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:
Production Chefs work as part of a team in time-bound and often challenging kitchen environments such as:
- Schools
- Hospitals
- The Armed Forces
- Care homes
- High street casual dining
- Pub kitchens
Production Chefs report to the Senior Production Chef or designated line manager. They typically work with centrally developed standardised recipes and menus, often preparing food in large quantities. Their role requires strong organisational skills, precision, efficiency, attention to detail and a commitment to sustainability and environmental protection.
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