This apprenticeship will cover a broad range of knowledge, skills and behaviour topics including: maintaining excellent standards of personal, food and kitchen hygiene, ensure compliance to procedures, menu specifications and recipes. Producing food meeting portion controls, and budgetary constraints. Adapting and produce dishes to meet special dietary, religious and allergenic requirements. Following, completing and maintaining production schedules, legislative and quality standard documentation. Using specialist kitchen equipment, communicating internally and externally with customers and colleagues, committing to personal development activities, and more.
Learners must be aged 16+, not currently undertaking another funded programme of learning, employed a minimum of 16 hours per week, currently a resident in England, a resident in the UK for the last 3 years (unless exempt) and must have the right to live and work in the UK.
Apprentices will be required to have Level 1 English and Maths, either Functional Skills or equivalent before completing their End Point Assessment (EPA).
A natural progression route for this apprenticeship might be into a larger restaurant or hotel kitchen, with a larger menu requiring a range of methods and produce. Apprentices can progress to the Chef de Partie Level 3, Hospitality Supervisor Level 3 or another suitable Level 3 apprenticeship.