Apprenticeship Standard - Level 2 Production Chef

English and Maths GCSE's grades 2/D or above or equivalent. Individual employers may have their own higher entry requirements.

On an apprenticeship programme, apprentices will learn and develop a range of knowledge, skills and behaviours. These include:

• How to identify personal goals and development opportunities and the support and resources available to achieve these
• The importance of organisational/brand specifications and consistency in food production
• Principles of customer service and how individuals impact customer experience
• Produce dishes to suit individuals’ specific dietary, religious and allergenic needs as required
• Complete and maintain documentation to meet current legislative guidelines
• Maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos
• Takes responsibility
• Leads by example
• Challenges work methods

End Point Assessment:

Apprentices without Level 1 English and Maths will need to achieve this prior to taking the end-point assessment. The apprentice must complete all elements of the on programme learning to achieve the assessment gateway requirements. The EPA consists of 3 assessment methods:

• On demand test
• Practical observation
• Professional discussion

As part of the apprenticeship there is a dedicated off the job learning requirement. This is a minimum of 6 hours per week for the duration of the apprenticeship. This could include:

Role Development:

• Observing colleagues
• Receiving mentoring
• Shadowing
• Training

Programme Development:

• Teaching or learning the theory related to their roles
• Coursework

Progression from this apprenticeship could be into a senior production chef apprenticeship/position.

Typical Job Roles: Kitchen assistant, Production Chef