Senior Production Chef Apprenticeship

Senior Production Chef Apprenticeship

Level: 3

Who is this qualification for?

The Senior Chef Production Level 3 apprenticeship is for learners working in a wide range of hospitality settings across both the service and commercial section. Production Chefs are likely to work in organisations where brands, recipes and menus have been created by a central development team. Production chefs and their teams work quickly and efficiently, producing food often in high volumes, which is repeated day after day, requiring energy, highly methodical organisational skills and attention to detail.

How long will it take?

Minimum of 12 months

Topics covered

The apprentices’ journey begins with a period of learning, development and continuous assessment which covers the full range of knowledge, skills and behaviours required within the Senior Chef Production environment.
Knowledge covered includes:
• 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
• how technology supports the development and production of dishes and menu items in own kitchen
• how to support and influence the team positively to deliver a high-quality product
• the business vision and objectives and brand standards and the principles of business success by growing sales, reducing costs and maximising profit
• how to operate efficiently to deliver profit margins, reduce wastage and support the overall financial performance of the business
Core behaviours include: a strong work ethic and willingness to learn; being respectful and punctual; health and safety awareness; being prepared to work irregular hours; and effective communication.

Assessment method

Apprentices are expected to achieve a number of End-point Assessments to conclude their apprenticeship.
• On-demand test – a 90-minute, on demand, multiple choice test, comprised of scenario-based questions.
• Practical observation – a four-hour observation of the apprentice in an operational kitchen environment, producing food to standard. The test will be split to cover preparation and service.
• Business project – to look at an opportunity / challenge / idea to make an improvement to the food production operation.
• Professional discussion – a 90-minute discussion focusing on the log of recipes produced to demonstrate competence across the culinary range.

English, ICT and Maths

Apprentices will need to achieve Level 2 in English and Maths prior to taking their End Point Assessment if equivalent qualifications have not already been achieved prior to enrolment. Some standards may require ICT.

Off the job training

Apprentices must complete 20% off-the-job training whilst on programme. Specific rules govern this, and it must take place in the apprentice’s contracted hours.

Cost and funding

Eligibility for funding will be established on an individual basis.

01722 332212
01722 332212