions
- How to work with people from a wide range of backgrounds and cultures and how local demographics may impact the product range of the business
- Understand how technology can improve efficiency and productivity within food production organisations
- Supervise the production of centrally developed menu items and dishes according to organisational specifications
- Maintain harmony across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
- Effectively control resource allocation, minimise wastage and use sustainable working practices
- Solution focused
- Enthusiastic
- Open and honest
End Point Assessment:
Apprentices without Level 2 English and Maths will need to achieve this prior to taking the end-point assessment. The apprentice must complete all elements of the on programme learning to achieve the assessment gateway requirements. The EPA consists of 3 assessment methods:
- On demand test
- Practical observation
- Professional discussion
As part of the apprenticeship there is a dedicated off the job learning requirement. This is a minimum of 6 hours per week for the duration of the apprenticeship. This could include:
Role Development:
- Observing colleagues
- Receiving mentoring
- Shadowing
- Training
Programme Development:
- Teaching or learning the theory related to their roles
- Coursework
On completion of this standard, apprentices can progress into a wide range of employment opportunities or further education.
Typical Job Roles: Head Chef, Second Chef, Kitchen Manager / Supervisor, Cook