On an apprenticeship programme, you will learn and develop a range of knowledge, skills and behaviours. These include:
• The importance of monitoring the correct use and maintenance of food production equipment and the procedure for dealing with misuse and malfunctions
• How to work with people from a wide range of backgrounds and cultures and how local demographics may impact the product range of the business
• Understand how technology can improve efficiency and productivity within food production organisations
• Supervise the production of centrally developed menu items and dishes according to organisational specifications
• Maintain harmony across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
• Effectively control resource allocation, minimise wastage and use sustainable working practices
• Solution focused
• Enthusiastic
• Open and honest
End Point Assessment:
Apprentices without Level 2 English and Maths will need to achieve this prior to taking the end-point assessment. The apprentice must complete all elements of the on programme learning to achieve the assessment gateway requirements. The EPA consists of 3 assessment methods:
• On demand test
• Practical observation
• Professional discussion
