Key Details
Course Area:
Catering and Hospitality
Student Type:
-
Course Type:
Apprenticeship
Location:
Mode of Attendance:
Apprenticeship Start:
Course Introduction
Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example: schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens.
They report to the Senior Production chef or appropriate line manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.
Production chefs:
- Maintain excellent standards of personal, food and kitchen hygiene
- Ensure compliance to procedures, menu specifications and recipes
- Produce food meeting portion controls, and budgetary constraints
- Adapting and produce dishes to meet special dietary, religious and allergenic requirements
- Follow, complete and maintain production schedules, legislative and quality standard documentation
- Use specialist kitchen equipment
- Communicate internally and externally with customers and colleagues
- Commit to personal development activities
Course Information
Production Chef - Level 2 Standard
- You will need to be employed for a minimum of 30 hours per week in a relevant job but we can assist you in finding a placement.
- You will also need GCSEs at grades 9 – 3 (A* – D), including English Language and Maths – one of English Language or Maths must be grade 9 – 4 (A* – C). Functional Skills Level 1 can be used as equivalent to GCSE grade 3 (D) and Functional Skills Level 2 can be used as equivalent to GCSE grade 4 (C) or above. Apprentices without Level 1 English and maths will need to achieve this level prior to taking the end-point assessment.
Adults who are aged 19+ with appropriate industry experience but without the necessary qualifications are welcome to apply.
All applicants will be required to undertake an assessment in English and maths prior to enrolling.
You will develop an electronic portfolio of evidence against the requirements of the qualification. Evidence can be generated by observation of your workplace, witness testimonies, case studies or personal accounts of events. Online tests may be used to confirm your knowledge and understanding as well as an End Point Assessment.
- Full-time employment
- Advanced Apprenticeship in Professional Cookery
