LEARNING AND DEVELOPMENT PRACTITIONER LEVEL 3

Overview

This Apprenticeship programme has been designed for individuals working within a kitchen environment who are looking to develop knowledge and skills including supervising and managing teams, developing menus and recipes and ensuring the standardisation of dish provision.

Role Profile

Senior production chefs may lead a brigade team or may support the head chef in larger establishments. They supervise production chef teams in a variety of kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. Senior production chefs have accountability for the day-to-day running of the kitchen service, producing, monitoring and maintaining consistent food standards, legislative requirements and quality across all areas and during all stages of production and supply.

Requirements

End Point Assessment

It is essential to gain the minimum marks in all three assessment modes. Successful Apprentices will gain a pass or distinction.

90-minute on-demand multiple-choice test

4-hour workplace observation

60-minute structured meeting

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Perfect for trainee chefs

12 month practical learning period
End Point Assessment