On an apprenticeship programme, apprentices will learn and develop a range of knowledge, skills and behaviours. These include:
• How to identify personal goals and development opportunities and the support and resources available to achieve these
• The importance of organisational/brand specifications and consistency in food production
• Principles of customer service and how individuals impact customer experience
• Produce dishes to suit individuals’ specific dietary, religious and allergenic needs as required
• Complete and maintain documentation to meet current legislative guidelines
• Maintain quality and consistency in food production by using resources in line with organisations’ financial
constraints, style, specifications and ethos
• Takes responsibility
• Leads by example
• Challenges work methods
End Point Assessment:
Apprentices without Level 1 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
