Apprenticeship - Production Chef | Level 2 | A2S364
How to study
Full Time
Duration
18 Months
Location
Burton Town Centre Campus
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Course overview
Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production chef or appropriate line manager. 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.
Production chefs
- maintain excellent standards of personal, food and kitchen hygiene
- ensure compliance to procedures, menu specifications and recipes.
- produce food meeting portion controls, and budgetary constraints
- adapting and produce dishes to meet special dietary, religious and allergenic requirements
- follow, complete and maintain production schedules, legislative and quality standard documentation
- use specialist kitchen equipment
- communicate internally and externally with customers and colleagues
- commit to personal development activities
For more information please visit the Institute for Apprenticeships and Technical Education
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Entry requirements
Individual employers set the selection criteria, but it's likely to expect maths and English at grade 2 or a relevant grade 1 functional skills qualification. Apprentices lacking these qualifications must gain them before taking the end point assessment.
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What can I do next?
Progress onto the Level 3 Chef de Partie Apprenticeship or employment within a catering role.