Chef Standards

Overview

This apprenticeship programme has been designed for individuals working within a professional kitchen environment who are looking to develop their skills, knowledge and behaviours in regards to kitchen operations.

Role Profile

It is the role of a production chef to work as part of a team in time-bound and often challenging kitchen environments, for example in schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production Chef or appropriate line manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. Production chefs apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.

Requirements

• No previous experience required.
• Learners should be comfortable using a computer to gather workplace evidence.

End Point Assessment 

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

     On Demand Test: 60 minute multiple-choice test
     Practical Observation: 2 hour practical assessment followed by questions questions
     Professional Discussion: 40 minute structured meeting

Overview

The purpose of the occupation is to plan, prepare and produce complex, refined patisserie in a variety of establishments. Pastry Chefs will plan, prepare, cook and finish advanced patisserie, using a range of refined techniques, tools and specialist equipment.

Role Profile

Pastry Chefs will demonstrate expertise in a range of pastry activities producing a wide range of refined products and will be required to have excellent skills in following recipes, attention to detail, and knowledge of food production methods. In their daily work, a pastry chef interacts with internal customers, such as staff from across the wider organisation, other chefs, pastry chefs, bakers, junior members of the kitchen and people from other teams and functions. 

Requirements

• No previous experience required.
• Learners should be comfortable using a computer to gather workplace evidence.

End Point Assessment 

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

Overview

This apprenticeship programme has been designed for individuals who are running a specific section of a professional kitchen, for example, sauces, pastries or fish. Within this apprenticeship standard learners will develop and deliver complex dishes.

Role Profile

A chef de partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a station or section chef, the chef de partie reports to the senior chef and has a very important role in any kitchen.

Requirements

• No previous experience required.
• Learners should be comfortable using a computer to gather workplace evidence.

End Point Assessment 

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

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 in 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

• No previous experience required.
• Learners should be comfortable using a computer to gather workplace evidence.

End Point Assessment 

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