EHAP – Elite Hospitality Assessment Professionals has just been launched. This is a network of industry experts who will be carrying out End Point Assessments for the new Hospitality Apprenticeship standards.

For the last two days the following 8 industry experts have been training to be End Point Assessors. (From left to right as pictured above – Fred Tobin – The Landmark, Adam Rowledge – Georgian House Hotel, David Curchin – Umbrella Training, Nicola Forshaw – The Landmark, Ben Purton – Royal Lancaster, Paul Evans – Consultant, Philip Black  – Umbrella Training, and myself Monica Or – Star Quality Hospitality Consultancy with Janet Goulden as our trainer). The six month programme will enable us to be ready to Assess on the new standards.

The new Hospitality Apprenticeship Standards were launched in May this year.  The first cohort of apprentices that are currently using the new standards will be assessed from May 2018 onwards. With the new standards the End Point Assessment is carried out by independent assessors with the Apprentice being graded a pass or a distinction.

What does an Apprentice have to do for their End Point Assessment?

The End Point Assessment for a Level 2 Apprentice on the new standards will comprises of:

• On demand test – 90 minute Multiple choice / short answer question paper
• Business Project to look at an opportunity / challenge / idea to make an improvement to the business. For Chefs this will be in the form of a Culinary Challenge.
• 2 hour Practical Observation in the workplace
• A 40 minute Professional Discussion involving the apprentice and employer

The End Point Assessment for a Level 3 Apprentice on the new standards will comprises of:

• On demand test – 2 hour Multiple choice / short answer question paper (includes 30 minutes reading time)
• Business Project to look at an opportunity / challenge / idea to make an improvement to the business. For Chefs this will be in the form of a Culinary Challenge. This is to be researched and written up. It will include a formal 30 minute presentation to the assessor and employer with a question and answer session.
• 4 hour Practical Observation in the workplace
• A 90 minute Professional Discussion involving the apprentice and employer.

So in the coming months you may well see me in your hotel assessing one of your Apprentices…