« Go Back

Apprenticeship - Senior Chef Production Cooking - Level 3Apply Now »

Course Image
Level: 3

Location: Workplace

Years: 2

Interview: Y

Course Summary

Senior production chefs strive to produce customers’ meals consistently to perfection according to pre-determined specifications. They have the ability to work independently and lead a team in often hot and highly challenging kitchen environments.

Production chefs are likely to work in organisations where brands, recipes and menus have been created by a central development team. They and their teams work quickly and efficiently, producing food often in high volumes, which is repeated day after day. This requires energy, highly methodical organisational skills and attention to detail.

Entry requirements

Employers will set their own entry requirements, but it is expected that - to start on this apprenticeship - the individual would have already achieved a level of skills and knowledge to be able to prepare and cook a range of dishes.

Course Content

  • Understand the principles of food preparation and cooking, knife selection and handling, taste, diet and nutrition, and how to bring these together in a challenging and time-bound environment
  • Know the business or brand specifications and understand how to use them to create standardised menu items and dishes
  • Produce profitable menu items and dishes according to business specifications
  • Use technology appropriately and efficiently to support the production of food and ensure maintenance issues and malfunctions are dealt with promptly
  • Recognise malfunctions and hazards
  • Keep up-to-date knowledge of product range and current trends
  • Exceed customer satisfaction
  • Food safety practices
  • Ensure ingredients are stored, prepared, cooked and presented to deliver a quality product
  • Support team members
  • Monitor costs
  • Comply with legal requirements and risk assess situations

How will I be assessed?

The end assessment should only commence once your employer is confident that you have developed all the knowledge, skills and behaviours defined in the apprenticeship standard which, as a best practice recommendation, could be clearly evidenced by the on-programme progression review meetings and records.

The independent end assessment ensures that all apprentices consistently achieve the industry-set professional standard for a senior chef in production cooking.

Prior to independent end assessment, the English and maths components of the apprenticeship must be successfully completed.

Once the employer (supported by the on-programme assessor) is satisfied that you have achieved full competence, a further meeting must take place that includes an independent end assessor. They must be provided with the completed record showing readiness for independent end assessment at least one week in advance.

At the meeting you will be required to supply a two-page synopsis of your proposed business project. This should be a written or typed proposal for discussion and approval.

The independent end assessor will agree a plan and schedule for each assessment activity with the apprentice and employer representative to ensure all components can be completed within a two-month end assessment window.

The end point assessment will consist of:

  • Two-hour on demand test
  • Four-hour practical observation
  • Business Project with 30-minute formal presentation

Followed by:

  • A 90-minute professional discussion

The on-demand test, observation and business project may be undertaken in any order and the professional discussion must be the last activity completed. All assessment activities must be completed within two months.

Are there any additional costs or specialist equipment required?

Your employer will need to provide you with any Personal Protective Equipment (PPE) required legally and to help you to undertake your role safely.

What can I do after this course?

Chefs will gain experience in an operational role, typically without supervisory responsibilities, before progressing to this apprenticeship. Individuals who successfully achieve the senior chef apprenticeship in production cooking will be ready to progress to a higher level position, apprenticeship or further training.

Did you find the course information on this page useful?

 

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.

Go to top