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Apprenticeship – Senior Chef Production Cooking – Level 3

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.

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Course Summary

Subject Area: Hospitality and Catering
Apprenticeships
Location: Workplace
Full Time or Part Time: PT
Level: 3
Number Of Years: 2
Interview Required?: Y
Weeks: 78
Hours: 3.00
Start: Flexible
Days/Times:
Workplace

Apply now at: https://www.derby-college.ac.uk/course/apprenticeship-senior-chef-production-cooking-level-3
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Course Information for Students

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.

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.

  • 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

This course will be delivered in the workplace and on-site.

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

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.

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.

For more information contact Derby College on 0800 0280289 or enquiries@derby-college.ac.uk

Course Information for Employers

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.

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.

  • 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

Your apprentice will need to demonstrate the following behaviours:

  • Remain calm under pressure and handle many tasks at once, ensuring they are completed at the right moment and to the agreed standard
  • Take a flexible and adaptable approach to meet business requirements
  • Use technology and equipment responsibly to ensure it is maintained in good working order
  • Be solution-focussed when dealing with unexpected challenges
  • Demonstrate a belief in the value of the products and services the business offers
  • Take ownership for keeping up to date with the business offer and brand developments
  • Use a considered approach to managing ingredients to maintain their quality and safety
  • Encourage the team to take a pride in their role through a consistently positive and professional approach
  • Be solution-focussed to achieve the required outcome and support positive, open communications that help team members achieve the best result for customers and the business
  • Actively listen and empathise with other people’s point of view, respond politely and promote a fair, non-discriminatory and equal working environment
  • Celebrate personal growth and achievement of team members
  • Demonstrate a keen business sense, producing food to brand standards efficiently and cost-effectively
  • Actively discourage waste and work to avoid complaint-related wastage, demonstrating commitment to sustainable working practices
  • Advocate the importance of working safely and legally in the best interest of all people
  • Think and act quickly to address problems as they arise to keep customers satisfied and operations flowing smoothly
  • Visibly and authentically live the brand, culture and values of the business through a passionate enthusiasm to provide everyone with the best possible experience

On completion, your apprentice will have achieved an Advanced Apprenticeship in Senior Chef Production Cooking.

The end assessment should only commence once the employer is confident that the apprentice has 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.

A structured meeting will be held and must include the relevant people who have responsibility and accountability for the completion of the apprenticeship, such as the line manager, on-programme assessor and/or a senior manager as appropriate to the business. It is recommended that the on-programme records, if utilised, are brought to this meeting. The outcomes of the meeting must be recorded on the readiness for independent end assessment record.

Once the employer (supported by the on-programme assessor) is satisfied that the apprentice has 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, the apprentice is required to supply a two-page synopsis of their 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.

The apprentice will be assessed and supported in the workplace. The end point assessment will take place locally/at a Derby College site.

You will need to provide your apprentice with any PPE required legally and to help them to undertake their role safely.

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.

  • Senior Chef
  • Production Chef

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

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

Chefs

More Careers Information at: https://www.derby-college.ac.uk/career-pathways
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Course Information Last Updated On: November 4, 2021 11:05 am