Course description
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 to contact caterers and high street casual dining or pub kitchens. They report to the kitchen manager, Senior Production chef, or head chef/cook. Production chefs are likely to work with 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. This apprenticeship covers the following core units 1 Kitchen operations 2 Nutrition 3 Legal and governance 4 People 5 Business and commercial 6 Personal development and performance The duration of this apprenticeship 12-18 months and will include an end point assessment. This compromises of a multiple-choice test, practical observation, and a professional discussion.
Upcoming start dates
Suitability - Who should attend?
An employer will determine their own entry requirements for an employee to commence this apprenticeship, but these general entry requirements apply; you have to be aged 16 years or over and must be working in the hospitality and catering sector for at least 30 hours a week. You also need to be a resident in England and not taking part in full-time education.
Apprentices without level 1 English and maths will need to achieve level 1 and take the test for level 2 English and maths prior to taking the end-point assessment. For those with an education, health and care plan or a legacy statement the apprenticeships English and maths minimum requirement is Entry Level 3 and British Sign Language qualifications are an alternative to English qualifications for whom this is their primary language.
Outcome / Qualification etc.
Production chef duties would include:
- Maintaining excellent standards of personal, food and kitchen hygiene
- Ensuring 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
Training Course Content
The core hospitality units
- Kitchen operations
- Nutrition
- Legal and governance
- People
- 5 Business and commercial
- 6 Personal development and performance
Course delivery details
The duration of this apprenticeship is 12-18 months and it will be completed solely in the workplace with regular assessment.
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96% of students go onto further study, training or employment
98.8% overall pass rate for Level 3 courses
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Continuing Studies
Progress to a senior chef role or complete the senior production chef level 3