Trailblazer Apprenticeships for Fish Friers in England

This Topic Page is a guide to the Trailblazer Apprenticeship Standards and Assessment Plans that may be suitable for fish frier/managers in England.

The Trailblazer apprenticeships we have evaluated are the Level 3 Senior Chef Production Cooking standard and the Level 2 Hospitality Team Member standard. These two standards along with their associated assessment plans were evaluated by a small group of fish friers, apprenticeship providers and other experts in September 2017 and it is our recommendation that they are suitable for general use in the fish frying sector. More guidance will follow in due course.

The Senior Chef apprenticeship is made up of the Standard and the Assessment Plan

The Apprenticeship Standard describes Production Cooking as:

Senior production chefs strive to produce customers’ meals consistently to perfection according to predetermined specifications. They have the ability to work independently and lead a team in often hot and highly challenging kitchen environments. Production Chefs are likely to work in organisations where brands, recipes and menus have been created by a central development team. Production chefs and their teams work quickly and efficiently, producing food often in high volumes, which is repeated day after day, requiring energy, highly methodical organisational skills and attention to detail.

The Hospitality Team Member apprenticeship is made up of the Standard and the Assessment Plan

The Apprenticeship Standard describes a Hospitality Team Member apprentice as:

A hospitality team member can work in a range of establishments. The role is very varied and although hospitality team members tend to specialise in an area, they have to be adaptable and ready to support team members across the business, for example during busy periods.

Specialist areas in hospitality include food and beverage service, serving alcoholic beverages, barista, food preparation, housekeeping, concierge and guest services, reception, reservations and conference and banqueting. The most important part of the role is developing fantastic ‘hospitality’ skills and knowledge such as recognising customer needs, knowing how to match them to the products and services of the business and working as part of a team.

In the context of fish and chips, we see most apprentices using this standard as either food and beverage service (table and counter service) roles or food preparation roles Lee Cooper, Seafish.

Fish Frier Workshop Conclusions (27/09/2017)

1. The above standards and assessment plans appear to be fit for purpose;

2. Seafish and the NFFF will work with employers, providers and other organisations to promote and support the delivery of these apprenticeships in England.

3. Slides from the presentation delivered by City and Guilds. NB: City and Guilds led the workshop on behalf of Seafish.

4. An article will be published in the next edition (Oct 17) of the Fish Friers Review. For a pre-publication copy of the article please email