An apprenticeship is a programme which includes training at work with your employer and off the job training. It is for people of any age above 16. You will gain nationally recognised qualifications. Apprentices learn whilst actually doing the job and you can ‘earn while you learn’. Apprenticeships also enable apprentices to gain a license to practice in a regulated profession (such as accountancy, gas fitting, electrical installation and dental nursing). The college will work with you to find a suitable employer for your apprenticeship or you may have an employer who is willing to support you on your apprenticeship journey. There are various levels of apprenticeships you can do for example, level 2 or level 3 and up to degree level.
Whilst you are an apprentice, you will be paid the minimum apprenticeship wage. These rates are different according to your age. However the majority of employers we work with, pay far more than this. You can see the salaries and our job vacancies on line at https://www.tameside.ac.uk/Pages/School_Leavers/earn_while_you_learn/apprenticeship_vac.aspx
This apprenticeship programme usually lasts for 15 months, but can be dependent upon your prior experience.
Your apprenticeship consists of several elements. These include completion of a work-based portfolio that comprises of on-site performance evidence, witness testimonies and photographs, Functional Skills at level 1 (if you do not have a recent GCSE grade 2 in mathematics and English you will be required to attend college to complete this). You will also complete 20% of your time during the apprenticeship completing off the job training.
You will attend Tameside College for 35 weeks for 6 hours per day to complete your training where you will learn in both the classroom (i.e. H&S in a kitchen environment, food safety) and our professional kitchens (i.e. culinary skills including preparation, measuring).
Skillls you will develop during your apprenticeship:
Contribute to reviewing and refreshing menus in line with business and customer requirements; use available
technology in line with business procedures and guidelines toachieve 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; maintain a clean and hygienic kitchen environment at all times; complete kitchen documentation as required
3 x GCSE grade 3 and minimum GCSE grade 1 in maths and English
You will be assessed for your apprenticeship at work by your visiting trainer/assessor and for the knowledge/technical elements at college by your teacher. Evidence produced in the workplace for your apprenticeship programme will be continually assessed on an ongoing basis throughout your apprenticeship.
End Point Assessment
The end point assessment of your apprenticeship involves a 90 minute multiple choice examination; a 3 hour practical observation in your work environment, working to produce food to standard; a 2 hour observation at your place of work preparing a main course from their menu and a dessert; a 40 minute structured meeting led by the independent end point assessor, involving you and your employer or line manager, focusing on the log of recipes produced to demonstrate competence across the culinary range. These will all be supervised by an Independent End Point Assessor
On successful completion of this apprenticeship you can:
Progress onto a level 3 Chef De Partie Apprenticeship Standard