Academy Resources

You will find links to resources to enhance your learning as well as information on TUCO apprenticeships and a full report on the TUCO 2016 member survey.

 
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TUCO factsheet senior production chef apprentice

Our business needs skilled people so the new apprenticeships, which landed in Spring 2016, are a fantastic solution. Research indicates that 80% of companies that invest in apprentices report an increase in staff retention, but that's just the beginning – there is also compelling evidence that progressing our brightest and best talent can significantly boost the bottom line. The new apprenticeships are based on new professional standards, which define the knowledge, skills and behaviours that apprentices must achieve to prove they are fully competent to do their job. The standards have been set by employers and are therefore totally relevant to the workplace.  
26.05.17

Hospitality Manager Apprentice

Our business needs skilled people so the new apprenticeships, which landed in Spring 2016, are a fantastic solution. Research indicates that 80% of companies that invest in apprentices report an increase in staff retention, but that's just the beginning – there is also compelling evidence that progressing our brightest and best talent can significantly boost the bottom line.The new apprenticeships are based on new professional standards, which define the knowledge, skills and behaviours that apprentices must achieve to prove they are fully competent to do their job. The standards have been set by employers and are therefore relevant to the workplace.
19.05.17

Team Member Apprentice (Food service)

A hospitality team member can work in a range of departments, for example bars, restaurants, cafés, conference centres or banqueting venues. 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. 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 to ensure that every customer feels welcomed and looked after.
14.11.16

Team Member Apprentice (Bar)

A hospitality team member can work in a range of departments, for example bars, restaurants, cafés, conference centres or banqueting venues. 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. 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 to ensure that every customer feels welcomed and looked after.
14.11.16

Hospitality Supervisor Apprentice (Food service)

A hospitality supervisor can work in a range of departments, for example bars, restaurants, cafés, conference centres or banqueting venues. They provide vital support to management teams and are capable of independently supervising hospitality services and running shifts. They typically work under pressure delivering fantastic customer service and motivating a team is essential to their role. The majority of supervisors’ skills and knowledge are the same but supervisors may specialise in specific functions or work across a variety of functions which reflect the multi-functional nature of the industry.
14.11.16

Hospitality Supervisor Apprentice (Bar)

A hospitality supervisor can work in a range of departments, for example bars, restaurants, cafés, conference centres or banqueting venues. They provide vital support to management teams and are capable of independently supervising hospitality services and running shifts. They typically work under pressure delivering fantastic customer service and motivating a team is essential to their role. The majority of supervisors’ skills and knowledge are the same but supervisors may specialise in specific functions or work across a variety of functions which reflect the multi-functional nature of the industry.
14.11.16

Commis Chef Apprentice

A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. Therefore, having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The learning journey of any chef will vary considerably from one individual to the next; however, it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role. TUCO apprentices will be encouraged to progress to the Chef de Partie apprenticeship pathway after 18 months on this programme.
14.11.16

Chef de Partie Apprentice

A chef de partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a station or section chef, the chef de partie reports to the senior chef and has a very important role in any kitchen.
14.11.16

Apprentice Engagement

The final details of the processes for taking on and delivering the new apprenticeships are currently being developed by government and will be available for April 2017. An outline of the process is attached.
14.11.16

Nutritional Labelling Guidance Pack

This guide is designed to inform and help you make the right decisions with regards to the requirements of the Nutritional Labelling aspect of the new Food Information Regulations 2014 (FIR) and to give guidance on describing foods.  
14.11.16

Food Allergen Guide Pack

This guide is designed to inform and help you comply with the requirements of the Food Allergen aspect of the new Food Information Regulations 2014 (FIR) and to give guidance on other relevant legislation, ensuring that you keep customers with health related special diets safe.
14.11.16

TUCO Academy Survey of Members 2016

24.10.16

TUCO Academy Survey 2016

The TUCO Academy commissioned Dr Gary Bell, of London South Bank University, tocarry out detailed qualitative research on members.
21.10.16

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