Chef Level 2 - hig · PDF fileTBC Order of end point assessments

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Standard Specification

Commis

Chef

Level 2

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Contents

Introduction

Key facts

Standard overview

On-programme requirements

Readiness for end point assessment

Relevant on-programme qualification

Order of end point assessments

Summary of end point assessments

Appendix 1: All Standards/Amplification

Appendix 2: Sample Assessment Material

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Commis Chef

Introduction Highfield Assessment is an independent assessment organisation. Highfield Assessment is

externally quality assured by the Retail Apprenticeship Board to offer and carry out the

independent end point assessments for the Level 2 Retailer Apprenticeship standard. This

specification is designed to outline what you need to know about the end point assessments for

this standard, and will also provide an overview of the on-programme delivery requirements. Full

details of the assessment arrangements including test setting specifications (where appropriate),

assessment criteria, assignment briefs and marking guidelines are available for Highfield

customers.

Key facts Apprenticeship standard: Commis Chef Level: 2 On Programme Duration: Minimum of 12 months Grading: Pass/Distinction End Point Assessment Duration: Anticipated duration of EPA will be a minimum of 3

months End Point Assessment methods: On demand test, Practical Observation, Culinary

Challenge, Professional Discussion

Standard overview A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The learning journey of any chef will vary considerably from one individual to the next; however it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role.

On-programme requirements

Throughout the period of learning and development, and at least every two months, the apprentice should meet with the on-programme assessor to review and record their progress against the standard using the on-programme progression template (freely available at People1st.co.uk). At these reviews evidence should be discussed and recorded by the apprentice. Once the apprentice is deemed competent the relevant section(s) of the standard should be signed off by the employer with the support of those involved in the learning and development.

The on-programme reviews and record is important to support the apprentice, on-programme assessor and employer in monitoring the progress of learning and development and to determine when the apprentice has achieved full competence in their job role and is ready for independent end assessment. The on-programme progression template is NOT a portfolio of evidence, but a record of what the apprentice can do following periods of training, development and assessment. A minimum of six meetings and completed records are recommended, to show ongoing

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competence across the entire standard, over a minimum of a twelve-month period prior to starting the independent end assessment.

Further guidance and support on planning and managing a commis chef apprentice’s training and development journey is available at People1st.co.uk.

Readiness for end point assessment

In order for a learner to be ready for the end point assessments:

• The English and maths components of the apprenticeship must be successfully completed by the learner

• The employer must be confident that the apprentice has developed all the knowledge, skills and behaviours defined in the apprenticeship standard. To ensure this, the learner must attend a formal meeting with their employer to complete the ‘readiness for independent end assessment record’ (included in Appendix 2).

• The learner and the employer should then engage with Highfield Assessment to agree a plan and schedule for each assessment activity to ensure all components can be completed within a three-month end assessment window.

Relevant on-programme qualification TBC

Order of end point assessments

On demand test, practical observation and Culinary challenge observation may be completed in

any order with the Professional Discussion being completed last.

Retakes

Each assessment can be retaken once.

Summary of end point assessments

On demand test

90-minute on demand multiple choice test containing scenario based questions. Externally set and marked automatically by the assessment organisation. Undertaken either on the employer’s premises or off site.

Practical observation

3-hour observation of the apprentice in the workplace by the independent end assessor. Time may be split to cover preparation and service. Shows apprentice working in an operational kitchen environment to produce food to standard.

Culinary challenge observation

2-hour observation in a controlled environment. Main course – from the organisation’s menu. Dessert - base dessert category issued by assessor, must be adapted to reflect customer demand / seasonality.

Professional discussion

40-minute structured meeting. Led by the independent end assessor, involving the apprentice and employer (e.g. line manager). Focusing on the log of recipes produced to demonstrate competence across the culinary range.

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Summary of grading criteria

Assessment method Pass Distinction

On demand test

The apprentice must achieve the correct percentage of correct answers to pass the assessment activity. The on-demand test will feature a sample of questions, based on a representative sample of the assessment criteria.

The apprentice must achieve a higher percentage of correct answers to gain a distinction in the assessment activity.

Practical observation

The apprentice must demonstrate competence against all of the relevant assessment criteria. Any assessment criteria not covered in the observation need to be covered in the professional discussion. The apprentice will perform each task required to the correct standard in a logical order, adhering to food safety and organisational requirements.

The apprentice must demonstrate excellence in their approach, working efficiently and effectively, prioritising tasks and using appropriate communication. Food preparation, cooking and finishing tasks will be executed to an excellent standard, dishes will be accurately presented and flavour / taste profile fully to the required standard.

Culinary challenge observation

The apprentice must demonstrate competence against all of the relevant assessment criteria. The apprentice will perform each task required to the correct standard in a logical order, adhering to food safety and organisational requirements.

Effective planning will demonstrate detailed research into the adapted dish and the apprentice will work within planned timescales to maximise productivity and produce a high-quality end result. The apprentice must adhere to food safety and organisational requirements throughout.

Professional discussion

The apprentice must demonstrate competence against all of the relevant assessment criteria, unless they have previously been covered in the observations. The apprentice will explain, and provide requested evidence to prove, how they have met the relevant assessment criteria.

The apprentice must demonstrate competence against all of the relevant assessment criteria and will explain, and provide requested evidence to prove, how they have met the relevant assessment criteria; including effective communication, team work, self-evaluation and the detailed behavioural elements of the standard.

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Section A Grade Score (Pass=1, Distinction=3)

Practical observation:

Culinary challenge observation:

Total section A:

Section B Grade Score (Pass=1, Distinction=2)

On-demand test:

Professional discussion:

Total section B:

If any assessment activity is failed it must be retaken. Apprentices cannot achieve the apprenticeship without gaining at least a pass in every assessment method.

Once the apprentice has achieved at least a pass in each assessment activity the final grade will be calculated as follows:

Total score Overall grade

4-8 Pass

9+ Distinction

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Appendix 1: All Standards/Amplification

1. Culinary

Knowledge

The learner will To pass, the following must be evidenced To gain Distinction How this will be assessed

Identify the factors which influence the types of dishes and menus offered by the business

K1.1 Understand the list of factors to include basic knowledge around:

• Brand/standards of food offered

• Costs in relation to quality of produce

• Customer choice and customer spend

• Availability of commodities

• Providence and basic understanding of seasonality

On demand Test/ Professional Discussion/ Culinary Challenge

Recognise how technology supports the development and production of dishes and menu items in own kitchen

K1.2 Define technology and its application within food preparation areas

K1.3 Explain some of the benefits in terms of cost savings, efficient working practices and end results of technological application in the area of food preparation/production in terms of producing food; food procurement and monitoring of food storage- within the context of work environment and the wider sector

K1.4 Understand technology, to include:

• Equipment

• social media and apps

• software in terms of SOPs and training

• stock control and ordering

On Demand Test

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Knowledge


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

K1.5 Know what checks need to be made on deliveries according to food safety legislation and organisational procedures and why this is important

K1.6 Know all types of storage conditions including temperature and conditions (chilled, frozen, ambient)

K1.7 Know the consequences of not checking food stocks in terms of self, others and the business

On Demand Test

Know how to undertake set up, preparation and cleaning tasks to standard whilst working in a challenging, time-bound environment

K1.8 State and explain the principles of safe food handling/COSHH and the need to ‘clean as you go’

K1.9 Explain the importance of undertaking mise en place

On Demand Test / Culinary Challenge

Identify correct ingredients and portion sizes for each dish in line with recipe specifications

K1.10 Know how to find a dish specification /recipe for prescribed dish

K1.11 Know how to read and understand the specification / recipe for the dishes and ingredients

Professional discussion/ Practical observation/ Culinary Challenge

Identify the principles of basic food preparation and cooking; taste; allergens; diet and nutrition

K1.12 Understand basic flavour profiles

K1.13 Know common food groups and basic requirements

for a balanced diet

K1.14 Know basic dietary variations such as vegetarian,

vegan, religious diets

On Demand Test

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Knowledge


K1.15 Know the key allergens, how to find information

about dish content, and the reasons they must be

identified

Identify commonly used knives and kitchen equipment and their specific function

K1.16 Identify the different types of knives in a

professional kitchen

K1.17 Know what cuts each are used for and alternative

methods

K1.18 Know the different equipment used in the

kitchen and how it is used and operated including:

preparation, cooking, processing, finishing and

specialist equipment (Ice cream maker/combi oven)

K1.19 Explain why it is important to use the correct

techniques, tools, knives, and equipment when

preparing, cooking and presenting food

On Demand Test

Recognise and understand sources and quality points of common food groups and commodities

K1.20 Identify what quality points to look for in:

• Meat and poultry, fish, game

• Fruit and vegetables

• Dairy

• Dry goods

• Breads

• Herbs, spices and seasoning

• Pre-packaged and dry goods

• Frozen and chilled (temperature controlled) foods including dairy

On Demand Test

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Knowledge


(All of the above in relation to raw, prepared and high risk foods)

Identify traditional cuts of; and basic preparation methods for, meat, poultry, fish and vegetables

K1.21 Know the primary meat cuts (fillet, loin, rib, chops, T-bone) and secondary cuts (neck, skirt, shoulder, leg, cheek) and offal and the associated preparation methods

K1.22 Know the main poultry cuts and portions including breast, leg, wing, whole bird and the associated preparation methods

K1.23 Know the different types of fish cuts and associated preparation methods

K1.24 Know the different vegetable cuts

On Demand Test

Recognise the impact of seasonality on the availability, quality and price of ingredients

K1.25 Know the seasonality of ingredients used including meat, game, fish, vegetables

K1.26 Understand how using seasonal produce affects the cost, menu balance, flavour and profile of dishes and the importance of this

On Demand Test / Culinary Challenge

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Skills


Contribute to reviewing and refreshing menus in line with business and customer requirements

S1.1 Advise of issues in terms of menu item availabilities and the popularity of menu items

S1.2 Cook to establishment standards adhering to any nutritional requirements

S1.3 Respond to feedback from the line manager and any customer feedback provided to, including complaints

S1.4 Evaluate own performance and take development opportunities to improve in food preparation, cooking and service

S1.5 Evaluate dishes to seek improvement/modernisation

Practical Observation/ Professional Discussion

Use available technology in line with business procedures and guidelines to achieve the best result

S1.6 Use the technology in your own kitchen as per manufacturer’s instructions and accordance with health and safety regulations

S1.7 Use technology appropriately and as required by the establishment in respect of cooking stated menu items


Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order

S1.8 Check, report and carry out stock checks and demonstrate stock rotation and recording of activities on appropriate documentation

S1.9 Communicate with the appropriate personnel of stock levels and shortages

Professional Discussion

Work methodically to prioritise tasks, ensuring they are completed at the right moment and to the required standard

S1.10 Undertake appropriate tasks, to include:

S1.11 Undertake mise en place in a timely fashion and ensure all food preparation allows for requirements of service

S1.12 Follow and adhere to cleaning schedules

Practical Observation/ Culinary Challenge

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Skills


Measure dish ingredients and portion sizes accurately

S1.13 Weigh and measure ingredients using accurately functioning tools or equipment

S1.14 Ensure that the correct volume/number of components are prepared

S1.15 Ensure that consistent portions are prepared and served


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

S1.16 Follow specifications/brand standards to

prepare and produce dishes and menu items,

on time, ensuring consistency of the finished

product

S1.17 Bring individual components together to

produce a balanced plate

S1.18 Prepare, cook and serve dishes and menu items

in line with business/brand timing and

standards

S1.19 Cover the food groups, preparation and cooking

methods as found in the ‘Preparation and

cooking range’ at the bottom of this document


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Skills


Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and presenting food

S1.20 Use correct knives and equipment for

preparation, cooking and finishing of dishes and

menu items

S1.21 Use correct settings and equipment correctly

when preparing, cooking and finishing dishes

and menu items

S1.22 Adhere to company specifications/brands when preparing/cooking dishes using different knives and equipment


Correctly store and use food commodities when preparing dishes

S1.23 Demonstrate the correct storing of food in ambient, chilled and frozen areas

S1.24 Correctly label foods following organisational requirements – dates, ingredients, allergens

S1.25 Demonstrate correct stock rotation procedures

S1.26 Follow food safety systems with regard to colour coding

S1.27 Adhere to company/brand standard/menu specification

Practical Observation

Apply correct preparation and selection methods when using meat, poultry, fish and vegetables in dishes

S1.28 Prepare dishes to brand standard

S1.29 Demonstrate selecting, preparing and cooking

meat, poultry, fish and vegetables as found in

the ‘Preparation and cooking range’ at the

bottom of this document (appendix 2)


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Skills


Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification

S1.30 Prepare dishes to brand standard:

• Bring individual components together to

produce a balanced plate

• Prepare, cook and serve dishes and menu

items in line with business/brand timing

and standards

• Cover the food groups, preparation and

cooking methods as found in the

‘Preparation and cooking range’ at the

bottom of this document (appendix 2)


Behaviour


Show enthusiasm for keeping up to date with business and industry trends

B1.1 Turn up on time

B1.2 Wear uniform correctly

B1.3 Undertake professional development as requested or self-managed

B1.4 Proactively keep up to date with industry developments, food trends and business objectives through trade publications, social media platforms, colleagues and peers

B1.5 Look for opportunities to influence improvements in culinary performance

Culinary Challenge/ Professional Discussion

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Behaviour


Use technology and equipment in line with training

B1.6 Be seen working safely and efficiently and confident in use of technology

B1.7 Actively look for opportunities to improve the current and future use of technology in the kitchen


Have the confidence to promptly deal with substandard ingredients, or those nearing their sell by date

B1.8 Communicate assertively in a timely manner, in situations where ingredients are not of the required quality

B1.9 Be proactive in informing the relevant people about food stocks 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

B1.10 Display maturity and assertiveness in requesting assistance to the business so that the customer does not suffer


Pay attention to detail and work consistently to achieve standards

B1.11 Confidently disregard/omit sub-standard

ingredients and replacing as appropriate


Show commitment to developing skills and knowledge; trying out new ingredients and dishes; practicing and reflecting on different preparation and cooking techniques

B1.12 Be aware of own development plan and use it to

increase skills and knowledge

B1.13 Work with a mentor to make recommendations

for a dish, trying out new ideas or skills

B1.16 Demonstrate a passion for cooking by preparing, cooking and serving creative, technically sound dishes


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Behaviour


B1.14 Be confident in reflecting on ingredients and

dishes and making recommendations

B1.15 Carry out research on new ingredients, prep and

cooking methods

Demonstrate care and attention when using knives and equipment

B1.17 Encourage colleagues to use knives and

equipment safely

B1.18 Research new equipment and ways of using it to

compliment current processes


Consistently use the correct volume and quality of commodities in each dish, maintaining attention to detail

B1.19 Recognise when ingredients are not stored

correctly and acting on this appropriately

B1.20 Inform the relevant staff member when food

commodities fall below the minimum quality

standards of the organisation


Utilise the correct cuts and preparation methods to produce high quality, technically sound dishes

B1.21 Display a passion for identifying and preparing

ingredients to maintain a high standard in all

dishes

B1.22 Recommend different cuts or types of

ingredients for dishes, as appropriate

B1.23 Keep up to date with trends in cuts and types of

ingredients through social media, trade

publications and other outlets

Practical Observation/ Culinary Challenge/ Professional Discussion

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Behaviour


Have an appreciation of ingredients

B1.24 Research new or adapted ingredients and

making recommendations

B1.25 Suggest new cooking methods, where

appropriate

B1.26 Show enthusiasm about trying new foods and

flavours when offered to them

B1.27 Take appropriate opportunities to experiment with new techniques/food items/methods and dishes


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Amplification and guidance

Brand/standards - e.g. standards applied across the organisation or brand to ensure guests and customers experience a consistent and uniform experience.

Commodities - merchandise/produce. Understanding their supply and demand, reporting issues to a supervisor.

Providence - links to seasonality. Having the foresight and knowledge to know when produce is coming into season. Can save supply costs and give the business an edge over competitors.

Seasonality - referring to the times of year when a given type food is at its peak, either in terms of harvest or its flavour. This is usually the time when the item is the cheapest and the freshest on the market.

Technological application - a way in which technology can be used.

Apps - programs that run on mobile devices, such as smartphones or tablet computers.

SOPs - Standard Operating Procedures. Aiming to achieve efficiency, quality output and uniformity of performance, while reducing miscommunication and failure to comply with industry regulations.

Food safety legislation - e.g. the Food Safety Act 1990 and Food Safety and Hygiene Regulations 2013

Mise en place - a French term (literally meaning "setting in place") for having all ingredients measured, cut, peeled, sliced, grated, etc. before cooking. Pans are prepared, mixing bowls, tools and equipment set out. This allows for meals to be assembled quickly and effortlessly.

Flavour profiles - including seasoning, herbs and spices, umami, sweet, salt, sour, bitter, texture, temperature.

Religious diets - e.g. Hinduism prohibits the consumption of beef. Sensitivity and care should be exercised when catering for those who follow religious dietary practices, and this is particularly important where those being served are unable to eat elsewhere.

Knives - including cooks’ knives, boning, filleting, paring, palate, peeler.

High risk - term used to define any ready-to-eat food that will support the growth of pathogenic bacteria easily and does not require any further heat treatment or cooking.

Associated preparation methods (meat) - including: trim, dice, portion, mince, tie, bone, marinate, lard, bard.

Associated preparation methods (poultry) - including: spatchcock, trimming and cut for sauté (classical).

Associated preparation methods (fish) - including: Darne, tronçon, Fillet, (+ other classics) descaling, skinning, boning, pin boning, marinating (wet & dry), trimming (using shears/filleting knife), gutting, butterflying.

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Vegetable cuts - including French cuts: julienne, mirepoix, macédoine, paysanne, brunoise, baton, jardinière.

Nutritional requirements – by law, information on allergenic ingredients must be provided. Food served must accurately reflect what the menu pertains it to be.

Balanced plate - a balance of nutrients, flavours and accompaniments

Colour coding - prevents contamination and cross-contamination and makes daily operations easier. E.g. red knives and chopping boards for raw meat, blue for raw fish, yellow for cooked meats, green for salad and fruit, brown for vegetable and white for dairy products.

Menu specification - ensures consistency with cooking, presenting and budgeting.

Brand timing – managing customer expectations by having a set time in terms of service level agreements across the brand. E.g. not keeping customers waiting when they are not expecting to.

Social media platforms - e.g. Facebook or Twitter. Interacting with customers, replying to comments and reviews, sending out updates and promotions, etc. Maintaining a good reputation to the public.

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2. Food Safety

Knowledge


Identify the personal hygiene standards, food safety practices and procedures required, understand the importance of following them and consequences of failing to meet them

K2.1 State the current food safety legislation with relation to personal hygiene standards and behaviour

K2.2 Explain the importance of following these practices and procedures

K2.3 Understand the risks to food safety

K2.4 Know the types of contamination and cross-contamination of food and surfaces and how they can occur

K2.5 Know the vehicles of food contamination

K2.6 Know the types of food poisoning and how food poisoning organisms can contaminate food

K2.7 Know the common symptoms of food poisoning

K2.8 Explain the factors which enable the growth of food poisoning organisms

K2.9 Explain the effects of personal hygiene and behaviour on food safety and what should be avoided

K2.10 Know your own role in spotting and dealing with hazards, and in reducing the risk of contamination

On Demand test

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Knowledge


K2.11 Explain the importance of identifying food hazards promptly

K2.12 Know the potential impact on health if hazards are not spotted and dealt with promptly

K2.13 Understand and explain the importance of risk assessments

K2.14 Understand and know the implications of non‐compliance of food safety legislation and the role of enforcement officers

K2.15 Explain the importance of keeping work areas and environment clean and tidy, and tools, utensils and equipment in good order, clean condition and stored correctly

K2.16 Know the methods and frequency of cleaning and maintenance of equipment, surfaces and environment and how they affect food safety in the organisation

K2.17 State the actions that should be taken in response to spotting a potential hazard

K2.18 Know the types of food waste which can occur in the organisation and how it should be safely handled

K2.19 Know the main types of pests and infestation that may pose a risk to the safety of food, how

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Knowledge


they can occur, how to recognise, them and how to prevent them

K2.20 Know and understand the consequences and main symptoms of allergen and intolerant contamination

K2.21 Know the legal requirements for a food business in applying a food safety management system based on the Codex principles of HACCP, and allergen control management

K2.22 Explain the consequences to themselves, the customer and the organisation of not following correct food safety practices

K2.23 Understand the types of unsafe behaviour that may impact on the safety of food and why it is important to avoid this type of behaviour when working with food

Know how to store, prepare and cook ingredients to maintain quality, in line with food safety legislation

K2.24 Explain the organisation’s food safety management system

K2.25 Explain how to safely store ingredients in accordance with food safety legislation

K2.26 State the different types of storage and the correct temperatures in these areas

K2.27 Explain the organisation’s procedure on allergens

On Demand Test

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Knowledge


K2.28 State the factors involved in ensuring food is safe through the preparing and cooking stages

K2.29 Describe the impact of not following food safety legislation on themselves, the customers and the organisation

K2.30 Explain the importance of, and methods for, separation of raw and cooked foods, separation of finished dishes

K2.31 Know the temperature danger zone, why food needs to be kept at specified temperatures and how to ensure this

K2.32 Know the procedures to follow when dealing with stock, including deliveries

K2.33 Explain the organisation’s guidelines on storage, date marking and stock rotation, and why it is important to consistently follow them

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Skills


Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required

S2.1 Demonstrate correct cleaning procedures in the kitchen environment

S2.2 Complete all cleaning schedules and related documentation

S2.3 Communicate to appropriate staff where necessary about cleaning products, documentation and equipment

S2.4 Reduce contamination risks associated with workflow procedures

S2.5 Clean all surfaces and equipment using clean and suitable cloths with other equipment and correct chemicals and wipe down in between tasks

S2.6 Dispose of waste promptly, hygienically and appropriately

S2.7 Avoid unsafe behaviour that could contaminate the food they are working with

S2.8 Keep necessary records up-to-date


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Skills


Store, prepare and cook ingredients correctly to deliver a quality product that is safe for the consumer

S2.9 Correctly complete documentation in relation to food safety legislation

S2.10 Show evidence of positive Environmental Health Reports

S2.11 Provide customers with accurate allergen information

S2.12 Follow storage procedures to prevent cross-contamination

S2.13 Prepare, cook and hold food safely

S2.14 Check food before and during operations for any hazards, and follow the correct procedures for dealing with these

S2.15 Prevent cross-contamination, such as between raw foods, foods already cooking/reheating and ready-to-eat foods

S2.16 Use methods, times, temperatures and checks to make sure food is safe


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Behaviour


Demonstrate high personal hygiene standards

B2.1 Wear a clean uniform for every shift

B2.2 Complete all mandatory training as requested in a timely manner

B2.3 Set a good example to colleagues by exhibiting high personal hygiene standards

B2.4 Encourage colleagues to follow high personal hygiene standards


Follow safe working practices when storing, preparing and cooking ingredients to maintain their quality and safety

B2.5 Take part in all available food safety related training and development

B2.6 Encourage colleagues to follow safe working practices when storing, preparing and cooking ingredients

B2.7 Display a positive interest in food safety audits and inspections both internally and externally

B2.8 Keep up to date with food safety legislation developments through social media, trade publications and other outlets


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Food safety legislation - e.g. the Food Safety Act 1990 and Food Safety and Hygiene Regulations 2013

Personal hygiene standards - including: hand washing, personal cleanliness, protective clothing and reporting illnesses.

Contamination - best described as the presence of harmful or objectionable matter in food. Types of contamination include chemical, physical, allergenic and microbial.

Cross-contamination - the transferring of micro-organisms from contaminated food and contaminated areas to cooked or ready to eat food.

Food poisoning organisms - cause illnesses including: Salmonella, Norovirus, Campylobacter, E. coli and Listeria.

Hazards - Something with the potential to cause harm e.g. chemical, physical, allergenic and microbial.

Enforcement officers - roles include limiting the spread of any food poisoning outbreaks, making recommendations, providing guidance and issuing notices.

Infestation - the state of being invaded or overrun by pests or parasites such as rodents, cockroaches and silver fish.

Allergen - examples of what allergens can cause include rashes, swelling of the throat and death. Triggers the immune system. Common allergens include gluten, nuts, shellfish and eggs.

Intolerant - symptoms caused are usually gut symptoms, such as bloating, diarrhoea, constipation and IBS. Common intolerants include gluten, wheat and lactose.

Codex principles - the 7 basic principles of HACCP are implemented into the system through the 12 steps, based on Codex Alimentarius: 1) Assemble HACCP team 2) Describe product 3) Identify intended use 4) Construct flow diagram 5) On-site confirmation of flow diagram 6) List all potential hazards associated with each step, conduct a hazard analysis, and consider any measures to control identified hazards (Principle 1) 7) Determine Critical Control Points (Principles 2) 8) Establish critical limits for each CCP (Principle 3) 9) Establish a monitoring system for each CCP (Principle 4) 10) Establish corrective actions (Principle 5) 11) Establish verification procedures (Principle 6)

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12) Establish Documentation and Record Keeping (Principle 7)

Temperature danger zone - when food is kept between 5°C and 63°C.

Environmental Health Reports - e.g. high-scoring food hygiene ratings, as covered by the Food Hygiene Rating Scheme (with sticker/certificate evidence).

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3. People

Knowledge


Understand how personal and team performance impact on the successful production of dishes and menu items

K3.1 Explain how own working practices and that of team impact on food production and service and the customer experience

K3.2 Describe the impact of poor individual performance from an individual on a team

K3.3 Explain the impact of poor team performance on the business and the customer experience

K3.4 Describe the benefits and impact of a high performing team in respect of food production and meeting customers’ expectations of the food experience

On Demand Test/ Professional Discussion

Know how to communicate with colleagues and team members from a diverse range of backgrounds and cultures

K3.5 Explain effective communication methods and how to communicate with colleagues and team members

K3.6 Understand the concept of equality and diversity and treating people with respect

K3.7 Be aware of colleagues from different backgrounds and cultures and communicating appropriately with them


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Knowledge


Understand the importance of training and development to maximise own performance

K3.8 Explain what training is and the importance of personal development in terms of improving knowledge and skills

K3.9 Explain current levels of performance and identify areas of development and what is required to address skills and knowledge gaps


Know how to support team members when the need arises

K3.10 Explain how to respond to requests of assistance from colleagues

K3.11 Explain the importance of being supportive‐ whilst ensuring own work priorities are met

K3.12 Describe how they would recognise that colleagues needed assistance

K3.13 State why it is important to support team members and the implications if they don’t

On Demand Test

Have an understanding of professional behaviours and organisational culture

K3.14 Define professional behaviours

K3.15 Describe what it is like working at the organisation and the importance of working as part of a team

K3.16 Describe the impact of own behaviours on the team and the impact of unprofessional/negative behaviours on team working

On Demand Test

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Knowledge


Recognise how all teams are dependent on each other and understand the importance of teamwork both back and front of house

K3.17 Explain basic team roles and stating own job role requirements and the job role requirements of others

K3.18 Understand how adhering to role responsibilities and targets impacts on the team and work productivity in a positive way

K3.19 Explain the relationship with other departments and the requirement to communicate across departments

K3.20 Explain levels of communication with other departments and what they need to know about the work of the other departments in order to deliver a good service to the customer/service user


Skills


Work effectively with others to ensure dishes produced are of high quality, delivered on time and to the standard required

S3.1 Demonstrate effective team work via on-going observation and peer and line management statements and, if available, performance reviews

S3.2 Work effectively and efficiently at all times to ensure customers receive high quality dishes in


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Skills


a timely manner following brand standards/specifications

S3.3 Source evidence of positive feedback from colleagues, customers, social media feedback, industry accolades, industry peers (select as appropriate).

Use suitable methods of communication and operate in a fair and equal manner that demonstrates effective team working

S3.4 Demonstrate team work through working well with colleagues

S3.5 Display professional conduct and good time-keeping

S3.6 Showa willingness to cover for others and responding flexibly to rota requirements


Develop own skills and knowledge through training and experiences

S3.7 Demonstrate progress on a personal development plan and reflect and evaluate the impact of learning

S3.8 Seek feedback and receive feedback in a positive manner, and act upon it appropriately

S3.9 Regularly review their performance through their organisation’s procedures


Support team members to produce dishes and menu items on time to quality standards

S3.10 Demonstrate effective team work and support by gathering peer feedback to show that preparation and service timelines are met on a consistent basis

S3.11 Assist team members where required without being asked


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Skills


Perform role to the best of own ability in line with the business values and culture

S3.12 Demonstrate team working and professional conduct - check attendance at work; behaviours in team activities such as team meetings

S3.13 Respond appropriately to instructions and showing they can request information when required and asking questions to seek clarification and further guidance

S3.14 Support others by asking where help is required when own tasks are completed

S3.15 Accelerate work pace when required and exceed normal working requirements as necessary


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

S3.16 Demonstrate how they regularly develop good working relationships

S3.17 Identify potential challenges in the working environment and how they can overcome such challenges

S3.18 Seek feedback from others on what they are like as a team member and what they could do to improve

S3.19 Encourage and facilitate good team and working relationships


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Behaviour


Take pride in own role through an enthusiastic and professional approach to tasks

B3.1 Lead by example

B3.2 Encourage colleagues to be professional in all aspects of the job role

B3.3 Approach all tasks with a commitment to excellence to further the company and themselves

B3.4 Proactively seek out new positions or opportunities internally to expand and develop skills


Listen to and respect other peoples’ point of view and respond politely

B3.5 Express themselves clearly and patiently

B3.6 Deliver replies to questions, comments or requests that are balanced and considered

B3.7 Display positive body language

B3.8 Demonstrate a high level of consideration for other people’s opinions

B3.9 Act as a role model to other team members, providing support and guidance when required


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

B3.10 Commit to constantly improving own performance, skills and knowledge

B3.11 Take responsibility for own development to supplement internal training and development

B3.12 Regularly use social media, internet and trade publications to enhance own professional development

B3.13 Display maturity in receiving feedback that may be constructive and act on it in a positive manner

B3.14 Take responsibility for identifying possible development opportunities for self and team members

B3.15 Evaluate own skills and performance, seek feedback from others and proactively engage with performance reviews and development planning


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Behaviour


Respond positively to instruction and be aware of team members who may need support to get menu items out on time without compromising quality

B3.16 Pro-actively identify when colleagues need support and offer it without hesitation

B3.17 Recognise the relationships between departments and working to enhance these


Behave in a manner in line with the values and culture of the business

B3.18 Attend work-related events when requested

B3.19 Contribute to meetings where appropriate

B3.20 Encourage colleagues to display the values and culture of the business in day-to-day activities

B3.21 Visibly display a positive attitude when dealing with customers


Communicate and behave effectively to help team members achieve the best result for the customers and the business

B3.22 Express themselves clearly and patiently

B3.23 Listen effectively

B3.24 Think laterally with regard to problem solving

B3.25 Work collaboratively with colleagues


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Professional behaviours - including: timekeeping, the need for full attendance, following company standards along the lines of reporting illness and absence, booking holidays, wearing of company uniform and attending agreed events such as arranged training.

Work productivity - the amount of goods and services that a worker produces in a given amount of time.

Industry accolades - something given to the business to praise or recognise an accomplishment. Raises a company’s profile and reputation, and gives a good impression to customers and competitors.

Industry peers - other businesses in the same industry. Allows the business to gain different perspectives and greater awareness of the industry and is good for research.

Professional conduct – found within a formal code of ethics and lays down the standards of integrity, professionalism and confidentiality which all members of the business should adhere to.

Regularly develop good working relationships - focussing on what was done, why it was done, what the outcome was and how the situation would be approached if there wasn’t a positive outcome.

Positive body language - communicating interest, enthusiasm, and positive reactions to what some else is saying, e.g. emphasising words with your hands, not crossing the arms and natural eye contact.

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4. Business

Knowledge


Understand the basic costing and yield of dishes and the meaning of gross profit

K4.1 Describe why menu items need to be costed and the importance of working to budgets

K4.2 State what targets are expected to be met in terms of portion control and wastage

K4.3 Define the term yield

K4.4 Explain gross profit and its relevance to planning food production operations

K4.5 State work site gross profit % targets and what the impact is of not meeting those targets

K4.6 Understand waste management and how it is embedded in the organisation

On Demand Test/ Professional Discussion

Understand the principles of supply chain and waste Management

K4.7 Describe the supply chain in terms of basic principles and that of the organisation they are working in

K4.8 Provide a brief description of providence and importance of working with nominated suppliers and tender for suppliers on a regular basis

K4.9 Explain the impact of wastage on P&L and not making full use of produce by creative and efficient menu planning

K4.10 Explain the principles of waste management and recycling including poor production,

On Demand Test

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Knowledge


ruination of food items, poor stock control stock.

K4.11 State how effective waste management can lead to efficient working practices and yield

Recognise potential risks in the working environment, how to address them and the potential consequences of those risks

K4.12 Explain potential hazards within food preparation areas

K4.13 Describe risks in work environment and how to mitigate such risks

K4.14 Understand the impact of not correctly identifying potential risks and hazards and having appropriate contingencies

On Demand Test

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Skills


Follow instruction to meet targets and effectively control resources

S4.1 Work to specified standards - following organisational standards in terms of preparing menu items in accordance with business/customer needs

S4.2 Adhere to recipes/specifications as required

S4.3 Maintain any appropriate documentation such as wastage records

S4.4 Demonstrate effective waste management

S4.5 Undertake any recycling and correct disposal of waste

S4.6 Carry out contingency planning activities; where certain ingredients are not available identifying suitable alternatives and substitutes


Follow procedures regarding usage and waste of resources

S4.7 Demonstrate following of specifications and correct food production techniques to meet GP requirements

S4.8 Complete all documentation in relation to usage and wastage


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Skills


Undertake all tasks with due care and attention, reporting risks in the appropriate manner

S4.9 Work efficiently and safely throughout work shifts

S4.10 Where risks have been identified, report as per standard requirements, meeting legal requirements

S4.11 Consider factors that may affect performance and respond effectively in line with the job role


Behaviour


Be financially aware in approach to all aspects of work

B4.1 Work resourcefully with all equipment

B4.2 Proactively contribute to maximising yields and gross profit

B4.3 Set an example to colleagues when working efficiently with all ingredients

B4.4 Have an up to date working knowledge of costs in a kitchen environment

B4.5 Set an example to team members on efficient ways of working to organisational standards

B4.6 Have a working knowledge of costs in the kitchen environment and why their control is important to meet team and organisational needs

Culinary Challenge/ Practical Observation/ Professional Discussion

Set an example to others by working in ways which minimise waste

B4.7 Consistently work efficiently with ingredients, resources and equipment

B4.8 Have an up to date knowledge of current suppliers

B4.9 Identify areas where wastage can be minimised even further

B4.10 Approach tasks/solve problems with a methodical, considered approach, taking into account potential consequences of own actions


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Behaviour


Be vigilant and aware of potential risks within the kitchen environment and take action to prevent them

B4.11 Report risks before they become a hazard

B4.12 Encourage colleagues to work in a safe manner at all times



P&L - profit and loss. The less spent on commodities to produce a specific amount of meals, the more the business earns when the meals are sold. Using the correct amount of ingredients in the right way will reduce wastage and improve gross profit (GP) which impacts the P&L positively.

Hazards - something with the potential to cause harm e.g. chemical, physical, allergenic and microbial.

Contingencies - preparing a food business to respond effectively to an unplanned event - being prepared, responding to an event and post-event recovery or even a power cut.

Alternatives and substitutes – e.g. cocoa and butter in place of unsweetened chocolate, garlic powder for gloves or different types of rice to substitute for one another.

GP requirements –Gross profit requirements.

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Appendix 2: Preparation and cooking range

The following is a comprehensive range of food groups, the range of foods within that group and the preparation and cooking methods that a commis chef apprentice should aspire to achieve. In terms of coverage, apprentices should have knowledge around each of the groups and ranges and in practical terms, employers must establish the right level of inclusion to demonstrate competence across the standard. It is not necessary to prepare every food range in every food group; for example, groups such as offal might naturally have less coverage than vegetables. However, it is necessary to ensure every food group is addressed, whether they are part of an employer’s usual menu or not. This may involve masterclasses, visits to other employers or suppliers, or classroom-based skills development to ensure adequate coverage. Employers and education and training providers must ensure that the minimum requirements are met for the log of dishes in the end assessment, but this should not be the totality of the learning and development – it is designed as a snapshot to show a variety of foods and techniques have been applied.

Food Group Group range Preparation Methods Cooking Methods

Fish • White fish – round (e.g. cod, whiting or hake)

• White fish – flat (e.g. plaice, sole or turbot)

• Oily (e.g. salmon or mackerel)

• Filleting (removing pin bones, rib bones and spine)

• Cutting (Darne, goujon, suprême, tronçon, délice, paupiette)

• Skinning

• Trimming

• Coating (e.g. with flour, breadcrumbs or batter)

• Marinating/adding dry rubs

• Descaling

• Frying (deep and shallow)

• Grilling

• Poaching

• Baking

• Steaming

• Stewing

Shellfish • Prawns

• Shrimp

• Mussels

• Clams

• Cleaning

• Shelling

• Washing

• Coating

• Cutting

• Boiling

• Frying (deep and shallow)

• Grilling

• Steaming

• Poaching

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Meat

• Beef

• Lamb

• Pork

• Cutting (slicing and dicing)

• Seasoning/marinating

• Trimming

• Boning

• Tying

• Tenderising

• Portioning

• Marinating/adding dry rubs

• Stuffing/filling

• Sealing

• Grilling (over fire/under fire)

• Griddling

• Frying (shallow and stir)

• Braising

• Stewing

• Roasting

• Steaming

• Boiling

• Resting

• Combining cooking methods

Poultry

• Chicken

• Duck

• Turkey

• Checking and preparing the cavity

• Seasoning/marinating

• Trimming

• Cutting (portion, dice and cut)


• Coating

• Tying and trussing

• Batting out

• Brining

• Grilling (over fire and under heat)

• Griddling

• Roasting

• Poaching

• Frying (deep, shallow, sauté and stir)

• Steaming

• Braising

• Confit


Game

• Furred – e.g. venison, rabbit

• Feathered – e.g. pheasant, pigeon

• Checking and preparing the cavity

• Seasoning

• Cutting (portion and dice)


• Trussing

• Sealing

• Grilling

• Griddling

• Sautéing

• Roasting

• Frying (shallow and deep)

• Braising

• Stewing


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Offal • Liver

• Kidney

• Sweetbread

• Cheek

• Cutting and slicing

• Marinating/seasoning

• Coating with flour

• Skinning

• Trimming

• Blending and mincing

• Grilling

• Griddling

• Shallow frying

• Boiling

• Braising

• Poaching

• Combined cooking methods

• Baking

• Steaming

• ‘Bain-marie’

• Sautéing

Vegetables • Roots

• Bulbs

• Flower heads

• Fungi

• Seeds and pods

• Tubers

• Leaves

• Stems

• Vegetable fruits

• Washing

• Peeling

• Re‐washing

• Chopping

• Traditional French cuts including – Julienne, Brunoise, Macédoine, Jardinière and Paysanne

• Slicing

• Trimming

• Grating

• Turning

• Blanching

• Boiling

• Roasting

• Baking

• Grilling

• Braising

• Frying (deep, shallow and stir)

• Steaming

• Stewing


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Sauces • Thickened gravy (jus lié)

• Roast gravy (jus de rôti)

• Curry gravy

• White sauce (béchamel)

• Brown sauce (demi-glace)

• Velouté

• Purée

• Butter sauce (beurre blanc, beurre noisette)

• Emulsified sauce

• Weighing/measuring

• Chopping

• Simmering

• Boiling

• ‘Make roux’

• Passing/straining/blending

• Skimming

• Whisking

• Adding cream

• Reducing

• Adding thickening agents

• Adding other ingredients (e.g. alcohol)

Stock • Vegetable

• Brown

• White

• Fish


• Browning/roasting

• Simmering

• Boiling

• Reducing

• Skimming

• Straining

N/A

Soup • Puree

• Broth/potage

• Finished with cream

• Velouté


• Chopping

• Simmering

• Boiling

• 'Make roux'

• Passing/straining

• Blending/liquidising

• Sweating vegetable ingredients

• Skimming

• Adding cream

• Garnishing

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Rice • Long

• Short

• Round

• Brown

• Washing/soaking • Boiling

• Frying

• Braising

• Steaming

• Stewing

• Baking

Pasta / Noodles • Shaped pasta

• Flat pasta

• Dried pasta

• Fresh pasta

• Stuffed pasta

N/A • Blanching

• Straining

• Mixing

• Boiling

• Baking


Egg dishes • Chicken eggs

• Duck eggs

• Quail eggs

• Beating • Boiling

• Frying

• Griddling

• Poaching

• Scrambling

• Baking

Vegetable Protein

• Soya

• Quorn

• Seitan

• Tofu ‐ both firm and soft

• Soaking

• Washing

• Stewing

• Straining

• Boiling

• Braising

• Steaming

• Deep frying

• Roasting

• Baking

• Frying

• Sautéing

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Bread and dough

• Enriched dough

• Soda bread dough

• Bread dough

• Naan dough/pitta dough

• Pizza dough


• Sieving

• Mixing/kneading

• Proving

• Knocking back

• Shaping

• Baking

• Frying

• Glazing

• Icing

• Filling

• Decorating

Pastry • Short

• Sweet

• Suet

• Choux

• Convenience


• Sifting

• Rubbing in

• Creaming

• Resting

• Piping

• Rolling

• Cutting/shaping/trimming

• Lining

• Baking

• Steaming

• Deep frying


Cakes, Sponges, Biscuits, Scones

• Cakes

• Sponges

• Biscuits

• Scones


• Creaming/beating

• Whisking

• Folding

• Rubbing in

• Greasing

• Glazing

• Portioning

• Piping

• Shaping

• Filling

• Rolling

• Lining

• Kneading

• Baking

• Trimming/Icing

• Spreading/Smoothing

• Dusting/Dredging/Sprinkling

• Mixing

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Cold and hot desserts

• Ice cream

• Mousse

• Egg based

• Batter based

• Sponge based

• Fruit based

• Pastry based

• Slicing

• Creaming

• Folding

• Moulding

• Mixing

• Aeration

• Addition of flavours/colours

• Puréeing

• Combining

• Portioning

• Chilling

• Boiling/poaching

• Stewing

• Baking

• Combination cooking

• Steaming

• Frying

• Filling

• Glazing

• Piping

• Garnishing

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Appendix 3 – Sample Assessment Material

An example of Practical Observation assessment material:

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An example of Culinary Challenge assessment material:

51

An example of Professional Discussion assessment material:

52

Sample questions:

Which of the following is a micro-organism that is useful in the production of blue cheese?

a) Bacteria b) Mould c) Yeast d) Bacillus

Petit fours are:

a) savoury items b) served at breakfast c) small sweet cakes d) made with yeast dough

Which of the following costs do salaries and wages form part of?

a) Overhead b) Labour c) Food d) Hiring

Which chopping technique is used to cut thin strips of vegetable that can be used for garnishing?

a) Julienne b) Chiffonade c) Brunoise d) Batonnet

Documents

Chef Level 2 - hig · PDF fileTBC Order of end point assessments