Apprenticeship Production Chef – Level 2 Standard
Production chefs work as part of a team in time-bound and often challenging kitchen environments
Course Summary
Course Information for Students
Who is this course for?
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.
What will you learn?
- 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 you learn?
The apprenticeship will be delivered in the workplace and on-site.
What will you need to bring with you?
You will need a laptop for accessing your e-portfolio as well as a set of knives.
How will you be assessed?
- Observation
- Products of work
- Questions
- Professional discussion
- External end-point assessment
Where next?
You could work towards Senior Production Chef qualifications as well as supervisory or management roles.
Who do you contact for more information?
For more information contact Derby College on 0800 0280289 or enquiries@derby-college.ac.uk
Is there any financial support available?
Course Information for Employers
Apprenticeship summary
The apprenticeship prepares individuals for production chef roles, working 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.
They will learn how to:
- 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
The programme involves 20% off-the-job training per week with an end-point assessment. It also features Maths and English Functional Skills at Level 1.
Are they any entry requirements for my apprentice?
The apprentice should:
- want to pursue this occupation as a career
- have strong time management skills
- be presentable and adhere to hygiene guidelines
- have excellent interpersonal skills for dealing with customers
What is required from the employer in the workplace?
- Full training and support
- Release of the apprentice, with pay, to attend College on a Wednesday and for a block week for Functional Skills unless they are exempt
- A contract for more than 30 hours per week
- Time to complete a review every 8-10 weeks with the assessor
Behaviours expected within the role
- Excellent interpersonal skills
- Diligent in ensuring safe and hygienic working practices
- Actively promote self and the industry in a positive, professional manner
- Time management
- Independent study and self motivation
What qualification will my apprentice gain?
- Level 2 Food Production
- Level 1 Maths and English
- End-point assessment
What will the assessment look like?
- Observation
- Products of work
- Questions
- Professional discussion
- External end-point assessment
Will my apprentice need to come into college?
Yes – on a Wednesday for theory and practical sessions. If they are not exempt from Functional Skills, they will also need to be released for a block week with pay.
Is there any specialist equipment required?
The apprentice will need a set of knives and a laptop to access their e-portfolio.
What progression can my apprentice expect after completion of their apprenticeship?
They could advance to a Senior Production Chef qualification at Level 3.
What job roles will this apprenticeship be suitable for?
Supervisor or manager
Will the college help me find an apprentice?
You may already have someone in your organisation or someone has come to you direct asking for an apprenticeship, but if you don’t we have a free recruitment service to help you hire the best candidate for your organisation from our talent pool and external advertising through social media and the national apprenticeship services website
Contact us
If you are an employer and you would like to know more, please email businessenquiries@derby-college.ac.uk or call 01332 387421
Career Information
This course could lead to one of these careers...
Chefs
£16382
DCG Success Stories
Discover how our students have achieved success. Their hard work and dedication to learning has enabled them to succeed in rewarding careers or progress onto higher education.
We encourage progress and aspirational outcomes by guiding people onto learning pathways that lead to positive destinations. Our students have gone on to achieve great things since leaving the College. We would like to share some of their inspiring success stories with you.
Course Information Last Updated On: November 4, 2021 11:05 am
