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Apprenticeships

School Leaver / 16 - 18 yr Old Apprenticeships

Production Chef - Level 2 - Apprenticeship

Working as part of a team in time-bound and often challenging kitchen environments

  • Course Description

    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
  • Entry Requirements

    You will need: You will be interviewed and assessed to identify your potential, commitment and motivation to achieve the Apprenticeship, based upon the range and level of activities you will be undertaking in the workplace. You may need to undergo an initial assessment of your Maths and English to show your ability to undertake study towards level 1 Maths and English. Apprentices who are undertaking this standard must have the following introductory knowledge:

    • Understand what hospitality means; the culture of the industry and delivering a customer experience to meet and exceed customers expectations.
    • Appreciate the importance of hospitality behaviours such as personal conduct, being adaptable, using initiative and communicating with a diverse range of people At the start of your apprenticeship programme you will need to be employed by a suitable and appropriate employer for at least 30 hours per week, including any off-the-job training you undertake. Where a part-time working pattern is undertaken, joint agreement may be made between with the employer and the apprentice for an extended apprenticeship duration. You will also need to have been a resident in the EU for at least 3 years and not be on any other government funded training programme.
  • Course Length

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

  • Additional Information

    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

This course can start anytime during the year at a time to suit yourself and your employer.

Workplace

Full-Time

Duration 12 Months

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