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Production Chef Level 2 Standard

Overview

Approx. duration: 15 months

Start Date: Anytime

Attendance: One day a week at the Ipswich Campus

Entry requirements:

  • Individual employers will set their selection criteria for applicants
  • Apprentices need to be employed for a minimum of 30 hours a                 week and have a contract of employment
  • Entry into the Apprenticeship is subject to a thorough skills scan               assessment to clarify course suitability
  • Apprentices must achieve Functional Skills Level 1 in English                     and/or Maths if they have a GCSE grade below Grade 2 or E.                     Additionally, they should demonstrate a commitment to working               towards and completing the Level 2 exam before reaching the                   End-point assessment
  • Apprentices who have already achieved GCSE grade 2 or                           Functional Level 1 in English and/or Maths will need to                                 demonstrate a willingness to work towards and successfully                     complete the Level 2 exam prior to the End-point assessment

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

Institute for Apprenticeships