Course Duration

12 months

Location

Cauldon Campus

Course Cost

£ 0.00
Do I have to pay this fee? Other

Course Code

ST0364

Start Date

-

Start Time

-

Day

-

Course Summary

To enrol onto this apprenticeship, you must have an employer who is willing to support you throughout the duration of your training and end point assessment.

The Level 2 Production Chef Apprenticeship is designed for individuals working in high-pressure, fast-paced kitchen environments, such as schools, hospitals, care homes, casual dining restaurants, or contract catering operations. Production chefs prepare, cook, and present high-quality dishes, often in high volumes, while adhering to strict guidelines for consistency, food safety, and nutritional requirements.

The apprenticeship focuses on the following course content:

Knowledge
- Kitchen Operations
- Food Safety and Hygiene
- Recipe and Menu Specifications
- Stock control
- Workplace practices
- Sustainability and Environmental Practices

Skills
- Food Preparation and Cooking
- Time Management
- Food Safety and Hygiene
- Teamwork
- Problem-solving

Behaviours
- Professionalism
- Adaptability
- Attention to Detail
- Commitment to Development

Course Requirements

Entry Requirements

GCSE Grade 3 or above in English or Maths.

How Is It Assessed

The End Point Assessment for this apprenticeship consists of an on-demand test, practical observation and a professional discussion.

How Is It Taught

During the practical period, you will attend college one day a week and for the remaining part of your contracted hours, will be in the workplace building on your knowledge, skills and behaviours.

What Could I do Next

On completion of this apprenticeship, you may wish to consider to further progress you training and consider the Level 3 Chef de partie or Level 3 Senior Production Chef Apprenticeships.

What Else Do I Need To Know

You will be assigned a Skills Coach who will visit and support you in the workplace and complete progress reviews in preparation for your End Point Assessment.

Entry Requirements

GCSE Grade 3 or above in English or Maths.

How Is It Assessed

The End Point Assessment for this apprenticeship consists of an on-demand test, practical observation and a professional discussion.

How Is It Taught

During the practical period, you will attend college one day a week and for the remaining part of your contracted hours, will be in the workplace building on your knowledge, skills and behaviours.

What Could I do Next

On completion of this apprenticeship, you may wish to consider to further progress you training and consider the Level 3 Chef de partie or Level 3 Senior Production Chef Apprenticeships.

What Else Do I Need To Know

You will be assigned a Skills Coach who will visit and support you in the workplace and complete progress reviews in preparation for your End Point Assessment.