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.
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.
You will also take Maths and English Functional Skills at Level 1 and will work towards an end-point assessment.
You will need a laptop for accessing your e-portfolio as well as a set of knives.
You could work towards senior production chef qualifications as well as supervisory or management roles.
Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.
She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.
"I can't expect to be able to tell other people what to do if I've never done their job myself."