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Senior Culinary Chef Apprenticeship Level 4

Level 4 Higher Apprenticeship Standard

Overview

A Senior Culinary Chef has a key role to play in the development of new recipes and products.  During your working day you will interact with chef teams, restaurant teams, owners, senior management team, board members and suppliers.  You will be carrying out research, ensuring responsible sourcing as well as developing and launching new products to meet the organisation’s vision.

Typical job titles include Executive Chef, Development Chef, Head Chef, Culinary Team Leader, Craft Chef and Chef Patron.

Essential Information

Entry Requirements

Entry requirements for this Apprenticeship are set by each employer

Course Length

24 months

Start Date

Set by the employer

Qualifications Achievable

Maths 2
English 2

Costs

Government funding may be available for this qualification. Please contact us for details.

Location(s)

In the workplace.  Some knowledge, practical workshops and testing may taken place at one of our campuses.

Awarding Body

BIIAB Logo

Vacancies always available

If you can't find what you're looking for, please contact us.   Call us now • IoW: 01983 533926 • Portsmouth: 02392 374752  

The Apprentice’s Journey

1. On-programme

Training and development takes place during this part of the Apprenticeship. It may include a qualification if set in the Standard.

Formative assessment of skills, knowledge and behaviours is required in the delivery of the apprenticeship and this will be outlined in the assessment plan.

Apprentices have to reach a minimum level of Maths and English set by the apprenticeship. If they’ve not previously achieved this, they’ll need further study and support.

What apprentices learn while on-programme

‘On-programme’ is the learning phase for apprentices to pick up the skills, knowledge and behaviours set in each standard. Apprentices need to complete 20% off-the-job training during the on-programme phase of their apprenticeship. Specific rules govern this and it must take place in the apprentice’s contracted hours. You can track and authorise the 20% through our e-portfolio, Smart Assessor.

Mandatory modules you will need to cover include:

  • Food safety
  • Business
  • People
  • Culinary

The apprentice, employer and training provider should have regular reviews to keep the apprentice on target. Apprentices need to develop behaviours to show they are professional, committed, work in a responsible and ethical manner and can reflect on their performance and are self-aware.

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2. Gateway

The employer and provider must sign off the apprentice as ready to move on to end-point assessment.

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3. End-Point Assessment (EPA)

The end-point assessment must demonstrate that the apprentice can perform in the occupation in a fully competent, holistic and productive way.

The assessment will be graded if required by the apprenticeship.

The assessment organisation and assessor must be independent of, and separate from, the training provided by the provider and employer.

How apprentices demonstrate their learning
  • Work based project, 45 minute presentation followed by questions and answers
  • 3-hour practical demonstration in the workplace or other suitable venue
  • Professional discussion based on the portfolio of evidence built during the Apprenticeship
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4. Apprenticeship Certificate

On successful completion, the end-point assessment organisation will apply to the Education and Skills Funding Agency (ESFA) for the Apprenticeship certificate. The certificate is sent to the apprentice’s employer.

Progression

On successful completion of this Apprenticeship you will have the option to progress onto:

or a Degree Apprenticeship.

Call us now • IoW: 01983 533926 • Portsmouth: 02392 374752

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