SSP Guide to Apprenticeships

ENGLAND GUIDE TO APPRENTICESHIPS

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Introduction to SSP Apprenticeships 4 Business Benefits 5 What are the Education Programmes? 6 Apprenticeships 7 The Learner Journey 20 How it Works 26 Recipe For Success 28 Off-the-Job Training 29 O nline Resources And Extra Support 3 Aptem Eligibility How to Nominate Click here for the Scotland Guide Click here for the Wales Guide

INTRODUCTION TO SSP APPRENTICESHIPS This guide contains everything you need to know about our first class apprenticeship programme, supported by Lifetime Training. You will find out more about the apprenticeships on offer, how it works, and understand the commitment required from apprentices and their Manager/mentors. Information is also provided on how to nominate your people for these fantastic development opportunities. WHAT’S AN APPRENTICESHIP? SSP apprenticeships have been designed to give our team members and Managers the skills, knowledge and behaviours needed to succeed in their roles and grow their careers, whilst gaining an industry recognised apprenticeship. Our apprenticeships take an average of 12-18 months to complete. They include on and off-the-job training delivered by Lifetime and SSP. The apprenticeship is awarded on completion of an assessment, which showcases the knowledge, skills and behaviours that have been learnt throughout. This is known as an End-point assessment. EMPLOYER-LED LIFETIME TRAINING IS ONE APPRENTICESHIP OF THE UK’S LARGEST TRAINING PROVIDERS PROGRAMMES 4

BUSINESS BENEFITS SSP is focused on becoming an employer of choice for education, as outlined in our 20:20 vision, by offering high quality education opportunities at all levels. It’s our aspiration to have 10% of employees on an education programme. Here are some of the key business benefits of apprenticeships. Tailored, role Retain and develop Increase productivity relevant training our people and motivation Improve our Build skills, knowledge customer experience and behaviours Enhance our Recognition of success Stand out from profitability for our people our competitors 5

WHAT ARE THE EDUCATION PROGRAMMES? SSP ARE CURRENTLY OFFERING BENEFITS TO THE THE BELOW APPRENTICESHIPS: APPRENTICE: Customer Practitioner Level 2 R ecognised throughout the Production Chef Level 2 hospitality industry M eet personal goals Supply Chain Warehouse Build confidence Operative Level 2 I mprove performance Senior Production Chef Level 3 O pportunity for progression Associate Project Manager Level 4 B uild their network G ain skills leading to career development ADDED EXTRAS! Apprentices will be eligible to apply for an Apprentice Extra card and receive discounts in-store and online from their favourite brands WWW.APPRENTICEEXTRA.CO.UK On top of all that, they could save 30% on adult-rate travel cards, bus and tram season tickets with an Apprentice Oyster Card! WWW.PHOTOCARD.TFL.GOV.UK Let’s explore these education programmes further... 6

SSP APPRENTICESHIPS *Operations Departmental Manager Level 5 is available for General Managers or higher across the business* RETAIL HOSPITALITY Customer Practitioner Level 2 – Standard Customer Service Practitioner Level 2 (Team Member) (Team Member) Supply Chain Warehouse Operative Level 2 Production Chef Level 2 (Warehouse team members) (Kitchen Assistant) Supply Chain Warehouse Operative Level 2 (Warehouse team members) Senior Production Chef Level 3 (Chef) BARS MANAGEMENT Associate Project Manager Level 4 Customer Service Practitioner Level 2 (Team Member) (Project Managers) Production Chef Level 2 (Kitchen Assistant) Supply Chain Warehouse Operative Level 2 (Warehouse team members) Senior Production Chef Level 3 (Chef) Other apprenticeships may be available to you. Contact us at [email protected] 7

Jump to list CUSTOMER SERVICE PRACTITIONER STANDARD LEVEL 2 On-site or remote, customer service practitioners provide a high quality service to their customers. Their actions influence the customer experience, delivering satisfaction and loyalty for an organisation. TRAINING BENEFITS: On completion of this 12 month standard, apprentices will demonstrate a range of excellent customer service skills and behaviours as well as product and/or service knowledge. The apprenticeship standards “knowledge, skills and behaviours” are developed over the course of the programme via scheduled learning interventions with employer mentors and Lifetime regional trainers. Learning activities and coaching sessions are aligned to support the learner to learn, practice and prepare for End-point Assessment. WHAT’S COVERED? Understand Your Organisation: Apprentices explore different types of sector K now Your Customers: Apprentices organisations and get familiar with the learn how to identify internal and external employer brand to understand service culture. customers, understand their needs Your Role and Responsibilities: Apprentices and expectations through appropriate learn how to set a development plan, review methods of communication. their progress and take on board feedback.  Communicate with Your Customers: Teamwork: Apprentices learn how Apprentices explore a variety of to contribute to a successful team, communication and interaction methods and why it’s important and how effective how they can impact customer experience. teamwork supports service delivery.  T he Customer Experience: Apprentices Regulations and Legislation: Apprentices learn how to create a positive customer discover the importance of following experience and approach customer conflict. business legislation, the laws that Apply Products and Services: Apprentices learn how and their personal responsibilities. systems, equipment and technology can both support their learning and benefit customers. ASSESSMENT END-POINT ASSESSMENT: Regular evaluation sessions with Managers and Apprentices access End-point Assessment trainers will include performance observations, following a gateway discussion with their employer Q&A sessions and a series of professional and Regional Trainer where entry requirements discussions. To prepare for a final assessment are discussed, checked and recorded including apprentices will be asked to complete a functional skills at the required level. The Customer number of activities in-between visits. Service Practitioner Level 2 End-point Assessment will include the following types of assessment: Observation of Practice Professional Discussion  Apprentice Showcase 8

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Jump to list PRODUCTION CHEF APPRENTICESHIP STANDARD LEVEL 2 Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the senior production chef or appropriate Line Manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment. Production chefs maintain excellent standards of personal, food and kitchen hygiene. Adhering to menu specifications and recipes, producing food meeting portion controls, and budgetary constraints, adapting dishes to meet special dietary requirements. TRAINING BENEFITS: On completion of this 12 months standard, apprentices will demonstrate skills and techniques in producing dishes and recipe specifications. How they are capable of working as part of a team, highly methodical organisational skills paying attention to detail to adapt and produce dishes to meet special dietary requirements, following budgetary constraints. ASSESSMENT Regular evaluation sessions with Managers and trainers will allow apprentices to practice end assessment activities such as practical observations, Q&A sessions, reviewing the apprentice’s portfolio of evidence and a series of professional discussions. To prepare for a final End-point Assessment apprentices will be asked to complete a number of activities in-between visits to build confidence and competence in the knowledge, skills and behaviours areas. END-POINT ASSESSMENT: M ultiple choice questions P ractical observation in a Apprentices access End-point Assessment working environment following a gateway discussion with their P rofessional discussion employer and Regional Trainer where entry requirements are discussed, checked and recorded including functional skills at the required level. The Production Chef Apprenticeship Level 2 End-point Assessment will include the following types of assessment: 10

WHAT’S COVERED? Business/Commercial: Apprentices understand and uphold the organisations business Kitchen Operations: Apprentices know how visions, values and objectives. Understand to identify and respond to individuals’ needs the provenance of food commodities and in different situations and communicate with the principals of ethical and sustainable customers and colleagues from a diverse resourcing, such as air miles, seasonality, local range of backgrounds and cultures. suppliers, farm to fork and nose to tail cooking. Nutrition: Apprentices know the importance of Understand how the benefits of improved combining nutrient groups to produce balanced sustainable and environmentally friendly menu items and dishes and how these impact practices in production kitchens. Identify on health and the benefits of a balanced diet current trends in food production technology including medical conditions such as obesity, (cooking equipment, stock control systems, diabetic, high cholesterol, intolerances, EPOS) and how this can support the operation allergens, religious and life style choices. such as Just Eat, Deliveroo, social media for Understand the different dietary requirements marketing, customer feedback and loyalty. for vulnerable, expectant mothers, young  P ersonnel Development and Performance: children, elderly and those who have weakened Apprentices know different learning styles immune systems. Produce dishes to meet such as visual, auditory and kinaesthetic. individual’s specific dietary requirements. Understand how personnel development Legal and Governance: Apprentices understand and performance contribute to the success the legal responsibilities of employers and of the team and organisation. How to employees, including the power of enforcement identify to personal goals and development officers and the actions that can be taken in opportunities and the support and resources the event of non-compliance. Understand to achieve these. Recognise own strengths the importance of providing food allergen and weaknesses, and the benefits of self- information to customers and which food development while working as part of a team. may be common allergens on the regulatory list. Know the current legislation, regulations and procedures covering food safety, HACCP, health & safety, hazard analysis, and allergens. Operate within all regulations and legislation ensuring all legal documents are completed under legislative requirements. P eople: Apprentices know the correct methods of communication including verbal, written and non-verbal, and how using inappropriate methods of communication can affect colleagues and customers. Know the organisations standards for customer care and how to put it into practice and the importance of making a good first impression, making customers feel welcome and at ease. Understand the principles of customer service how to effectively communicate with customers and how individuals’ impact on the customer experience. Supporting team members within your own area and across the wider business. 11

Jump to list SUPPLY CHAIN WAREHOUSE OPERATIVE LEVEL 2 Supply chain warehouse operatives work in a variety of warehouse environments, they communicate with a range of people, such as internal and external customers. They should demonstrate a passion when it comes to providing a quality service that encourages repeat business and have a high level of competence when using industry recognised systems and associated services. They will be familiar with working under pressure and to tight deadlines which will be supported by the adherence to legislation and regulations, applicable to the industry. TRAINING BENEFITS: On completion of this 12-15 month standard, apprentices will demonstrate a range of excellent supply chain warehouse knowledge, skills and behaviours. These are developed over the course of the programme via scheduled learning interventions with employer mentors and LifetimeTeam Members. Learning activities and coaching sessions are aligned to support the learner to learn, practice and prepare for End-point Assessment. WHAT’S COVERED? Moving & Handling Goods: An awareness of potential hazards and risks in the Your Organisation: Demonstrate understanding workplace will be explored and areas for of their own organisations visions, objectives support will be identified, these areas will and brand whilst acknowledging their include, loading and unloading, as well as the own contribution to its success. They will methods of safe movement and handling. seek instruction and guidance and adapt Packaging Goods: Ability to select appropriate readily to change, ensuring own work is wrapping and packaging and the correct organised and prioritised effectively. tools and equipment. They will also be able S tructure of the Industry: Identify to pack, assemble and disassemble goods in responsibilities of different roles within the line with system and process requirements. sector and have an awareness of key industry Receiving & Stowing Goods: Check goods, developments. They will demonstrate a equipment and goods receiving areas to ensure personal interest in the industry as a whole standards are maintained. Safe and efficient and promote the accurate and efficient processing will take place and damaged use of available transport methods. or incorrect goods handled effectively. Regulations & Legislation: They will promote IT Applications, Systems & Processes: Use their understanding of the supply chain, IT systems and technology in an effective including the legislation and regulations that manner. Maintain an awareness of changes apply. Health and safety will be adhered to and to systems, processes and technology, and the consequences of failing to adhere explored. is able to propose options for potential Materials Handling Equipment: Identify changes to meet industry developments. standard operating procedures and the implementation of these across their business, for example: operating MHE, safe working at heights and working within restricted spaces. 12

Deliver Customer Service: An awareness E nvironmental Impact: Exploration of the of the different types of customers within environmental impact made within the industry, their organisation and the ability to adapt and the ability to minimise their own impact their communication style accordingly. and manage waste during their daily activities. Demonstrate that they can handle a Career Development: An understanding variety of customer focused situations, of the next steps they can take to such as enquiries and complaints. progress their personal and professional development, for example: what do I want to achieve and where am I now? ASSESSMENT Regular evaluation sessions with managers and Lifetime Team Members will include performance observations, Q&A sessions and a series of professional discussions. To prepare for a final assessment apprentices will be asked to complete a number of activities in-between visits. END-POINT ASSESSMENT: include the following types of assessment: P ractical assessment – workplace observation Apprentices access End Point Assessment K nowledge and behaviour test – short following a gateway discussion with their answer & scenario based questions employer and Regional Trainer where entry requirements are discussed, checked and recorded including functional skills at the required level. The Supply Chain Warehouse Operative Level 2 End Point Assessment will 13

Jump to list SENIOR PRODUCTION CHEF APPRENTICESHIP STANDARD LEVEL 3 Senior production chefs may lead a brigade team or may support the Head Chef in larger establishments. Job roles include Head Chef, Second Chef, Kitchen Manager/Supervisor, Cook. They report activities to the head chef or appropriate Line Manager. They supervise production chef teams in a variety of kitchen environments, for example; schools, hospitals, the armed forces, care homes, and high street casual dining or pub kitchens. Senior production chefs have accountability for the day-to- day running of the kitchen service, producing, monitoring and maintaining consistent food standards, legislative requirements and quality across all areas and during all stages of production and supply. TRAINING BENEFITS: On completion of this 15 months standard, apprentices will demonstrate how they are capable of independently supervising and motivating a team while contributing to the production of centrally developed standardised recipes and menus, and dishes to meet specific dietary requirements. They will complete, monitor and maintain food safety management systems (which include delivery, storage, cooking and service) and work equipment, working under pressure delivering excellent customer service in a hospitality environment. The apprenticeship standards “knowledge, skills and behaviours” are developed over the course of the programme via scheduled learning interventions with employer mentors and Lifetime regional trainers. Learning activities and coaching sessions are aligned to support the learner to learn, practice and prepare for End-point Assessment. WHAT’S COVERED? Nutrition: Apprentices the importance of combining nutrient groups to produce Kitchen Operations: Apprentices know the balanced menu items and dishes. Monitor organisation or brand specifications and how the production of food to ensure clients’ to use them to produce standardised menu needs are met and the benefits of a balanced items and dishes. Supervise the production diet for medical conditions such as obesity, of centrally developed menu items and dishes intolerances, allergens, religious and life style according to organisational specifications. choices. Know the importance of checking Effectively communicate to the team par stock that the food production team is meeting the levels, quality points and safe storage conditions specific needs of individuals. Understand for food items. Ensure deliveries are checked the industry and food trends through and stored correctly. Know the importance of seasonality, provenance and environmental monitoring the correct use and maintenance of factors that influence the development of food production equipment and the procedure dishes can impact on a product range. for dealing with misuse and malfunctions. Monitor the correct use and maintenance of food production equipment Know the importance of keeping up-to-date with product range, brand development, promotions and current trends. Acquire and share with the team up-to-date information regarding product range, brand development, promotions and current trends. 14

Business/Commercial: Apprentices the business Legal and Governance: Apprentices understand vision, objectives and brand standards, and the the importance of monitoring the team’s importance of the team in upholding these. understanding and compliance with all relevant Effectively use techniques that support cost industry specific regulations, legislation and reduction, improve performance, revenue, and procedures. Monitor and ensure the effective customers’ experience and how to operate implementation of food safety management efficiently to deliver profit margins, reduce systems. Monitor and ensure legislative wastage and support the overall financial compliance and the completion of due performance of the business. Monitor costs, diligence documentation and requirements using forecasting to set realistic targets with the are met. Understanding the importance of team, effectively control resource allocation, health & safety and food safety practices and minimise wastage and use sustainable working procedures to ensure safe preparation and practices. Understand financial data of different cooking of food, including maintaining and departments of a food operating business, storing ingredients in line with legislation. including: sales, cost of sales, gross profit &  Business Technology: Apprentices will yield, labour costs, apportioned costs (e.g. understand how technology can improve administration, marketing, rent/mortgage, efficiency and productivity within food insurances, energy costs, banking charges) net production organisations. Understand how profit/ loss. Know the customer profile of the to use available technology effectively in all business, its main competitors and the business work activities and performance, to support growth strategy. Risk assess situations, identifying the delivery of hospitality products and and isolating matters of concern, by establishing services. They will encourage the learning of the cause and intervening accordingly to minimise technologies among the team and develop a risk to people and organisation. culture of embracing the new technologies People: Apprentices know how to support and where available. influence the team positively to deliver a high- quality product. Support team members to ensure the timely delivery of high-quality food to the specification required. Recognise how all teams are dependent on each other and understand the importance of teamwork both back and front of house in achieving business objectives. Maintain harmony across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome. Know how to work with people from a wide range of backgrounds and cultures and how local demographics may impact the product range of the business. Use effective methods of communication and operate in a fair and empathetic manner that achieves the desired result and demonstrates a customer centric culture. Identify development needs for self and team and actively encourage and support individuals to enhance their skills and knowledge Know how to communicate knowledge to the team and support own and individuals’ development. 15

Jump to list ASSESSMENT Regular evaluation sessions with Managers and trainers will allow apprentices to practice end assessment activities such as practical observations, Q&A sessions, reviewing the apprentice’s portfolio of evidence and a series of professional discussions. To prepare for a final End-point Assessment apprentices will be asked to complete a number of activities in-between visits to build confidence and competence in the knowledge, skills and behaviours areas. END-POINT ASSESSMENT: Apprentices access End-point Assessment following a gateway discussion with their employer and Regional Trainer where entry requirements are discussed, checked and recorded including functional skills at the required level. The Senior Chef in Production Cooking Apprenticeship Level 3 End-point Assessment will include the following types of assessment:  Multiple Choice Question Test Practical observation in a working environment P rofessional discussion 16

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Jump to list ASSOCIATE PROJECT MANAGER LEVEL 4 Projects can be defined and delivered within different contexts, across diverse industry sectors. They can be large or small. Every project needs to be managed to ensure its success. An associate project manager knows what needs to be achieved, how it will be achieved, how long it will take, how much it will cost, and works with the project team to achieve the required outcomes. Associate project managers need good planning, organisation, leadership, management, and communication skills. They need to utilise resources with suitable skills, qualifications, experience, and knowledge to work together in a motivated and integrated team, with clearly defined reporting lines, roles, responsibilities, and authorities. Dependent upon the size of the organisations and the complexity of projects, associate project managers’ job titles will vary, but typically they can include assistant project manager, junior project manager, or project team leader. Some organisations use ‘project manager’ as a generic job title. TRAINING BENEFITS: On completion of this 15-month standard apprentices will demonstrate a range of project management skills that will allow them to drive, develop, and achieve successful projects. The apprenticeship standards “knowledge, skills and behaviours” are developed throughout the programme via scheduled learning interventions with employer mentors and Lifetime RegionalTrainers. Learning activities and coaching sessions are aligned to support the learner to learn, practice, and prepare for End-point Assessment. WHAT’S COVERED? S takeholder & Communications Management: Apprentices will learn about stakeholders P roject Context: Apprentices will understand – their perspectives, interest, and levels of the different contexts in which projects can influence on project outcomes. They will also be delivered, including health, safety, and learn about the key contexts of a project environment management. They will learn communication plan, its effectiveness about interdependencies between projects, in managing different stakeholders, and programmes, and portfolio management and factors that can affect communications the different phases of projects and their such as cultural and physical barriers. key review points across project life cycles. L eadership: Apprentices will understand Project Governance: Apprentices will learn the vision and values of the project and about the different types of organisational its links to objectives, how these can be structures, responsibilities, functions, effectively communicated and reinforced and phases on different types of projects, to team members and stakeholders. also how governance can control and They will learn about leadership styles manage the successful delivery of projects. and qualities and the importance of It also includes the significance of the motivation on team performance. project management plan (PMP). 18

B usiness Case & Project Finance: Apprentices Consolidated Planning & Schedule Management: learn preparation and or maintenance of Apprentices learn about purpose and formats business cases including benefits management. for consolidated plans to support overall They will understand funding, estimating, management, taking account of lessons overheads (including direct, indirect, fixed learnt and how the plans balance fundamental & variable costs) and an overall budget for components of scope, schedule, resources, a project. They will learn about tracking budgets, risks, and quality requirements. systems for actual costs, accruals and They will also learn about scheduling and committed costs; alternative cost breakdowns estimating for projects, progress monitoring to provide for graphical representations, and metrics to assess work performed against and performance management. the schedule and schedule management Scope & Quality Management: Apprentices methods to evaluate and revise activities learn about requirements management to improve confidence in delivery. and evaluation of alternative methods to C ontract Management & Procurement: learn from the past to improve delivery. Apprentices learn about the nature of They will learn about project scope, change contracts and their implications for contracting control, baseline change management, and organisations, procurement processes, and legal configuration management. Apprentices and ethical means for managing contracts. will also learn about quality management Resource Management: Apprentices gain processes, assurance and improvements, the knowledge on resource analysis, resource outcomes of a quality management plan, and allocation, and resource acceptance. metrics for processes and quality standards. Risk & Issue Management: Apprentices gain knowledge about the need for and implementation of a risk management plan. Risk management methods and techniques to identify and prioritise threats or opportunities. Mitigation actions to minimise risk impacts and to optimise benefits by managing opportunities. ASSESSMENT Regular evaluation sessions with managers and trainers will include performance observations, Q&A sessions, and a series of professional discussions. To prepare for a final assessment apprentices will be asked to complete a number of activities in-between visits. END-POINT ASSESSMENT: Presentation supported by a portfolio of evidence. Apprentices access End Point Assessment Professional discussion supported following a gateway discussion with their employer by a portfolio of evidence. and Regional Trainer where entry requirements Before entering gateway, the apprentice will also are discussed, checked, and recorded including need to have achieved a project management functional skills at the required level. The Associate qualification recognised by the IPMA at level Project Manager Level 4 End Point Assessment D or APM Project Management Qualification. will include the following types of assessment: 19

EXAMPLE LEARNER JOURNEY Think of an apprenticeship standard as if it was a driving test. Apprentice attends Mentor ensures apprentice TRAINER enrolment session has time to complete LEARNER with Lifetime Trainer on and off-the-job training. and mentor Supports development of skills and behaviours APPRENTICE to build apprentice competence for final EPA Lifetime Test Trainer theory provides mock EPA assessments LIFETIME TRAINER Lifetime Trainer supports delivery of knowledge training. They’ll also carry out regular assessment practice and professional discussions Apprentice receives formal Apprentice receives progress review meetings with remote/distance Lifetime Trainer and mentor every learning & support other month sessions with Lifetime Trainer between visits 20

EMPLOYER Result given. Apprentices can receive a pass or distinction! Those who don’t pass first EPA readiness/ time will have further training and re-take ‘gateway’ discussion their EPA with apprentice, Lifetime Trainer Passed! and mentor P Gateway End- point assessor An independent In Scotland and Wales, End-point Assessor assessments will be carried conducts final throughout the duration of the assessment with apprenticeship, EPA does not apply apprentice. The mentor will also need to be present Teaching & learning Assessment Assessment entry End-point Outcomes practice Assessment Months 1-12 Months 13-15 21

HOW IT WORKS LIFETIME TRAINER Apprentices will have the 1-2-1 support of a dedicated Lifetime trainer. They will guide apprentices and their Managers/mentors through the apprenticeship journey. The trainer will: Meet with the apprentice and their Manager/mentor face-to-face every other month to gauge progress and agree learning actions  Deliver apprenticeship knowledge training Maintain regular contact with the apprentice via online/phone calls each month  Provide training for Manager/mentor in coaching and supporting apprentices Provide access and visibility to learner progress through the Individual Learner Plan and reporting  If unsure please email [email protected] to find out more information or contact your Regional Trainer Additional Lifetime Support: a separate Functional Skills Tutor will deliver maths and English to the apprentice (should they not already be at the required level for the apprenticeship). Learning Support Tutors are also available to those who need it. These tutors will provide face-to-face and distance learning support as required. APPRENTICE MENTOR Assigning a mentor to the apprentice will be key to their success on programme and their personal development. Mentors should typically be the Manager depending on the level of apprenticeship, or someone in a managerial/ training role who knows and understands apprenticeship programmes. Apprentice mentors should act as a role model for the apprentice – supervising, motivating and coaching them through their training to ensure they remain on track – and will be the first point of contact for the apprentice, their colleagues, and Lifetime Training. 22

MENTORS WILL:  M onitor and record apprentice F ocus on developing an progression via lifetime’s employer apprentice’s soft skills portal (further information on p.14) S upport apprentices in  P rovide professional coaching their time management for workplace behaviours U pdate the lifetime trainer with any  A ttend the enrolment and review changes of circumstances (e.g. an meetings (every other month) with apprentice moving restaurants) the Lifetime Trainer and apprentice. E nsure the apprentice is given time Mentors will support with booking at work to complete their tracks on these visits and must notify the learning zone, eLearning and any Lifetime Trainer if a visit needs other off-the-job learning activities to be cancelled or re-booked required for the apprenticeship THE APPRENTICE A lot is expected of SSP apprentices and they must be well prepared for the challenge and ready to commit to their apprenticeship to ensure their success. THE APPRENTICE COMMITMENT   Attend progress review S ign a Learner Agreement sessions every other month to outline their commitment B ring relevant evidence to their apprenticeship of completed work C omplete work within G ive at least 48 hours’ notice to agreed timescales postpone or cancel an appointment U pload submissions to the online system 23

OFF-THE-JOB TRAINING The teaching of knowledge (working through training materials, demonstrations or online learning) Practical training including shadowing and mentoring Apprentice self-study e-Learning and time spent writing assessments/assignments IT DOES NOT INCLUDE: Time spent on English and maths  P rogress reviews or on-programme assessment with Lifetime T raining or learning which takes place outside the apprentice’s normal working hours The Lifetime Trainer will guide the Manager/mentor and apprentice through off-the-job training requirements and ensure evidence is captured. 24

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LIFETIME LEARNING PLATFORM APPRENTICE’S CONSOLE Accessible via tablet or mo ON APTEM APPRENTICE’S WILL BE ABLE TO: Manage your learning Submit work T rack progress View notifications from your trainer regarding completed and upcoming activities and you’ll be able to message them directly from the system Your learning journey will all be personalised to you, providing you with accessible, engaging content 26

MANAGER CONSOLE any computer, obile device ON APTEM MANAGERS WILL BE ABLE TO: Have a live view of your learners from pre-enrolment through to achievement Sign apprenticeship paperwork with instant electronic signatures through the system K eep up to date with learners’ progress and activitiesthroughout their journey Messaging centre that enables you to seecommunications from the trainer 27

WHO CAN I AN INDIVIDUAL IS ELIGIBLE FOR NOMINATE FOR AN APPRENTICESHIP IF THEY: APPRENTICESHIP TRAINING? PASSED PROBATION (Level 2 >4 weeks in post/Level 3 >12 TO MAKE USE OF APPRENTICESHIP FUNDING, weeks in post) EMPLOYERS MUST BE ABLE TO: HAVE BEEN A UK/EU RESIDENT FOR 3 YEARS OR MORE Provide evidence ARE AGED 16 OR OVER of the apprentice’s employment to Lifetime SPEND AT LEAST 50% OF THEIR WORKING HOURS IN ENGLAND Confirm the apprentice is in a relatively new job role, ARE NOT IN ANY OTHER FULL-TIME EDUCATION OR TRAINING learning knowledge and skills for a new role DO NOT HAVE A QUALIFICATION AT THE SAME LEVEL OR ABOVE IN A SIMILAR DISCIPLINE FULL TIME EMPLOYEE (30 HOURS+) Give the apprentice ARE INITIALLY ASSESSED off-the-job training as working at (minimum) maths/English Entry Level 1 for a Level 2 apprenticeship or a Level 2 for a Level 3 apprenticeship (or can produce a certificate for a GCSE grade C in maths and/or English or equivalent). 28

HOWTO NOMINATE 1 Step 1 – Nominations must be approved by Line Manager 2 Step 2 – Register you interest at: www.lifetimetraining.co.uk/apprentice-nominations/SSP 3 Step 3 – Once approved, Lifetime will contact you by phone to cross-check your eligibility and ensure you’re matched to the right apprenticeship. Providing these are verified, an enrolment visit will be arranged with a Lifetime Trainer to take place in your site. 4 Step 4 – Your enrolment takes place with your Lifetime Trainer and Site Manager. This will include an initial assessment to review your working level in maths and English. A formal offer of an apprenticeship is then made, or other options discussed if the apprenticeship is not the best route for you. HERE TO HELP YOU From time-to-time you may need additional support or input with regards the SSP Apprenticeships programme. If you need some help, simply email [email protected] with ‘Help Requested’ in the subject line LIFETIME TRAINING CONTACT NUMBER 0333 0143 669 29