Level Two Production Chef Apprenticeship

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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 I study?

  • Maintain excellent standards of personal, food and kitchen hygiene
  • Ensure compliance to procedures, menu specifications and recipes.
  • Produce food meeting portion controls, and budgetary constraints
  • Adapting and produce dishes to meet special dietary, religious and allergenic requirements
  • Follow, complete and maintain production schedules, legislative and quality standard documentation
  • Use specialist kitchen equipment
  • Communicate internally and externally with customers and colleagues
  • Commit to personal development activities

How will I be assessed?

  • Practical
  • Professional Discussion

How will the course be delivered?

  • Practical
  • Theory classes
  • Running of the college restaurant

Entry requirements

Employers will set their own entry requirements.

Additional information

For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.

Higher Education Apprenticeship Guide 2019 Full-time Course Guide 2020 Part-Time Autumn Course Guide