Production Chef Apprenticeship – Level 2

Course content

The apprentice will study the core knowledge, skills and behaviours as laid out in the apprenticeship plan, This will include maintaining 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.

What qualifications will I get?

Production Chef Apprenticeship Standard.

Apprentices without Level 1 English and Maths will need to achieve this level and take the test for Level 2 English and Maths prior to completion of their Apprenticeship.

Course assessment

Apprentices are required to attend college once a week, the rest of the training will take place in the workplace with in-house training by the employer. Our assessor will visit and observe the apprentice in practice

Knowledge – Your apprentice will attend college based classes and be able to access the college’s online learning environment where specially prepared learning materials are available 24/7.

Skills and Behaviours – This training will be led by yourselves in the workplace. Our Assessors will visit your workplace to observer the apprentice undertaking their normal on-the-job duties, and complete reviews to make sure the apprentice is staying on track with their work.

Functional Skills – College attendance is necessary for individual learners, but in-company delivery is available for groups of learners

End Point Assessment including;

60-minute (including 10 minutes reading time) 30 multiple-choice based questions.

2 hour practical observation in the workplace, followed by question and answer session.

40 minute professional discussion with independent end point assessor.

Benefits to employers

Hiring an apprentice is a productive and effective way for any organisation to grow talent and develop a motivated, skilled and qualified workforce. Hiring an apprentice can help you improve productivity and reduce staff turnover.

There’s a wide selection of apprenticeships available, covering lots of different job roles to help you choose a qualification that quits your business needs. This helps you match the skills of the employees to the skills that you need.

Fees

If you have less than 50 staff and the apprentice is between 16-18 then the apprenticeship will be fully funded, you will only need to pay for the apprentice’s wages. If you choose to recruit an apprentice who is 19 or above, you will be required to pay 5% of the cost of the apprenticeship (the government will fund 95%)

If you are a large employer with 50+ staff, you will be required to fund 5% of the apprenticeship costs regardless of the age of the learner.

Employers with a wage bill of over £3 million will pay the cost of the apprenticeship through the apprenticeship levy. For more guidance on this please refer to our website.

Benefits to apprentices

As an apprentice you will work alongside experienced, skilled staff, you will gain job-specific skills and training, you will earn a wage and get holiday pay whilst you train.

Apprentices choosing this qualification will be to demonstrate skills and techniques in producing dishes and recipe specifications, and how they can work as part of a team.

You will gain the skills you will need to progress your career.

You may wish to travel and work on cruises or build your catering profile, working in pubs, cafes, restaurants, big hotel chains, or food production. Or go into a more skilled sector of catering of Butchery, Patisserie, Bakery.