Production Chef Apprenticeship

This apprenticeship standard is suitable for chefs working with centrally developed standardised recipes and menus, often producing food in high volumes. Working as part of a team in time bound and often challenging kitchen environments, production chefs maintain excellent standards of hygiene whilst ensuring compliance with procedures, menu specifications and recipes. They apply highly methodical organisational skills, energy, accuracy, and attention to detail and are mindful of the importance of sustainability and protecting the environment.

Delivery model:

Training is delivered in the workplace.

Duration: 15 months, plus up to 3 months End Point Assessment

Ideal for:

• Kitchen based staff in schools
• Kitchen based staff in hospitals and care homes
• Kitchen based staff in armed forces
• Kitchen based staff in high street casual dining or pub

Qualification:

Production Chef Standard Level 2

Components – Functional Skills English & mathematics at Level 1 (working towards Level 2)

The apprenticeship will cover the following core areas:

• Maintaining personal, food and kitchen hygiene
• Communicating internally and externally with customers and
• colleagues
• Ownership of personal behaviours and communication
• Challenge personal methods of working and actively implement improvements
• Adapting dishes to meet special dietary, religious and allergenic requirements
• Promoting self and the industry positively and professionally

End Point Assessment:

The End Point Assessment will test the entire Standard, and be undertaken as follows:

• On Demand Test: 60 minute on demand test- 30 multiple-choice questions
• Practical Observation: 120-minute practical observation in the workplace followed by question and answer session
• Professional Discussion: 40 minute structured meeting

Benefits for learners

• Receive training from experts with years of industry experience
• Become occupationally competent
• Develop your career as a Production Chef