Access. Support. Achieve.

END-POINT ASSESSING

We are experienced Hospitality & Catering Assessors and End-Point Assessors, offering support to colleges and training providers delivering professional cookery and hospitality qualifications.

Our expertise spans both classroom delivery and workplace assessment, with a proven ability to align teaching and assessment practices to awarding body and EPAO standards.

With a strong background consisting of chef lecturers and industry professionals, we understand the balance between educational standards and real-world expectations. We deliver assessments and EPA with fairness, consistency, and a genuine commitment to learner success.

We can support your organisation with:

  • Apprenticeship End-Point Assessments (EPA) across Hospitality & Catering

  • On-programme assessment and verification

  • Learner portfolio reviews and feedback

  • Practical skill observation and grading

  • Curriculum and assessment consultancy

Whether you require long term or short-term support, remote assessment, or in-person sessions, we offer flexible services tailored to your awarding body specifications.

Our work is grounded in a passion for developing the next generation of hospitality professionals — ensuring that every learner achieves their full potential through fair, consistent, and industry-relevant assessment.

teaching_assessing_gallery_1.png
teaching_assessing_gallery_2.png
teaching_assessing_gallery_3.png
teaching_assessing_gallery_4.png
teaching_assessing_gallery_5.png
teaching_assessing_gallery_6.png
teaching_assessing_gallery_7.png

We assess a wide range of qualifications, including but not limited to:

    • Level 1 Certificate/Diploma in Introduction to Professional Cookery

    • Level 2 Diploma in Professional Cookery

    • Level 3 Diploma in Professional Cookery (Advanced)

    • Level 2/3 NVQ Diploma in Professional Cookery (Work-based)

    • Level 2 Certificate/Diploma in Patisserie and Confectionery

    • Level 3 Diploma in Patisserie and Confectionery

    • Level 3 Advanced Diploma in Professional Cookery (Kitchen and Larder / Patisserie)

    • Level 1–3 Diploma in Hospitality and Catering

    • Level 2/3 NVQ Diploma in Hospitality Services

    • Level 3 Diploma in Hospitality Supervision and Leadership

    • Level 2 Certificate in Food and Beverage Service

    • Level 2/3 NVQ Diploma in Food Production and Cooking

    • Commis Chef (Level 2)

    • Chef de Partie (Level 3)

    • Senior Production Chef (Level 3)

    • Hospitality Team Member (Level 2)

    • Hospitality Supervisor (Level 3)

    • Production Chef (Level 2)

    • Hospitality Manager (Level 4)

    • Food Safety and Hygiene (Level 2 & 3)

    • Health & Safety in Catering and Hospitality

    • Customer Service within Hospitality

“Recognising skill. Rewarding effort. Inspiring progress.”

For information about how we process your personal data, please read our Privacy Policy.