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Production Chef

Course Code: A2/0364/00

Level: 2
Subject area: Hospitality & Catering

Qualification: Apprenticeship
Course type: Full-time
Duration: 18 months
When you'll study: 1 day a week, term-time

About the course

Production chefs work as part of a team preparing, cooking and serving food in fast-paced, professional kitchens. You will learn knife skills, food preparation, cooking methods, hot and cold holding, presentation, food storage and stock rotation. This is a varied industry where no two days are the same.

A production chef may find themselves working in schools, hospitals, the Armed Forces, care homes, high street casual dining or pub kitchens. This means that there are a variety of employment and career opportunities available in this sector with something to suit everyone.

You will work under the supervision of a head chef or kitchen manager, preparing and cooking food, often in high volumes. A successful production chef must be organised, methodical, able to work under pressure and have great attention to detail. This is a great qualification to kick start a career in catering and hospitality. City College Plymouth works with various local businesses to seek Apprenticeship opportunities for would-be production chefs.

 

Within this Apprenticeship, you will have training sessions at City College Plymouth one day a week, term-time, to give you the skills and knowledge required to succeed in the industry. You will also receive direct training from the business you are employed by for your Apprenticeship, who will work with the College to ensure you are reaching your maximum potential via regular workplace observations and reviews.

 

What you'll learn

An apprenticeship is broken down into three learning categories: skills, knowledge and behaviours. For the level 2 Production Chef Apprenticeship, you will cover the following …

Skills:

  • check, prepare, assemble, cook, regenerate, hold and present food meeting the needs of customers and maintaining organisational standards and procedures
  • use kitchen tools and equipment correctly to produce consistently high-quality dishes according to specifications
  • take responsibility for the cleanliness, organisation and smooth running of the work area
  • produce dishes to suit individuals’ specific dietary, religious and allergenic needs as required
  • operate within all regulations, legislation and procedural requirements
  • complete and maintain documentation to meet current legislative guidelines
  • use effective methods of communication with all colleagues, managers and customers to promote a positive image of yourself and the organisation
  • work in a fair and empathetic manner to support team members while offering a quality provision
  • work to ensure customer expectations are met
  • work collaboratively to uphold the vision, values and objectives of the organisations
  • use technology appropriately
  • maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos.

 Knowledge:

  • techniques for the preparation, assembly, cooking, regeneration and presentation of food
  • the importance of organisational/brand specifications and consistency in food production
  • how to check fresh, frozen and ambient foods are fit for purpose
  • procedures for the safe handling and use of tools and equipment
  • the importance of following correct setting up and closing down procedures
  • specific standards and operating procedures for organisations
  • key nutrient groups, their function and main food sources
  • the scope and methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals
  • allergens and the legal requirements regarding them
  • relevant industry-specific regulations, legislation and procedures regarding food safety, HACCP, health and safety appropriate to organisations
  • the importance of following legislation and the completion of legal documentation
  • how to communicate with colleagues, line managers, and customers effectively
  • principle of customer service and how individuals impact customer experience
  • how and why to support team members in own area and across organisations
  • the role of the individual in upholding an organisations’ vision, values, objectives and reputation
  • the financial impact of portion and waste control
  • how technology can support food-production organisations
  • the importance of sustainability and working to protect the environment.

Behaviours:

  • lead by example working conscientiously and accurately at all times
  • be diligent in safe and hygienic working practices
  • take ownership of the impact of personal behaviour and communication by a consistent, professional approach
  • advocate equality and respect by working positively with colleagues, managers and customers
  • actively promote self and the industry in a positive and professional manner
  • challenge personal methods of working and actively implement improvements.

You will be taught, guided and assessed on the above topics over the duration of your Apprenticeship to prepare for your achievement. This will be done via tutor practical sessions and visits at the workplace from your designated assessor, who will ensure you are competent in the job you are doing.

Entry requirements

To undertake this Apprenticeship you will be required to undergo an assessment with the course tutor. This is nothing to worry about! The tutor will have a conversation with you in order to assess your employability skills and your enthusiasm to learn. They will also want to find out about any prior knowledge you may have. The assessment may include a practical task and a short workbook of basic questions about the industry.

If you do not already hold a GCSE at a grade 4-9 (A-C) or Functional Skills (level 1-2) in English and maths then you will be asked to complete a short assessment to determine what level you are currently working at. The results from this, combined with your tutor meeting, will ascertain whether we will be able to accept you onto an Apprenticeship and work with you to find an employer to begin your learning journey.

 

Assessments/Exams

Apprentices are required to complete an end-point assessment to complete the Apprenticeship. The end-point assessment is the name given to a series of tests an apprentice must take to prove their ability to do the job they have been training for. These tests take place at the end of an Apprenticeship following a period of training and development.

This Apprenticeship has an expected duration of 18 months, however, this may vary depending on your readiness to sit the end-point assessment.

What's next?

Completion of this Apprenticeship can lead to full-time employment within a number of different types of businesses. You could be working in pubs and restaurants, factory-style kitchens where food  is produced and portioned in high volume, canteens or even in the Armed Forces. This could also be the first step in a career in kitchen management.

Important information

By applying for this position you will go through the College’s assessment procedure and once successful, you will be assigned a Business Engagement Officer who will guide you into employment by finding the best-suited workplace.

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Elly Wentworth

"The lecturers were awesome, and I gained all the essential skills to progress into my chosen career."

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