Apprentice Production Chef Level 2
Production chefs work as part of a team in timebound and often challenging kitchen environments which could include schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens.
Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.
Learning and development will take place in the workplace by the employer, with support of a Training Manual and Assessor. You will attend College one day per week to further develop your knowledge and progress towards Off the Job Training. Progression from this apprenticeship is expected to be into a Senior Production Chef role.
Course Details
- You will be required to have achieved Maths at Level 1
- You will be required to have achieved English at Level 1
Techniques for the preparation, assembly, cooking, regeneration and presentation of food
The importance of organisational / brand specifications and consistency in food production
Key nutrient groups, their function and main sources
How to communicate with colleagues, line managers and customers effectively
Procedures for the safe handling and use of tools and equipment
Specific standards and operating procedures for organisations
Production chefs work as part of a team and often in challenging kitchen environments, for example in; schools, hospitals, care homes and high street casual dining or pub kitchens. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.
Entry requirements to be set by employers.
The duration of this apprenticeship is a minimum of 12 months.
"I grew up helping my parents with the cooking which inspired me to choose Hospitality and Catering. I progressed through the levels at College which gave me the courage to find a work placement. The staff share their industry expertise and they teach in fully equipped training kitchens."Harrison Dyer-Cole
