APPRENTICE SCHOLARSHIP PROGRAMME
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W E LC O M E TO T H E G O R D O N R A M S AY SCHOLARSHIP PROGRAMME After 3 years development with Gordon and the team the fourth year is really where it heats up! From Front of House to Back of House, Business finance to menu costing, Sushi master classes to wine pairing, you will gain a broad experience across all our restaurants, giving you the tools a modern chef needs to succeed. International experience opportunities and dedicated training sessions will be setup by our globally experienced and connected senior team under the guidance of your personal head chef mentors.You will graduate the scholarship scheme with a wealth of knowledge, enabling you to make career changing choices with the skills to match.
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5 J A N U A R Y 2 016 MENU CREATION SESSION OBJECTIVES
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To understand how to create a balanced menu
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To understand the financials and journey to cost a dish
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To understand how prices on a menu should fit with each other
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To understand the processes that a head chef follows to cost a dish
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To understand how to estimate average spend
THIS MODULE INCORPORATES
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Introduction to some of the group’s menus
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Explanation of the thought process of how the menu fits together
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Explanation of how to cost a dish from a current supply lists
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Costing a dish from a recipe (explained then attendees to work on through) – 4 recipes required one for demo then different for each attendee
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F E B R U A R Y 2 016 LEVEL 3 FOOD SAFETY QUALIFICATION 7
5 A P R I L 2 016 BUSINESS MANAGEMENT SESSION OBJECTIVES
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To understand what key figures indicate if a business is successful
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To understand how food GP is generated
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To understand what expenditures take your GP to net profit
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To understand the steps a chef takes to make their business more profitable
THIS MODULE INCORPORATES
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Introduction to some of the group’s figures (simplified)
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Working through the generation of a food GP
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Discussion of what costs take you from GP to net profit
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Discussion of how profitability can be impacted with worked example
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The importance of average spend
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Staff costs and how this link to SPH
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3 M AY 2 016 INTRODUCTION TO THE FLOOR SESSION OBJECTIVES
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To understand what the main focuses of floor managers are
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To understand how the floor works alongside the kitchen
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To understand what the service standards are
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To understand how the management control the service
THIS MODULE INCORPORATES
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Introduction to the role of a floor manager/GM
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Discussion of how and when the kitchen a floor cross over
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Discussion of the standards of service
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Discussion of how management control the service
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Observation of the first part of service (with a floor perspective) 9
6 J U N E 2 016 SHADOW SHIFT ON THE PASS SESSION OBJECTIVES
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To understand how to control the pass
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To understand the flow of service
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To understand how to set up the pass and why it is done like this
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To gain an understanding of how best to support and direct the brigade during service
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To understand the information needed to host the daily briefing – specials, shortages, questions to ask FOH etc
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To host the daily briefing
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2 0 J U N E 2 016 WINE MASTERCLASS SESSION OBJECTIVES
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To understand the basics of wine
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To be introduced to the concept of wine pairing
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An introduction to cheese .
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All wines and cheeses to be sponsored, as well as the suppliers to attend.
THIS MODULE INCORPORATES
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Introduction to wine including areas and varieties
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First tasting
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Introduction to wine pairing
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Tasting of wine alongside food
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Cheese tasting with wines 11
J U LY 2 016 INTERNATIONAL WORK EXPERIENCE 1 week’s work experience in the team at our Bordeaux restaurant, part of the Gordon Ramsay Group. 12
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2 A U G U S T 2 016 RECEPTION MANAGEMENT & BAR MANAGEMENT SESSION OBJECTIVES
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To understand the role of reception
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To understand how reception do the book
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To understand how the bar working
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To be introduced to how the bar creates new drinks
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Cocktail tasting
THIS MODULE INCORPORATES
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Introduction to the role of reception
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Exercise on how to work the book
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Introduction to the bar and the cocktail menu
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Cocktail tasting
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6 S E P T E M B E R 2 016 SUSHI MASTERCLASS SESSION OBJECTIVES
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To understand the main types of sushi
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To understand the quality points of sashimi
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To understand how to make maki rolls
THIS MODULE INCORPORATES
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Introduction to sushi
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Introduction to produce
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Sushi demo
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Sushi service 15
2 6 S E P T E M B E R 2 016 UK BASED WORK EXPERIENCE To work in a restaurant of your choice for approximately 1 week 16
7 O C T O B E R 2 016 4TH YEAR ACHIEVEMENT AWA R D S D I N N E R 3 course dinner at the Savoy Grill with Gordon Ramsay, Stuart Gillies and a guest of your choice to join. 17
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