Production Chef - Apprenticeship - Level 2

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.

What does a production chef do?

• 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

You will need:

• GCSE grade 3 or above in English and Maths
• A suitable employer who is available to start you as an apprentice

An interview will be required to identify your potential, commitment and motivation to achieve the apprenticeship. We will also use the interview as an opportunity to discuss your employer. Depending on your level of English and Maths, you may be asked to complete an initial assessment to show your ability to complete a further level 2 qualification in English and / or Maths.

How long is this course?

12 Months

When does this course start?

If you are still in school or are yet to find an employer, please apply below.

How many hours / days per week is this course?

This course can be started at any point throughout the year, as agreed with your employer.

What qualification will I achieve?

• 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

How is my course assessed?

Method 1 - On-demand test:

• 60-minute (including 10 minutes reading time) on-demand test.
• 30 multiple-choice based questions covering the standard criteria identified in Annex A
• Externally set and marked automatically by the end-point assessment organisation
• Undertaken either on the employer's premises or off site

Method 2 - Practical Observation:

• 120-minute (+/- 10% at the discretion of the independent assessor) practical observation followed by question and answer session.
• Observation must cover preparation and service; the observation timings may be split to accommodate this.
• Covers the standard criteria identified in Annex A.
• Externally observed and marked by the end-point assessment organisation.

Method 3 - Professional discussion:

• 40-minute (+/- 10% at the discretion of the independent assessor) structured meeting.
• Covers the standard criteria identified in Annex A.
• Structured discussion between the apprentice and the independent end-point assessor
• Led by the independent end-point assessor

Completion: Independent end-point assessor confirms that each end-point assessment method has been completed. The achievements is determined by the independent end-point assessor based on the combination of performance in all end-point assessment methods.

The apprenticeship is graded Fail/ Pass/ Distinction see grading on page 9