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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


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.




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* 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 »

Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

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."


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