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Apprenticeship Production Chef - Level 2 Standard Apply Now »

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Level: 2

Location: The RoundHouse

Years: 2

Weeks: 77

Hours:

Start: Roll On Roll Off - Contact Us

Days / Times: Contact Us

Tuition (£): 0.00*
Full Concession: (0 Tuition/Exam Fee) available dependant on eligibility – A Full Concession is not applicable to a full-cost course

Interview: Y

Course Summary

Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example with schools, hospitals, the armed forces, care homes and high street casual dining or pub kitchens.

This apprenticeship programme for aspiring production chefs involves 20% off-the-job training as well as Maths and English Functional Skills at Level 1.

 

Entry requirements

You should have a good standard of English and maths and an interest in the production chef role.  You should be employed in a relevant setting for at least 30 contracted hours per week.

 

Course Content

  • Maintain excellent standards of personal, food and kitchen hygiene
  • Ensure compliance with procedures, menu specifications and recipes
  • Produce food meeting portion controls and budgetary constraints
  • Adapt and produce dishes to meet special dietary, religious and allergenic requirements
  • Use specialist kitchen equipment
  • Communicate internally and externally with customers and colleagues

You will also take Maths and English Functional Skills at Level 1 and will work towards an end-point assessment.

 

How will I be assessed?

  • Observation
  • Products of work
  • Questions
  • Professional discussion
  • External end-point assessment

Are there any additional costs or specialist equipment required?

You will need a laptop for accessing your e-portfolio as well as a set of knives.

What can I do after this course?

 

You could work towards Senior Production Chef qualifications as well as supervisory or management roles.

 

 

 

Did you find the course information on this page useful?

 

* Tuition - This figure is the fee to be paid if you are not entitled to any concessions.
*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.

This course is run at the Roundhouse Campus

About the Roundhouse »

Jack Bowler

Jack Bowler

Foundation degree puts more choices on menu for catering student Jack

Derby College catering student Jack Bowler has extended his menu of career choices by taking a foundation degree in international hospitality management.Jack, who already holds level 2 and 3 qualifications in catering and hospitality via the college is now learning the management and front of house aspects of the hospitality industry as well as the catering side.During his level 3 course Jack also gained confidence-building experience through working at the college's Engine Shed fine dining restaurant at the Roundhouse.Jack, who was inspired to cook from a young age by his mum and gran, now plans to progress to level 5 and gain his BA Honours degree. He is currently working in the kitchens at Calke Abbey at weekends and will be taking on more shifts when he completes his foundation degree. Ultimately he hopes to find a job in his chosen field through educational work experience.

He said: "I love cooking but it's been interesting learning new things and finding out about the management aspects too. I enjoy being front of house as I've always liked interacting with customers.

"Derby College has such great facilities, including the new Fujitsu and Intel Innovation Hub which recently opened at the Roundhouse. The hub's got fantastic top of the range technology and quiet study areas."


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