Course Content

  • Knowledge – Identify factors which influence the types of dishes and menus offered by the business; recognise how technology supports the development and production of dishes and menu items; understand the basic costing and yield of dishes
  • Skills – Contribute to reviewing and refreshing menus in line with business and customer requirements; work methodically to prioritise tasks; work effectively with others to ensure dishes are produced of a high quality
  • Behaviours – Show enthusiasm for keeping up to date with business and industry trends; demonstrate high personal hygiene standards; take pride in own role through an enthusiastic and professional approach to tasks; be financially aware in approach to all aspects of work

Downloadable content


Those with an annual wage bill of less than £3m do not pay the Apprenticeship Levy. Instead, 95% of each apprenticeship is funded by the government whilst a 5% investment is required by the employer to enhance the skills of their employee.

  • Employers are also be eligible for a £1000 incentive payment if the apprentice is aged 16 – 18.
  • Employers with less than 50 employees and where the apprentice is aged 16 – 18, the government will fund 100% of the apprentice and are eligible for a £1000 incentive payment.
  • Employers with those aged 19+ the government will continue to fund 95% of the apprenticeship programme whilst a 5% investment is required by the employer.

Businesses can manage this through the Apprenticeship Service online account.

Take a look at our Guide to Supporting Smaller Employers PDF.

For more information and guidance on this service then please get in touch with our team, who can give you further information.