DRAFT 8 th January 2015 Senior Chef Apprenticeship in Culinary Arts Standard Assessment Plan. Introduction

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1 DRAFT 8 th January 2015 Senior Chef Apprenticeship in Culinary Arts Standard Assessment Plan Introduction Hospitality employers, recognised by the Department for Business Innovation and Skills (BIS) as an apprenticeship trailblazer, have developed a new apprenticeship standard and assessment plan for senior culinary arts chefs. Senior culinary arts chefs are passionate about food and producing dishes that delight their customers. They have the ability to work independently and lead a team effectively and efficiently. Senior chefs commonly work under pressure, often during unsocial hours, in a pressurised kitchen environment. They enjoy selecting and working with a wide range of ingredients; combining tastes textures and flavours to produce profitable and imaginative dishes and menus, and strive to enhance their skills through continuously practising their techniques. The senior chef apprenticeship in culinary arts standard: Senior_Chef_-_Culinary_Arts.ashx.pdf Apprenticeship Senior Chef in Culinary Arts Level Level 4 Duration months Entry Requirements Progression Employers will set their own entry requirements, but it is expected that to start on this apprenticeship standard the individual would have already achieved a level of culinary skills and knowledge to be able to prepare and cook a range of dishes and have supervisory experience. Chefs are likely to have achieved supervisory responsibilities before progressing to this apprenticeship standard. Individuals that successfully achieve the senior chef apprenticeship in culinary arts will be well positioned to progress to more senior roles in the industry. Additional documents Please note that there are documents which are referred to throughout this assessment plan, some of which are available and under consultation and others which are under development by the hospitality trailblazer: Senior chef apprenticeship standard in culinary arts has been developed by the hospitality trailblazer and is available Hospitality Apprenticeship Assessment amplification and guidance for senior chefs has been developed by the hospitality trailblazer and is annexed to this assessment plan (Annex A) Checklist and template: readiness for end assessment which will be developed by the hospitality trailblazer to ensure the employer applies the judgements consistently and fairly Mandatory criteria for independent end assessment are not yet available as they are under consultation and development by the hospitality trailblazer Mandatory criteria for independent assessors are not yet available as they are under consultation and development by the hospitality trailblazer Business challenge assessment criteria are not yet available and will be developed by the hospitality trailblazer

2 Summative assessment standardised template is not yet available and will be developed by the Hospitality Trailblazer to ensure judgements are made consistently and fairly. The apprenticeship assessment process is split into three steps: Step 1 Step 2 Step 3 Initial assessment Continuous assessment Independent end assessment Initial assessment takes place prior to registering the apprentice. The initial assessment allows the apprentice and employer to produce a personal development plan and ensures the apprenticeship is relevant to the needs of the individual and the business whilst at the same time fully meeting the requirements of the apprenticeship standard. These requirements are set out in the continuous assessment evidence and methodology contained within the Hospitality Apprenticeship Assessment amplification and guidance for senior chefs developed by the hospitality trailblazer and annexed to this Assessment Plan (Annex A). Continuous assessment ensures that the apprentice is on track according to their training and development plan and that the employer is confident they have consistently achieved the competencies contained in the apprenticeship standard over time. The synoptic independent end assessment is a range of practical activities and knowledge tests designed to ensure that the overall assessment process is both broad and rigorous. This assessment process will ensure that all apprentices are fully rounded senior chef professionals with the transferable skills that the industry needs. The independent end assessment will also determine if the apprentice will achieve a pass or distinction grade which will be stated on their completion certificate. A summary of the end to end assessment process is given below:

3 DRAFT 8 th January 2015 Senior Chef Apprenticeship in Culinary Arts: Assessment Summary Initial Assessment Continuous Assessment: min 18 months Independent End Assessment: 2 months Initial assessment against the apprenticeship standard prior to registration Professional Log What a chef needs to evidence against all knowledge, skill and behaviour in the apprenticeship standard to show full competence in the occupation Internal sign off of all evidence in professional log; the apprentice has met all the requirements of the standard within the context of the business and is ready for independent end assessment Business Challenge Knowledge test Practical test Professional discussion and employer sign-off Certificate Issued Apprentice overall final grade achieved from all four parts of the independent assessment

4 Summary of how the senior chef apprenticeship in culinary arts assessment plan meets the criteria for apprenticeships in England 1. Synoptic assessment 2. Using a range of assessment methods 3. Graded assessments 4. Delivering consistent (reliable) judgements 5. Delivering accurate (valid) judgements The range of practical and knowledge tests in the independent end assessment has been identified for the apprenticeship to ensure that the overall assessment process is both broad and rigorous. The final outcome of the apprenticeship will reflect achievement in all aspects of the standard, but will not test each component individually. As set out above, incorporates a range of assessments that have been identified by the trailblazer, and through wider consultation, as relevant to determining that full competence of the apprenticeship standard is achieved. The methods include: knowledge test to test essential knowledge practical test to determine the chefs ability and approach to producing and developing high quality dishes to the standard business challenge to demonstrate how the chef brings together different aspects of the standards and recognises their relationship to the business structured professional discussion to bring all aspects of the apprentices learning and assessment together All assessment activities within the independent end assessment are graded and weighted. The apprentice will be awarded a final pass or distinction grade based on the weighted average of all four assessment activities. All independent assessment decisions will be made by licensed independent assessors using mandatory criteria for independent end assessment and standardised templates which will be developed by the hospitality trailblazer and quality assured by an industry governing body. The hospitality trailblazer employers together with the support of education and training providers have developed the independent assessment methodologies from best practice models used to assess professional competence in the workplace. 6. Ensuring independence All independent assessment will be conducted according to the mandatory criteria for independent end assessment which will be developed by the hospitality trailblazer, undertaken by a licensed independent assessor and is subject to external quality assurance overseen by an industry governing body. 7. Affordability The hospitality trailblazer is consulting with education and training 8. Manageability / feasibility 9. Professional body recognition providers to ensure the apprenticeship is affordable. The hospitality trailblazer is consulting with education and training providers to ensure the apprenticeship is manageable and deliverable. It was agreed by the trailblazer, based on consultation during the development of the apprenticeship standard, that professional body recognition is not presently applicable. 4 P a g e

5 Senior Chef Apprenticeship in Culinary Arts Assessment Plan This assessment plan has been developed by employers represented on the hospitality trailblazer with the support of industry education and training providers to ensure that individuals completing the senior chef apprenticeship in culinary arts are fully rounded professionals with the knowledge, skills and behaviours that the industry needs. 1. Synoptic assessment The synoptic independent assessment ensures that all apprentices completing their apprenticeship are fully rounded senior chef professionals. The assessment approach supports consistent and reliable judgements, ensuring independence where required and sets out the range of assessment activities and methods to be used, and includes grading and weighting. 2. Using a range of assessment methods The senior chef apprenticeship in culinary arts apprenticeship assessment process is split into three steps: Initial assessment Continuous assessment Independent end assessment Initial assessment allows the apprentice and employer to produce a personal development plan and ensures the apprenticeship programme is relevant to the needs of the individual and the business whilst at the same time ensuring the knowledge, skills and behaviours in the apprenticeship standard can be met. The personal development plan should outline the apprentice s training and development over the duration of the apprenticeship and show that continuous assessment is supported by structured performance reviews and regular one to one meetings or job chats. The personal development plan also allows the employer and apprentice to plan activities away from the workplace which will satisfy the requirement of at least 20% off the job training. The apprentice is also required to be registered on the ILR and a learning agreement established between the apprentice and employer (based on SFA guidance for 14/15 only and subject to evaluation). Continuous assessment ensures that the apprentice is on track and is demonstrating their competence in line with the apprenticeship standard. With the exception of the professional log, this aspect of assessment must be carried out but the method for doing so is not prescribed. For example employers can utilise a variety of assessment methods or may choose to use a qualification that covers some or all or aspects of the standard (please see Annex A Hospitality Apprenticeship Assessment amplification and guidance for senior chefs for further detail about using qualifications recognised by the industry governing body for continuous assessment). Keeping a professional log is the only mandatory requirement of the continuous assessment of the apprenticeship. All apprentices must maintain a professional log which: 5 P a g e

6 Includes input from both the apprentice and employer with assistance from an education and training provider where engaged Is a short and simple tool to record evidence of knowledge, skills and behaviour Will not create unnecessary duplication of record keeping (it does not require portfolio evidence or uploading of documentation) Empowers the apprentice and employer and is based on a system of real-time input of evidence against the apprenticeship standard prior to independent end assessment Records evidence that naturally occurs in the apprentice s role Provides a reference point and easy identification of distance travelled throughout the apprentices journey through to and including independent assessment The options for conducting continuous assessment are flexible and evidence for continuous assessment can be generated during the day to day tasks and planned work activities of an apprentice and recorded in the professional log. Additionally, evidence of skills, behaviour and knowledge can be generated through a variety of methods, for example, observation, professional discussion, questioning and on-line tests. Once the apprentice has fulfilled the requirements of the continuous assessment and their employer is satisfied that they are fully competent in their job role, they are ready to undertake the independent end assessment. The line manager will hold internal discussions with the appropriate people for example the continuous assessor and a senior manager as appropriate to the business, to discuss the apprentice s development and to agree whether the independent assessor should now be engaged to take part in the review meeting as outlined below. At this stage, as well as the line manager, an impartial member of the business should be confident that the apprentice is ready for independent end assessment and to make that decision they may need a one to one meeting with the apprentice. There are no stipulations attached to how the decision is made, but the purpose of this stage is to avoid apprentices being put forward for end assessment before they have achieved full competence according to the standard. The hospitality trailblazer will provide guidance on how this process can be managed. The line manager or other employer representative and independent assessor will then review the professional log and conduct a meeting with the apprentice to agree and sign off that the apprentice is working at the required standard in line with the continuous assessment evidence and methodology contained within the Hospitality Apprenticeship Assessment amplification and guidance for senior chefs developed by the hospitality trailblazer (Annex A to this Assessment Plan), and the individual is ready for the independent end assessment. The apprentice will be required to bring to this meeting a synopsis of their proposed business challenge which will be agreed by the employer representative and independent assessor. The meeting is a structured process and must be recorded on a specially designed checklist and template: readiness for end assessment which will be developed by the hospitality trailblazer to ensure the judgements are applied consistently and fairly. The apprentice will only be signed-off and put forward for independent end assessment when the line manager and independent assessor are satisfied and confident the apprentice has achieved full competence over the 18 months to meet the apprenticeship standard for the role. The independent assessor will then register the apprentice, with the industry governing body, as ready to undertake the independent end assessment and will agree a plan and schedule with the apprentice and line manager to 6 P a g e

7 ensure all assessments are carried out in line with the mandatory criteria for independent end assessment and within the two month period. The range of practical activities and tests in the independent end assessment has been identified for the apprenticeship to ensure that the overall assessment process is both broad and rigorous. These assessment activities are designed to take place within a two month period after the apprentice has completed their programme of training and continuous assessment. The final outcome of the apprenticeship will reflect achievement in all aspects of the standard, but will not test each component individually. The apprentice is assessed against the apprenticeship standard using the following methods: 1. Business challenge: employer agreed project to assess the culinary knowledge, people and business aspects of the standard 2. Scenario based multiple choice knowledge test covering legislative aspects of the standard, and key elements of business and culinary knowledge 3. Practical test: Observed briefing, preparation, cooking and service and culinary challenge to bring together an assessment of the culinary, food safety, business and people aspect of the standard 4. Professional discussion to establish apprentice s understanding and application of knowledge based on the observations and other assessment activities. A summary of the independent end assessment methods is given below. Please note that the business challenge, knowledge test and practical activities can take place at any time once the apprentice has conducted the meeting with their line manager and independent assessor and has been confirmed ready for independent end assessment. The professional discussion takes place after all other independent assessment activities have been completed. 7 P a g e

8 Knowledge test Business Challenge Assessment Activity Duration Method Weighting Grading The business challenge is identified by the apprentice and line manager and agreed with the independent assessor in accordance with the mandatory criteria for independent end assessment which will be developed by the hospitality trailblazer. The business challenge undertaken by the apprentice to identify and research a challenge or opportunity relevant to the business and includes: Identification of measurable improvements Evidence of consultation and engagement of stakeholders Analysis of costs Legislative requirements explained and adhered to Validation and justification of recommendation Evidence of effective research Proposed timeframes for implementation Please note the apprentice is required to present recommendations to a panel (see opposite) and will be assessed on its viability for implementation, however the apprentice will not be required to actually implement the business recommendations as part of the independent end assessment. A scenario based multiple choice knowledge test covering legislative aspects of the standard, including food safety and key elements of culinary and business knowledge. 30 minutes presentation time including Q&A Maximum 2 hours Apprentice to present summary and recommendations to a panel consisting of a minimum of two senior members of the employer team and the independent assessor and can take place in the workplace or off-site in a controlled environment. Business challenge assessment criteria will be developed by the hospitality trailblazer to ensure judgements are made consistently and fairly. The independent assessor will assess the theoretical aspects of the presentation and the employer team will assess the feasibility of the practical implementation of the recommendations within the business. On-line or written test externally set and undertaken in a controlled environment either in the workplace or off-site and quality assured by the industry governing body. 20% Pass or distinction 20% Pass or distinction 8 P a g e

9 Professional discussion Practical test The apprentice is observed in the workplace by the independent assessor. The apprentice is required to provide a two week working schedule for the independent assessor to determine when to carry out observations in line with the mandatory criteria for independent end assessment to ensure consistency of assessment conditions, such as avoiding seasonal periods of low levels of trading, and reliability of judgements. Culinary challenge allows the apprentice to demonstrate culinary and other skills are demonstrated through the apprentice producing a dish with a given recipe, a preplanned dish and a dish from a mystery list of ingredients. 4 hours Independent assessor observation and scoring against the mandatory criteria for independent end assessment. 4 hours Independent assessor observation and scoring against the mandatory criteria for independent end assessment 40% Pass or distinction The professional discussion is the final assessment activity within the independent end assessment. The professional discussion is a summative assessment and is used to review key points in the professional log and reflect on assessment activities and overall development. 1 hour Structured discussion between the apprentice, employer and independent assessor and can take place in the workplace or at an assessment centre. A summative assessment standardised template will be developed by the hospitality trailblazer to ensure judgements are made consistently and fairly. 20% Pass or distinction 9 P a g e

10 3. Graded assessments The apprenticeship includes Pass and Distinction Grades with the final grade based on performance in all independent assessment activities. The apprentice will be awarded a final grade based on the weighted average of all four independent end assessment activities. The draft percentages on which the grading is based are given in the table below and currently under consultation by the hospitality trailblazer. Please note that continuous assessment does not contribute to the overall apprenticeship grade. Senior Chef Apprenticeship: Grading & Weighting proposal under consultation Assessment Pass % Distinction % Weighting % Pass Dist Business Challenge Knowledge Test Practical Test Professional discussion % 87% 4. Ensuring independence To ensure the assessment decisions are carried out in a robust, fair and consistent manner all independent assessment is: Conducted according to the mandatory criteria for independent end assessment which will be developed by the hospitality trailblazer. Undertaken by an independent assessor that has not had direct contact with the apprentice during their training and continuous assessment and who meets mandatory criteria for independent assessors which will be set by the hospitality trailblazer. Subject to external quality assurance overseen by the industry governing body (see below). Please note the above requirements are for independent end assessment only and do not apply to the initial or continuous assessment stages of the apprenticeship. Governance of hospitality apprenticeships Members of the hospitality trailblazer have discussed various options of around a governance model and arrived at the example below, which could contain all or some of the its proposed components. 10 P a g e

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12 The aim of the process is to ensure that, as far as possible employers, together with its industry partners, can maintain and oversee the standards and assessment that they have agreed as effective for apprentices. An industry governance body aims to protect employer ownership of the apprenticeship so that what they have set out to achieve in the design does not get lost in the execution.. In addition to the processes stated on the model an industry governance body would: Maintain the currency of apprenticeship standards and agreeing new development Set targets for apprenticeship starts and communication activities Advise on all matters relating to the impact of apprenticeship policy on the industry Work closely with the relevant government departments and agencies on all matters relating to apprenticeships, most particularly further engaging new employers and increasing take-up. 5. Delivering consistent (reliable) judgements To ensure consistent and reliable judgements are made by independent assessors licensed by the industry governing body, they must comply with the mandatory requirements for independent assessors as set out in the mandatory criteria for independent assessors included in the Hospitality Apprenticeship Assessment amplification and guidance for senior chefs (Annex A to this Assessment Plan) currently under consultation by the hospitality trailblazer. The mandatory criteria will require the independent assessor to meet the points set out below, which will be subject to a quality audit: Have exceptional knowledge and understanding of the senior chef apprenticeship standard as set out in the continuous assessment evidence and methodology developed by the hospitality trailblazer. Hold or are working towards a relevant and current assessor qualification (accepted qualifications will be listed in the criteria). Have relevant occupational expertise and knowledge, at the level of the occupational area(s) they are assessing, which has been gained through hands on experience in the industry. Adhere to the senior chef apprenticeship mandatory criteria for independent end assessment which will be developed by the hospitality trailblazer, and practice standardised assessment principles. Have sufficient resources to carry out the role of independent assessor i.e. time and budget. Have advanced skills in culinary arts. Hold qualifications, or have undertaken training, that has legislative and technical relevance to the senior chef. Update their occupational expertise and industry knowledge in the areas being assessed through structured Continuous Professional Development. 6. Delivering accurate (valid) judgements The hospitality trailblazer employers together with the support of education and training providers have developed the following assessment activities and methods from best practice models used to assess professional competence in the workplace: The use of a time limited knowledge test externally set and sampled which reflects the key aspects of food safety, business and culinary knowledge and application 12 P a g e

13 The inclusion of a business challenge research project assessed by a panel including the independent assessor which confirms standards alongside underpinning concepts, theory and knowledge The use of rigorous, observation based assessment to demonstrate competence in a live work setting The use of time limited practical test to demonstrate technical culinary, planning and delivery skills at the correct level A summative interview which is conducted and moderated by the independent assessor to ensure all outcomes have been achieved. In addition standardised templates will be designed by the hospitality trailblazer and overseen by the industry governing body to ensure consistent, accurate and valid judgements are made during the business challenge presentation and the professional discussion employer sign-off of occupational competence. All independent end assessment is carried out by independent assessors in line with the mandatory criteria for independent end assessment which will be developed by the hospitality trailblazer and overseen by an industry governing body. 7. Affordability A mix of assessment approaches has been chosen to allow for flexibility whilst at the same time maintaining consistency, fairness, and equal access to all. The following table outlines the possible cost centres for resources to deliver the apprenticeship together with the estimated cost range for the apprenticeship based on initial consultations with employers and education and training providers. Further work is being carried out with industry education and training providers and employers to determine and agree the cost of delivering this apprenticeship. Work is in progress is presented in draft format at Annex B. 13 P a g e

14 Activity Possible cost centres Estimated cost range Initial assessment Registration and administration Training and development Venue hire Continuous assessment Kitchen hire Master classes Print costs Senior Chefs in On-line learning costs Culinary Arts 18,000-25,000 Training delivery and assessment Mentor/buddy/support Line manager time SME costs to simulate some of the activities Internal/external training cost Off the job training Ingredients Independent end assessment Independent assessor time and expenses Venue hire and ingredients Tests and print costs Assessment mentor Employer time Quality assurance and audit Administration Certification 14 P a g e

15 8. Manageability / Feasibility The hospitality trailblazer is working with training providers, colleges and their represent bodies who have the relevant capability, resources and experience, to ensure that the independent end assessments are manageable, cost effective and deliverable across different types of providers and employers. This includes: - In-depth consultation with providers - Wider industry consultation - Quotations from three providers 9. Professional body recognition Through the consultation relating to the standard professional body recognition is not applicable at present. 15 P a g e