Production Chef Apprenticeship - North Lancs Training Group

Course Overview

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.

Main duties will typically include: maintaining excellent standards of personal, food and kitchen hygiene; ensuring compliance to procedures, menu specifications and recipes; producing food meeting portion controls, and budgetary constraints; adapting and producing dishes to meet special dietary, religious and allergenic requirements; following, completing and maintaining production schedules, legislative and quality standard documentation; using specialist kitchen equipment; communicating internally and externally with customers and colleagues; commitment to personal development activities.

The Content

A Production Chef will develop skills and knowledge six key areas:

Kitchen Operations
Including food preparation; consistency in production; safe use of kitchen equipment; cleanliness of work area operating procedures.

Personal Development and Performance
Including identifying personal goals and development opportunities; different learning styles; using feedback to improve.

Nutrition
Including key nutrient groups and their function; scope and methods of adapting dishes; allergens; producing individual dishes.

Legal and Governance
Including allergens; food safety and health and safety regulations, legislation, and procedures; completion of legal documentation.

Business/Commercial
Including the business vision, values, objectives and reputation; use of technology; financial impact; sustainability.

People
Including communication; principles of customer service; support of team members.

They will also develop the following behaviours:
• Lead by example working conscientiously and accurately at all times.
• Be diligent in safe and hygienic working practices.
• Take ownership of the impact of personal behaviours and communication by a consistent, professional approach.
• Advocate equality and respect working positively with colleagues, managers and customers.
• Actively promote self and the industry in a positive, professional manner.
• Challenge personal methods of working and actively implement improvements.

Functional Skills in English and Maths
Learners who have not already achieved Level 1 English and Maths, must do so as part of the programme and must also attempt the asssessment at Level 2.

The Assessment

Learners will need to undertake an End Point Assessment which consists of 3 elements:
• Practical observation
• Multiple choice test
• Professional discussion