- Course Information
Production Chefs work as part of a team in time-bound challenging kitchen environment. Chefs may work in areas such as schools, hospitals, armed forces, care homes, pubs and high street casual dining kitchens. They will report to the senior production chef or the appropriate line manager.
- Validated By
- City & Guilds
- Attendance Pattern
- Course Level
- Study Mode
- Full Time
- Course Location
- Leyland Campus
- Age Group
- Adults (19+)
School Leavers (16-18)
- Course Duration
- 15 (+4 EPA) months
Production Chefs are likely to work with centrally developed standardised recipes and menus, often they will be producing large volumes of food. It is important for Production Chefs to be highly methodical and motivated, as well as organised, paying attention to detail, accuracy and hive high energy. Being mindful of the importance of sustainability and protecting the environment are also really important.
Production Chefs must also;
- Maintain excellent standards of personal, food and kitchen hygiene.
- Ensure compliance to procedures, menu specification and recipes.
- Produce food meeting portion control and budgetary constraints.
- Adapt and produce dishes to meet special dietary, religious and allergenic requirements.
- Follow, complete and maintain production schedules, legislation and quality standard documentation.
- Use specialist kitchen equipment.
- Communicate internally and externally with customers and colleagues.
- Commit to personal development activities.
- Equipment Required
Apprentices will be expected to purchase their own uniform, equipment, files and dividers. Runshaw College will issue Apprentices with a course log book and a hat.
- Entry Requirements
No GCSEs required, but must demonstrate the ability to achieve Maths/English L1 functional skills as indicated in BKSB assessment.
For those with an EHCP the minimum requirement is Entry Level 3 and British Sign Language qualification.
Please note that employers may stipulate higher entry requirements than those listed and should therefore be treated as the minimum entry criteria.
However, if you do not currently meet the entry requirements for the apprenticeship you wish to apply for, you may also be considered based on related subject qualifications and/or life/work experience or upon successfully achieving the required Basic and Key Skill Builder (BKSB) results.
- How will I be assessed?
On completion of the apprenticeship learners will take an End Point Assessment (EPA) to include; a test, professional discussion and practical observation.
- Employer Requirements
Employers must be prepared to work with their Apprentices to develop their knowledge and skills by providing a wide range of learning and training opportunities. They must also be prepared to allow them to attend College sessions at the agreed times. Employers are also expected to encourage Apprentices to research their chosen vocation and to support any work experience that will benefit the Apprentice to come up to a supervisory level of competence.
- Progression Pathway
Dependent on job role and experience, progression could be to a career as a Hospitality Supervisor or Senior Chef.
- Attendance & Support
Runshaw College believes that attendance and punctuality are key factors in the timely success of an Apprenticeship. Apprentices are accepted on the basis that they will have a high level of attendance at College and in the workplace. Persistent or regular absenteeism is a disciplinary offence and may lead to dismissal from the programme.
Runshaw Apprentices will be offered support and be encouraged to develop the ability to work on their own and as team players. We expect our Apprentices to show enthusiasm and the motivation to reach and exceed their goals.
It is important to maintain time keeping and attendance for both college and work place sessions to ensure learners remain on target.
- National Careers Service
For guidance about what careers subjects can lead on to please follow this link to the National Careers Service.