Production Chef Apprenticeship Level 2
The Production Chef Apprenticeship Level 2 is for those who are working as part of a team in a variety of different areas, such as the private, public or third sector and in all sizes of organisations. They are likely to work in an environment where they have centrally developed recipes and menus, often produced in high volume.
Specific responsibilities will vary, but the knowledge, skills and behaviours needed will be the same whatever role.
You must be employed in a relevant role for a minimum of 30 hours per week. As a minimum, you should have 3 GCSEs at grade 3 or above, including English and Maths. If you do not have a grade 4 or above in English and Maths, you will be required to work towards Level 2 Functional Skills in these subjects.
What will I study?
This apprenticeship will give you the knowledge, skills and behaviours required to work as a production Chef and will include the following:
- Check, prepare, assemble, cook, regenerate, hold and present food meeting the needs of the customers and maintaining organisational standards and procedures
- Use kitchen tools and equipment safely and correctly to produce consistently high quality dishes according to specifications
- Understand how to produce dishes to suit individuals’ specific dietary, religious and allergenic needs as required
- Understand how to operate within all regulations, legislation and procedural requirements and complete and maintain all documentation in relation to this
- understand how to maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos
You will also produce a portfolio of evidence demonstrating examples of your work throughout the apprenticeship.
Method of delivery
Production chef apprentices attend College on a day-release basis and work for their employer for the rest of the time. If required Functional Skills are delivered as a separate block release.
How will I be assessed?
Continual assessment will take place throughout the duration of the apprenticeship. If required, the Functional Skills are assessed through on-line tests
The End-Point Assessment (EPA) comprises of
60-minute on-demand test
2-hour practical observation and a
40-minute professional discussion
Additional course costs
There are no specific College programme related costs, however you will be advised of any additional costs during your application and enrolment process.
- Production Chef Apprenticeship Level 2
Good course combinations
This is a full-time course. It is not possible to combine this course with other Vocational, T Level or A Level programmes.
Your next steps
On successful completion apprentices could progress on to the Senior Production Chef or Chef de Partie Apprenticeship or into a more senior role within the organisation.
To find out more about how to become an apprentice or how to recruit an apprentice into your business, please contact York College Apprenticeships Team:
Tel: 01904 770368
"I chose this course to compliment my skills and learn new ones. My tutor Suzanne is really knowledgeable. I really enjoy the variety of the course, from skinning and butchering rabbits to making fresh bread, and everything inbetween."