Apprenticeships
Apprenticeship Standard - Level 3 Senior Production Chef

Senior production chefs strive to produce customers’ meals consistently to perfection according to predetermined specifications. They have the ability to work independently and lead a team in often hot and highly challenging kitchen environments.

Apprenticeship Standard - Level 3 Senior Production Chef

Senior production chefs strive to produce customers’ meals consistently to perfection according to predetermined specifications. They have the ability to work independently and lead a team in often hot and highly challenging kitchen environments.

Entry Requirements

English and Maths GCSE's grades 4/C or above or equivalent. Individual employers may have their own higher entry requirements.

Details

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

  • The importance of monitoring the correct use and maintenance of food production equipment and the procedure for dealing with misuse and malfunctions
  • How to work with people from a wide range of backgrounds and cultures and how local demographics may impact the product range of the business
  • Understand how technology can improve efficiency and productivity within food production organisations
  • Supervise the production of centrally developed menu items and dishes according to organisational specifications
  • Maintain harmony across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
  • Effectively control resource allocation, minimise wastage and use sustainable working practices
  • Solution focused
  • Enthusiastic
  • Open and honest

End Point Assessment:

Apprentices without Level 2 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
Work Experience

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

On completion of this standard, apprentices can progress into a wide range of employment opportunities or further education.

Typical Job Roles: Head Chef, Second Chef, Kitchen Manager / Supervisor, Cook

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