Who is the course for?
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.
Production Chefs are likely to work in organisations where brands, recipes and menus have been created by a central development team.
Production chefs and their teams work quickly and efficiently, producing food often in high volumes, which is repeated day after day, requiring energy, highly methodical organisational skills and attention to detail.
What does the course involve?
- Producing high volume meals to a specific brand standard, leading and mentoring a team to ensure the highest levels of customer satisfaction
- Learning how to control stock and manage budgets to ensure profit margins are met
- Leading the brand image and standard in the work place.
What makes this course special?
You will be in a real working environment in which you can learn and hone your skills as a senior chef in various brand lead kitchens to lead you upwards to the next step in your career. You will have one-to-one support from a specialist trainer and a work place mentor, all while earning a wage.
In order to carry out an Apprenticeship, learners must be in a real work environment, carrying out duties provided by their employer, which will develop the learner's ability to work in a professional kitchen. The Apprenticeship will last between 18 - 24 months depending on opportunities to provide evidence and is supported by our online portfolio, OneFile.
Placements can be secured in any organisation where professional cookery is at the core of the business; this could be for the public, private or charity sector.
During a College interview, the Trainer/Assessor will discuss how best to obtain a position. There may be organisations that the College is working with who are looking for an apprentice that candidates could apply for a position with, or candidates may prefer to approach an organisation of their choice.
There are no entry requirements but you would be expected to be working in a hospitality role with supervisory duties for a minimum of 30 hours per week.
You would be expected to complete an initial assessment in both Maths and English then study for and pass Level 2 functional skills in both English and Maths (unless already held).
What are the assessment methods?
Continual assessment in the workplace to build up an evidence log book showing your development across all supervisory and culinary areas of your role.
There will be four assessment exams at the end of the course which are made up of:
- An observation in the work place
- A business project
- A professional discussion
- A multiple choice test
How long is the course?
18 - 24 months.
What are the progression options?
The Senior Chef Production and Cooking Apprenticeship can lead to a Level 4 Hospitality Manager Apprenticeship.
The training and skills learnt can lead towards becoming a Hospitality manager, area manager, catering manager or a trainer in Hospitality.