Production Chef Level 2

Key Information

Level 2
Typical Duration 12 Months
Delivery Model Day release (during college term time)
Delivery Location Worsley College, Walkden Road, M28 7QD
Start Date September

Programme Summary

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.

What will you learn?

  • Techniques for the preparation, assembly, cooking, regeneration and presentation of food
  • Procedures for the safe handling and use of tools and equipment
  • How to check fresh, frozen and ambient foods are fit for purpose
  • 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
  • Relevant industry specific regulations, legislation, and procedures regarding food safety, Hazard Analysis and Critical Control Points (HACCP), health and safety appropriate to organisations
  • How to communicate with colleagues, line managers and customers effectively
  • Principles of customer service and how individuals impact customer experience
  • The importance of sustainability and working to protect the environment
  • The financial impact of portion and waste control
  • How technology can support food production organisations

How is it delivered and assessed?

This course is delivered on a day release model at Worsley College, Walkden Road, M28 7QD.

Apprentices will undertake knowledge sessions in college and skills sessions in the kitchen, with functional skills classes (where required).

This apprenticeship is assessed by the production of a portfolio of evidence, including dishes produced, to cover all areas of the standard.  The college uses the British Institute of Innkeeping Awarding Body Quality Assured Delivery and Assessment Preparation (BIIAB QADAP) to support the recording of the on-programme learning and development. This is assessed via observations in the workplace, written questions and answers, and through professional discussions.

Mandatory Qualifications

  • BIIAB QADAP Production Chef
  • Functional Skills Level 1 in English (unless previously achieved)
  • Functional Skills Level 1 in mathematics (unless previously achieved)
  • Attempt to pass the Functional Skills Level 2 English and Mathematics

End Point Assessment

  • A multiple choice knowledge exam (60 minutes, 30 questions)
  • A workplace observation, covering preparation and service with oral questioning
  • A professional discussion – 40 minutes of discussion covering key aspects of the knowledge, skills and behaviours

Entry Requirements

English and maths (minimum of entry level 3 required)

Apprentices must be in suitable employment and have the opportunity to develop all required knowledge, skills and behaviours aligned to this apprenticeship standard.