CofE Chef Booklet

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ACADEMY by Lifetime Training Chef Academy Lifetime Training’s Chef Academy provides a hands-on learning experience for learners to hone their kitchen skills in a supportive and encouraging environment, surrounded by talented chefs and coaches with years of sector and industry experience. Recognising the existing challenges within the Hospitality Sector, Lifetime’s Chef Academy aims to develop chefs at all ages and skill levels in order to retain and progress learners through their career pathway. Supported by professional chef and TV presenter Joe Hurd, learners will master the finer points of the Apprenticeship Standards through practical application of the knowledge found throughout their training programme. 2 Chef and TV presenter Joe Hurd

Delivery The Chef Academy will incorporate master-class delivery throughout the apprenticeship learning journey. Learners will have the opportunity to escape their daily routine and explore new ways of working. Lifetime works with our employer partners to find the ideal programme that meets the training needs of kitchens and menus while supporting talent pipelines. Each learner will be supported by a Learning Coach in the workplace, ensuring the criteria with the Standard is met and the learner is practicing and preparing for End-point Assessment. This one-to-one, face to face support is the cornerstone of Lifetime’s delivery model. The master-classes are delivered by Lifetime Technical Coaches and supported by Joe Hurd. Technical Coaches are highly skilled, specialist chef mentors focused on delivering an engaging and informative practical day of skills training that can be transferred back to the workplace. 3

ACADEMY by The Experts Lifetime’s Chef Academy master classes were written and designed by Lifetime’s qualified and experienced Hospitality Curriculum Development Team. Experts, Olivier and Joe have been integral to the development of the Chef Academy, leading and supporting learners during master classes. OLIVIER PONSEN Olivier is a fully qualified French chef who trained and worked in France before making the decision to move to the UK. A highly experienced professional with considerable achievements and background knowledge of the catering industry, Olivier has specific expertise in catering management, team training and creative menu planning with a thorough understanding of costing and financial planning. Olivier completed his training at the well renowned Olivier had a further opportunity to work at Marco Pierre L`ecole Hoteliere D`etiolles Château Des Coudraies, and White`s the Oak Room, one of the only three Michelin achieved his CAP and Brevet professionnel, working in high Star Restaurants in London where Marco Pierre White profile restaurants in France before completing his compulsory was established. Working with his head chef, Robert Reid, ‘Service Militaire’ at L`ecole militaire in Paris within the Navy Olivier was able to work in sections and follow the strict Department, private dining for the top Mess des Officiers. menu specifications. His first UK experience was at Grosvenor House, 90 Olivier has also competed in Le Salon Culinaire International Park Lane at the former Michelin Star Chez Nico led by De Londres ‘Hotelympia’ in the international hospitality Nico Ladenis. Olivier then had the opportunity to gain exhibition. He also won the South of England Catering Festival- further skills and knowledge at the only four-star hotel in Salon Culinaire, England finals for a place in ‘Le Salon Culinaire Winchester, The Wessex Hotel. International de Londres’, exhibiting ‘A show platter of meat’. Olivier’s passion for gastronomy and eagerness to learn led to a fantastic opportunity at Raymond Blanc’s two Michelin Star le Manoir aux quat’saisons under the instruction of Head Chef, Jonathan Wright. 4

JOE HURD Born in Hull with Italian roots, Joe Hurd is a chef, writer and presenter. Recognisable from BBC’s Saturday Kitchen, ITV’s The Munchbox, The Travel Channel and Discovery, Joe trained at L’Anima under Francesco Mazzei for two years following four years of study at The University of Leeds that centred around food in the medieval Italian hospital. He was a founding member of studentcooking.tv while at and stages with Claude Bosi, Marcello Gusai and Bruno university where he oversaw the development of student Loubet. Joe is a member of the Craft Guild of Chefs and a facing recipes and video content to over 80 leading UK judge for the Young Restaurant Team of The Year, Pizza universities. While at L’Anima, Joe split his time in the and Pasta Awards and the National Pizza Awards. Joe kitchen and working for Betty TV, where he was employed works extensively with the UK college network, regularly as a researcher for Heston’s Great British Feasts, before visiting FE institutes to run guest chef nights and lecture becoming the presenter on ITV’s primetime Saturday on the principles and techniques of Italian food. In addition morning show “The Munchbox”. to this Joe has run several successful supper clubs with John Gay (Exec Chef of Erpingham House) and currently Since then Joe has gone on to make regular appearances The He-Man’s Hob Cooking Club in Borough Market. on BBC 1’s Saturday Kitchen, The Saturday Show (C5) Travel Channel and Discovery Channel. In addition to this Commercially Joe works as a development chef and he makes frequent appearances at The BBC Good Food brand ambassador for some of the biggest global Show, Jimmy’s Farm Festival, Carfest, Aldeburgh Festival, Italian brands. This includes and has included; Birra Welcome Italia, BellaVita, On Black Heath, The W.I Show, Moretti, Menabrea, Galbani, Crosta and Mollica, Surgital, European Pasta and Pizza Show and Skills for Chefs. Delitalia, Mollino Quaglia, Torpedino and The Italian He has worked across radio and in print having several Chamber of Commerce. His role in these various articles and recipes published in Delicious Magazine, The organisations has varied from writing recipes, working with Daily Mail, The Express, Olive and The Radio Times. chefs to develop new products to appearing in adverts both on print and television. During this Joe still makes time for the kitchen. He has worked at a number of restaurants in the city including Joe works with the Royal Children’s Society and CALM. The Royal Exchange, New Street Grill, Little Sardegna 5

ACADEMY by About the Coaches All Coaches are fully qualified with years of sector and industry experience. Coaches will be on hand to deliver engaging masterclasses, providing learners with skills that can be transferred back into the workplace. They will also guide learners through their apprenticeship helping them achieve the best grade possible. Adam Windsor Luca Fulgari • Qualified chef for over 26 years • Over 25 years experience • Professional and specialist baker and pattisier • Completed Culinary college in Rome and upgraded • Worked and ran kitchens and restaurants in the UK, Culinary NVQ in London Switzerland and Germany • Worked as a Senior Chef in the House of Commons • Winner of awards at Ipswich Salon Culinere and for 10 years London Olympia • Years of experience working in the centre of Rome • Winner of Lifetime Spirit Award 2018 • International Salon Culinaire award winner Norman Musa • Appointed as the Kuala Lumpar Food Ambassador CJ Jackson • CEO of Billingsgate Seafood School since 2005 in 2015 • Expert Food Writer and Teacher • Owner of 4 restaurants in Manchester, York • Published multiple books including Leith’s Fish Bible and Malaysia and Billingsgate Market Cookbook • Has multiple TV shows including East Wake Bakes and • Over 25 years experience Explore the Scent Holland Chris Gilliney • Has published multiple books including Malaysian • Over 30 years experience • Worked in the fine dinning establishments within the Food and Amazing Malaysian Forte Hotel Group Ricardo Prego • Previously owned his own restaurant and wine bar • Completed International Cuisine Chef Degree • Agriculture Engineering graduate in Manchester • Worked in London for a successful independent brand • Years experience as Head Chef in renowned starting as a Sous Chef progressing to Executive Chef restaurants on the Albert Dock Pavilion • Winner of Lifetime Spirit Award 2020 • Winner of Lifetime Hospitality Member 2021 6 • International Salon Culinaire award winner

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ACADEMY by Cohorts and Venues Lifetime have a selection of Chef Academy training kitchens and classroom delivery suites throughout the country. Closed master-classes are a cohort of learners attending Open master-classes are a cohort of learners from from a single employer. Where possible, closed master- a mix of employers. They will be available on first come, classes can be delivered in the employer’s site. first served booking basis until maximum attendance is reached. Below is a schedule of open master-classes by month: MONTH CLASS Meat and Poultry NOVEMBER Fish and Shellfish JANUARY Vegetarian and Vegan FEBRUARY Cakes and Desserts MARCH APRIL MAY JUNE JULY AUGUST SEPTEMBER OCTOBER NOVEMBER 8

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ACADEMY by ENRICHMENT CLASSES In an effort to stretch and challenge learner’s day to day programme of learning, Lifetime will encourage learners, with the support of their employer and manager, to attend two Enrichment Classes during the course of their apprenticeship. Lifetime have organised three types of Enrichment Classes for learners to select one of each with venues and dates available throughout the country. Including: Billingsgate Market – London A chance to complete our fish and shell fish masterclasses at the world famous Billingsgate fish market in their very own teaching kitchen. Perrys of Eccleshall – Stafford A chance to complete our meat masterclass with one of the the UK’s master butchers at the world famous Butchery and Abattoir, learning about all things meat while cooking with ingredients with less than 5 food miles. Mission Kitchen – London A chance to cook our plant based masterclass at Mission Kitchen located in the famous New Covent Garden fruit, flower and vegetable market in the heart of London. 10

Lifetime Chef Academy Venues Lifetime have partnered with a range of training kitchens throughout the UK to offer a selection of conveniently located, high quality venues for learners to practice their skills. NORTH LONDON 4 1 Leeds 11 B illingsgate 3 2 Manchester 12 N ew Covent Garden 1 3 York 13 Islington 4 Newcastle 14 S chool of Wok 2 MANCHESTER MIDLANDS 6 5 Birmingham 5 6 Eccelshall BIRMINGHAM SOUTH 7 11 9 BRISTOL LONDON 10 7 Cheltenham 8 Basingstoke - Newlyns Farm 8 9 Colchester - Braxted 10 Kent - Ashford Other venues available on request 11

ACADEMY THE CHEF ACADEMY MASTER-CLASSES can be by delivered alongside either the Production Chef or Commis Chef 12 Level 2 apprenticeship Standard. Lifetime Chef Academy is designed to give learners the opportunity to master the finer points of the Apprenticeship Standard through practical application of the knowledge found throughout their training programme. The apprenticeship the individual completes will be the one that aligns best to their role and will depend on the type(s) of food and menu(s) they work with.

Production Chef Level 2 The Production Chef Level 2 apprenticeship provides a chef the opportunity to grow and cultivate their skills within a challenging kitchen. On completion of this standard, learners will be able to demonstrate a wide range of skills and techniques when producing dishes and recipe specifications. This apprenticeship is suitable for chefs who work as part of a team in time-bound and often challenging kitchen environments. 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 and attention to detail and are mindful of the importance of sustainability and protecting the environment. KEY RESPONSIBILITIES BENEFITS OF THE MAY INCLUDE APPRENTICESHIP Adapting dishes to meet special dietary requirements A bility to check, prepare, assemble, cook and present Maintaining excellent standards of personal, food and food to a high standard kitchen hygiene Understand the effect and principles of ethical and R ecognising any health and safety risks within the sustainable resourcing within the hospitality industry working environment Develop the confidence to manage multiple tasks within Creating strong working relationships with colleagues a time sensitive environment Capable of combining different nutrient groups to PROGRAMME LENGTH produce a well-balanced meal 13 months (on average) + End-point Assessment The Production Chef is only suitable for learners who work with centrally developed standardised recipes and menus, producing food in high volumes and not always from scratch. 13

ACADEMY by Commis Chef Level 2 The Commis Chef Level 2 apprenticeship provides a great opportunity for a chef to grow and cultivate their skills in a challenging kitchen, preparing food from fresh produce. This apprenticeship is suitable for chefs who work as part of a team in culinary establishments of all varieties including hotels, restaurants and pubs. The Commis Chef programme gives chefs the opportunity to learn how to carry out the basic functions in every section of the kitchen, providing the experience to consider and value each section. KEY RESPONSIBILITIES BENEFITS OF THE MAY INCLUDE APPRENTICESHIP Applying correct preparation and selection methods Gaining the knowledge to progress to a Chef de Partie when using meat, poultry, fish and vegetables or Senior Chef role Maintaining a clean and hygienic kitchen environment L earn how to prepare food from fresh produce, from every section of the kitchen to a high standard. Recognising any health and safety risks within the working environment Developing new knowledge of basic food preparation, cooking taste, allergens, diet and nutrition Creating strong working relationships with colleagues L earn how to confidently undertake tasks and manage time in a challenging, time sensitive environment PROGRAMME LENGTH The Commis Chef is only suitable for learners who prepare food from fresh produce for menus bespoke 13 months (on average) + End-point Assessment to their kitchen. A partner menu check will be conducted prior to entry onto programme. 14

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ACADEMY VEGETARIAN AND VEGANS by Whether through dietary, medical, health or lifestyle choice, Vegetarians and plant-based diets are becoming Master-classes more popular, and it is important to have a good understanding of the different types of meals and produce FISH AND SHELLFISH available. Vegetable protein is a supplement replacement for meat and is growing more Fish and Shellfish can be broken down into various popular with vegetarians and vegans. categories. It is important to understand what the different categories are and how these can be used within the In this master-class learners will review recipes and dishes produced in the kitchen environment. the different types of vegetable protein There are three main categories for fish; White Round, including Quorn, Tofu and Soya. The different White Flat and Round Oily. Shellfish are broken down preparation and cooking methods for these into two basic areas; Crustaceans and Molluscs. vegetable proteins can produce a variety of dishes to enhance and support each individual This master-class will include technical skills required customer requirement. for the preparation, cooking and finishing for different categories of fish and shellfish, including white round Example dishes may include Tofu Katsu Curry, (cod), oily (mackerel, salmon) and shellfish (mussels, Crustless Quiche and Hot and Sour Oriental Soup. prawns and scallops). A variation of technical skills for preparation including filleting, pin boning, skinning, To stretch and challenge them, learners will also make trimming, coating, cleaning, shelling, washing and cutting. fresh Bread Rolls and Naan Breads, Sauces, Soups Cooking methods include shallow frying, deep frying, and learn some classical vegetable cuts. grilling and baking. Example dishes include Fish and Shellfish Pie, Fresh Battered Cod, Fish Cakes and Seafood Risotto. To stretch and challenge them, learners will also make emulsion sauces such as fresh Mayonnaise and Tartare Sauce, pickle Vegetables and make a fresh Veloute. 16

MEAT AND POULTRY PASTRY, DESSERTS, CAKES AND SPONGES Meat and Poultry are good sources of protein. It is essential that the learner understands the different joints Pastry has many different uses from savoury to sweet of meat and where they come from on the animal and how products. Pastry is made up of proportions of flour, fat the different joints need to be prepared and cooked. and liquid and the amount used determines the best use of the pastry. The different types of pastry covered in This master-class will take the learner through different this master-class include choux and sweet pastry. The joints of meat and poultry and how to prepare these learner will also make basic hot and cold desserts using correctly by slicing, dicing, trimming and using a variety of preparation methods such as weighing and cooking methods. These will include steaming, stewing, measuring, creaming, rolling, cutting, shaping, shallow frying and baking, combining these with different lining and glazing. Learners use a variety of starch, vegetable and sauce elements to make a selection cooking and finishing methods including of basic main courses. steaming, baking, dusting, dredging, filling and glazing. Example dishes may include Steak and Ale Suet Pudding, Stuffed Chicken Supreme, Navarin of Lamb. Example dishes may include Steamed Sponge Pudding, Fruit Tartlets, Lemon To stretch and challenge the learner in this masterclass Tarts, Scones and Eclairs. they will also be making fresh Béarnaise Sauce, Suet Pastry and Sauces. To stretch and challenge the learner in this masterclass they will also be making fresh Crème Patissiere, Sauce Anglaise and Pastry. 17

ACADEMY by Italian Master-classes Lifetime have a series of Master-Classes, designed in collaboration with Joe Hurd, that focus on Italian produce and food preparation. Employers can opt to deliver the Italian Chef Academy in closed cohorts if this better meets their needs. ANTIPASTO, PRIMI – PASTA/RISOTTO Pasta is one of the most popular food-stuffs on the planet. Example dishes may include Fresh pasta Tomato and Not only is it highly nourishing and pairs with a plethora Basil, Tortellini stuffed with spinach Ricotta Butter Sage of different flavours and ingredients, but it’s also a brilliant Parmigiano Reggiano, Butternut Squash Risotto Amaretti, source of carbohydrates, folic acid, very low in sodium and Gnocchi, Yellow Tomato, Hard Ricotta perfect if you are on a low cholesterol diet. It’s essential to understand the subtle yet significant differences between EXAMPLE TOPICS dried and fresh pasta, whilst also understanding the huge variation in shapes and sizes. History of pasta and tomato usage This masterclass will give a unique opportunity to create and cook a broad range of different kinds of pasta. Learners Knife safety will gain knowledge on how to prepare and cut fresh pasta, create stuffed pasta, cook dried pasta, and understand History of and use of the complexities of matching sauces to various shapes. In Italian cheese in cooking addition, the regionality of pasta shapes, styles and sauces, the history of the dishes and attention to ingredients will be a key part of this course. 18

SECONDO MEAT AND FISH Meat, Fish and Shellfish can be broken down into various categories; it is important to understand what the different categories are and how these can be used within the recipes and dishes produced in the kitchen environment. Fish and Shellfish are good sources of vitamins and minerals. Meat is a good source of protein. It is essential to understand the use of meat in Italian cooking. This masterclass will include technical skills required for the preparation, cooking and finishing for Meat, Fish and Shellfish Italian style. Example dishes may include Tagliatelle al Ragu Bolognese, Spignola Al Cartoccio, Salmoriglio, Ossobuco Milanese, Gremolata, Spaghettini Vongole EXAMPLE TOPICS F ish usage and quality points in Italian food N orthern/ southern Italy influences S eafood seasonality 19

ACADEMY by CONTORNI (PLANT BASED) PIZZA AND DOUGH Whether through dietary, medical, health or lifestyle choice, This masterclass covers the different specific types Vegetarian and plant-based diets are becoming more of flour and yeast used for the making of Pizza and popular and it is important to have a good understanding bread products. Including the importance and benefit of of the different types of meals and produce that these proving and resting all dough products. As a part of the customers are looking for. masterclass, learners understand how to maximise the ingredients and reduce food waste and cost, such as This masterclass covers the different types of making Arancini and filling pasta when making Cannelloni. vegetable and plant-based ingredient preparation with an Italian flare. The different preparation methods During these classes, learners will gain an understanding and cooking methods are then incorporated to produce of seasonality, provenances such as regional specialities a variety of dishes to enhance and support each and nutritional values of all ingredients used within customer requirements. the recipes. Example dishes may include Vegetarian open Lasagne Example dishes include Pizza Round Margherita, Ciabatta, Verdi, Minestra Verdure E Pesto, Ragu Cavalofiore w/ Arancini, Cannoli Cavatelli, Polenta Giardino EXAMPLE TOPICS EXAMPLE TOPICS H istory of pizza Use of Polenta and careful treatment of Italian food Gluten alternatives and religious changes Italians – the original vegetarians? W orld and UK pizza Cucina Povera Open vs Closed, food presentation Gluten-free and Healthy variations 20

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ACADEMY by End-point Assessment All apprenticeship programmes are achieved following successful completion of an assessment with an Independent Assessor. This is known as the End-point Assessment (EPA). READINESS FOR EPA FUNCTIONAL SKILLS – English and maths Functional Skills must be achieve GATEWAY DISCUSSION – Lifetime Coach, learner and line manager have a face to face gateway conversation meeting to agree that the learner is ready for EPA to begin PLANNING MEETING – Planning meeting scheduled with End-point Assessor, learner and line manager. All assessment activities must be completed within three months. ON- GATEWAY PLANNING ON-DEMAND PRACTICAL PROFESSIONAL GRADING AND PROGRAMME MEETING TEST OBSERVATION DISCUSSION DETERMINATION LEARNING 60 minute online test ESFA CERTIFICATION Minimum REQUIREMENT Planning 2 hour 40 minute Grading: 12 months FOR GATEWAY meeting with workplace discussion on-programme the learner, observation with the learner Distinction Functional Lifetime Coach, and End-point Pass learning Skills in English line manager Assessor Fail and End-point and Maths Assessor 22

END-POINT ASSESSMENT METHODS PRODUCTION CHEF L2 ON DEMAND TEST – On screen 60 minutes, multiple choice test. PRACTICAL OBSERVATION – A two-hour practical observation with verbal questioning, of the learner will be working in their normal place of work. PROFESSIONAL DISCUSSION – A 40-minute structured discussion between the learner and their Endpoint Assessor conducted in a controlled environment. COMMIS CHEF L2 ON DEMAND TEST – On screen 75 minutes, multiple choice test. PRACTICAL OBSERVATION – A three-hour practical observation with verbal questioning, of the learner will be working in their normal place of work. PROFESSIONAL DISCUSSION – A 60-minute structured discussion between the learner and their Endpoint Assessor conducted in a controlled environment. All information in line with Institute for Apprenticeships and Technical Education Guidance at time of printing. 23

ACADEMY by Virtual Classrooms Virtual classrooms provide an unrivalled additional form of support to help learners achieve higher grades in their apprenticeship, bringing new knowledge to life in a safe and secure environment with our hospitality experienced virtual academy tutors. VC’s can support learners to develop a deeper understanding of topics such as Food Safety Legislation and Cleaning Methods. In addition to this, valuable sessions on Life Skills such as British Values, Equality and Diversity are included. There will be sessions to support learners with every step of their journey through to End- point Assessment, covering the EPA process through to individual elements of the EPA which include multiple-choice tests, professional discussions and more. This provides learners with an opportunity to receive extra support and ask about any questions they might have. VCs sessions last 45 minutes and will run in regular cycles throughout the year. 24

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ACADEMY by FAQ WHAT HAPPENS IF A LEARNER CAN’T ATTEND A CLASS? HOW DO LEARNERS BOOK ON TO THE CHEF We can try to re-schedule however learners have the ACADEMY CLASSES? ability to complete the masterclasses via the online Learners on Open Cohorts will be booked by the Coach to learning platform, Aptem. find the best possible location and time to suit the learner. ARE THE CLASSES FOR THE PRODUCTION CHEF Closed Employer Cohorts will be arranged by the Lifetime AND COMMIS CHEF? Partnership Manager and employer’s team. All masterclasses are at Commis Chef level and can be completed as part of the Production or Commis Chef HOW MANY PEOPLE ARE THERE IN standard. Due to the wide range of food being covered EACH CLASS? on the Commis Chef apprenticeship a partner menu There are a maximum of 10 people per class, however there check will be conducted prior to entry onto programme. are exceptions depending on the cookery school. On some occasions up to 12 people can be allowed per class. CAN THE LEARNER’S LINE MANAGER ATTEND? The learner’s manager is also welcome to attend HOW DOES THE CHEF ACADEMY CONTRIBUTE TO but the attendance will need to be confirmed with OTJ TRAINING? the Chef Academy team in advance to ensure they The Chef Academy was designed by a board of experts in can accommodate. the industry who have great expertise in curriculum and quality. These classes have been designed to meet the ARE THERE ANY ADDITIONAL COSTS? criteria of the standard, therefore this will provide new The Chef Academy can be funded through the skills, knowledge and behaviours for the learner. Learners apprenticeship levy with no additional costs included. get feedback at the end of the class on their strengths but also development points. This is classed as a planned activity and will contribute to the learners off-the-job hours. 26

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ACADEM Y by Lifetime Training Clifton Heights Bristol BS8 1EJ 0333 0143 669 lifetimetraining.co.uk