Assessment Overview- Temporary Substitutions

Introduction

Following consideration by an IfATE convened task force comprising of the Institute, EPAOs and People 1st, the following temporary substitutions will come into effect for the named assessment plans and assessment methods.

These changes are temporary and have been agreed to allow apprentices to be assessed during the Covid-19 outbreak. As the duration of the current situation is yet unknown, these substitutions are in place “until further notice”. People 1st will discuss this with IfATE and will be required to notify EPAOs when they must cease. EPAOs will work with employers and training providers to agree where this substitution is to be used to support apprentices

Hospitality and retail standards not included in this document can be assessed in accordance with the original assessment plan.

 

 

Standard Assessment method Agreed temporary substitution of assessment method
Hospitality Team Member

Level 2

 Observation 2hrs Apprentices are to be assessed by the EPAO:

EPAO to complete assessor observation form, based on evidence provided by Training Provider

EQAP to provide list of acceptable evidence types and to specify range and volume

Up to 40 minute question and answer session with apprentice used to confirm evidence

Overall and component grading to be based on the grading for the Observation method in the relevant EPA plan

 

Standard Assessment method Agreed temporary substitution of assessment method
Hospitality Supervisor

Level 3

Observation 4hrs Apprentices are to be assessed by the EPAO:

EPAO to complete assessor observation form, based on evidence provided by Training Provider

EQAP to provide list of acceptable evidence types and to specify range and volume

Up to 50 minute question and answer session with apprentice used to confirm evidence

Overall and component grading to be based on the grading for the Observation method in the relevant EPA plan

 

Standard Assessment method Agreed temporary substitution of assessment method
Commis Chef Level 2

 

Observation 3hrs Apprentices are to be assessed by the EPAO:

EPAO to complete assessor observation form, based on evidence provided by Training Provider.

EQAP to provide list of acceptable evidence types and to specify range and volume.

Up to 40 minute question and answer session with apprentice used to confirm evidence.

Overall and component grading to be based on the grading for the Observation method in the relevant EPA plan.

Culinary Challenge 2hrs Apprentice to submit menu, their plan for preparing the dishes and timings to the EPAO.

Training provider to send evidence from the mock assessment to the EPAO, plus a witness statement from someone who has tasted food prepared by the apprentice.

EQAP to provide guidance to the apprentice and training provider regarding the evidence types that are acceptable.

Up to 20 minute question and answer session with apprentice used to confirm evidence.

Overall and component grading to be based on the grading for the Culinary Challenge method in the relevant EPA plan.

 

Standard Assessment method Agreed temporary substitution of assessment method
Production Chef Level 2 Observation 2hrs Apprentices are to be assessed by the EPAO:

EPAO to complete assessor observation form, based on evidence provided by Training Provider.

EQAP to provide list of acceptable evidence types and to specify range and volume.

Up to 40 minute question and answer session with apprentice used to confirm evidence.

Overall and component grading to be based on the grading for the Observation method in the relevant EPA plan.

 

Standard Assessment method Agreed temporary substitution of assessment method
Chef de Partie

Level 3

Observation

4hrs

Apprentices are to be assessed by the EPAO:

EPAO to complete assessor observation form, based on evidence provided by Training Provider.

EQAP to provide list of acceptable evidence types and to specify range and volume.

Up to 50 minute question and answer session with apprentice used to confirm evidence.

Overall and component grading to be based on the grading for the Observation method in the relevant EPA plan.

Culinary Challenge 3hrs Apprentice to submit menu, their plan for preparing the dishes and timings to the EPAO.

For Chef de Partie, ST0227 apprentices to submit menu costings.

Training provider to send evidence from the mock assessment to the EPAO, plus a witness statement from someone who has tasted food prepared by the apprentice.

EQAP to provide guidance to the apprentice and training provider regarding the evidence types that are acceptable.

Up to 30 minute question and answer session with apprentice used to confirm evidence.

Overall and component grading to be based on the grading for the Culinary Challenge method in the relevant EPA plan.

 

Standard Assessment method Agreed temporary substitution of assessment method
Senior Production Chef

 Level 3

Observation 4hrs Apprentices are to be assessed by the EPAO:

EPAO to complete assessor observation form, based on evidence provided by Training Provider.

EQAP to provide list of acceptable evidence types and to specify range and volume.

Up to 50 minute question and answer session with apprentice used to confirm evidence.

Overall and component grading to be based on the grading for the Observation method in the relevant EPA plan

 

Standard Assessment method Agreed temporary substitution of assessment method
Retailer

Level 2

Observation 2hr Apprentices are to be assessed by:

EPAO to complete assessor observation form, based on evidence of practice provided by the Training Provider.

Evidence to be validated by an expert witness statement.

EQAP to provide list of acceptable evidence types.

Up to 30 minute question and answer session with apprentice used to validate evidence.

 

More specific guidance is available in the evidence fact sheet

Note: the Retail Team Leader, Retail Manager and Hospitality Manager Assessment plans have been previously confirmed as being able to be undertaken as a remote assessment.

These changes can be applied to all apprentices currently in EPA, or due to enter EPA after completing the minimum allowed duration for the apprenticeship and deemed ready for assessment by the employer and ITP.