Standard Level 2 Production Chef

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

Entry Requirements

GCSE Grade 3 or above in English or Maths, or equivalent qualifications.

How Is It Assessed

The End Point Assessment for this apprenticeship consists of a 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.