« Go Back

Apprenticeship Production Chef Level 2 Standard Apply Now »

Course Image
Level: 2

Location: The RoundHouse

Years: 2

Weeks: 77

Hours:

Start: 22/07/2020

Days / Times:

Tuition (£): 0.00*

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 to 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

Bespoke Inns experience leads to ideal job for hospitality student Jack

Work experience offered through Derby College's links with Bespoke Inns has led to the ideal job for former hospitality student Jack Bowler. Jack, who got a distinction in his foundation degree course in International Hospitality Management, has been working at the Boot Inn in Repton, a Bespoke Inns' traditional pub and restaurant, since August.
 
Although he already had catering qualifications from Derby College, Jack was keen to learn the front of house side of hotel and catering. Encouraged by his lecturers, he enrolled on the foundation degree course and, through the Bespoke Inns Hospitality Management Academy, gained valuable work experience at The Dragon in Willington.
 
The Academy seeks to bridge the gap between education and the workplace for the College's hospitality students so that they can put into practice their customer service skills at top quality establishments. In his new role at The Boot – a beautiful 17th Century coaching Inn – Jack gets to try his hand at everything including restaurant management, housekeeping and bar work. He especially likes working behind the bar and telling customers about the range of beers brewed by The Boot's microbrewery next door.

My foundation degree was brilliant and the professional development offered through Bespoke Inns is unbelievable.


Derby College gave me the confidence to do what I'm doing now, and I owe my lecturers a lot. I'm happy to talk to students in hospitality so I can give something back. Bespoke Inns offers work experience to other Derby College students and it's good to see people getting the same great opportunity that I've had.

ShareButtons

Go to top