What qualification will I achieve?
- Maintain excellent standards of personal, food and kitchen hygiene
- Ensure compliance to procedures, menu specifications and recipes.
- Produce food meeting portion controls, and budgetary constraints
- Adapting and produce dishes to meet special dietary, religious and allergenic requirements
- Follow, complete and maintain production schedules, legislative and quality standard documentation.
- Use specialist kitchen-equipment
- Communicate internally and externally with customers and colleagues.
- Commit to personal development activities
How is my course assessed?
Method 1 - On-demand test:
- 60-minute (including 10 minutes reading time) on-demand test.
- 30 multiple-choice based questions covering the standard criteria identified in Annex A
- Externally set and marked automatically by the end-point assessment organisation
- Undertaken either on the employer's premises or off site
Method 2 - Practical Observation:
- 120-minute (+/- 10% at the discretion of the independent assessor) practical observation followed by question and answer session.
- Observation must cover preparation and service; the observation timings may be split to accommodate this.
- Covers the standard criteria identified in Annex A.
- Externally observed and marked by the end-point assessment organisation.
Method 3 - Professional discussion:
- 40-minute (+/- 10% at the discretion of the independent assessor) structured meeting.
- Covers the standard criteria identified in Annex A.
- Structured discussion between the apprentice and the independent end-point assessor
- Led by the independent end-point assessor
Completion:
Independent end-point assessor confirms that each end-point assessment method has been completed.
The achievements is determined by the independent end-point assessor based on the combination of performance in all end-point assessment methods.
The apprenticeship is graded Fail/ Pass/ Distinction see grading on page 9