What's covered?

All Apprenticeships consist of a Framework of different elements. They must include qualifications that, when achieved, prove the Apprentice's competence in carrying out work of the Level and type identified in the Framework. Also included must be qualifications which demonstrate the technical knowledge of the job and industry, plus more wide ranging general skills required to operate successfully in the trade; these will include Maths, English and, if appropriate, ICT and Employer Rights and Responsibilities.

The different elements can be combined in one qualification, or be covered in separate qualifications, but all elements must be achieved to obtain a full Apprentice Certificate.
Each apprentice will complete assessment activities and cover the criteria for core functions. The core units are focused on food safety, people, the business and culinary principles where learners are expected to understand key factors that affect the hospitality industry as well as preparation, cooking and finishing of a wide range of ingredient.

There are a wide range of preparation and cookery methods that learners are expected to demonstrate competence in, including fish, meat poultry and options to cover shellfish, game, offal, vegetables, sauces, stocks, soup, rice pasta, pastry, cakes, hot and cold desserts, egg dishes and bread & dough products. More details will be provided when apprentices are enrolled onto the programme and are encouraged to select dishes that cover the ingredients required.

What do you need?

Full-time employment within the hospitality industry at commis chef or above.

How you are assessed

You are assessed at the end of the programme with the following assessment methods;

  • 90 minute multiple choice test
  • 3 hour observation of the apprentice in the workplace
  • 2 hour culinary challenge to create a main course and dessert, using the organisation's menu.
  • 40 minute professional discussion, planned in advance to allow the apprentice to fully prepare for the discussion. Once the End Point Assessor has confirmed all of the elements have been completed, an overall grade will be determined based on the combination of performance in all assessment activities and must include a distinction in the two observations, plus a distinction in at least one of the other assessment activities.

How Long?

Between 14 -24 months

What course next?

Chef de Partie - An advanced level apprenticeship - you could train in higher level roles within the kitchen where you must take on supervisory responsibilities for other team members.

What could this lead to?

Employment as a chef de partie, Sous Chef or Kitchen supervisory across various sectors of the hospitality industry.

Choose from the following options

Many students are entitled to a reduction in tuition fees on many of our courses, which can dramatically reduce the overall cost of the course. More information can be found on our course fee reductions page. Financial support, loans and instalment plans are also available to eligible students.

Contact us on 01753 793288 to check whether you might be eligible for a reduced fee.

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