Approx. duration: 12 months
Start Date: Anytime
Attendance: One day a week at the Ipswich Campus
Entry requirements: Entry onto the Apprenticeship is subject to a thorough initial assessment to clarify course suitability. You may be required to come in and undertake an interview or assessment. Entry onto the apprenticeship is subject to 4 GCSEs including Maths and English 9-3/A-E or a commitment to undertake Level 2 Maths and English. Apprentices need to be employed for a minimum of 30 hours a week and have a contract of employment.
On-programme learning:
- Production Chef Standard
- English and Maths (if required) Level 2
End-point assessment: Delivered by City and Guilds
Progression: Senior Chef Production Cookery Level 3 or Chef de Partie Level 3
Course Summary: Apprenticeships are work-based training programmes designed around the need of both the Apprentice and their employer.
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