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["GUIDE TO KSB MAPPING  "]
["Applicants must show how their qualification will enable a person to demonstrate that they have attained as many of the knowledge, skills and behaviours set out in the standard as may be reasonably expected by undertaking a course of education. "]
[]
["1. You can map your qualification to one or more occupational standards. "]
["2. Select the occupational standard(s) you wish to map to your qualification from the tabs in this spreadsheet. You may delete sheets/tabs that are not relevant to your qualification. "]
["3. Please fill in the following details in cells B1-7 on your selected tab: Awarding Body/Applicant, Qualification name, Programme title if applicable."]
["4. Please respond to each KSB statement."]
["5. Populate columns C-G as shown in the example at the top of each standard tab. "]
["6. Please be as specific as possible about which content in the qualification aligns to each KSB statement. "]
["7. Submit the completed spreadsheet along with 'Qualification structure' spreadsheet and any documents you have cited in the 'EVIDENCE UPLOAD' part of the application form. Where we have capacity we are happy to feedback on early drafts of your KSB mapping."]
["8. Please contact HTQ.approvals@education.gov.uk if you need further help or guidance on mapping."]

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[null,"START HERE"]
[null,"Awarding body/Applicant:"]
[null,"Please type the name of awarding body/applicant here"]
[null,"Qualification name:"]
[null,"Please type your qualification title here"]
[null,"Programme title if applicable:"]
[null,"Please type the programme title here"]
[]
[]
["EXAMPLE OF KSB MAPPING"]
["KSB","KSB Statement ","KSB coverage\n\nSelect the coverage provided by the qualification from the dropdown box","Where in the qualification is the relevant content?\n\nPlease reference precisely where the content you are citing as evidence is within the submitted documents - Document name/Module name/Specific page number ","Evidence\n\nQuote or copy & paste the relevant content from your referenced qualification documents. Please provide 1 - 3 references that best evidence the KSB and only refer to content that all students will cover regardless of option choice. The information you supply in this column, in conjunction with the Supporting Comments / Rationale column (Column F) should clearly and explicitly demonstrate the declared level of KSB coverage.","Supporting Comments/Rationale\n\nWhere the evidence in Column E does not clearly and explicitly provide the declared level of coverage or might not be obvious to someone who is not an expert in your qualification, use this space to explain how the level of KSB coverage is achieved by the qualification content - please be specific to the wording and meaning of the KSB statement. Where a KSB is not fully met, please provide the rationale for why you feel this is not achievable.","Assessment method\n\nProvide information on the method(s) used to assess this KSB and relevant assessment materials."]
["K7","Safe and professional working practices including health, safety, environment and legislative requirements relevant to the sector, the organisation and own role","FULLY MET","Qualification specification, pg 14-16\n\nModule 2: Health, safety and professional working practices, pg 6\n\n","Module 2: LO1 - Understand the importance of health and safety in the workplace. LO2 - Understand the application of health and safety legislation in the workplace. LO3 - Understand how to apply safe working practices to work activities. \nIndicative content: local, regional, national health & safety regulations, codes of practice, site safety, health & safety promotion, health & safety measures, PPE, manual handling, equipment management, waste disposal, risk management, risk assessment","Learners will be able to show a full understanding of Health & Safety and legislative requirements relevant to the role. The indicative content on Pg 16 of the qualification specification shows they will cover Health & Safety across the wider sector, and then identify some measures that may be specific to certain organisations. Learners will also analyse the role of the employer and the environment with regards to applying Health & Safety working practices and processes.","Module 2 - students will produce a written report using a brief. There is also a short answer paper. Module 2 Assessment Brief pg 7-8 refers. \n"]
["S23 ","Communicate effectively (verbal, non-verbal, written, digital) in manner relevant to the target audience","FULLY MET","Qualification specification, pg 21-22\nModule 6: The Fundamentals of Practice, pg 12\nModule 9: Personal and Professional Development Skills, pg 11\n\n","Module 6: LO2 - Know how to use digital devices and databases relevant to your workplace. Module 9: LO1 - Understand the uses of different methods of communication. LO3 - Be able to communicate effectively with different audiences. \nIndicative content: verbal and non-verbal communication skills, presentation skills, academic and non-academic writing style, writing skills","Learners will cover verbal, non-verbal, written and digital communications, and demonstrate practical skills by completing assessment tasks which will include simulated work environments and preparing presentations targeting different audiences. Learners will develop the skills to communicate with people in a professional capacity including co-workers, line managers, clients, contractors and the public.","Module 6 - case study. \nModule 9 - scenarios in simulated work environment, students will produce presentation. Module 9 assessment pg 4. \n\n"]
[]
[]
[]
[]
[null,"Senior culinary chef (level 4)"]
[null,"Return to Guide"]
["KSB","KSB Statement ","KSB coverage\n\nSelect the coverage provided by the qualification from the dropdown box","Where in the qualification is the relevant content?\n\nPlease reference precisely where the content you are citing as evidence is within the submitted documents - Document name/Module name/Specific page number ","Evidence\n\nQuote or copy & paste the relevant content from your referenced qualification documents. Please provide 1 - 3 references that best evidence the KSB and only refer to content that all students will cover regardless of option choice. The information you supply in this column, in conjunction with the Supporting Comments / Rationale column (Column F) should clearly and explicitly demonstrate the declared level of KSB coverage.","Supporting Comments/Rationale\n\nWhere the evidence in Column E does not clearly and explicitly provide the declared level of coverage or might not be obvious to someone who is not an expert in your qualification, use this space to explain how the level of KSB coverage is achieved by the qualification content - please be specific to the wording and meaning of the KSB statement. Where a KSB is not fully met, please provide the rationale for why you feel this is not achievable.","Assessment method\n\nProvide information on the method(s) used to assess this KSB and relevant assessment materials.",null,"AB Score","IM Score","Mitigations ","CoE Score","Outstanding Requirement","IM Comment","IM moderation","G7 QA","IM G7 Response","Resubmission 1:\nWhere in the qualification is the relevant content?\n\n","Resubmission 1:\nEvidence\n ","Resubmission 1:\nSupporting Comments/Rationale","Resubmission 1:\nAssessment method","Resubmission 1:\nIM Comment","Resubmission 1:\nIM Moderation","Resubmission 1:\nG7 QA","Resubmission 2:\nWhere in the qualification is the relevant content?\n\n","Resubmission 2:\nEvidence\n ","Resubmission 2:\nSupporting Comments/Rationale","Resubmission 2:\nAssessment method","Resubmission 2\nIM Comment","Resubmission 2:\nIM Moderation","Resubmission 2:\nG7 QA","Conclusion\n"]
[null,"Knowledge"]
["K1","The principles of food preparation and cooking, knife selection and handling, taste, diet and nutrition, and how to bring these together in a challenging and time bound environment",null,null,null,null,null,null,{"$f":"IF(C22:C40 = \"FULLY MET\",1,IF(C22:C40 = \"PARTIALLY MET\",0.5,IF(C22:C40 = \"NOT MET\",0,)))","v":0},null,"NONE",{"$f":"IF(J22=1,1,IF(J22=0.5,0.5,IF(J22=0,0)))","v":0},{"$f":"IF(L22=1,\"NONE\",IF(L22=0.5,\"PARTIAL\",IF(L22=0,\"FULL\")))","v":"FULL"},null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,{"$f":"IF(M22=\"NONE\",\"MET\",\"NOT MET\")","v":"NOT MET"}]
["K2","The business or brand specifications and understand how to use them to create standardised menu items and dishes",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(J23=1,1,IF(J23=0.5,0.5,IF(J23=0,0)))","v":0},"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,{"$f":"IF(M23=\"NONE\",\"MET\",\"NOT MET\")","v":"NOT MET"}]
["K3","How technology supports the preparation and production of menu items and dishes",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K4","How to recognise malfunctions or hazards and work to agreed practices and guidelines to ensure a safe, clean and hygienic kitchen environment",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K5","How personal approach and performance impacts on the successful production of menu items and dishes",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K6","How to research up to date knowledge of product range, brand development, promotions and current trends",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K7","The food safety practices and procedures to ensure the safe preparation, cooking and storage of food in readiness for serving the public or centralised distribution",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K8","What to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K9","How to support and influence the team positively to deliver a high quality product",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K10","How all staff and teams are dependent on each other and understand the importance of teamwork both back and front of house in achieving business objectives",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K11","How to work with people from a wide range of backgrounds and cultures and recognise how local demographics may impact on the product range of the business",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K12","How to communicate knowledge and experience to the team and support own and individuals’ development",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K13","How to operate efficiently to deliver profit margins, reduce wastage and support the overall financial performance of the business",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K14","Understand legislative responsibilities and the importance of protecting peoples’ health, safety and security",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K15","How to identify, plan for and minimise risks to the service and operation",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K16","The customer profile of the business, who its main competitors are and the business growth strategy",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K17","Understand the supply chain including procurement, traceability, provenance and quality monitoring for your culinary offer",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K18","The processes policies and procedures of your organisation and a range of establishments relating to the culinary offer",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["K19","The review process to be able to continuously improve the current culinary offer",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
[null,"Skills"]
["S1","Apply a range of food preparation, knife and cooking skills and techniques to produce quality dishes in line with business requirements",null,null,null,null,null,null,{"$f":"IF(C42:C59 = \"FULLY MET\",1,IF(C42:C59 = \"PARTIALLY MET\",0.5,IF(C42:C59 = \"NOT MET\",0,)))","v":0},null,"NONE",{"$f":"IF(J42=1,1,IF(J42=0.5,0.5,IF(J42=0,0)))","v":0},"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S2","Produce profitable menu items and dishes according to business specifications",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J43=1,0.5,IF(J43=0.5,0.5,IF(J43=0,0)))","v":0},{"$f":"IF(L43=0.5,\"NONE\",IF(L43=0,\"PARTIAL\"))","v":"PARTIAL"},null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S3","Use technology appropriately and efficiently to support the production of food and ensure maintenance issues and malfunctions are dealt with promptly",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(J44=1,1,IF(J44=0.5,0.5,IF(J44=0,0)))","v":0},"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S4","Support team to deal with unexpected malfunctions or hazards that disrupt work activities",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S5","Ensure positive business or brand image is upheld in work activities and the delivery of products at all times",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J46=1,0.5,IF(J46=0.5,0.5,IF(J46=0,0)))","v":0},{"$f":"IF(L46=0.5,\"NONE\",IF(L46=0,\"PARTIAL\"))","v":"PARTIAL"},null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S6","Maintain consistency in product and service quality to meet customer requirements",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(J47=1,1,IF(J47=0.5,0.5,IF(J47=0,0)))","v":0},"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S7","Prepare, cook, store or present food to agreed relevant legislative food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times in readiness for serving the public or centralised distribution",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S8","Take responsibility for the safe storage, preparation, cooking and presentation of ingredients to deliver a quality product that is safe for instant consumption or centralized distribution",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S9","Manage self and other to ensure the food produced is of high quality, delivered on time and to specification",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S10","Adopt problem solving judgements to identify and deal with problems within the team and across the organization to drive a positive outcome",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J51=1,0.5,IF(J51=0.5,0.5,IF(J51=0,0)))","v":0},{"$f":"IF(L51=0.5,\"NONE\",IF(L51=0,\"PARTIAL\"))","v":"PARTIAL"},null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S11","S11: Use effective methods of communication and operate in a fair and empathic manner that achieves the desired result and demonstrates a customer centric culture",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(J52=1,1,IF(J52=0.5,0.5,IF(J52=0,0)))","v":0},"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S12","Identify skills development needs and actively encourage and support individuals and self to enhance their skills and knowledge",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S13","Monitor costs, using forecasting to set realistic targets with the team; effectively control resource allocation; minimise wastage and use sustainable working practices",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S14","Comply with relevant legal requirements and maintain the safety and security of people at all times",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S15","Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S16","Apply business and brand values that actively market the business, support competitiveness and help meet business objectives",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J57=1,0.5,IF(J57=0.5,0.5,IF(J57=0,0)))","v":0},{"$f":"IF(L57=0.5,\"NONE\",IF(L57=0,\"PARTIAL\"))","v":"PARTIAL"},null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S17","Execute organisation process, policies and procedures for the supply chain including procurement, traceability, provenance and quality monitoring",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J58=1,0.5,IF(J58=0.5,0.5,IF(J58=0,0)))","v":0},"PARTIAL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["S18","Research and respond timely to sector trends when maintaining and reviewing the culinary offer",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(J59=1,1,IF(J59=0.5,0.5,IF(J59=0,0)))","v":0},{"$f":"IF(L59=1,\"NONE\",IF(L59=0.5,\"PARTIAL\",IF(L59=0,\"FULL\")))","v":"FULL"},null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
[null,"Behaviours"]
["B1","Remain calm under pressure",null,null,null,null,null,null,{"$f":"IF(C61:C66 = \"FULLY MET\",1,IF(C61:C66 = \"PARTIALLY MET\",0.5,IF(C61:C66 = \"NOT MET\",0,)))","v":0},null,"NONE",{"$f":"IF(J61=1,1,IF(J61=0.5,0.5,IF(J61=0,0)))","v":0},{"$f":"IF(L61=1,\"NONE\",IF(L61=0.5,\"PARTIAL\",IF(L61=0,\"FULL\")))","v":"FULL"},null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["B2","Welcome feedback , be pro-active and solution focused",null,null,null,null,null,null,0,null,"NONE",0,"FULL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["B3","Be committed to the culture vision and values of the business",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J63=1,0.5,IF(J63=0.5,0.5,IF(J63=0,0)))","v":0},{"$f":"IF(L63=0.5,\"NONE\",IF(L63=0,\"PARTIAL\"))","v":"PARTIAL"},null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["B4","Lead by example",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(J64=1,1,IF(J64=0.5,0.5,IF(J64=0,0)))","v":0},{"$f":"IF(L64=1,\"NONE\",IF(L64=0.5,\"PARTIAL\",IF(L64=0,\"FULL\")))","v":"FULL"},null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["B5","Commit to and reflect on own continuous professional development and learning",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J65=1,0.5,IF(J65=0.5,0.5,IF(J65=0,0)))","v":0},{"$f":"IF(L65=0.5,\"NONE\",IF(L65=0,\"PARTIAL\"))","v":"PARTIAL"},null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
["B6","Celebrate personal and organisations achievement",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J66=1,0.5,IF(J66=0.5,0.5,IF(J66=0,0)))","v":0},"PARTIAL",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"NOT MET"]
[]
[]
[null,null,null,null,null,null,null,null,"Gross score",{"$f":"SUM(J22:J66)","v":0},"Net Score",{"$f":"SUM(L22:L66)","v":0}]
[null,null,null,null,null,null,null,null,"total KSB coverage",{"$f":"J69/L73","v":0},"total CoE KSB coverage",{"$f":"L69/L76","v":0}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,"total KSBs",43]
[null,null,null,null,null,null,null,null,null,null,"fully mitigated",0]
[null,null,null,null,null,null,null,null,null,null,"partially mitigated",8]
[null,null,null,null,null,null,null,null,null,null,"net KSB",{"$f":"L73-L74-(L75*0.5)","v":39}]

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[]
[]
[]
["FULLY MET"]
["PARTIALLY MET"]
["NOT MET "]