• Principles of advanced food preparation cooking skills and techniques
• Culinary challenge to display both precision and creativity
• Log of complex dishes prepared in the workplace with accurate recipes and time plans to provide evidence of range of competency and application within the work environment
• Managing demi-chef de parties or commis chefs develop own skills and knowledge and those of the team, through training and experiences
• Contribute to the business strategy to influence the development of creative, profitable and competitive menus
• Understanding how to maintain profit margins, minimise wastage of ingredients and other resources
• Prepare, cook and present food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded
• Legislation and regulations relevant to food production operations, including weights and measures, food safety, consumers rights, allergens, trades descriptions and
• HACCP

Be able to demonstrate understanding and preparation of culinary principles and practices for the following food groups:

• 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

• On the job skills training
• Off the job skills training
• Level 2 Functional Skills in English & Maths
• Log of complex dishes support and preparation
• Planning, Target Setting and Feedback
• Mock End Point Assessments

End Point Assessment (after at least 12 months and successful completion of the above — complete the first 3 activities in any order):

• 2 hours on demand test (Multiple-choice test)
• 4 hour Practical observation (covering preparation & service)
• 3 hour Culinary challenge (three course menu)
• Lastly, a 90 minute Professional Discussion focusing on the log of complex dishes leading to the certificate as a Pass or Distinction