This course is suitable for any chef currently in a junior supervisor role or wishing to advance their career into this area.
To be working in a hospitality and catering establishment in the kitchen, in a junior supervisory role.
Course to focus and be led on the demand of the business but centred around certain core standards based on the specialism and the type of establishment, standards to include advanced skills, knowledge and behaviours in; culinary, food safety, business and customers. Culinary standard to concentrate on • meat, poultry and game dishes • fish and shellfish dishes • vegetable and vegetarian dishes • dough and batter products • hot, cold and frozen desserts • biscuits, cakes and sponges • paste and patisserie products.
90 minute on demand test. 2 hour Practical observation in the workplace. Business project. Professional discussion.
Apprenticeships' minimum pay is £3.90 per hour.
On to a junior Sous Chef role.