Commis Chef Level 2. Apprenticeship A-Card

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Alexis Parrish
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1 Commis Chef Level 2 Apprenticeship A-Card

2 Commis Chef Level 2 Apprenticeship A-Card The Commis Chef Apprenticeship has been designed to develop your ability to carry out basic cooking tasks and functions across all sections of the kitchen under the supervision of a more senior chef. We expect that by completing this apprenticeship programme, you will acquire the skills and knowledge needed to progress to more senior roles within the kitchen. We hope this programme will inspire you to choose a specific section where you would like to specialise. For more information or to apply contact us: Umbrella Training info@umbrellatraining.co.uk #ComeUnderOurUmbrella #LearnSomethingNew Your Development Programme at a Glance What will I learn? beef, lamb, pork and poultry vegetables fish and shellfish game & offal How to be creative and develop own dishes using a variety of ingredients How to make desserts which include pastry making skills Importance of sustainable sourcing Food safety and other legislation related to your work as a chef Basic costing and yield of dishes Principles of supply chain and waste management How to communicate effectively within your team and with front of house How to support development of self and colleagues What will it look like? Once a month off the job development with chef specialists Monthly 1-1 Coaching Support Professional discussions Mock end-point assessment helps you to prepare for independent end-point assessment Culinary Apprenticeship Club Virtual Learning Environments platforms designed to help with learning for visual learners Workplace Observations Presentation of Business Improvement Project How long will it take? The development part of your journey will be 12 months followed by up to 2 months assessment gateway where you will be expected to pass through to end-point assessment. How do I get assessed? End point assessment (EPA) After you have completed all the on programme development activities including Functional Skills in English and Maths, your Learning Development Manager (LDM) and mentor / line manager will agree on your readiness for EPA. Your independent EPA will consist of: 90-minute on demand multiple choice test 3-hour workplace observation 2-hour culinary challenge 40-minute professional discussion led by the independent end-point assessor involving the apprentice and employer Functional Skills English & Maths You must pass Level 1 English and maths Functional Skills or have attained an equivalent level qualification. You will also need to be working towards Level 2 in both English and maths. Progression? YES please! Use your newly acquired skills and knowledge to gain career progression and join our Chef de Partie Apprenticeship development programme.

3 Commis Chef, Level 2 Standard Culinary Know it Show it Live it Identify the factors which influence the types of dishes and menus offered by the business Recognise how technology supports the development and production of dishes and menu items in own kitchen Recognise the importance of checking food stocks and keeping the storage areas in good order, know the procedures to carry out and how to deal with identified shortages and food close to expiry date Know how to undertake set up preparation and cleaning tasks to standard whilst working in a challenging, timebound environment and cleaning Identify correct ingredients and portion sizes for each dish in line with recipe specifications Identify the principles of basic food preparation and cooking; taste; allergens; diet and nutrition Identify commonly used knives and kitchen equipment and their specific function Recognise and understand sources and quality points of common food groups and commodities Contribute to reviewing and refreshing menus in line with business and customer requirements Use available technology in line with business procedures and guidelines to achieve the best result Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order Work methodically to prioritise tasks, ensuring they are completed at the right moment and to the required standard Measure dish ingredients and portion sizes accurately Demonstrate a range of craft preparation and basic cooking skills and techniques to prepare, produce and present dishes and menu items in line with business requirements Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and presenting food Correctly store and use food commodities when preparing dishes Show enthusiasm for keeping up to date with business and industry trends Use technology and equipment in line with training Has the confidence to promptly deal with sub-standard ingredients, or those nearing their sell by date Demonstrate the ability to identify when tasks are not going to plan and has the confidence to request support when needed Pay attention to detail and work consistently to achieve standards Show commitment to developing skills and knowledge; trying out new ingredients and dishes; practicing and reflecting on different preparation and cooking techniques Demonstrate care and attention when using knives and equipment Consistently use the correct volume and quality of commodities in each dish, maintaining attention to detail Identify traditional cuts of; and basic preparation methods for, meat, poultry, fish and vegetables Apply correct preparation and selection methods when using meat, poultry, fish and vegetables in dishes Utilise the correct cuts and preparation methods to produce high quality, technically sound dishes Recognise the impact of seasonality on the availability, quality and price of ingredients Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification Has an appreciation of ingredients Food Safety Identify the personal hygiene standards, food safety practices and procedures required, understand the importance of following them and consequences of failing to meet them Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required Demonstrate high personal hygiene standards Know how to store, prepare and cook ingredients to maintain quality, in line with food safety legislation Store, prepare and cook ingredients correctly to deliver a quality product that is safe for the consumer Follow safe working practices when storing, preparing and cooking ingredients to maintain their quality and safety People Understand how personal and team performance impact on the successful production of dishes and menu items Work effectively with others to ensure dishes produced are of high quality, delivered on time and to the standard required Take pride in own role through an enthusiastic and professional approach to tasks Know how to communicate with colleagues and team members from a diverse range of backgrounds and cultures Use suitable methods of communication and operate in a fair and equal manner that demonstrates effective team working Listen to and respect other peoples point of view and respond politely Understand the importance of training and development to maximise own performance Develop own skills and knowledge through training and experiences Welcome and act on feedback to improve personal methods of working, recognising the impact that personal performance has on the team. Recognise own personal growth and achievement Know how to support team members when the need arises Support team members to produce dishes and men items on time to quality standards Respond positively to instruction and be aware of team members who may need support to get menu items out on time without compromising quality Have an understanding of professional behaviours and organisational culture Perform role to the best of own ability in line with the business values and culture Behave in a manner in line with the values and culture of the business Recognise how all teams are dependent on each other and understand the importance of teamwork both back and front of house Develop good working relationships across the team and with colleagues in other parts of the organisation, and deal with challenges and problems constructively to drive a positive outcome Communicate and behave effectively to help team members achieve the best result for the customers and the business Understand how personal and team performance impact on the successful production of dishes and menu items Work effectively with others to ensure dishes produced are of high quality, delivered on time and to the standard required Take pride in own role through an enthusiastic and professional approach to tasks Standards Continued Overleaf...

Commis Chef, Level 2 Standard Business Know it Show it Live it Understand the basic costing and yield of dishes and the meaning of gross profit Understand the principles of supply chain and waste

4 Commis Chef, Level 2 Standard Business Know it Show it Live it Understand the basic costing and yield of dishes and the meaning of gross profit Understand the principles of supply chain and waste management Recognise potential risks in the working environment, how to address them and the potential consequences of those risks Follow instruction to meet targets and effectively control resource Follow procedures regarding usage and waste of resources Undertake all tasks with due care and attention, reporting risks in the appropriate manner Be financially aware in approach to all aspects of work Set an example to others by working in ways which minimise waste Is vigilant and aware of potential risks within the kitchen environment and takes action to prevent them Understand the basic costing and yield of dishes and the meaning of gross profit Follow instruction to meet targets and effectively control resource Be financially aware in approach to all aspects of work

Blended Learning Approach By Umbrella Training The Apprenticeship Clubs are designed to provide support, off-the-job training, learning activities and interactive meetings for our Apprentices to help

We pride ourselves in offering only the best, quality activities to our Apprentices and make sure every trip is as entertaining and educational as the last!

5 Blended Learning Approach By Umbrella Training The Apprenticeship Clubs are designed to provide support, off-the-job training, learning activities and interactive meetings for our Apprentices to help them achieve the Apprenticeship. It allows Apprentices to develop new and interesting skills which they can efficiently apply in your workplace. We pride ourselves in offering only the best, quality activities to our Apprentices and make sure every trip is as entertaining and educational as the last! We have the following clubs: Kitchen Inspirations A series of short films, made in collaboration with some of the best chefs in the industry. These programmes help and inspire Apprentices by teaching new dishes and sharing some of the career stories from those who have worked their way through the kitchen; supporting the off-the-job training and further developing their skills. Culinary Club - for Chef Apprentices, Hospitality team members or F&B Service Clever Clogs Club - for Level five Apprentices Tidy Angels Club - for Housekeeping team members and supervisors Business Club - for Business Administration Apprentices Customer Club - for all Apprentices who interact with customers Off-the-job-training - 70:20:10 Learning model An Apprenticeship is a job with a formal programme of training; of which at least 20% must be off-the-job training. All Apprenticeship standards have been developed under the guidance that they are sufficiently stretching to require at least a year of employment, with offthe-job training accounting for at least 20% of the Apprentice s employed time. 70:20:10 Learning model On the job EXPERIENCE Off-the-job training must be directly relevant to the Apprenticeship standard and could include the following: The teaching of theory (for example: lectures, role playing, simulation exercises, online learning or manufacturer training). Practical training: shadowing, mentoring, industry visits and attendance at competitions. Learning support and time spent writing assessments/assignments. Off-the-job training does not include: English and maths (up to level 2) which is funded separately, Progress reviews or onprogramme assessment needed for an Apprenticeship standard. Training which takes place outside the Apprentice s paid working hours. The requirement for at least 20% off-the-job training is one of our core, and well established, principles which underpins our Apprenticeships at all levels. Through Umbrella Training, Chef Apprentices receive student membership to the Craft Guild of Chefs. Supervisor Apprentices receive membership with the Institute of Hospitality. 10% 20% Mentoring & Coaching Classroom, Courses & Reading E-Learning Accessed via our Virtual Learning Platform

6 Independent End-Point Assessments All Apprentices must undertake an independent end-point assessment. All Apprentices must undertake an independent end-point assessment which is a synoptic assessment of the knowledge, skills and behaviours that have been learnt throughout the Apprenticeship. The purpose of the assessment is to make sure the Apprentice meets the standard set by employers and are fully competent in their occupation. It is taken by Apprentices at the very end of the on-programme phase of training when their employer and training provider are satisfied that they have met the gateway criteria to undertake the assessment. Endpoint assessments are graded and an Apprenticeship certificate is only awarded after end-point assessment is successfully completed. Gateway Planning Meeting Multiple Choice 90-minutes scenario based on demand test...assessment of the knowledge, skills and behaviours that have been learnt throughout the Apprenticeship. The end point assessment of all Apprenticeships must be externally quality assured to ensure that they are valid, consistent and reliable across Apprenticeship assessment organisations (AAOs). For the Hospitality industry end-point assessment, there is an employer-led process which is managed on behalf of industry Apprenticeship boards by People 1st. It is up to the employer to choose their Apprenticeship assessment organisation (AAO) and they do not have to opt for the AAO recommended by their training provider. Culinary Challenge 2-hour observation in controlled environment Practical Observation 3-hour observation of the apprentice in the working environment Professional Discussion 40-minute structured meeting Completion/Certificate Pass or Distinction; final grade based on the combined performance from each EPA activity

7 Apprenticeship Pathways LEVEL 2 LEVEL 3 LEVEL 4 Hospitality Team Member Hospitality Supervisor Hospitality Manager Senior Chef - Production Cooking Commis Chef Chef de Partie Senior Culinary Chef LEVEL 2 LEVEL 3 LEVEL 5 Business Administration Professional Team Leader /Supervisor Operations /Department Manager Hospitality Team Member, Supervisor and Managers has a Specialist Area: Food & Beverage Service, Food Production, Barista, Concierge & Guest Services, Housekeeping, Reception, Reservations, Conference & Event Operations. LEVEL 6&7 Degree Apprenticeships Hospitality Team Member Apprenticeships Culinary Apprenticeships Business & Management Apprenticeships Progression? Yes Please! To find out more on how to use your newly acquired skills and knowledge to gain career progression, contact us today: Umbrella Training info@umbrellatraining.co.uk Tweet #ComeUnderOurUmbrella #LearnSomethingNew

Team Leader / Supervisor Level 3. Apprenticeship A-Card

Team Leader / Supervisor Level 3 Apprenticeship A-Card Team Leader / Supervisor Level 3 Apprenticeship A-Card (SDP) The Team Leader / Supervisor Apprenticeship has been designed to develop outstanding