- Hospitality and Catering
- Chef Standards
Pastry Chef
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.
Practical assessment with questions: You will be observed by an independent assessor completing a set of tasksMultiple-choice test: 60 minute multiple-choice test
Professional Discussion: 90 minute structured meeting underpinned by a portfolio of evidence
Overview
Senior Production Chef
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.
On Demand Test: 90 minute multiple-choice testPractical Observation: 4 hour workplace observation with questions
Professional Discussion: 60 minute structured meeting